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?
An easy recipe to help you get your caveman on–with refined elegance: chicken liver pate. It’s delicious and simple, a gateway recipe for would-be organ meat eaters.
This recipe is a fantastic meld of flavors, perfect for a fall appetizer. The delicate flavor of the goose liver is complemented by hints of cherry and the coarsely chopped goose meat, which is a very rich poultry.
Excited about a new Charcutepalooza challenge, I made a Pâté en Croute: pork pâté surrounding a lightly seared wild boar loin, wrapped in pastry, and baked. It became my failure. Wanting success, I turned to an English Pork Pie, and it worked.
