Charcuterie

charcutepalooza april challenge. hot smoking.

March 15, 2011
Thumbnail image for charcutepalooza april challenge. hot smoking.

It’s time for another Charcutepalooza challenge, and this time, we want you to get in touch with your inner McGyver. We’re taking all we’ve learned from salt rubs, salt cures, and brines, and we’re adding fire. It’s Hot Smoking time. And once again, Kim and I are saying, “Poor Dennis,” at least once a day. [...]

Read complete article…

charcutepalooza. the events.

February 22, 2011
Thumbnail image for charcutepalooza. the events.

Image by David Dadekian. Check out his blog for more exceptional photography. Butchery, charcuterie making, farm to table, a pot-luck. From the start, Kim and I had hoped there would be some Events. We wanted to get you ‘paloozers together. After all, Kim and I met on Twitter, but when I was in New York [...]

Read complete article…

charcutepalooza march challenge. brining.

February 15, 2011
Thumbnail image for charcutepalooza march challenge. brining.

Before we get going with the next challenge, Kim and I have to tell you how totally impressed we are. Seriously in awe. You ‘paloozers really rocked those pork bellies. It’s inspiring. We can’t wait to read all your posts and try some new recipes. Please take some time today to click over to Michael [...]

Read complete article…

Charcutepalooza February Challenge. The Salt Cure.

January 15, 2011
Thumbnail image for Charcutepalooza February Challenge. The Salt Cure.

Wow, there are a lot of you jumping on the meat-wagon. (Deadline for inclusion on the blog roll is February 1, 2011.) Kim and I are so happy to have so much support for our Year of Meat. I’ve made some changes to accommodate the enormous response – check out the pull down menu at [...]

Read complete article…

Charcutepalooza. January Challenge is Duck Prosciutto

December 30, 2010
Thumbnail image for Charcutepalooza. January Challenge is Duck Prosciutto

This post kicks off Charcutepalooza with our project for January – Duck Prosciutto. This is an easy way to limber up for The Year of Meat. It’s an eight day project with no special tools required other than a cool, marginally humid location, 50-60° F. I use my garage, but have to watch carefully at [...]

Read complete article…

Charcutepalooza. Let’s make meat.

December 26, 2010

(Let’s just drop that pesky ’11 or 2011 or whatever.) The Co-Creators: Mrs. Wheelbarrow and The Yummy Mummy Twitter Hashtag: #Charcutepalooza We’re kicking off the twelve months of meat so aptly named Charcutepalooza by Kim.  This is a remarkable opportunity to learn as a group, to share experiences, and to explore far and wide how [...]

Read complete article…

a year of charcuterie

December 19, 2010
Thumbnail image for a year of charcuterie

Sometimes, the most amazing things happen in the world of Twitter. It’s a quiet Sunday morning. I’ve got holiday baking all wrapped up. There are other special things I’ll be cooking between now and the first of the year, but it’s a much more relaxed pace in Mrs. Wheelbarrow’s Kitchen today. So, over a second [...]

Read complete article…

the best day-after-thanksgiving sandwich

November 26, 2010
Thumbnail image for the best day-after-thanksgiving sandwich

My mother’s been gone five years now, but each Thanksgiving she sits on my shoulder and guides me through the rituals. So many of the foods on my table were foods she made year after year. We didn’t ask for a change in the menu – no one wanted anything to change at all. We [...]

Read complete article…

appetizers to have on hand – gravlax

November 11, 2010
Thumbnail image for appetizers to have on hand – gravlax

I had a busy day and could only get one small task accomplished on the road to Thanksgiving. I started curing gravlax. Once it’s finished, in 2 days, I’ll pop it in the freezer until Tuesday before Thanksgiving, when houseguests arrive, and this gravlax will be an elegant, simple appetizer to offer up with cocktails [...]

Read complete article…
Page 4 of 5
1
2
3
4
5