Charcuterie

an old fashioned grocer, amazing pork and spicy plum sauce

July 18, 2011
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Where have all the grocers gone? When I was a little girl, my grandmother would go to Shorling’s every Friday morning to pick up her weekend groceries. I accompanied her in the summertime, lingering over the pretty food. The guys working in the produce aisle would have samples to nibble while we shopped. Watermelon, sweet [...]

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charcutepalooza august challenge. binding.

July 15, 2011
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Remarkable sausages have been made in the last three months. Really, you Charcutepalooza folks are making the most amazing foods. And taking gorgeous photos. Makes me want to sit at your dinner tables. Every last one of you. The Binding challenge will move us away from sausages, and use all those mad charcuterie skills you’ve [...]

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charcutepalooza july challenge. blending.

June 15, 2011
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It’s nearly the fourth of July, or Bastille Day if you’re in France – high summer just about everywhere in this hemisphere. For heavens sake – you don’t need a holiday to celebrate. Get out the grill. Make some sausages. Invite your friends over. It’s been months of challenges now. Months of pictures of raw [...]

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charcutepalooza june challenge. stuffing.

May 15, 2011
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With this post, we’re officially halfway through the Year of Meat. Amazing, isn’t it? You’ve  worked your way through the basic skills of charcuterie – salt curing, brining, smoking and grinding. And with this month’s Stuffing challenge, the basics will be complete. This month, you’ll be making sausage links. Working with casings is a little [...]

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canning yankee-style baked beans

April 19, 2011
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It’s a little rainy and chilly here, and produce is still not available at the market. I’m itching to can something. Anything. I did two batches of  chicken broth, but that didn’t satisfy the itch. So I decided to can with this recipe while waiting for strawberries and rhubarb. I set out to make the [...]

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charcutepalooza may challenge. grinding.

April 15, 2011
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We’re almost half way through the Year of Meat. We’ve salted, cured, brined, and smoked. Now, it’s time to make sausage. Grinding meat from whole cuts, blending in the perfect ratio of clean fats, and flavoring just to your taste with spices, herbs and more – it’s nothing short of amazing. To prepare for this [...]

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cooking for cooks

April 8, 2011
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It’s my favorite time of year to invite friends to lunch. The garden looks great and smells amazing. Today, the most marvelous group of women gathered for a celebration of Spring, regardless of the rain. The delightful Pati Jinich – I hope you have seen her new PBS cooking show – it’s wonderful. Saturdays, 11:30am [...]

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the beauty of butchering

March 30, 2011
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It’s taken a few days to absorb the incredible two days I spent in the company of Kate Hill and Dominique Chopolard. Kate is, of course, the generous sponsor of Charcutepalooza’s grand prize, a week at her butchery school in Gascony. She and I had spent plenty of time chatting on Skype, kitchen to kitchen, [...]

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wildcard merguez

March 16, 2011

What a fabulous surprise I had today. After a frustrating, round the city errand run in way too much traffic, I came back to my office, checked in with the world of Twitter, and lo and behold… My lamb merguez recipe was selected as a Wildcard Win on Food52. I’ll win some nice prizes and [...]

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