Coppa – Here’s Where Curing Pork Gets Serious

Coppa. This is the one where I’ll look back and say ‘that’s where it really began.’ Of all the curing I’ve done in the past year this coppa is my best. I’ve wanted to make some since I first got Salumi but had to learn how to walk first with some smaller, quicker cures. I’m…

Bresaola – Home Cured Dried Beef

When we were in New Orleans a few weekends ago we ended up eating dinner at an Italian place where one of the appetizers on he menu was a simple salad of arugula, parmigiano reggiano, and bresaola. I pointed it out to Cheryl and said something like ‘you know that beef I cured and hung…

Yellow Lentils with Pickled Ginger and Watercress

As promised here’s the second part of last week’s NOLA inspired dish of Ginger Beer Pork Cheeks. These lentils are a really flavorful side dish which, while fantastic when paired with the pork cheeks, can easily stand on its own as a separate dish or even side salad. Like revenge I think they’re best served…

Beurre Manié and French Style Spring Peas

This week I’m kneading things up a little bit (wait for it…) and incorporating a simple yet useful technique into the post. Cheryl picked up a package of shelled peas at Trader Joe’s so I made some French peas to go with our Sunday dinner roast. Since I’d made this dish before, I knew there…