Blackstrap Molasses Picnic Ham: The Final Piece from the Cold Smoking Experiment

Blackstrap molasses picnic ham3It’s been over two months since I cured, cold smoked, and hung up a picnic ham to dry. A few days before Super Bowl Sunday I checked the weight and saw it was ready for slicing! (more…)

Choucroute Garnie

Choucroute garnieOne benefit of all my charcuterie experimenting is we usually have some sausages and cured meat tucked away somewhere, just in case. At the moment we’ve got quite a variety with some speck, coppa, sausages, and bacon, so there occurred a great opportunity to cook up a pot of cured meat deliciousness: choucroute garnie. (more…)

Homemade Chicken Soup From Scratch

Chicken Soup2I was a little under the weather last week and really needed some good old-fashioned chicken soup. As you may have heard, chicken soup is supposed to help cure the common cold or at least alleviate some of the suffering. Over the years there have been studies about chicken soup’s alleged healing properties and from what I can gather it’s a combination of certain things: cold fighting compounds in the chicken and carrots; the hot liquid which…um loosens things up; and vitamins and nutrients in the broth which make easier for the body to absorb. Of course I wasn’t really thinking of the science behind it all, I just wanted some homemade chicken soup to make me feel better. (more…)

Riso al Salto: All Leftovers Should Be This Good

Riso al Salto with truffle hunter sauceNormally, when you make risotto you make just enough that it all gets eaten. Even if there is little extra you finish it off leaving just an empty pan. However, this past weekend I made an extra-large serving for us and lo and behold what was in the fridge the next day but a small plate of leftover risotto. Of course you can just do what you do with normal leftovers; re-heat and eat. Or you can take that leftover risotto and make riso al salto: a quick and easy crispy fried rice cake. Now that’s a good leftover! (more…)

Pork Shoulder Speck: One Result From My November Cold Smoking Experiment

Bonless pork shoulder speckJust before Thanksgiving I cured and cold smoked a boneless pork shoulder and a picnic ham then hung them in my curing fridge in the basement. This past weekend the speck cured shoulder was ready. I was pretty excited to see how it turned out. (more…)

Savory Buckwheat Crepe Breakfast – Galette Complète

Galette CompleteHappy New Year! Once again, I’m finding inspiration from our trip to Paris. While waiting to check into our Airbnb flat on Ile St. Louis we ate brunch at a place on the tip of the island called Café St Regis. I had a ridiculously fluffy omelet and Cheryl had a buckwheat crepe with ham, cheese and egg. It looked so simple I made a mental note to give it a try at some point. Today was that point. (more…)