Meat service is back on the blog after a vegetable post last week! And not just any meat service but cured, dried, fermented salami meat service. Oh hells yeah! Salami di Felino is an excellent starter salami as its flavor profile is simply garlic and pepper. This is the kind of stuff I dreamed about making one day when I first went down the charcuterie rabbit-hole years ago. As you can probably tell from my enthusiasm, it turned out great. (more…)
Looking back at recent posts I notice there are a lot of meat-centric ones. Though I do love cooking meat, curing it, making sausages, etc., I think the recent posts are due more to seasonality. It’s winter, we eat more braises and roasts than salads. That’s not to say vegetables disappear altogether from the table, so this week I decided to post about one we like accompanying our roasts: braised fennel gratin! (more…)
A little more than a month ago I posted about curing a butchered ham into a fiocco and culatello. At the time I was only able to show you the fiocco since being the smaller of the two it was ready in a shorter amount of time. Well, here we are 5 weeks later and the culatello is finally ready for its grand debut! (more…)
I had a really nice piece of beef sitting in the fridge and wanted to do something a little different with it. Nothing really jumped out at me from the cookbooks I was looking in but I did see a sauce idea for a rather simple version of Bordelaise sauce. So I thought ok, that’ll work but it still doesn’t help me with the beef. Rummaging through the pantry I moved a bag of coffee…and well…there’s where the idea for a coffee rub came from. Sometimes it just hits you. (more…)
I don’t think I had cooked any chicken since before Thanksgiving so this was a refreshing change of pace for us from all of the Christmas/New Year’s overindulging. Now that I think about it, I am pretty sure the last time we had a chicken dinner here at home I made 40 cloves of garlic chicken. It was the first time I tried my hand at it and Cheryl said ‘this would be a good blog post.’ As is often the case, she was correct. (more…)
I think this last post of 2015 pretty much sums up my excellent sausage-making year and kicks off the next in an awesome style. Cotechino and lentils is a traditional Italian New Year’s dish served for good luck, much like black-eyed peas here in the US. The lentils are supposed to represent coins, no idea what the large round sausage is supposed to be. Maybe a bigger coin? Regardless of whether or not it brings good fortune, cotechino is a deliciously rich sausage and an excellent New Year’s food tradition. Best part is, I now know how to make them. (more…)
I’m deep into prepping our Christmas Eve dinner but wanted to share a photo of some salami I made yesterday, some Christmas Charcuterie if you will. Instead of wrapping and putting under the tree, I stuffed and hung them in the curing fridge. Makes quite the Christmas card, no? Should be ready in a month or so, and I hope it turns out well! You’ll know if it does.