Tag Archives: food52

cauliflower steaks on polenta. inspiration from newburyport’s enzo restaurant

It all started with the photograph, above. It arrived in my email, sent by Mary Reilly, Chef-owner of Enzo Restaurant in Newburyport, Massachusetts.

I responded “Tell me everything.”

Her reply:

Romanesco steaks over a sauté of romanesco, confit garlic cloves, sun dried tomatoes, parsley pesto, brown butter almonds. Over polenta made with stone ground flint corn and corn kernels, topped with poached egg and Parmigiano. Golden raisins are nice too. And butternut squash.


And here’s what’s crazy. I looked at the photo, reviewed the reply and realized I had everything for this meal except the cauliflower. I headed to the grocery store where my hopes of a fancy green pointy romanesco cauliflower or orangish cheese cauliflower were dashed. There were only white cauliflowers, not too big, not too small, just average. I would not be deterred.

This is less recipe than vague instruction. I did not measure, I just used experience and my best judgement. While it looks complex, the whole thing took only 40 minutes, start to finish.


First, make the parsley pesto, whirring a good sized bunch of parsley with olive oil, salt and a few big pinches of grated Parmigiano Reggiano. It needed a little zip, so I grabbed the rasp and a lemon for some lemon zest.

In a small saucepan, add a knob of good butter. Cook slowly until the foam disperses and the butter browns. Add in a cup or so of chopped, sliced or slivered almonds. Whatever you have. Toast them until they smell and taste incredible. Don’t let them burn. Sprinkle with salt. Set aside.


Make polenta. Hm. I only had grits, so there you go. It’s corn, right? I had a little bit of two types, lovely yellow grits (a gift from Perre Coleman Magness, The Runaway Spoon) and white grits from Hoppin’ John. I cooked the grits just like a standard polenta recipe using a rich chicken stock from my pantry. When it was nearly cooked, I stirred in whole corn kernels (also from the pantry). I finished it with 1/4 cup of heavy cream, for a smoother texture.

Prepare the cauliflower. Cut thick 1-inch steaks from the center. (From one medium cauliflower, I was able to take away three steaks — enough for the two of us, with a little leftover for lunch tomorrow.) Chop the remaining cauliflower into pieces the size of a fava bean.


In a large heavy cast iron pan splashed with a bit of olive oil (or use a grill pan, or roast at 425°F), cook the cauliflower steaks until crispy, deeply bronzed and slightly caramelized on each side. (Oh, sigh. This is when the “steaks” fell apart. I still had nice crispy pieces of cauliflower for the plate. Thank goodness I don’t work in a restaurant.) Salt and pepper well. Remove the steaks and hold aside.


Add some olive oil to a big saute pan and slowly saute a smashed clove of garlic until the oil is infused with the scent, but the garlic has not browned. Discard the garlic. Turn the heat to medium high and add the smaller pieces of cauliflower. Cook until bronzed, then add a handful of golden raisins and four sun-dried tomatoes, slivered. Cook until heated through. Salt and pepper well.

Poach two eggs. I love this tutorial from Food52, if you have never poached an egg successfully.


OK, let’s plate this baby. Add a big generous spoonful of polenta to the plate. Set a cauliflower steak on the polenta, then spoon the cauliflower, raisin, tomato mixture over the top. Add a generous spoonful of pesto and a tangle of buttery almonds. Then slide that poached egg on the polenta, ready to drizzle yolky goodness into that corny deliciousness. With a vegetable peeler, shave some Parmegiano over the top (which I did after this photo was taken).

Buon appetito!

It was glorious, Mary. I’m hoping I did your recipe justice.

