It was one of those cold mornings that begged for some really good pork sausage. Fortunately, I’d just returned from a quick trip to Portland to get a vehicle left behind. When I say fortunate, I mean it. No sooner had I booked the flight to Portland than I received an email from Portland Meat [...]

Categories: charcuterie, mother recipe
Tagged: charcuterie, mother recipe

Now that I have chickens, I’ve been thinking how good Eggs Benedict would taste with hollandaise made using really fresh eggs. Eggs Benedict requires Canadian bacon, of course, which means I needed to refer to Charcuterie by Michael Ruhlman & Brian Polcyn. Eventually I’ll do Eggs Benedict from scratch. But first, the Canadian Bacon, slightly [...]

Categories: charcuterie, dairy-free, gluten-free, preserving
Tagged: charcuterie, dairy-free, gluten-free, preserving

Whether you’re serving a nice pâté or are putting together a charcuterie platter, want some crunch in your sandwich or just need a quick burst of flavor, a sweet pickle chip is just right! Michael Ruhlman published a recipe for a delightfully simple, wonderfully flavored sweet pickle chip in Charcuterie, a book I highly recommend [...]

Categories: charcuterie, condiments, dairy-free, entertaining, gluten-free, pantry, preserving, side dish, vegan, vegetarian
Tagged: charcuterie, condiments, dairy-free, entertaining, gluten-free, pantry, preserving, side dish, vegan, vegetarian

A good pâté is one my favorite things–humble ingredients transformed into a culinary delight. I particularly enjoy a nice mushroom pâté with fresh bread and sweet pickles for breakfast. Another thing I particularly like about pâté when cooked en terrine is that it isn’t particularly fussy–a few more minutes in the oven won’t make a [...]

Categories: baking, charcuterie, entertaining, gluten-free, mushroom, side dish, technique, vegetarian
Tagged: baking, charcuterie, entertaining, gluten-free, mushroom, side dish, technique, vegetarian

One of my upcoming Thanksgiving Dinner classes at Kookoolan Farms requires chorizo for the dressing, so I decided to get in and make some. I’m no Rick Bayless, so this might not be authentic, but it’s pretty tasty. Chorizo 3¼ pounds boneless pork shoulder, cut into 1″ cubes 2 tablespoons kosher or sea salt 1 [...]

Categories: charcuterie
Tagged: charcuterie

The challenge: make a BLT from scratch by growing the tomato, growing the lettuce, curing the bacon, baking the bread, and making the mayonnaise. The result: a delicious sandwich that took all summer to make but was worth the wait!

Categories: bread, charcuterie, child friendly, condiments, lunch
Tagged: bread, charcuterie, child friendly, condiments, lunch

Mmm, bacon. I need some bacon for the BLT From Scratch Challenge, and I’ve never cured meat before, so it’s time to do a test. For this first bacon I used the recipe and method in Jam It, Pickle It, Cure It. There are excellent recipes in Michael Ruhlman’s Charcuterie and The Paley’s Place Cookbook [...]

Categories: breakfast, charcuterie, dairy-free, gluten-free, mother recipe, preserving, technique
Tagged: charcuterie, dairy-free, gluten-free, mother recipe, preserving, salume, technique