101 Things to Do With Pork by Eliza Cross, Reviewed

 

101 Things to Do With Pork by Eliza Cross is a petite, spiral-bound cookbook that delivers exactly what its title promises: 101 recipes showcasing the versatility of pork in all its forms: ham, bacon, pork chops, sausage, roast, tenderloin, belly, pulled pork, bratwurst, chorizo, kielbasa, Canadian bacon, spare ribs, and baby back ribs. Published in a concealed spiral-bound flexi paperback, this 5½” x 7½” book is designed for practicality, lying flat on the counter for easy reference while cooking. Its compact size makes it a charming candidate for a stocking stuffer, hostess gift, or part of a pork-themed gift basket, perhaps paired with bacon, sausage, or pork rinds, wrapped in netting with a festive bow.The recipes span a wide range of dishes, including breakfasts (like Pork Lover’s Breakfast Skillet), appetizers, sandwiches (such as Toasty Ham and Havarti Sandwiches — I tried this one, and it was very good), soups (High on the Hog Jambalaya), sides (such as Pork Fried Rice) and main courses (Divine Bacon Pork Chops and Perfect Pulled Pork). The variety ensures there’s something for every meal, from family-friendly dinners to quick snacks, all crafted to be economical and approachable for home cooks. The recipes are straightforward, making them accessible for beginners, though some may feel dated, with a few harking back to 1970s culinary trends.

 However, the book has its limitations. The absence of photos, a hallmark of the "101 Things" series, leaves cooks guessing about the final presentation, which may frustrate visual learners. Additionally, while the collection is convenient, many recipes feel familiar and can likely be found online with a quick search, reducing the book’s novelty. For pork enthusiasts or those seeking a tidy compilation, the book’s convenience and cute design are appealing, but it may not break new ground for seasoned cooks expecting innovative ideas.     Overall, 101 Things to Do With Pork is a practical, space-saving addition to a cookbook collection, ideal for gifting or casual home cooking. It earns a solid 3.5 out of 5 stars for its utility and charm, but don’t expect revolutionary recipes.You can get a copy here.

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 Disclaimer: I received a copy of this book from Gibbs Smith in exchange for my honest review.

Italian Sausage Soup

If you are anything like me, you can not get enough soup -- cold soups in the summer, broths in the early fall, and heartier varieties in winter. As I mentioned a couple of weeks ago, I have been making a lot of soup in the month of October, and pleased with every one of them. This one is the only one that contains meat, so it is hearty, delicious, very filling, and sure to please the carnivore in your life. Aside from browning and draining the fat off of the meat, I think this was the easiest one to make. It freezes well, so I am set for the winter…at least for the time being.

Italian Sausage Soup

 1 lb. Italian sausage

2 Melissa's shallots, chopped

1 c. sliced mushrooms

1 clove garlic, minced

32 oz. low sodium beef broth

1 14.5-oz. can Italian-style stewed tomatoes

1 c. sliced carrots
¼ t. salt

¼ t. freshly ground black pepper

1 14.5-oz. can Great Northern beans, undrained

1 small zucchini, cubed

2 c. torn fresh baby spinach

Heat a stockpot or Dutch oven over medium-high heat. Add sausage, garlic, onions, and mushrooms; cook and stir until browned, 5 to 7 minutes; drain, return to pot. Stir in broth, tomatoes, and carrots; season with salt and pepper. Reduce heat to medium-low, cover, and simmer 15 minutes.

 Stir in beans with liquid and zucchini; cover and simmer another 15 minutes, or until zucchini is tender.

 Remove soup from heat and add spinach; replace the lid and allow spinach to wilt. Stir until warmed through.

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Smoky Jalapeño Cheddar Potato Soup

When you suddenly go crazy and make three different cauldrons of soup in one week, you can often come up short when it comes to storage/freezer containers. That’s precisely what happened to me when I decided to try a number of new soup recipes. Fortunately, one recipe was better than the other, and I am pretty much set for winter when it comes to soup. I do find that a nice cup of soup is a wonderful accompaniment to half a sandwich, salad, or roll. This recipe for smoky jalapeño cheddar potato soup is phenomenal! I think it is my favorite of the three that I tried. Be sure to cook your potatoes, as mentioned in the recipe, only until fork tender, you don’t want to cook them to mush. This bit of spicy, cheesy goodness is a must for the coming months.

Smoky Jalapeno Cheddar Potato Soup

Slightly adapted from oliveandmango.com

6 slices thick cut bacon

2 c. mirepoix (mixture of celery, carrots, and onions, all minced)

½ T. Melissa’s minced garlic

1 Melissa’s pickled jalapeño, seeded and chopped

1 t. dried thyme

1 12-oz. bottle of lager or Pilsner

1/3 c. flour

3 c. broth, chicken or vegetable *

1 c. heavy cream

4 small to medium russet potatoes, peeled and cubed

½ lb. of sharp old white cheddar cheese, grated coarsely

4 oz. smoked cheddar cheese grated coarsely

Salt and pepper to taste

In a large soup pot, cook the bacon over med/high heat until the fat is rendered and the bacon is crisp, 7 minutes. Using a slotted spoon, transfer the bacon to a bowl.

 Add the carrots, celery, onion, jalapeño, garlic and thyme to the saucepan and cook over medium heat, stirring, until softened, 5-8 minutes. Add ½ of the beer and cook until reduced by half, another couple of minutes.

 Sprinkle the flour over the veggies and stir for a few minutes to cook off any floury taste.(see recipe note about thinking) Add the chicken broth just a little bit at a time, stirring as you add until smooth and creamy. The soup should start out very thick and eventually thin out as you add the full 3 cups of broth.

 Then stir in the remaining beer and the potatoes, and simmer for approx 20 minutes or until the potatoes are fork tender.

 Add the heavy cream, cheddar cheeses and simmer, stirring occasionally, until thickened and creamy, about 5 minutes. Stir in the reserved bacon and season with salt and pepper.

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