Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
This month's challenge was to stretch a cut of meat to its absolute limit. Enter duck legs roasted low & slow in their own fat until they become a pot of ducky love. For a dinner that's sure to wow, serve taco-style with duck fat fried chickpeas.
This month, let me just say, I was uninspired. And it showed. On its own, this terrine is a bit bland. The forcemeat texture is on the less than pleasant side, too. It’s not horrible–and the tenderloin is great–but it’s not our favorite.
"Brat" is right! This month was fraught with drama as we tried stuffing emulsified sausage into casings. A no-go with the Kitchenaid, so we had to go the old fashioned way--by hand. Drama-laden, but delicious nonetheless.
Better late than never... it's my Charcutepalooza #1 Duck prosciutto post! I served simply in an appetizer spread and nary a crumb survived. There may even have been growling.
This is the kind of recipe that is not a recipe. More of a guideline. Serve slow-cooked tomatoes: crushed as a jam slathered on a burger or crostini; as-is as a finger food (my favorite!); chopped in a salad; tossed in with grains; or with a shot of
Kick off summer right with your very own batch of Italian sausage! This month, I'm putting what I learned in Charcutepalooza challenge #5 to work, making stuffed sausage. Welcome to summer!
Forget the Jimmy Dean sausage links forced upon you in childhood. This fresh breakfast sausage is much, much better; plus, you control the ingredients, so you control what you are putting into your body. Yum!
This jam is quick, involves no canning, and makes just the kind of jam I like–not too sickly sweet. It is proving just the thing to eat up those bi-weekly CSA strawberries. After a year and a half, I'm getting a little fresh strawberried-out.
I’ve always wondered what made Canadian bacon Canadian. Is it that Canadians don’t know how to make real bacon? Does it have something to do with Virginia and hams? was it originally a marketing ploy by McDonalds?