Mary and I met through Food52 and then met in real life. We instantly got on, talking preserving and cooking. We exchanged little packages of tasty foods – she sent me honey and caramels that took my breath away. Then, Enzo’s, her long time dream, opened. It’s a lovely space and the menu is sensational, changing with the market, the seasons. I had a remarkable dinner there back in the summer. It really was extraordinary and I urge you to go there right now. Yes, I know, Newburyport isn’t around the corner, and that makes me sad, too. But here’s the good news. If you follow Chef Mary Reilly’s twitter feed, or like the restaurant’s facebook page, you , too, are sure to find some inspiration.



cooking with friends

We had houseguests this weekend. Perfect houseguests. I have known Catherine and Jerry since we were in our very early careers. When we were in our 20s and early 30s. When we wore clothes with very large Joan Collins padded shoulders (!!) We lost touch, then reconnected a few years back, and fell right back into a comfortable friendship.

IMG_7891Catherine and I cooked together all those decades ago, and picked up the same rhythm this weekend, spending Friday evening plotting our menu, and Saturday executing it. Inspired by Jerusalem, the marvelous new cookbook, and her recollections of meals in Turkey, Syria, Lebanon and Egypt, we put together a mezza feast, with nine dishes, some from the cookbook, and others from Food52. (Ttwo of the Food52 recipes are from my IRL friend Rivka, who writes the charming blog filled with perfect recipes, Not Derby Pie.)

(Apologies for the photos, taken on the fly in terrible light.)

We made hummus from the book and it was alright. A little thick. It calls for a great deal of tahini, and maybe that’s the hummus that is served in Jerusalem? I will use the chick pea cooking technique, using baking soda to release the skins, but far less tahini, the next time.

IMG_7908Here’s the labneh from Jerusalem, a combination of cow and goat’s milk yogurts, which is fantastic. Plated it per Rivka’s instructions.

IMG_7900We made a roasted butternut squash and tahini puree, finished with date syrup. I loved this dish. Catherine thought it might make a great soup, thinned with broth. I can see that, but I liked it with warm pita, and as a third dip, with the labneh and the hummus. This will be an awesome lunch food this week.

IMG_7909There were two salads. Incredibly textured, bright and thrilling, the roasted cauliflower, hazelnut and parsley salad was visually appealing with the sparkly pomegranate seeds.

IMG_7912Fattoush is my new BFF. It’s refreshing, tart, and crunchy. Just what I’m looking for in post-holiday eating. I will be making it again and again. It’s a panzanella of a different culture, which has me wondering what other bread-ish salads there might be out there. Carol’s blog, In Medias Recipe was the first to highlight this salad. Highly recommend!

IMG_7914The eggplant from Plenty (also Ottolenghi) made an appearance, as it’s just so darn good. As did my homemade merguez (from the freezer!)  And this gorgeous recipe for halibut was reimagined with swordfish, cut into big chunks and roasted in a very hot oven.

IMG_7920The favorite dish was the lowly mujaddara, a peasant dish if ever there was one. Lentils, rice, onions and spices, the onions take the dish to over the top tasty.


It was a feast, with warm pita, crisp California Sauvignon Blanc and a ripe Spanish red.

IMG_7926Dessert (Muttabaq) was fantastic last night, and again today (for breakfast, at tea time, and dessert!)  Goat cheese and fresh ricotta filled phyllo dough, hot from the oven, it gets sprinkled with lemon syrup. If you are more of a cheese person, this dessert is going to thrill you.

IMG_7929And then, for breakfast, to gild the lily, we put a poached egg, hot sauce, and more onions on the leftover mujaddara. Happy happy happy meal.

So, seriously. Buy this book and cook from it.

come to tepoztlan

All summer I was getting emails from my dear friend Janet. She lives in a small town in Mexico called Tepoztlan. It’s beautiful, mountainous, and very ancient. The indigenous Tepoztecans don’t consider anyone native unless their family has been there for several hundred years. For many years, Tepoztlan has been the weekend retreat for Mexico City’s well-heeled residents.

