The World's Best Restaurant: Reservations Get Even Tougher

There's not much I can say about this.  Adria is closing El Bulli for two years (2012 and 2013).  The expression "when pigs fly" is used to explain the extreme unlikelihood of something ocurring, and perfectly describes my chances of ever getting a reservation at El Bulli.  Now, I fear my dream may never come true, though I remain hopeful.  Oh well, little piggies can always dream...

This Little Piggy went to the Market (on her computer?)

I saw this online a few weeks ago and thought it was pretty neat.  Basically, it's a virtual farmers market (hence, the name).  I was a little bummed since it is in the UK, but still thought it was worth mentioning. 

Then, today I read about a similar site right here in the city. While it would be good and wonderful to live the life of Alice Waters and have oodles of time to grow all your own produce, let's face it, that's just not realistic.  Welcome Good Food to You, a new program brought to you by Basis Foods.  Both sites have come to the rescue for us city dwellers, making it possible to obtain local produce right from (or even at) your very own cubicle.  Both companies are able to provide details regarding the producers and products so, unlike with Fresh Direct, you'll know exactly where your zucchini is coming from.  Oink!

This Little Piggy indulges @ Bo Ssam!

EWI brunch adventure round 2: our supper club was able to get a reservation for Bo Ssäm @ Momofuku Ssäm Bar this past Sunday.  To be quite honest, I woke up feeling fairly crappy Sunday morning, and this Little Piggy would have done anything to stay home.  But reservations are hard to come by, people were relying on my presence, and well... since when do I turn down a potentially insane eating adventure?  I got myself cleaned up and arrived for our 12:30 reservation.  For those who don't know, Bo Ssäm is another one of the wonders in the Momofuku world. 

Basically, it has the same online reservation system based on "fuku" ("lucky" in japanese) timing.  You sign on and hopefully they have a space available.  The cost of the Bo Ssäm (which is Korean for enclosed or wrapped) is a whopping $200 and includes a whole slow cooked pork shoulder, a dozen oysters, white rice, bibb lettuce, ssäm jiang (korean bbq sauce), kimchi and ginger scallion sauce.  Now you may think $200 is a lot, though considering this feeds 6-10 people, and we were 10 (the max, the min is 6), it worked out to a mere $20/person (experience included, drinks and other items for and additional cost).

What happens is, the pork shoulder is slow roasted for 6-8 hours with a brown sugar and salt rub.  The point is to make a delicious taco-like lettuce wrap.  My preference: take the lettuce, put some sticky rice in the middle, then some kimchi, kimchi puree, or ssäm jiang sauce (all are very good), some tender pork pulled right from the source and an oyster, with maybe a little scallion sauce and salt.  I would say the scallion sauce is optional.  The salt definitely is not.  It adds a wonderful kick and crackle to every bite and I highly suggest it!

The server will explain that the oyster is part of the traditional way of enjoying the Bo Ssäm and should at least be tried with the intial wrap.  I personally thought it tasted amazing with the combination of pork, kimchi and rice, though with 10 people and a dozen oysters, I only got my shot at one.  Anyways, not to ramble, the pork shoulder was just the right amount for 10 people and it was definitely worth making it out of the house on a rainy Sunday afternoon!  Better that little piggy than this one!  Oink oink!

This Little Piggy is wired on Irving Farm's Ethiopian Yrgarcheffe Ambassa Blend

A few weeks ago while following my Twitter feed, I saw a post by @IrvingFarm about the release of one of their new blends, Ethiopian Yrgarcheffe Ambassa. The tweet read, "EthiopianYrgarcheffeAmbassa amazing brew Bright, clean taste. citrus, wine like and fruityw/a touch of chocolate and honey"... Sound interestingly amazing to anyone else?  I thought so, which is why I needed to try it ASAP and let you all know what I thought.  The wonderful people at Irving Farm were kind enough to send over a beautiful package of the blend just in time for my Saturday morning cup of joe.

I opted to receive it whole bean in order to maintain as much flavor as possible until drinking time.  As soon as I opened the bag, a delicious aroma of coffee perfection arose, taking me by surprise and giving me that "nothing wakes you like the smell of coffee" feeling.  After freshly grinding the beans, I used my bf's trusty Bodum French Press and waited for it to brew.  My thoughts...?  It was delicious!  I am not sure I tasted the citrus as much as the chocolate and honey, but I 110% agree that it is an "amazing brew"!  It tasted exactly like one hopes coffee will taste.  Rich in color and flavor, slightly creamy, not burnt ( a la Starbucks style).  I have fallen so in love with this coffee I can barely stand sharing it.  I bring it over to my bf's apartment when I know I'll be staying the night and promptly return it to my bag in the morning, not knowing quite what I will do if I forget it when I go home.  Seriously, I do this, you can ask him.  It sort of makes me feel ridiculous, but I don't care.  It's worth it!

