Kitchen Projects

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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Rhubarb Six Ways from Sunday

June 7, 2011
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When Carol Sacks, a Twitter friend (@casacks but really #mrskravitz,) visited her family in DC, we had the chance to share an exquisite lunch at Jaleo. I brought her a jar of my chocolate raspberry sauce. After lunch, she returned to her parents’ house and opened the jar, offering a taste to her father. It [...]

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on the way to blogher food

May 19, 2011
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Never did I think this would be the suitcase I would pack to go to my first Blogher conference! I am excited, terrified, anxious and thrilled to be heading to Atlanta tomorrow morning. Kim and I, and Sean from Punk Domestics, will be doing a little sausage making demonstration and Charcutepalooza party on Saturday at [...]

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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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have you seen my mojo?

April 25, 2011
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Whew. I’ve had a few bad days in the kitchen. I’ll spare you photographs of the disasters. I’ve been thinking about each and every one, however. And each failure reinforced my intention to write recipes that work. You see, each of these, um, challenges in the kitchen was about the quality of the recipe, I’m [...]

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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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decadent chocolate pudding

April 1, 2011
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It’s snowing, raining and generally miserable in much of the northeast US today. I’m so sorry. It will all be alright. Really. Just make some chocolate pudding. You’ll feel all better in a snap. This recipe was in the box of recipe cards I have from my great-grandmother. She taught me to sew, to crochet, [...]

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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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