ruhlman

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 the top of this page – that’s where you’ll find all the Charcutepalooza information for the rest of the year. Thanks go out to the amazing, brilliant, WordPress designer, Barb (@VinoLuci on Twitter,) who helped us figure it all out. Kim and I were over the moon when Michael Ruhlman gave us a little link-love on his blog, and, behind the scenes, took the time to review and comment on […]

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Chick-Pea Pot Pie

We are big fans of pot pie. It’s all about the crust, I’m sure, but there’s also something deeply satisfying in a one-dish dinner. I most often make chicken pot pie from our leftover roast chicken, but when it’s Meatless Monday, I make one critical substitution. Chick peas, or garbanzo beans, are a great source of protein. They are flexible in the kitchen – try them pan fried as an appetizer, added to a salad, or roasted alongside cauliflower, then stirred into an Indian-spiced sauce. Or, make this twist on an old favorite. Meatless Monday #2

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canning, preserving and a wintertime tart

It’s January, and hardly the time for canning, right? The farmer’s markets are closed until Spring, the snow is sleepily falling. All those jars and pots and pans and lids have been tucked away since October. Why is it, then, this week, I started to feel the itch again? Is it because we’ve been living out of the freezer and larder for awhile now? The boxes in the garage are filling up with empty jars. I worry. Is there enough? I think about what I’ll do differently this year. I’m not alone. I’ve been getting emails. You’re thinking about canning, too. Winter is a great time to think to plan. To dream. To make lists. To mark recipes. Now is the perfect time to look […]

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moderation minestrone. meatless monday.

I realize there’s been a lot of meaty talk around here lately. Ironic, isn’t it?  There’s the siren call of the Charcutepalooza, yet, most often, I’m cooking for just the two of us. Dennis, a vegetarian who occasionally eats meat (a meat reducer is his term) and me, an omnivore with a tendency toward high cholesterol and a few extra pounds. So, I’m careful. And we treat meat as a special occasion meal. We invite friends over to celebrate. We source any meat that we do eat from local farmers. I’ve written about the farms, the farmers, and the responsibility of conscious eating. Animal proteins are on our dinner table about once a week, and most often it’s fish or chicken. I eat meat more […]

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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 this time of year, as it sometimes drops to 40°, making this process take a little longer. Others are reporting good success with wine refrigerators. If you just don’t have a spot, we’ll be on to the next challenge in a few days. (Speaking of our next challenge, we’ll be revealing the project on January 15th. Now is a good time to order pink salt.) Breasts or Whole Bird? In […]

charcutepaloozaSMALL

Charcutepalooza. Let’s make meat.

(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 we approach the elegant “craft of salting, smoking and curing.” There is little doubt it’s time to think about the meat we eat. How we use the animals raised for consumption. How we treat them. How they are butchered. And how the whole beast is used to feed our families. Stories of meat tainting and commercially farmed animals in hideous circumstances are far too common. Wouldn’t it be better to […]