I met Janet when she and her husband Doug were in DC for a couple of years. They became landscape clients, then dear friends. They had a lifetime of moves from Miami to London, Toronto to Mexico City, and when they decided to retire, it was Tepoztlan that called to them. And I understand why. It’s lovely and there are so many ex-pats living there from all around the world, drawn by the artistic nature of the place. Painters, writers, film-makers all seem to gather under the pyramid.

Dennis and I have visited several times and I was always ready to go back, but Dennis thinks of vacations as an opportunity to explore new places, so four years have passed since I last was there.

And then this summer, Janet’s friend Magda developed an idea. Magda offers culinary and writing workshops, and Betty Fussell was renting Janet’s house, and somehow, the Under the Volcano writing workshop was imagined. My email was bombarded as both Janet and Betty encouraged me to attend. It wasn’t a difficult Yes, and Dennis understood how this could be a good thing for me, so plans were made.

Tepoztlan is magical. The zocalo – market – is bustling. There are piles of chiles, astonishing produce, local women making tortillas, fresh and hot. I learned so much about traditional Mexican cooking when staying with Janet. We would shop the market every day, return and cook for hours. The avocados! The oranges! The moles! The tamales! Seriously, I can taste them all, still, they were so fresh and so different than my previous experiences with Mexican food.

Tere, Janet’s talented kitchen helper, showed me how to make the most spectacular breakfast – so wonderful I had to share it immediately and posted it on Food52. Hidden Eggs. It takes some practice, but seriously, these are some amazing eggs.

Typical weekend activities in Tepoztlan involve lunch. This is not like lunch you know. About fifteen people usually. (I swear Janet knows everyone, and she never has fewer than 12 for a meal, more often it’s 20. And her table settings are amazing!)

Starting around 2pm, lunch begins with enormous bowls of fresh guacamole, homemade tortilla chips and salsa. Often sopes are passed around, small tortillas filled with duck or black beans or chopped mango, red onion and tomato. Special narrow, tall glasses of tequila are served with matching sips of icy cold Sangrita, a tomato, orange and chili beverage that balances the fire of tequila so well, you’ll be on your third, or fourth, before you know it. (Ut oh.)

Time is inconsequential in these hills, so it’s likely this apertif will last two or more hours, while lunch is being prepared. Everyone’s pretty happy by then. And starving. And then out come steaming bowls of mole, of beans, glorious rice, chile spiked dishes you’ve never even imagined. It gets loud and there is a lot of laughter. This is how I think of Tepoz – food, laughter and new, fascinating friends from all around the world.

So why am I choosing this gloomy cold October day to tell you about sunny, warm Mexico? Because my dear friends at Food52 are featuring Under the Volcano, and Tepoztlan. Go to the site and you’ll see a wonderful writing workshop with Magda, with Betty Fussell and even a guest appearance by Janet (the most amazing lecturer on the art of Mexico.) I have it on good authority that Janet will be hosting a lunch for the group, and that’s worth WALKING to Tepoztlan.

There are only a few more days to jump on this opportunity. I’m planning to be there and hope you will think of coming, too.

In the meantime, here’s the Sangrita recipe. If you don’t have these cute glasses and plates, don’t worry. They are easy to find in Tepoztlan.

Sangrita (little blood)
Makes enough for four little drinks

2 tomatoes, Roma are traditional
2 juice oranges
1 lime
1 teaspoon grated onion
Generous pinch of arbol chile powder, or ancho chile powder if you are heat averse
Generous pinch of salt

Drop whole tomatoes into a pot of boiling water for three minutes. Fish the tomatoes out and set them aside until cool enough to touch.

Core the tomatoes and put them in a blender to puree. Press through a sieve.

Juice the oranges and the lime.

Combine the orange, lime and tomato juices. Grate in the onion. Add the chile and salt.

Stir well and chill for an hour.

Serve side by side with your favorite excellent tequila. Garnish with a dash of chile and a wedge of lime dipped in salt.