And if the sound of this coffee makes you as excited to order some as it should... it gets better.  Irving Farm (who also provided this wonderful photo) uses direct trade whenever possible to get the best quality and price from their coffee farms.  That means not only should you feel happy and awake from drinking it, you should also know that your purchase of these delightful beans is also benefiting the farmers who helped bring it to you!

This Little Piggy Ponders: Restaurant critics stare into the abyss

Food for Thought:  Francis Lam of Salon wrote a thought provoking piece yesterday titled, Restaurant critics stare into the abyss, touching on the topic of food critics in the 21st century.  Have websites like yelp and the million other food-focused blogs that exist belittled or diminished the presence and importance of the established restaurant critic?  The fabulous Mitchell Davis, VP of the James Beard Foundation, states in the article,

"We have a very different relationship to authority. In the 1960s, Craig Claiborne [the New York Times' first critic] could 'educate' his readers. But now we're a bit different. We're democratizing everything. If anyone can be president, why can't we all be critics?"

Davis concludes that the "traditional reviews written with an adherence to journalistic ethics seem more trustworthy" and continue to be what restaurants strive for when being assessed.  I must say, I agree.  Take Ruth Reichl's Garlic & Sapphires, for example.  While anyone can write a review of Daniel, Reichl is able to do so with a prose and reputable knowledge that is incomparable.  Everyone can write a review, not everyone can make a piece of art.  Thanks to all the restaurant critics out there! Oink oink!

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This Little Piggy made Vodka Cream Sauce Pasta

It's true.  I made pasta with Vodka Cream Sauce (from scratch) all by myself, and for someone who spends very little time in the kitchen, I must say... it was Tasty!  I'm typically not a Rachel Ray fan.  Yeah, she is pretty cute, and I guess she has done a decent job with her show.  Heck, I wish I had her job.  But, she did rudely crash David Chang and Mario Batali's book discussion at The Strand... Anywho, years ago my mom sent me Ray's recipe for vodka cream sauce, named "You Won't be Single for Long" vodka cream sauce pasta (I'm sure the title is a shocker).  I will admit, I agree to some extent with many of the not so positive comments in the response section of the link... it was a little runny and can be a little bland if the right balance in ingredients isn't achieved.  Not to worry though, if you make some alterations to the recipe, ie, add bacon, maybe more cream, definitely some salt... it ends up tasting pretty good!  At the very least, it's worth giving a shot, which is why I'm including the recipe below!

(n.b. I highly suggest making this with some delicious, fresh pasta. Any from Murray's Cheese Shop comes highly recommended from moi!)

1 tablespoon extra-virgin olive oil, once around the pan in a slow stream

1 tablespoon butter
2 cloves garlic, minced
2 shallots, minced
1 cup vodka
1 cup chicken stock
1 can crushed tomatoes (32 ounces)
Coarse salt and pepper
16 ounces pasta, such as penne rigate
1/2 cup heavy cream
20 leaves fresh basil, shredded or torn

Heat a large skillet over moderate heat. Add oil, butter, garlic, and shallots. Gently saute shallots for 3 to 5 minutes to develop their sweetness. Add vodka to the pan, 3 turns around the pan in a steady stream will equal about 1 cup. Reduce vodka by half, this will take 2 or 3 minutes. Add chicken stock, tomatoes. Bring sauce to a bubble and reduce heat to simmer. Season with salt and pepper.

While sauce simmers, cook pasta in salted boiling water until cooked to al dente (with a bite to it). While pasta cooks, prepare your salad or other side dishes.
Stir cream into sauce. When sauce returns to a bubble, remove it from heat. Drain pasta. Toss hot pasta with sauce and basil leaves. Pass pasta with crusty bread.

A Sweater for Your Coffee: bonappetit.com

I drink coffee... lots of coffee.  I drink at least two cups in the morning, and usually at least another one before the day's end.  I also love a cup of coffee after dinner.  Maybe I'm immune, but it doesn't keep me up at night.  Am I crazy if I think it may actually makes me sleep better?  Taking all this into consideration, you can imagine my excitement when I just saw this Bon Appetit tweet on twitter! Ohh my goodness! I am in love... a cable knit sweater for your coffee?  You've gotta be kidding!  This is absolutely adorable and I need one NOW! Oink!

a War on Salt... Ohh nose!

