Yearly Archives: 2015

Cotechino – Buon Anno!

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 ideaContinue reading “Cotechino – Buon Anno!”

Merry Christmas! Christmas Salami!

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 monthContinue reading “Merry Christmas! Christmas Salami!”

Culatello and Fiocco – I Am Ham, Ham I Am

When we returned from our Tuscan vacation back in October I was extra-inspired to try curing new things like salumi and hams. Eating prosciutto all week will do that to you. Inspired, yes, but not quite ready to go whole hog (ha ha ha) and hang an entire leg in my basement. Instead, I optedContinue reading “Culatello and Fiocco – I Am Ham, Ham I Am”

Creamy Mushroom Soup – A Good Winter Warmer

This week’s post was inspired by a bowl of mushroom soup Cheryl had over the weekend at one of our favorite local French restaurants. As is often the case when she orders something really delicious she asks ‘can you make this?’ Of course I can, dear. For you, anything. One pot of creamy mushroom soupContinue reading “Creamy Mushroom Soup – A Good Winter Warmer”

Spanish Chorizo

Ever since I purchased Ruhlman’s Charcuterie years ago I’ve wanted to make Spanish chorizo but it requires dextrose and meat starter culture, two ingredients I never had on hand and had always put off buying. That all changed last month when I decided this coming winter would be the winter of fermented sausage and orderedContinue reading “Spanish Chorizo”

Getting Ready for Thanksgiving – Some Side Dish Ideas

Thanksgiving is a week away so you better start thinking about your menu! There are certain things you know you’re going to have, like a turkey, but for the most part you get a free range with your sides. Cheryl and I have been doing Thanksgiving together for eight years now and we’re always tryingContinue reading “Getting Ready for Thanksgiving – Some Side Dish Ideas”

Nduja – Taking The Next Step on The Path of Charcuterie

I am very excited about this week’s post. The first time we ate nduja was years ago at The Purple Pig here in Chicago and neither of us knew what it was, except that it was really fricking awesome. It’s a Calabrian sausage (toe of the Italian boot) and it is spicy! Spreadable, you canContinue reading “Nduja – Taking The Next Step on The Path of Charcuterie”

Sautéed Pumpkin and Chestnuts

Pumpkins have been filling up our CSA box here at the end of the season, and aside from pureed soups and pies what else can you do with them? Well, pumpkin is squash so you can treat it just like any other squash by roasting, mashing, or sautéing. This week I came across an interestingContinue reading “Sautéed Pumpkin and Chestnuts”

Spice Club from Savory Spice and Coffee Spiced Sausage Rigatoni

As I’ve mentioned in previous posts, I purchase my spices and herbs from a shop in Lincoln Square called Savory Spice. Last week I received an email from the store’s owner, Dave, asking if I’d be interested in taking a look at a new program they were introducing called Spice Club. Sounded very interesting, especiallyContinue reading “Spice Club from Savory Spice and Coffee Spiced Sausage Rigatoni”