PS A little apple polishing — check out this lovely announcement of my book deal in the Washington Post, and a wonderful profile by the talented China Millman in the Pittsburgh Post Gazette.

cherry preserves, straight talk about pectin and a can-it-forward giveaway

Pectin. No Sugar Pectin. Ball. Certo. SureJel. Pomona. Pectin Jaune. Confusing, right?

Let’s talk pectin. What follows is strictly my opinion and reflects my own experiences with various commercial pectins. I am not endorsing or dismissing any of these products. They are all effective and useful. Choose the pectin, or no pectin, according to your own expectations and desires.

Pectin is necessary to build a gel for preserves, to suspend the fruit in a syrup. All fruit has some pectin, but some fruits have a lot of pectin and others have hardly any. Apples, citrus, gooseberries all have loads of natural pectin, while most stone fruits (cherries, apricots, peaches and plums) do not. Consequently, making apple jam or marmalade that sets up is a relatively easy thing, while cherry jam, strawberry preserves and plum jelly can be difficult.

Here’s a factoid I just learned from Wikipedia “In human digestion, pectin binds to cholesterol in the gastrointestinal tract and slows glucose absorption by trapping carbohydrates. Pectin is thus a soluble dietary fiber.” Eat More Fruit Preserves!

Commercial pectins are made from citrus peels, for the most part, and occasionally from apple cores and peels. Certo and SureJel, the pectins commonly found on your grocer’s shelves, have been around for decades. These are the gelling agents your mother and grandmother turned to when jam was on the stove. These commercial pectins are formulated to work with ratios of fruit to sugar that are high, in many cases a pound for pound equivalency is necessary. That’s a lot of sugar. But it’s also the flavor we grew up tasting. With these pectins, the number of jars of jam produced from a pound of fruit – the yield – is higher than when no pectin is used.

As the public began to demand lower sugar alternatives, the no-sugar version of these commercial pectins became available. These no-sugar, or low-sugar alternatives use fruit juice (generally apple or white grape) to make up for the lower sugar, and in my opinion change the flavor from pure cherry or pure plum to one that has tones of apple or grape. Not a bad thing, just not what I am looking for in my preserves.

Recently, Pomona Pectin began to attract attention. Pomona resembles the pectin most widely used in Europe – Pectin Jaune.   This product can be used with no sugar, low sugar, and sugar substitutes. For many people, particularly diabetics, this pectin is a superb choice. I’ve used it for jellies and jams, but for me, I was disappointed in the often cloudy appearance of the end product.

Ball (the jar company) has recently begun to package their pectins – both traditional and low sugar versions – in small, convenient plastic bottles, available wherever you buy jars. Their website is comprehensive, has answers to many frequently asked questions, and has wonderful tools to respond to questions about pectin use, including a pectin calculator.

If you’ve been reading along here, you know that I’ve made homemade gooseberry and apple pectins. In fact, I’m starting a batch of apple pectin today with fifteen pounds of green, unripe apples brought to me by Susan Behl of Nob Hill Farm. She’s my favorite enabler, growing gorgeous fruits like gooseberries and white, red and black currants; mirabelle plums, a staggering variety of peaches and raspberries, dozens of apple types, and even walnuts! If you’re in DC, you’ll find Susan at the Lafayette Farmers Market and the Palisades Market.

I put up four ounce jars of these homemade pectins to use in recipes using three pounds of fruit and three cups of sugar. Beware, they are less precise than commercial versions. Some years, the pectin is strong and gels right away, other times it takes a few minutes of evaporation and boiling to get the set right, but in all cases, I am able to keep the sugar to fruit ratio consistent, and the flavor of the fruit is what I taste, not gooseberry, not apple, and not sugar.

Remember that some preserves and jellies can take up to a month to fully set up, so don’t rush to any conclusions, and as I often say, if your jam or jelly doesn’t set, just call it syrup and enjoy it over pancakes or stirred into seltzer.

