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Excerpt: A Girl and Her Pig by April Bloomfield

Excerpt: A Girl and Her Pig by April Bloomfield

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Published by EccoBooks
The long-awaited cookbook from April Bloomfield, the critically acclaimed chef behind the smash hit New York restaurants The Spotted Pig, The Breslin, and The John Dory
The long-awaited cookbook from April Bloomfield, the critically acclaimed chef behind the smash hit New York restaurants The Spotted Pig, The Breslin, and The John Dory

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Published by: EccoBooks on Feb 29, 2012
Copyright:Attribution Non-commercial

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11/04/2013

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recipes and stories
april bloomfield
 
Bf and Bayly Hazn Pi
I love hauling this pie to the table and seeing the looks on people’s aces. The slightly sweet, deep-golden crust, both aky and crunchy, is pretty enough, but then youcrack into it and out tumbles an avalanche o steamy bee and blue cheese. It’s a grander version o the handheld meat pies I ate growing up. I always ancied the onesflled with bee and Stilton, which complement each other quite well, but since I’ve been in the U.S., I’ve allen or the unk o Bayley Hazen, a antastic blue cheesemade by Jasper Hill Creamery in Vermont. A pint o stout and a salad o bitter greensare all you need alongside.
seves 6  8
for tH Bf filling
2 pounds boneless short ribs, cut into approximately 1- by 2-inch chunks1 tablespoon kosher salt ¼ cup all-purpose our ½ cup extra virgin olive oil2 heads garlic, cloves separated and peeled2 medium Spanish onions, halved lengthwise and thickly sliced2 tablespoons thyme leaves, chopped1½ tablespoons black peppercorns, coarsely crushed3 cups dry red wine3 cups Sticky Chicken Stock (see recipe, page 000)
for tH Sut dougH
1½ cups all-purpose our, plus extra or dusting 1½ cups “00” our 1 tablespoon baking powder 2 teaspoons kosher salt 1½ cups (about ¹⁄ ³pound) reshly ground suet, chilled About ¼ cup ice-cold water 
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