Cochon 555, a pig celebration & cooking competition held across the USA to raise awareness of sustainable farming & heritage breed pigs, via Cochon 555.
Posts Categorized: Charcuterie
This eggs Benedict post has new recipes for Hollandaise sauce and sourdough English muffins but I have to begin with the angry comment on my Tomato Sauce post. A reader was clearly miffed that I would suggest that anyone who works make their own tomato sauce. Well, I do suggest this, but I hasten to add that it’s not homemade or nothing. I’ve bought jarred tomato sauce when I knew I wouldn’t have time to make it myself. It’s more expensive, doesn’t taste as good and isn’t as much fun, but there are only so many hours in the day, and someday there’s just no time. My second response to Angry Reader is that he should do this: Make Eggs Benedict From Scratch! Yea, verily! And so should you, because the whole impact from flavor Read On »
With all this curing going on over at charcutepalooza, I thought I’d mention a common item that anyone can easily cure, given enough time. Lemons. Lemon confit or preserved lemon, is a powerful seasoning and a great pantry item to have on hand. A common ingredient in North African and Middle Eastern cuisines, it adds a beguiling lemony-salty brightness to stews, curries, and sauces. It is amazing minced and tossed into a salad, or used to infused olive oil for a vinaigrette or condiment. It also goes well with chicken, fish, and veal. There may be no purer example of salt’s transformative powers than what it alone does to the lemon. The following recipe is adapted from Charcuterie. If you want a sweeter result you can add a cup or so of sugar. Not too long Read On »
I’ve been slammed this week, and now have to travel, if I can get out in this blizzard. But last week I put a whole pork belly on the cure. I’d given it a sweet cure, brown sugar, maple syrup and black pepper, because I wanted to smoke it rather than make pancetta. It was done yesterday but I had no time to smoke it. Our lives get busy, we don’t have time to finish something, sometimes we’re too tired or the kids have a snow day. What’s so great about charcuterie, as with this bacon, is its preserved. There’s no hurry. I’ll smoke it next week, and until then, it’s going to sit out, somewhere out of the way. The salt cure has taken care of the bacteria. Its drying will prevent new spoilage Read On »
Herewith a Canadian bacon recipe (which is American) and a peameal bacon recipe (which is Canadian), inspired by this month’s #Charcutepalooza challenge: Brining. Brining in one of the most powerful forms of seasoning, flavoringand curing meat. Disperse salt and aromatics in water, then submerge a whole muscle into that salted flavored water. Water surrounds the meat delivering by osmosis salt and flavor into the meat. Some may argue that flavor molecules are too big to enter the meat, but my tasting experience says flavors of herbs definitively get into the meat. Brining basics are few: It’s best to weigh your salt so you know exactly how much you have. Make sure your brine is cool if not cold before you put the meat in. Always refrigerate your meat as it brines. Make sure your meat Read On »