I made a lovely cherry preserves using some of the tart cherries I scrounged this season – they were so hard to find! I have also tried my gooseberry pectin with peaches and with apricots (same ratios) and have had superb luck – recipes coming soon. I hope you’ll give it a try, too, and let me know how you do.

It’s time to celebrate! July 14th is Can-It-Forward day. This is the third year this wonderful celebration of canning will be held. Why not hold a canning party in your home? Teach some of your friends and neighbors about the ancient art of preserving. You’ll find lots of information on the Ball site, and as they’ve partnered with Food52 this year, there’s even more inspiration on my favorite food site and chances to win product and join others canning across the country.

Don’t miss the excellent advice and information at Canvolution’s site, and check the Twitter hashtag #canvolution to see what all the brilliant canners across the country are up to. The Can-A-Rama will be held July 20-22, so if you miss the 14th, there’s another chance to party with your jars one week later.

And to make it all even better, the Ball Jar company has been very generous. They are offering a Home Canning discovery kit, jar lifter, labels, pectins and a free case of jars to one of my lucky readers. And you can bet I’ll send along some treats from my pantry. Leave a comment below and I’ll do a random selection by Friday, July 6th, so you’ll have plenty of time to pick up those jars and plan your canning adventures before July 14th

PS Laura, I hope this clears up some questions! xox


straight talk about pectin on Punk Domestics

a food52 cookbook giveaway

How exciting! The Food52 cookbook is now available. I’m so proud to be a part of this great group of home cooks and pleased as punch that two of my recipes are featured. I think the best companion in your holiday kitchen would be this cookbook, so I’m giving one away. I just have to share the love.

Food52 is an amazing recipe site, and represents a generous, funny, warm community of cooks from around the world. Even more amazing is the group of local cooks who have come into my life because of this site. Six times now the group has come together for the most awesome potlucks I’ve ever attended.

We gathered last week to celebrate the publication of the cookbook. Don’t we look like we just ate a great lunch? This is one talented group of cooks. While I shudder at the thought of most potlucks, the anticipation of a Food52 DC Potluck makes my mouth water. At the party, all the DC Food52 cooks (in attendance) autographed the cookbook.

We’re entering into the season of eating. I’m skipping Thanksgiving preparations and heading to an Inn but that doesn’t keep me from dreaming. Here are a handful of fantastic recipes from Food52 that would be a great addition to your Thanksgiving festivities.

Sweet Potato Gratin – I made this for the potluck and it was DIVINE.

Shaved Brussel Sprouts Salad – This is lunch several times a week, now that brussel sprouts are in season.

Ciabatta Stuffing with Chorizo – While amazing with your turkey, the next morning, you will eat happy with the addition of a poached egg.

Grilled Brussel Sprouts – I am officially obsessed with this recipe.

Rustic Cauliflower Bake – SO freaking delicious. Retro-y great casserole side dish for your holiday table.

Ginger Molasses Pumpkin Bread – So quick and simple and all the ingredients are likely to be in your kitchen. Try a slice toasted.

Just leave a comment and tell me about your favorite Food52 recipe(s.) Thursday morning, one week before Thanksgiving, I’ll select one commenter using Randomizer on Thursday. Just check back to see if you’ve won, get me your address and I’ll pack up the book, plus a treat from my pantry, and you’ll have it in time for Thanksgiving. Good luck!

charcutepalooza december challenge. showing off.

This is it. The last challenge. It’s time to show us what you’ve learned. You’ve had a year of experimenting and practice. You’ve had the benefit of this exceptionally creative and daring Charcutepalooza community. And ‘tis the season.

What better reason to gather your friends and family than a celebration of all things charcuterie? It’s exciting to serve up these homemade lovelies. No reason not to crow a little. You’ve earned it.

Cassoulet is a natural. Choucroute garnie, as well. Perhaps Schweinshaxe? Or a long simmered Italian “Sunday Gravy?” A tapas offering? What about dim sum? We’ve looked cross culturally for so much of the year, the possibilities seem endless with a little internet research and a dollop of imagination.

