"Tête de cochon" : A Québécois expression for someone who is stubborn, or disagreeable.
I learned this weekend that it can also be a delicious dish.
Let me explain...
We had made plans for brunch to see our friends Myriam and Euclide and their lovely 7-month old, Henri, this past weekend. I innocently proposed to bring some pastries, fruit, cheeses, etc., but little did I know that they had other plans up their sleeves!
This time of year is called "le temps des sucres" here in Quebec and our friends' were inspired to try a recipe from the cookbook based on the recipes served at the sugar bush of the (in)famous chef from the restaurant Au Pied de Cochon.
This recipe, to be exact.
When we arrived, the pig's head was already in the oven, so we got cracking on the sides: mini potatoes, asparagus, and brussels sprouts. After 4 hours of cooking, she was ready.
The dining experience was equal parts shock, awe, adventure, and delight.
It's all fun and games, until someone splits their trousers (!).
Thank you for the culinary adventure, Myriam and Euclide! xo