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?
Charcutepalooza's binding challenge led to a beautiful seafood mousseline terrine, which one of us enjoyed.
A delicious new twist on chicken liver, and a first attempt at a fancy-pants three-fish terrine.
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.
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