Create a menu, a meal, a dish, a platter. We challenge you to create a celebration.

Use at least three items (Apprentice Challenge) or four items (Charcutiere Challenge) from the following list.

•Smoke, cure, or brine a whole cut of meat, poultry or fish (for instance, ham, duck proscuitto, roulades, pastrami, smoked salmon)
•Dried, cured sausage (for instance, soppresata, saucisson sec, salami, landjager, chorizo)
•Pork belly, any preparation (for instance, bacon, pancetta, ventreche, red cooked, braised)
•Sausage (for instance, bulk, in casings, smoked, emulsified)
•Pate, terrine, or mousseline, en croute, if you wish
•Rillettes or confit

Your deadline is December 6, 2011. Yes, this is different than the date first announced, for a very good reason – the details are revealed at the end of this post.

Good luck and have fun. We can’t wait to see what you do.

It’s just a fancy name for franks and beans.

I love my friend Katrin. She has been my BFF for many many years. She’s witty and warm, with a huge heart. Her Martha’s Vineyard home, circa 1680, the second oldest home on the island, sports low hanging doorways and wonky windows. This wonderland has been the site for a gathering of ‘girls’ for the last fourteen years. Some years there are over a dozen of us, and some years, it’s just six. But every year, this weekend recharges my spirit.

So when I set about planning the final challenge for this extraordinary Year of Meat, Martha’s Vineyard seemed the perfect spot. I wanted to share a Camont recipe for cassoulet and all the new knowledge from Girls Meat Camp with these dear friends. Katrin’s response? “Cassoulet? I’m not a fan. It’s just a fancy name for franks and beans.” I was determined to change her mind.

Start with the Best

To prepare, I engaged in some crazy suitcase packing, again. Noix de jambon, rillettes, fresh saucisse de Toulouse, ventreche and couenne snuggled in next to garlic, thyme from the garden, and some kitchen tools. I secured it all in ziplock bags, and tucked the bags in between my clothes. Hello, TSA!

Our friends at D’Artagnan had everything, shipping the remainder of what was needed for the perfect cassoulet, duck legs and duck fat, and a real treat – prunes stuffed with foie. (They’re called French Kisses. Rhapsodically good.)

D’Artagnan also carries the official bean of cassoulet – the Tarbais. This bean is like no other, and sports a great back story. It cooks perfectly, with some beans shedding their skins and softening to create a thick backdrop for the meats, and other beans magically remaining whole, but meltingly tender. A perfect texture for cassoulet.

(I also ordered a good sized roasting chicken, air chilled. This bird was delicious and chicken-y. I stuffed D’Artagnan’s outrageous truffle butter under the skin of the breast and legs, then served it with duck fat roasted potatoes and green beans.)

Take note. This month, for our last Charcutepalooza challenge, D’Artagnan will offer a remarkable discount on their entire product line. Watch your email for the code. You must call to get this discount, and talk to the sales reps. They are so knowledgable and will steer you in the right direction every single time. It’s a rare opportunity for this access – imagine, game birds, wild mushrooms, every cut of pork and lamb, wagyu beef and foie gras.

Constructing the Cassoulet

The beauty of cooking something like cassoulet is the minimal hands on time.

Soak the beans the night before. Sauté the ventreche and couenne, and the aromatics, then cook the beans for an hour or so in plenty of water. Just do this in the morning while the rest of the household wanders in and out of the kitchen for coffee and bagels imported from Brooklyn.

There was more than enough time for a walk through Edgartown, unearthing a new charcuterie shop as well as the divine baker, Rickard’s.

In mid afternoon, with the help of one able assistant (thank you, Jessie!) we added the browned duck confit and rope of saucisse de Toulouse. This concoction cooked for three plus hours. Occasionally, I would reach into the oven and stir everything around a bit. It was dinner time when a nice crust had formed on the top and the smells were so intoxicating we simply had to dig in.

