Kid just loves him some cows (komos) wrote,
Kid just loves him some cows

How are you?

Because I'm just a little crazy, this weekend has seen four different charcuterie projects get started...
  • Stillman's Farm Pork Belly -> Bacon
    Petit sale style cure with bay leaves, cloves, juniper berries, garlic and Herbs de Provence
  • Moulard Duck Legs (4) -> Duck Confit
    Traditional cure with garlic, black pepper, star anise & allspice; one leg will likely find its way into rillettes
  • Salmon -> Gravlax
    Dill, black pepper & onions, hit with a splash of Bulleit Bourbon; half will be smoked, the other served after the raw cure
  • Moulard Duck Breast -> Duck Prosciutto
    Salt and pepper only; this was a bit of an impulse buy, but we're powering through

We also have some salt cod on order to make an attempt at brandade de morue, a treatment that I grew up with and forgot about entirely until an Iron Chef: America challenger put one together and I realized that I knew exactly what it tasted like. I have no idea what my folks called it or when and why they stopped making it, but having the idea of it flood back was a 'wow' moment for me. It kind of made me feel like I wanted to share.

ETA: There's a possibility that I may have overdone the juniper on the bacon. At this point, the cure smells like nothing so much as a martini.

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