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.
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.
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.
A foray into home-cured charcuterie...
In which I cure two kinds of saucisse sec, a half dozen noix de jambon, use the noix in a few dishes, and then share the results with my friend Walter.
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