I was a little sad that I couldn’t bring the traditional cassoulet pot Kate gave me, but the suitcase was already absurd. In the Vineyard kitchen, we unearthed an enameled cast iron dutch oven from the back of a kitchen cabinet and it was perfect.

The divine recipe and some tips from Kate:

The couenne, or rolled, tied, pork skin, adds a silky, delicious feel to the simmering beans. Add it with the ventreche, at the start.

Later, when adding the meat, untie and unroll the couenne, dice it the same size as the beans, and add it to the pot. These little pieces of goodness will rise to the surface and add a crispy je-ne-sais-quoi to the cassoulet crust.

The ventreche, carrots, and onions should be diced the same size as the beans.

Cook the beans in a full two quarts of water per pound. Don’t panic if there is a lot of liquid left when the beans are soft. Just add the browned meats and sausages and get the mixture simmering and hot. It will all work out.

Cook the cassoulet in a 325° oven, uncovered, and make sure it keeps the simmer. The cassoulet will develop a rich brown crust in good time. Be patient.

Serve with a very acidic, crunchy salad and a rough, earthy red wine.

Celebrating Charcutepalooza

While waiting for the cassoulet to finish, we enjoyed bourbon manhattans and a charcuterie board of jambon de Camont, pork rillettes, duck rillettes, cornichons and pickled asparagus. It should come as no surprise that we watched Bridesmaids.

And oh, it was a marvelous cassoulet, with duck confit, saucisse de Toulouse, ventreche, couenne and Tarbais beans. As authentic as it could be, from this side of the pond. Kate, I hope you approve!

Cassoulet is a food made for celebrations, and sharing it with good friends feels like a great big hug.

Charcutepalooza, Food52 and The Grand Prize

The Grand Prize will be awarded in just a few weeks. Kate Hill, Trufflepig, and The Antiques Diva have been dreaming up amazing fun for our lucky winner.

The dates are now firm – the winner will fly to Paris on March 2nd and fly back on March 10th, 2011.

There will be one night of fun in Paris, then off you go on a fast train to Agen, the Lot-et-Garonne town near Kate’s Camont.

You’ll spend four days in Gascony experiencing charcuterie at the source, then you’ll hop back on the train to Paris, where you’ll have an afternoon to explore the city. Friday, March 9th will be packed with fun: start your Paris day with a visit to the historic Ham Market with The Antiques Diva and then wrap it all up at Friday night’s blogger cocktail party. A true Charcute-folie!

Eligibility and Entries

We’re beyond thrilled that FOOD52 has agreed to host the Charcutepalooza final competition. Watch the FOOD52 site for details about the Charcutepalooza contest that will close up the year. That’s right, from December 29th and ending January 4th, 2012, the two finalist’s entries will be featured on FOOD52. Are you ready for your close up?

For now, this is a good time to review the eligibility requirements for your entry, and to begin to gather your thoughts.

We’ll be looking for quality writing, beautiful photography, and an original recipe, so scan your posts for the best example(s) of your charcuterie skills.

Your entry, due no later than Midnight EST, December 6th, 2011, must include

•your name, blog URL and email address
•a profile photo (jpg format)
•50 words describing your Charcutepalooza experience
•links to the 12 Charcutepalooza monthly challenge posts on your blog
•links to no more than two of your Charcutepalooza blog posts that you wish to nominate for the grand prize competition

Send this information in an email to Charcutepalooza at gmail dot com by 12/6/2011.

Kim and I will review all the entries. It’s up to us to whittle them down to the best six and we already know it will be tough – you all are so awesome.

The semifinalists’ posts will be forwarded to the judges, who will whittle the six down to two. The two finalists’ blog posts will be presented on FOOD52, where the community’s vote will decide the winner.

It’s all very exciting. And it’s coming right up.