One 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.
I 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 fromContinue reading “Homemade Chicken Soup From Scratch”
Normally, 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 smallContinue reading “Riso al Salto: All Leftovers Should Be This Good”
Just 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.
Happy 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,Continue reading “Savory Buckwheat Crepe Breakfast – Galette Complète”