Month: January 2014

Truffled Saucisson Sec: Taking the Next Step on My Charcuterie Adventure

Truffled saucisson secI don’t think I’ve arrived at the peak of home curing but I’ve definitely leveled up with this air cured sausage: truffled saucisson sec.  Who’d have thunk when I started making my own bacon a couple of years ago I’d end up turning a refrigerator in my basement into a curing fridge and making dried sausages.  I think there’s some fine tuning to do but I’m pretty happy with the way this air cured sausages turned out (and so is Cheryl).  (more…)

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Blue Moon Braised Pork Cheeks Basquaise

Beer braised pork cheeks BasquaiseA few weeks back I was at the butcher shop and picked up some various pork parts, 2 pounds of cheeks being part of the haul.  They were really inexpensive at $2.49 per pound and I had intended on curing them but ended up putting the pork cheeks in the freezer to save for another day.  Last week that day came and the pork cheeks turned out to be Thursday night dinner.  Originally I wanted to make them for Wednesday Date Night dinner but we ended up going out instead.  With pork cheeks thawed and my creative juices flowing, I decided to make a kind of Basque style beer braised pork cheek.  (more…)

Pollo alla Milanese Vestito (Breaded Chicken Cutlets)

Pollo alla Milanese vestitoSorry for more Italian but I’ve been on a roll lately and couldn’t resist making Pollo alla Milanese this week.  Cheryl’s been swamped at work and this is one of her favorites.  It’s also her birthday week so I thought this would be a nice weeknight dinner to prepare for her.  That and pollo alla Milanese is simple, simple, simple to make.  And what do we know about simple things in life?  They’re usually pretty damn tasty and this is no exception. (more…)

Cavatelli with Duck Sausage and Brussels Sprouts

Cavatelli with duck sausage and brussels sprouts3I’ve been trying out a Christmas present this week; Classico e Moderno, a new Italian food cookbook from Michael White.  It’s a great cookbook which is split into two parts, half contains classic Italian preparations and the other half contains his modern takes on them.  For Sunday dinner this week I handed the book to Cheryl and she picked out a pasta dish from the modern side containing duck sausage and Brussels sprouts. (more…)

Lucky Lentil Soup with Garlic Sausage for New Year’s

Lentil soup with garlic sausageHappy New Year!  Around the world you can find people eating lots of different foods in order to bring good luck and fortune.  In Italy the good luck dish is lentils and cotechino (a sausage).  No cotechino laying around la mia casa, but I did have some lentils and some of my garlic sausage so perhaps some lentil soup with sausage will bring us a great 2014.  (more…)