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?
Duck Prosciutto, an easy and delicious baby step with which to enter the world of homemade charcuterie.
A spicy salsa that is vibrant, fresh and dead easy to make.
Another great recipe from Ruhlman and Polcyn's "Charcuterie"!
A sweet-and-savory chutney, with some crunch from green peppers and herbiness from fresh basil. Perfect for pork...
Adventures with Italian cold cuts...and sausage casings.
Post #6 for Charcutepalooza, let the good times roll!
This is a simple recipe with subtle floral notes. Rhubarb is now in season on the East Coast and freezing this jam will ensure you'll have a little spring well into summer.
My submission to Charcutepalooza Week #5, the Merguez Frites sandwich I miss so much from living in Paris.
Eggs Benedict...IMHO, the highest and best use of the Canadian Bacon I made this month for Charcutepalooza.
My first Charcutepalooza post for the brining challenge - home made corned beef!