If you are in London, Ontario check out local cheesemonger and charcuterie maker Erin Harris, via Cheese Poet.
Posts Tagged: Salumi
I can already feel Donna rolling her eyes. I’m like that, um, ham, who runs out onto a Broadway stage and flings out his arms … and then silence. Well, it is my theater here, and I don’t exactly sell tickets, and at least it’s not a political ad! Brian Polcyn and I are very proud of our new book, Salumi: The Italian Craft of Dry Curing, about how to make your own pancetta, guanciale, coppa, and other dry-cured wonders in the grand and ancient tradition of Italy. There’s a reason one of the oldest examples of early civilization still exists. Because everyone can do it, and because it’s delicious. Granted, not everyone wants a piece of meat hanging from the chandelier for three weeks, but for those demented and wonderful souls who do, this book is Read On »
My daughter was assisting Donna during these videos for Le Creuset cookware (which I love, and am genuinely honored to be working with this company; seriously, not worthy, but I try). After the shoot, Addison said, angrily, real anger, “Why don’t you make that potato cheesy thing for me?!” “Good lord,” I said, “I’d make them all the time if I thought you’d eat them!” [I didn’t say, “Because of all the things you refused to eat when I tried to make good food for you!”] I cherish her but she’s difficult. Fact is, these are the easiest, best potatoes ever, and in this Le Creuset gratin dish, they not only cook perfectly, they’re gorgeous to serve. Watch the video—shallots are key, and I love that you can start the dish on the stovetop. And Le Read On »
Check out the events we have planned for this month to promote Salumi.
On Saturday night in Cambridge, on a young friend’s recommendation, we dined at The Russell House Tavern, near Harvard Square, where chef Michael Scelfo and his mischievous band of cooks put out excellent high-end tavern fare. I was delighted when my 13-year-old son perused the menu and immediately asked, “Can we get the charcuterie board?” This question has only one correct response. I especially appreciated Scelfo’s pork rillettes, which were topped with a creamy layer of duck fat. Scelfo has a menu that would seem to be designed exactly for me, with items such as “Pig’s Head Cake” and “Crispy Pork Belly Sandwich,” but also deviled eggs and superb fried oysters. But it was the fact that he, like so many other chefs, offered charcuterie. Indeed the charcuterie or salumi board is now ubiquitous in American Read On »