The New York Times has a cute occasional video feature called Tiny Kitchen in their online magazine, starring the paper's cook and recipe tester (not a bad job, eh?) Jill Santopietro cooking in her own itty-bitty New York kitchen.
This week Santopietro is making the bizarrely-named but delicious-looking "Eggs in Purgatory" - chestnut polenta with a Southern Italian pork belly ragu and poached eggs, with a bit of ricotta. At barely over seven minutes, the video instructs us on the different cuts of pork, shows us how to make our own chestnut flour and demonstrates good technique for poaching eggs directly in sauce.
All that, with just a handful of pans and a patch of counter space the size of a postage stamp. Previous Tiny Kitchen videos have shown how to cook tangerine sherbet, Roquefort Salad, and homemade spelt crackers. Nice.
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