Posts Tagged ‘charcuterie’

Curing Guanciale at Home

September 7, 2012

Earlier this summer I had the pleasure of attending a Whole Hog Butchery class at Kitchen in the Market with local salumi-maker and chef Mike Phillips of Three Sons Meats in Minneapolis.  We learned how to breakdown an entire hog for Italian salumi (cured meats), including dry sausage, coppa, hams, pancetta, lardo, etc.  Little Foot Farms raised and supplied the pig, Read more ›

Sichuan Canadian Bacon

June 25, 2012

I recently saw a tweet go by for “Sichuan Bacon.”  Hold the phone.  Click.  It was from Hank Shaw author & blogger of Hunter Angler Gardener Cook, who’s site I just love to follow.  What a fabulous idea.  I had just purchased a few ounces of Sichuan peppercorns, so the tweet was clearly a sign of planetary alignment.  Last year while participating in Charcutepalooza, I honed my curing skills, particularly on bacon and ham.  Read more ›

Home Corned Beef

May 22, 2012

Growing up, corned beef was a treat in my house.  Simmered on the stovetop or braised in the oven with potatoes, carrots, and onions, I could not wait to eat that salty, preserved goodness.  I was fortunate enough to grow up on a farm where we raised our own cattle.  When we slaughtered a steer, my dad always ask our butcher to corn the briskets and a couple of chuck roasts.  Read more ›

Winter Charcuterie Dinner Party

December 9, 2011

The final challenge for Charcutepalooza was to make a whole mess of charcuterie items and throw a party to celebrate the makings.  Thank goodness I had a whole month to prepare, because that’s how long it took me to do it all.  If I had not done the eleven preceding challenges, this final project would have been impossible.  Read more ›

Bresaola Heaven

November 13, 2011

Bresaola is remarkable food.  Like a woodsy prosciutto with a full beef flavor, bresaola is silky, herbaceous and complex.  This cured meat knocked me off my feet.  I made this myself?  So cool. Read more ›

Pork Jam

September 25, 2011

This rillette’s recipe came from Charcuterie by Ruhlman/Polcyn, but there are lots of good recipes out there.  In fact, you barely need a recipe.  What you do need it the right cut of meat.  Read more ›

Pate Campagne

Paté Campagne

August 30, 2011

It’s time once again for this month’s Charcutepalooza challenge-packing!  No, not packing for your trip to Paris (darn!)  I mean packing lovely porkie goodness into a terrine for paté, in my case.  I used Mrs. Wheelbarrow’s Paté Campagne recipe, but instead of prunes I used red flame and golden raisins, Read more ›

Grilled Vegetable Terrine

Grilled Vegetable Terrine

August 19, 2011

I was a little late doing my Charcutepalooza challenge last month.  The assignment was to make either headcheese or a seafood terrine.  It was ridiculously hot and humid in July, so I couldn’t bring myself to boil pigs feet for hours on end, no matter how tasty the result. Read more ›

Lazy Day in Middle August with Cat

Middle August

August 15, 2011

It was an absolutely beautiful weekend here in Minneapolis; 85 degrees, sunny, low humidity, light breeze.  It rained early Saturday morning so everything was sparkly and fresh.  I spent my Saturday at the farmer’s market and canning, jamming and pickling. Read more ›

Home cured mortadella

Mortadella for Charcutepalooza

July 4, 2011

I’ve been part of this crazy Charcutepalooza group since January 2011, where we work our way through Michael Ruhlman’s “Charcuterie” book, one challenge a month. So far we’ve made duck ham, bacon, corned beef, chorizo, chicken sausage and mortadella. Read more ›