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How are you? - A little less than a happy high
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.
4 comments or Leave a comment
transcribe From: transcribe Date: March 29th, 2009 08:21 pm (UTC) (Link)
Y'all are coming to Portland!!
I got some pheasant parsnip pate at the Farmer's Market yesterday! We can share some when you two are here! But not the one I bought yesterday 'cause, gross.
komos From: komos Date: March 30th, 2009 02:04 pm (UTC) (Link)
I have to say, I'm pretty excited, and I'm sorry we're not staying the full week. Is there anything we should plan on bringing?

The pate sounds fantastic, and I'm jealous of your market. Ours generally don't start up until April or May, and I usually can't get to them because they're inconveniently timed against things like werk and such.
inahandbasket From: inahandbasket Date: March 30th, 2009 03:11 pm (UTC) (Link)
mmmmm charcuterie!
I need to get back on that wagon. I haven't done anything since our last duck breast went bad. (Didn't leave it in the salt long enough, was a particularly thick one.)
komos From: komos Date: March 30th, 2009 03:20 pm (UTC) (Link)
I think this might need a longish sit, too. The 1/2 breast I have is a full pound, and Ruhlman's recipe calls for that much in a split Long Island breast. I'm pretty sure I won't have it ready for the weekend, but I won't hate having it around, either.

4 comments or Leave a comment