http://blog.kathrynmcgowan.com/2009/10/29/this-little-piggy-went-in-the-oven/ Kathryn McGowan on victuals and potables historical and modern. Fri, 03 Sep 2010 03:21:40 +0000 hourly 1 http://wordpress.com/ http://blog.kathrynmcgowan.com/2009/10/29/this-little-piggy-went-in-the-oven/comment-page-1/#comment-204 Why I Cook « Comestibles Mon, 22 Feb 2010 10:04:30 +0000 http://blog.kathrynmcgowan.com/?p=208#comment-204 [...] In October, 2009 a friend generously gave me some some pig offal left over from her meat CSA. I went straight to Madeleine Kamman and her recipe for Grosse Cochonnailles or Coarse Country Pâté. Before World War II, at that same exact time of year, French villagers in Brittany would slaughter their pigs and make a myriad of dishes using every bit. I didn’t have a whole pig but, I got a chance to peep into that world by making the pâté and cooking Fergus Henderson’s Pot-Roast Half Pig’s Head. [...] [...] In October, 2009 a friend generously gave me some some pig offal left over from her meat CSA. I went straight to Madeleine Kamman and her recipe for Grosse Cochonnailles or Coarse Country Pâté. Before World War II, at that same exact time of year, French villagers in Brittany would slaughter their pigs and make a myriad of dishes using every bit. I didn’t have a whole pig but, I got a chance to peep into that world by making the pâté and cooking Fergus Henderson’s Pot-Roast Half Pig’s Head. [...]

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