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.
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)”