Restaurant Chefs Boiling Over NYC Mayor's Salt Crackdown - Nutrition | Physical - FOXNews.com

I know this is a little late in the debate, but could it be... a War on Salt? It appears as though The New York City Department of Health and Mental Hygiene is debuting its long-awaited National Salt Reduction Initiative . The goal of the program? To cut the levels of sodium in restaurant and prepackaged foods by 20 percent over the next five years. Although this program is not mandatory, according to an article in the Nation's Restaurant News, Rick Sampson, president of the New York State Restaurant Association worries,

“We’re hoping they will do this on a voluntary basis, but will they come back and mandate it?... If they do that, I don’t know what it will mean.”

Sampson is not the only person with concerns though. Grub Street added that maybe the Health Department had failed to consult with Mr. Momofuku Chang, stating,

"That’s right, dozens of otherwise diligent reporters had forgotten to ask David Chang what he thinks. Well, the Post suddenly realized, “Wait a minute, has anyone asked that Momofuku guy to weigh in on this? Maybe if we call him up, he’ll call Bloomberg a %&%(# or a $&$(@.” But no, instead Chang merely says, “You need salt to draw flavor out of food ... It’s a skill that you teach cooks. For that to be regulated by the government is just stupid and foolish.” Hear that, Bloomie? Stupid and foolish!"

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They Pick, You Drink - WineChap Does the Dirty Work For You

Where does a Little Piggy turn when she needs her wine questions answered?  WineChap, that's where!

Check out this great article about WineChap, found last week on Examiner.com.  WineChap provides excellent suggestions on everything from wine lists at NYC restaurants to information regarding a specific wine and/or wine region.  They are also wonderful about getting back to you with answers to any questions you may have via Twitter.  Find out more about the website and it's founders with the attached link, as well as advice like how to pick a great wine:

"Use your sommelier! They are there to guide you through the--often daunting--food pairing process and in most cases, they don’t bite. Be open-minded. Some of the great value wines in the world can be obscure and a bit challenging, but if you are open to traveling outside your comfort zone you’re more likely to score." - Talia Baiocchi
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Grub Street's 3 Events for Pigs and Pig Lovers

$15 for a feast at the Highline Ballroom.... sounds like a piggy's dream to me!

Little Piggy's Kitchen Toys Wish List (continued)

I know, I know... I already made one post today about wanting new kitchen toys.  The thing is, I'm going back through my draft posts and trying to get some things up before I forget about them and, how could I forget... Giada de Laurentiis for Target! My good friend Ishi will be especially excited about this, since she is a huge fan of the incredibly beautiful, amazing chef!  The main point here is that she has created a great line for Target, which includes anything from cookware (think bright red dutch oven) to food and everything in between.  Though I can't vouch for the quality of her products, I must say, they look fairly durable and I'd be happy to have them in my kitchen.  Please let me know if you've heard anything about them!

This Little Piggy needs some Toys for her Kitchen!

If you're anything like me, and looking for fun new toys to add to your kitchen, then you should definitely check out "the complete kitchen" portion of the Crate & Barrel website.  They have lots of neat things, like the DēLonghi ® Citrus Juicer for only $19.95.  You can hardly pass that up!

the Mac & Cheese Burger...Disgusting or Amazing?

Did anyone else see this yesterday in UrbanDaddy (picture from UD as well) and feel slightly obese for wanting to try it immediately?  Yes, I'm talking about a Mac & Cheese Burger. Not only is the burger topped with a delicious mac & cheese blend of cheddar, American, pecorino and Gruyère cheeses, but it is also stuffed with the cheesy mix.  To top (literally) things off, they then sprinkle homemade Gruyère bread crumby goodness on top along with a spoonful of homemade cheese sauce.  Heart attack?  Definitely, possible, though maybe worth the risk.  I will be sharing this with my brother this weekend.  Oink!

ps.  Did I mention this is found in the FiDi? (yet one more reason to pay my neighborhood a visit)

This Little Piggy misses Fish Tacos!

