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Charcutepalooza is a yearlong project I’m participating in to make recipes from Michael Ruhlman’s Charcuterie: The Craft of Salting, Smoking, and Curing. For more information, see my introductory post. So this is it. The end of a year of meat. A lot of pig parts have passed through my . . . → Read More: Charcutepalooza: The Meat Party Charcutepalooza is a yearlong project I’m participating in to make recipes from Michael Ruhlman’s Charcuterie: The Craft of Salting, Smoking, and Curing. For more information, see my introductory post. Making fermented foods at home is kind of like taking a trust-fall. There’s something deeply terrifying about leaving some perfectly . . . → Read More: Charcutepalooza: Peperone and Odds-&-Ends Calzones Charcutepalooza is a yearlong project I’m participating in to make recipes from Michael Ruhlman’s Charcuterie: The Craft of Salting, Smoking, and Curing. For more information, see my introductory post. So it’s finally arrived. The Charcutepalooza challenge I knew was coming and dreaded above all. Galantine. It’s simple enough: a . . . → Read More: Charcutepalooza: Galantine Charcutepalooza is a yearlong project I’m participating in to make recipes from Michael Ruhlman’s Charcuterie: The Craft of Salting, Smoking, and Curing. For more information, see my introductory post. The recipe option that immediately jumped out at me from this month’s assignment was English Pork Pie. I mean, . . . → Read More: Charcutepalooza: Empanadas de Chorizo Charcutepalooza is a yearlong project I’m participating in to make recipes from Michael Ruhlman’s Charcuterie: The Craft of Salting, Smoking, and Curing. For more information, see my introductory post. Making a seafood terrine, especially this one, is an expensive proposition. Scallops, crabmeat, saffron: It’s like they picked out all . . . → Read More: Charcutepalooza: Saffron-Seafood Terrine |
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