Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
A delicious new twist on chicken liver, and a first attempt at a fancy-pants three-fish terrine.
Making a deconstructed BLT out of smoked trotter terrine and heirloom tomato water aspic... after getting over a few "smell issues."
Ham hocks are cheap (a plus) and delicious (another plus). They're messy to eat. Here's how to make them look posh - with a very affordable terrine.
In which I snatch victory from the jaws of the pig and successfully make a head cheese.
Despite a last-minute dash, salmon terrine turns out fine... in both senses of the phrase!
A variation of headcheese made with pig trotters, green chili, pine nuts and seasonings.
Charcutepalooza Terrines and Pork Feet Jelly
A traditional terrine & ravioli made from Scallop & Crab Mousseline.
After a few hours spent internet surfing for my ideal fish combo, I came up with a plan. Fresh Alaskan halibut, fresh and smoked trout – yes, of course, I smoked it myself.
A post in two parts (see "The Exegesis" first) on how to make headcheese, and what that might mean.
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