This Little Piggy traveled across the country to live in the most food-centric city in the country, if not world, and one of the few things I miss about SoCal.... the Fish Tacos.  This might partially be my brother rubbing off on me (he LOVES fish tacos, Rubio's and Bahia alike), but I do find myself craving a taco every now and then, usually on Tuesdays.  You see, there are few restaurants in San Diego who do not do a $1 Taco Tuesday special.  The incredible, delicious chain spot, Rubios Fish Tacos, is one of my all time favs.  It is truly a deal and everytime I am home, I take advantage of it!  Serious Eats made a nice post on the Southern California specialty.  Check it out here. Oink oink!

Motorino does Brunch!

I'll make this quick, because piggy has to run, but I thought this was worth forwarding.  According to Serious Eats (which happens to be one of my all time favorite blogs), Motorino will begin serving a pizza pie this weekend that has eggs!  Ohh happy day, my brother will be thrilled!  Not only does he LOVE Motorino and make me go there (clearly a difficult task) every Sunday with him after football, but he also loves brunch!  Looks like the only difference this Sunday will be Motorino at 1pm, rather than 8pm.  Oink!

Eater NY: Ma Peche Launches Take Out with Online Ordering Site

Clearly, by now you must know that I have a small obsession with Ma Peche (and after years of persuasion from my bf, the Momos in general). Luckily, I have never had to wait more than 5 minutes for a table at lunch, though I have seen how that presents a problem for other diners. While eating lunch there a few weeks ago, my bf and I witnessed the table next to us get up and leave without ordering, likely due to time constraints. We both enjoyed our meal, but figured that many people would have issues with the less than speedy lunch time affair.

Voilà, problem solved. According to Eater NY, Ma Peche has begun a take out online ordering system, similar to the reservation system used for Ko, Noodle Bar's Fried Chicken, and Ssam's Bo Ssam.

Little Piggies taking over the City

In an article published on edible Manhattan this morning, the following question was raised: "Is vegetarianism dying in New York City?" Being as pig-happy as I am, I found this an interesting debate. I began to ponder, as little piggies often do. Is it a coincidence that Sam Sifton's review on The Breslin, a restaurant serving both pig's feet and head, among other meat heavy items, would come out the same day? Or do many of the most popular restaurants in New York City, the Momofukus included, just happen to also have a large emphasis on meat, and pork in particular? Though you likely missed the opportunity to call in and discuss this tasty controversy with a few experts this evening, hopefully there will be another opportunity in the near future. Oink Oink!

1 Star for The Breslin

I've been itching to try The Breslin for the past few months and was glad to read Sifton's review this morning in the Times.  My favorite quote from the article,

"Yes, the food is good. But it is monochromatically good: it is 10 colors of fat. Excess can become wretched, and fast. It’s cool to hook up with the Breslin, especially if you’re lucky enough to sit in one of the semiprivate nooks near the open kitchen. But we should see other people. It would be death to be a regular there. "

- Sam Sifton on the The Breslin

I must admit, after reading about the hipster-heavy atmosphere, I'm a little less excited about the experience, though I definitely would still like to try their pig's foot... asap.  More to come on The Breslin.... Oink.

La Recette Parfait

Where's a Little Piggy to go when the piggy bank is less than full...?  It certainly looks like Recette may be a new option... assuming the reservations don't vanish before they even open.  The menu is divided between "snack" and "plates", allowing diners to "order just as they please."  Even better, none of plates break the $20 mark.  The website states,

"The menu for Recette [Recipe in French] celebrates bold flavors and playful touches."

Let's survey some of those stand out flavors from the menu here: 

Prosciutto Cotto, Foie Gras Parfait, Young Manchego
Hamachi Crudo, Uni, Blood Orange, Jalapeño, Mache

Raw Fluke, Watercress, Shaved Fennel, Caviar Sabayon
Duck Carpaccio, Chicken Liver Mousse, Apple, Thyme
Crispy Sweetbread, Escarole, Brown Butter, Lemon, Capers, Parsley

Roasted Foie Gras, Fig Jam, Poppy Seed Sablé, “Aigre-Doux”
Berkshire Pork Belly, Rock Shrimp, Baby Turnips, Romesco, Sherry Caramel

Sounds incredible, right?  My thoughts exactly, though don't get too hooked on any one item since the menu will evidently "change frequently to showcase fresh products and twists on seasonal American favorites."  And if that's not enough to have you clicking OpenTable immediately, the Pastry Chef is none other than Christina Lee, formerly of Per Se!  Sounds like a Recette parfaite to me!  Oink oink!

