Posts tagged 'charcuterie'
The Noble Pig
The day after Thanksgiving, a wonderful thing happened. The Noble Pig, a favorite local eatery of ours, opened their deli counter and began serving charcuterie. Shortly before that, we were fortunate to be invited to a preview event where we were able to sample a wide variety of these offerings for free.
Continue reading "No Common Pigs Here"
In the middle of making an effort to write about some of the food and travel things that have been going on in our lives the past few months, we were interrupted by something wonderful that we just have to tell everyone about. It's called the Butcher's Box.
Continue reading "Butcher's Box"
File homemade hot dogs in the “because I can” category. The truth of the matter is that Sean and I like hot dogs, so generally the fewer questions we ask about what they're made of, the better. However, since I've gathered all the tools (grinder, stuffer, smoker), I've been itching to try to make them myself. In fact, hot dogs were second only to home-cured bacon on my DIY charcuterie wishlist.
Continue reading "Mystery-Free Meat"
One night, my friends Jeff and Sharon showed up at the house with a large item wrapped in a heavy-gauge trash bag, a highly entertained gleam in their eyes. They walked into the kitchen and thunked it on the counter and continued to grin at me, silently challenging me to open their strange parcel. I slowly peeled back the blanket of thick plastic and revealed the skinned but otherwise very recognizable hind leg of an animal – in fact there was still a bit of fur attached here and there. “It's deer!” they exclaimed with obvious delight.
Continue reading "Leg of Deer"
Last year, we made cookie plates for our families, but due to poor planning on my part, I only managed three kinds of cookies. This year, I got an earlier start and did a little bit better job. But for whatever reason, that just wasn't enough. Thanks to all the charcuterie fun I've had this past year, we decided to make gifts of meat for our families as well.
Continue reading "Gifts of Cookies and Meat"
I found it useful to refer back to my Thanksgiving post from last year when planning this year's meal, so I figured I'd recap our Thanksgiving meal again this year ... you know, for posterity. This year Sean and I had seven guests (though to be fair, the littlest one brought her own food) over to the house for a very pleasant feast. It was so pleasant, in fact, that we didn't remember to take very many pictures.
Continue reading "Thanksgiving Recap 2009"
Roast turkey is fine and all, but I won't lie to you, it's not my favorite thing to eat. The recipe we did last year for salted turkey was the best I've ever used, and I was tempted to do that again this year. At the end of the day though, I wanted to do something different. Since I've been having so much fun with all my charcuterie projects, I decided to go that route for the Thanksgiving turkey. I give you turkey-cranberry sausage and turkey leg confit.
Continue reading "Thanksgiving Turkey 2009"
Remember me whining about how I couldn't case the sausages I was making? Well, that is a problem no longer. My indulgent husband went with me to our local Academy store “just to look” at the sausage stuffer they sell there. We examined it, decided it would work for what we wanted to do, then went home and researched it. Within a few days of me waffling around, he finally decided we were just going to buy it, and we had ourselves one shiny new 5-pound LEM sausage stuffer.
Continue reading "Better than Jewelry"
Ah, sausage. Ruhlman entitles the sausage chapter of Charcuterie: The Craft of Salting, Smoking, and Curing, “The Power and the Glory: Animal Fat, Salt, and the Pig Come Together in One of the Oldest, Divine-yet-humble Culinary Creations Known to Humankind.” And no, I don't think there's any misplaced glorification. Turns out though that making decent sausage is easier said than done (at least for me ... at least so far).
Continue reading "The Sausage Saga"
As mentioned previously, I no longer have much interest in store-bought bacon, so naturally when the bacon supply in my freezer dwindled, it was time to buy another pork belly and start the curing process. Last time, I smoked the cured belly on our little Weber kettle grill and sliced it with a chef's knife. This time, I got to try out more purpose-built tools for the job.
Continue reading "Bacon - Round Two"
Can you think of a more intense situation? Preparing a potluck dish for a bunch of food bloggers, writers, and photographers? I was questioning the wisdom of even having suggested it. But eventually, I worked out in my head that this was the crowd on which to try out something that my regular crew may not really go for, something I may not be willing to make otherwise. And then, after a friend suggested I make pate, I remembered a recipe for Country Pate that I had been saving for the right opportunity.
Continue reading "Pate for Potluck"
It's hard to go wrong with bacon. Even the mass-produced stuff made from the bellies of horribly treated pigs in factory farms is pretty tasty. But I'm here to tell you, there's a better way. And it's so incredibly delicious, I may never buy bacon from the supermarket again. For the past 8-10 days, I've been in the process of curing pork belly using recipes and techniques from Charcuterie: The Craft of Salting, Smoking, and Curing.
Continue reading "Happy Pigs Make Happy Bacon"