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
Tag: Spain
Many years ago my husband and I flew to Madrid, Spain, rented a car, and made our way around the northeastern regions of Spain. We then drove over the Pyrenees into France, visited my sister and husband in the town where they live part-time, and then made our way back to Madrid. During the first
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
So what is fruit cheese? It’s a terrible name, really, but that is exactly what it’s called in this book: Karen Solomon is the author. The fruit cheese is really a fruit paste. It’s similar to the wonderful quince paste or membrillo that’s served alongside Manchego on a Spanish cheese platter. Except that my paste
My brain is old. At least, that’s my excuse. Or maybe my brain is just full of food-related trivia. Because occasionally I come across a culinary term or food name and I can’t, for the life of me, remember what the heck it is. But Romesco is one of those I remember. But it’s only