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?
The final Charcutepalooza Challenge. Duck Prosciutto Fig Spread and Mostly Poultry Cassoulet
An ancient relative inspired the recipe for beef heart confit, a surprisingly luxurious preparation of the unusual meat.
One meal to Ruhl(man) them all. My final Charcutepalooza challenge was a Polish-inspired meal of bigos (hunter's stew) and pierogies filled with duck confit, mashed potatoes, and caramelized onions.
And so it goes. Our year of meat has come to a close. For the final Charcutepalooza challenge we were told to show what we learned all year. In Cathy’s own words, do some “showing off” with a celebration,
A dinner to celebrate our Year of Meat, known as #Charcutepalooza.
A recipe for smoked trout and savoury shortbread canapes.
A recipe for broad bean and Hungarian salami salad.
Buying a duck whole is a bargain. You can butcher it yourself and render more than enough fat to make homemade duck confit.
A 4 course meal consisting entirely of pork dishes, including a super-heritage porchetta.
The sun sets on the Charcutepalooza challenges. The Year of the Meat is over and this was my farewell.
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