New Bourdain Season in T-1 hour

If you know anything about me, you know I love Bourdain. And if you know anything about Bourdain, you know that the new season of No Reservations starts in about 1 hour. Anyone else as excited as I am? Looking forward to posting about Panama in the morning. Oink oink!

This Little Piggy wants in on the "Unwanted Ham Mountain"

Let's face it, we're in a recession, and things aren't looking too bright for little piggies these days!  The Telegraph reported that sales of the the world-renowned jamon iberico are down as much as 20 percent this holiday season, a period that usually accounts for more than 60 percent of annual revenue.  Excessive production over the years is resulting in an "unwanted ham mountain".  Oh goodness, not an unwanted ham mountain!

The good news?  The article states that "With an estimated four million hams unsold, the gourmet foodstuff is almost being given away."  Maybe this little piggy will have to buy a piggy leg for her new apartment (good thing it's not my leg!).  Oink oink!

Eater NY: The 38 Essential New York Restaurants, Jan. '10

I wanted to pass along Eater's 38 Restaurants to go to in 2010 (or at least right now).  If you're not familiar with this list, Eater comes out with a list of... yes, you guessed it, 38 restaurants, periodically throughout the year.  Basically, they say the only rule of importance is that,

"a restaurant must be open at least six months to qualify for inclusion on the list, though strong consideration is given to neighborhood favorites over fancier destination spots".

 There are some that I definitely have on my list of places to check out, Sushi Yasuda and Raoul's being two of them.  Prune was also a wonderful addition to the list!  I'm looking forward to watching the list evolve over the course of the year.  Oink oink!

열려있지 않음 아직도 죤에 봉 (Bon Chon on John... still NOT open)

Dear Bon Chon,

You are such a tease!  You sit there across the street from my apartment for months with a "Coming Soon" sign plastered in the window.  You slide menus under my door so that when I wake up at 6 am for a glass of water, I see a delicious list of all the items that will be two steps from my building.  And then... like a present under the tree on Christmas, a tiny Bon Chon box miraculously appears in my fridge (my mom actually put it there) with a beautiful, crispy piece of fried chicken inside.  What a way to start my Friday.  I took a bite.  It was fantastic.  The flavor was incredible, sweet and salty, meaty... I needed more.  Immediately.  I quickly threw on my clothes for work (I was running late as usual) and rushed outside, excited to see what I hoped would be a "Now Open" sign in the store front of this fried chicken haven.  There was no such sign.  You're still not open.  You got my hopes up and now I'm sitting here at my cubicle crushed, dreaming of the day when you will finally open your doors.

Please, please open soon! Tx!

- Little Piggy

Women in Cheese at the Astor Center Jan. 6

Women in Cheese at the Astor Center Jan. 6

How, I repeat HOW, did I miss this event?!  Jeez I need to check my email more.  I am so disappointed right now.

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This Little Piggy (hearts) Goat Cheese

I love goat cheese.  Really, I do.  I think you could put goat cheese on anything and it would taste amazing.  You can eat it alone, on crackers, on bread, on an apple, on a salad, in pasta, on a steak, on a burger.... even a goat cheese cheesecake.  You can eat it for breakfast, a snack, for lunch, dinner, or dessert.  I really think it is one of the most delicious things ever. 

If my memory serves me right, one of my first encounters with the delicious chèvre was at Montana's, a fabulous restaurant in Hillcrest, CA that closed sometime back in the 90s, likely because it was too good to be located in San Diego.  They use to have an incredibly simple hors d'œuvre of toast, goat cheese and roasted garlic.  It would make you smell for days, though it was definitely worth the friends you may have lost due to the aroma.  It has been at least 12 years since I've enjoyed it and I figured with my new year's resolution to cook more and all, this would be an opportune time to give it a shot.  It went remarkably well, especially for an amateur. 

Here is the skinny on how to make these delectable toasts with goat cheese and roasted garlic:

- Take a garlic, or two, or three... Cut a thin slice off the top off, as to reveal the magical treasures (also known as "cloves") inside.  Take a piece of aluminum foil (one per garlic), place the garlic on the foil and drizzle with olive oil, scrunch up the top of the foil.  Bake at 350-400 degrees for 40 minutes to an hour.  Remove.

-  Cut a baguette into slices and broil at 400 degrees for about 5-10 minutes, or until toasty.  Remove.

- Spread goat cheese on toasts, arrange on plate along with garlics and a knife for spreading.

et Voilà!  The easiest, most delicious appetizer around.  Oink oink!

