This is the time of year when I love to cook. Stews, soups, and hearty meals and now a great new cookbook - Micheal Symon's Live to Cook.
We made his Blue cheese tomato soup which was very good, spicy and complex flavor, but a snap to make. But so many of the recipes call for things that are hard to get... beef cheeks, chicken feet, pig head, sheep milk ricotta, a quart of duck fat... Really?
How often do you see a cookbook with an entire section on pork belly? Even less often would I think "Wow, I have to get some pork belly!" (I especially love the part where he started calling it Fresh bacon, at which point he was able to sell the pork belly dishes that did not before.)
Today I made a test run of ravioli, using Alice Walter's recipe from the Art of Simple Food to practice the technique in advance of hunting down the milk sheep ricotta the recipe calls for. And as long as I am going to that trouble, I will want to use a high quality butter to. I am glad I did not use Symon's recipe because my dough was tough (overworked?) and the raviolis not well filled (my machine.) Looks like more ravioli is in my future!
What new recipes are you playing with, this year?