Food and language are necessary parts of all cultures. I am an anthropologist and linguist who also loves to make all kinds of food. Currently, I am a Charcutepalooza participant. I'm always learning and that's why I'm here.
The dinner blew my guests away. It also told a story. The photos made it, barely. And the charcutepalooza experience was an initiation ritual, taking me from mere observer into a new world of meaty knowledge and appreciation.
Because the initial start of Charcutepalooza accepted membership through January, it allowed the entire year for the duck breast prosciutto challenge. I finally finished it in November and will definitely make it again! Yummy and delicious!
Chicken Galantine and Duck Roulade were such great temptations, I made both. Aside from the duck, most of the ingredients were local, including the morels. Although time-consuming, I would do it again for both the flavor and unique presentation.
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.
The year of Charcutepalooza is not only about how to make charcuterie, but also how to incorporate our products into new or favorite recipes. Garlic sausage with mashed potatoes and parsnips equals my version of bangers and mash.
Chicken sausage, I hesitate to admit, does not appeal to me. Pork, venison, even duck works, but chicken seems too delicate to be called sausage. I made it and the results were not so bad. Indeed, the herbs conjured up Provence on a summer day....