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?
Pate + Pork Pie = meatloaf with fancy pants on, but it's so worth it.
For this month's Charcutepalooza, we made pork pie from scratch!
My September Charcutepalooza effort trying to recreate a restaurant dish. It is chicken liver mousse topped with pistachios.
Enjoying a 2lb meat pie and a few backyard pints for Charcutepalooza.
This pate packs a punch of flavor. A simple and satisfying sandwich stuffer. This is the perfect addition to crisp baguette and a side of pickled cucumbers.
I winged it making a lamb liver terrine with mustard and whiskey for Charcutepalooza. It ended up tasting like Roquefort. Is that good or bad?