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 late days of winter and early spring can make preserving challenging. It's a great time to experiment with small batches such as simple-infused vinegars like these...
Charcuterie and the art of canadian bacon. I put a gourmet twist on a childhood favorite and came up with deliciousness. English muffin breakfast sandwhiches, they can be a great start to your morning or a fantastic kid friendly dinner. Your choice.
Growing up friends would never have an opportunity to try or would absolutely never put these in their mouths. So for all those friends who don't like Black Eyed Peas... thanks mom, more for me!
Ramp season is upon us, and this is one of the finest ways to preserve the bounty - an elegant, sweet-sour pickle flavored with saffron. These are as good as they look!
Here is a version of my Wild Pheasant Rillettes with farmed poultry instead of game birds. I have a preference for guinea hen, but chicken or farmed pheasant will work just as well.
Rillettes are a spread made of salted meat slowly cooked in fat, first mentioned in 15th century cookbooks. Although they were originally made from pork, I chose wild pheasant today to satisfy my never-ending wintry game cravings.