John Barlow's "Everything But The Squeal" is a fun and inspiring foodie/wino read. Get yourself one or put it on the holiday shopping list if you haven't read it yet.
And today Mr. Barlow - the man himself emailed me directly! Somehow he must have heard our collective"squeal" all the way out in Northwestern Spain about my foray into the Galician Bread Pudding.
This is but one of the Galician specialities he writes about in the book that makes one want to re-create these ancient festive treasures of simple food heaven. The puddling is just torn up old bread (I used brioche which is a bit fancy) soaked in milk, sugar and eggs then stuffed inside a re-hydrated pig bladder and boiled for an hour or more. Kind of a natureal sous vide style of cooking. John gave me props of sourcing the bladder and a recipe for leftover bits of pork scrambled with egges called "ropa vieja" (old clothes). Ah, that's the power of pork!
- Here's the dried bladder before it is stuffed and tied off into the boiling pot of water
- This is the pudding out of the bladder. Steaming hot custard with an unmistakable savory flavor. I made 3 at the party but could have made more for it's a real hit. In Galicia, they do not add sauce. I did a Meyer Lemon Carmel sauce with grey sea salt which was perfect for our modern Bay Area palates.
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