Charcuterie

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november challenge. curing.

The eleventh challenge. We’re almost through the Year of Meat and a trip to France is so close for one of you. We’ve come a long way. We’ve salted, brined, smoked, ground, stuffed, packed and stretched our way through parts of pork, slabs of beef, flocks of chickens, dozens of ducks and hundreds of feet […]

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october challenge. stretching.

There are days in the kitchen that kick your butt. Tasks that ask you to stretch your skills. This month, we’ll be experiencing all the terrors and the thrills of the kitchen. We’ll be extending foods to make tasty appetizers. We’ll be lengthening the time we can keep foods edible, safely. You’ll be working hard […]

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september challenge. packing.

We’ve just returned from a few fantastic days spent floating down the Rhine river valley, and traveling the Routes des Vins d’Alsace. I peered into every charcuterie shop, checked out every butcher. Oh, don’t worry. I did not overlook the vegetables. Or the cheeses. Or pastries. I stopped at markets and chatted up the people […]

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an old fashioned grocer, amazing pork and spicy plum sauce

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 july challenge. blending.

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 […]