Comments for Molly Stevens Cooks

Comment on How Bacon Changed My Life by Molly Stevens

Molly Stevens — Tue, 10 Aug 2010 11:30:09 +0000

If you're excited by bacon and chocolate (and who wouldn't be!?), check out Vosges Bacon Chocolate Bar (Zingerman's sells them)

Comment on How Bacon Changed My Life by David Kramarsky

David Kramarsky — Sat, 07 Aug 2010 22:49:45 +0000

I want to go to the next camp bacon, and some of my droogs, too. Did you manage to mix bacon and chocolate? Like cookies? Soooo good, might never eat a legume again.

Comment on How Bacon Changed My Life by katy lesser

katy lesser — Tue, 29 Jun 2010 13:37:43 +0000

we must be soul sisters or something because that was MY story too! when i would go to my mother’s house for dinner during my vegetarian days, she would come to the table with a large pot roast. i would protest, reminding her i was a vegetarian, and her response was always something like, “oh don’t be ridiculous…..” when i left the world of eating bark and twigs, bacon was the first thing i ate. and i have been a huge fan ever since. camp bacon sounds like a BRILLIANT idea. go ari!!!!!

Comment on How Bacon Changed My Life by 12th Man

12th Man — Mon, 28 Jun 2010 17:26:29 +0000

Amazing stuff, bacon. Pretty sure if you were to ask every 95 year old on the planet for his advice to the next generation, “wear sunscreen” and “eat more bacon” would be the two most common responses.

Comment on Endive for Saint Valentine’s Day by The Training Table

The Training Table — Tue, 23 Feb 2010 13:25:49 +0000

Heard the folks at Spilled Milk singing your praise, and now that I’ve scanned your work myself, I think I’m in love! Just ordered your book and am kicking myself that it took me so long. Cheers!

Comment on Endive for Saint Valentine’s Day by crankycheryl

crankycheryl — Tue, 16 Feb 2010 19:08:05 +0000

I’m completely with you on the food-over-cut-flowers view of displays of affection. And your braised endive recipe forever deepened my love of the vegetable.

Comment on Of crispy tacos, cupcakes and breakfast pizza… by MC

MC — Sun, 10 Jan 2010 13:07:41 +0000

Meyer Lemon, Asparagus and cheese, a marriage made in heaven. As for the second pizza, no more need to be said. I can only imagine… Thanks for this post, Molly! I am looking forward to visiting these places.

Comment on Porchetta by MC

MC — Sat, 09 Jan 2010 03:04:48 +0000

My Venetian friend, Cecilia, makes a mean porchetta and your post brought back many many happy shared memories of cooking and eating with her and her family. I have her recipe which I made many times over the years and now I can dream about porchetta being made in the beautiful State of Vermont where anything seems possible, food-wise, except a long growing season…

Comment on Roast Goose (guest blog) by MC

MC — Sat, 09 Jan 2010 02:45:53 +0000

What a lovely. lovely story! It gives me… goose bumps, just reading about it.

Comment on Porchetta by Molly

Molly — Mon, 09 Nov 2009 16:08:13 +0000

You can find an excellent explanation of spit-roasting (and other fire-place roasting techniques) in “The Magic of Fire” by William Rubel (Ten Speed Press, 2002). Rubel doesn’t address porchetta specifically, but you could certainly adapt the technique using the classic porchetta seasonings: garlic, rosemary, fennel, etc. The recipe in Bruce Aidells’s “Complete Book of Pork” (Harper Collins, 2004) is a good place to start for seasoning. Have fun!