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’mContinue reading “Coppa – Here’s Where Curing Pork Gets Serious”
Tag Archives: Michael Ruhlman
Pork Breakfast Sausage Success
New year, new sausages. So far in 2013 I’ve tried my hand at making two different ones. The first was an initial attempt at dry curing which unfortunately didn’t turn out well and had to be abandoned. In order to regroup and give myself a boost of confidence I went back to an easier “ready-to-eat”Continue reading “Pork Breakfast Sausage Success”
Getting Colder Outside, Make a Hearty Vegetable Garbure!
Your first question is what the heck is a vegetable garbure? Short answer: a ham and vegetable French peasantry stew. Long answer: a French stew I found in Ruhlman’s Twenty which enabled me to use up the bacon rind I’ve been saving in the freezer from the last time I made bacon. Doesn’t it alwaysContinue reading “Getting Colder Outside, Make a Hearty Vegetable Garbure!”
Homemade Garlic Sausage – No Turning Back Now!
I did it. I made some sausage. The old saying goes something like: “you never want to watch laws or sausages being made.” Having lived and worked in our nation’s capital for over a decade before moving to Chicago I can honestly say making sausage is much easier than making laws and absolutely tastier. IfContinue reading “Homemade Garlic Sausage – No Turning Back Now!”
Curried Apple Fritters – Fall Flavors
We’re all moved in and the kitchen has been unpacked so I’m back! We’ve changed seasons since we closed on our new home at the beginning of September and I couldn’t be more happy about it. I love fall. One of the reasons I love it so much is apples. Nothing says fall to meContinue reading “Curried Apple Fritters – Fall Flavors”
Simple Homemade Dill Pickles Using Basic Brine
As you may have been reading, lately I’ve become a bit obsessed with curing food. I’ve made bacon (and successfully done it a second time) and duck prosciutto which both turned out well. From reading through Ruhlman’s Charcuterie I’ve found it amazing what salt can do. Behold the power of salt! Ok, next up inContinue reading “Simple Homemade Dill Pickles Using Basic Brine”
Home Cured Duck Prosciutto – Part 2
A week ago I buried a duck a breast in a pile of salt for 24 hours then wrapped it in some cheesecloth and hung it to cure for seven days. As you can see by the photo it looks pretty good. What you can’t tell from the photo is how it tastes, and IContinue reading “Home Cured Duck Prosciutto – Part 2”
Home Cured Duck Prosciutto – Part 1
What’s hiding in there? Encouraged by my initial bacon curing trip down the rabbit hole of cured meats I’ve decided more curing experiments need to take place. Nay, MUST take place. Next up, duck prosciutto. It’s something you see on the menus at wine bars and gastropubs but how hard is it to make forContinue reading “Home Cured Duck Prosciutto – Part 1”
Strawberry Ice Cream – Another Easy Ratio
Having celebrated our wedding anniversary this week (the cotton one) I decided to dust off one of our wedding gifts and whip up a batch of strawberry ice cream. Strawberries are really coming into season now and I was further encouraged by a posting I saw about how the strawberry picking season has arrived earlyContinue reading “Strawberry Ice Cream – Another Easy Ratio”
Turkey Noodle Soup
So we come to the last bits of the big bird. You’ve got some meat left and the carcass. What to do? Of course, you know what to do…make soup! Making any soup from scratch is easy, especially turkey/chicken when you have the leftover bones. The most important step (in my opinion) is starting withContinue reading “Turkey Noodle Soup”
The Roaming GastroGnome 