“The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude.” ~Julia Child I love to experiment in the kitchen. Some trials are hits and some hit the trash can. Some are originals and others come from reliable sources like Food Network or Food and Wine Magazine. Super Bowl Sunday I found another homerun from the January 2014 Bon Appetit magazine, Spicy Pork and Mustard Greens Soup. I made it as a first course, but it could easily be an entree as well.
Ingredients- ½ pound ground pork
- 2 cloves garlic minced
- 2 tsp finely grated peeled ginger
- 1tsp Sichuan peppercorns, crushed
- ¾ tsp crushed red pepper flakes
- ½ tsp cumin seeds, coarsely chopped
