Chronicles of Charcuterie Continued: Cold Smoking Pork into Speck and Country Ham

First of all, Happy Thanksgiving! Normally I spend Thanksgiving week doing a lot of shopping, prep work, and pie baking but not so much this year as we’re celebrating with some friends. Even though I’m in charge of the turkey (and my favorite stuffing) I found I actually had time to do something I’ve beenContinue reading “Chronicles of Charcuterie Continued: Cold Smoking Pork into Speck and Country Ham”

Deliciously Spicy Hungarian Pork Shanks Soup

In a recent Saturday edition of the Wall Street Journal there was a recipe for German goulash soup which looked pretty good but I didn’t have much of an urge to try it and promptly forgot about it. However, this changed when Cheryl and I were shopping at a nearby German butcher/grocery, Gene’s Sausage Shop,Continue reading “Deliciously Spicy Hungarian Pork Shanks Soup”

Macaroni and Cheese (with Duck Confit)

If last week’s post was all about pure decadence, this week’s post is all about simple comfort food with one of the most beloved side dishes of all time: macaroni and cheese. Ok, so I added some duck confit to it for just a teensy touch of decadence. But if you’ve been following this blogContinue reading “Macaroni and Cheese (with Duck Confit)”

Braised Beef Tenderloin Prince Albert (not in a can)

Last week’s post was a minimalist, economical, extremely simple soup recipe. This week is the exact opposite: maximalist, decadent, and technical cooking. Last weekend was the first Sunday in over a month where we weren’t sick or traveling so Cheryl challenged me to whip up something extra special for Sunday dinner. Since I was onContinue reading “Braised Beef Tenderloin Prince Albert (not in a can)”