My first experience with yeast was not using it, even though I was supposed to. I’d followed a recipe in the Betty Crocker Boys and Girls cookbook, except not really. It was my thing to do when I was 11-12 years old, to get up early on Sundays and bake some kind of coffee cake.
Let’s face it, they’re not pretty. They look like huge, well, tongues. So just don’t think about it being a tongue. Think of it as a culinary delicacy. Tongue is soft, tender, and lean, with a unique texture. With very little work, you can turn this piece of cow into a fabulous “cold cut” for
I love all forms of charcuterie, but I’m especially enamored with pâtés, terrines, and rillettes. It’s something about their rustic, picnic-like nature. On my sister-friend’s cooking blog a while back, I saw something I’d not made before – potted ham! I knew I’d love it. It’s a simple recipe, not much different than making rillettes.
My mother gave me this lovely book simply called Charcuterie, published in 2014. “How to enjoy, serve and cook with cured meats.” For the blog I’ve already made an eye catching and incredibly tasting salad – chorizo and red cabbage. This little book is full of surprisingly unique recipes using charcuterie, making charcuterie, or for
There used to be an food blogger, Chicago-based realtor-by-day Peter, whose blog, The Roaming GastroGnome, was inspiring and entertaining. “I cook, she eats, we travel!” But Peter’s blogging began dwindling as he began a professional career making sausage. I kid you not. This guy is a charcuterie expert. His company is called SAUSAGE KÖNIG. Unfortunately,
This lovely book was gifted to me by my mother. She knows what I love, and I love all forms of charcuterie. The book was published in 2014, and written by Amanda Ballard. It is a guide to make your own cured meats, smoked sausages, salamis, and so forth. I have since realized that much
A terrine is a fabulous food from the charcuterie family that I enjoy making when my husband brings home pheasant or quail from his hunting trips in November, December, and January. I love including slices of terrine on an hors d’oeuvres spread, for aprés ski time by a fireplace. Not that I ski, but I
The cookbook by Martha Stewart, called Martha Stewart’s Hors D’Oeuvres Handbook, was published in 1999, pretty soon after I started catering. It’s a beautiful book, even if you’re not a Martha Stewart fan. Her ideas for hors d’oeuvres are, not surprisingly, creative and unique. Sometimes they’re on the crazy end of the spectrum – completely
My mother gave me the cookbook Charcuterie for my birthday. She knows me so well! The book is mostly recipes, but also contains a chapter on making charcuterie from scratch. I’m in awe of people who make prosciutto and pancetta, but I live in too humid of a region in the U.S. to hang hams
Growing up, I lived an interesting foodie life, without realizing it. I didn’t love much of anything in the early years; it took years to cultivate my taste buds. But compared to other American youngsters, the gastronomic history of my life is fairly unique. One reason why my upbringing was different than others born in