Brunch @ Back Forty with EWI

I started off 2010 with a bang, joining my supper club, Eating with Impunity (EWI), at Back Forty (Ave. B at E. 12th Street) for brunch. Nine of us met up at noon last Saturday and were pleased to get a large, family-style, cozy table in the front window.  I had been for brunch before and loved it, so I quickly seized the opportunity to give it another try.  Given the size of the large group, we were able to try a number of different things from the menu.  Here is a run down, along with a couple pictures, of what we tried:

-  The fresh donuts are a must (!), so we got two orders (I could have sworn last time they came with jam, though they were tasty with the glaze alone).

-  The pork jowl nuggets with jalapeno relish are also delicious (beware: there are only 3 to an order and they're bite-size fried morsels of goodness! We went with 3 orders).

- I shared the Housemade German Sausage and Fried Eggs with creamy grits, greens & mustard sauce (I thought it was excellent, as did Felicia, who thought it tasted very similar to corned beef).

Among the other things that were ordered (and shared on small plates, we're a very close group) were: sweet potato pancakes (no need to order these, they are nothing like potato pancakes, which is why we got them), fried chicken and waffles, the grass fed burger, the blintzes with housemade farmer cheese, and... the poached eggs & baby green wheat with roasted wild mushrooms, squash, cippolini onions & toast (this was by far my favorite, I was pleasantly surprised by the texture and amazing flavor found in the baby green wheat.  I will definitely be getting this next time!)

Other hilights, besides the wonderful company: the Hot Spike Apple Cider was just what I needed to wake me up and keep me warm while the snow came down outside.

I thought this was a great restaurant before last Saturday and my new year's brunch only solidified those sentiments.  The atmosphere is comfortable and non-pretentious and the food is excellent (particularly for the price).  This will definitely be a staple brunch local for 2010!

ps.  Check out an excellent review of this brunch at babeswhobrunch!

This Little Piggy ate way too much at Momofuku Ssam Bar

A quick post before I call it a night.  My parents have been in town and we wanted to go out to dinner somewhere tasty before my dad leaves on Wednesday.  It was a toss-up: Noodle Bar v. Ssam Bar.  My family hasn't been feeling well, so I thought a big bowl of ramen would help remedy the common cold.  I also thought they would enjoy Ssam Bar, since you can't get that type of menu in many US cities.  I chose Ssam Bar, and figured we could always walk up the street to Noodle Bar if there was too long of a wait.  Fortunately, there was hardly a wait for a five-top at 8:45.  We waited in Milk Bar and were promptly seated when all of our party had arrived.

We sat down and began translating the menu for my mom, who is happy to eat anywhere, but would rather stick to items she knows.  Ultimately, we decided to order many different things and more or less share.  Here is the run down of what was had:

- All of the small plates (seasonal pickles, steamed buns – pork belly, hoisin, cucumbers, scallions, bread & butter – sea salt butter (vt), whipped lardo, and two bbq rib sandwiches (newman's farm, mo) – red onion slaw, we got two orders) 

- the honeycrisp apple kimchi - jowl bacon, maple labne, arugula

- the fried brussel sprouts - fish sauce vinaigrette, mint, delfino

- crispy pig’s head (newman’s farm, mo) – sauerkraut, pear mostarda

- spicy pork sausage & rice cakes – chinese broccoli, crispy shallots

Everything was delicious.  It ended up being the perfect amount of food, though I currently feel like I may explode.  Here are a few personal piggy notes:

- the bbq sandwich is by no means small.  With the rest of the food, one is more than enough for two people to share.  It was nice having two, though, so everyone could have a decent portion.

- the bread and butter is much more than what it sounds like. The sea salt butter and whipped lardo are the perfect companion to the warm and semi-crusty bread.  It is wonderful!

-  the brussel sprouts were my favorite!!  For that reason, I am including a recipe I found on epicurious.  It appears to be the same recipe that is in the Momofuku Cookbook and I can't wait to try making them at home (more to come on that).

On that note, good night!  Oink oink!

This Little Piggy rings in the 2010!

Happy New Year everyone!  I hope you enjoyed the holiday season and are looking forward to a new year.  It's sure to be better than 2009.   I'm not superstitious, but even numbers are definitely better.  Anyways, I'm really excited about 2010, especially for the sake of The Piggy Post.  I hope to bring you all some great reviews, as well as more posts based on my own home-cooking (a new year's resolution)!  Oink Oink!

ps.  Please forgive me while I play catch up in the next few days with posts re-capping the end of '09 and the first few days of '10.