people who complain about there being no “veggie” pho

cephalaphore:

yes

(Source: )

Duck breast after 36 hours of salt cure. Rinsed clean of the salt and patted dry, I dusted every inch of the duck with white pepper. Tied up in cheesecloth and tied off with “butcher’s twine.” Or if you have a girlfriend that knits, use yarn. It’s socolorful.And the last shot are the breast hanging in my fridge to dry. In about 7 or 8 days I’ll have duck breast prosciutto.

Charcuterie by Michael Ruhlman and Brian Polcyn is my new bible. My next project: duck prosciutto. This preparation is extremely easy. I purchased a whole Moulard duck breast (yes, the same ducks they use for foie), cut it in half, and completely covered the two pieces in salt. I’m going to let this cure in the fridge for about 36 hours, and then I’ll wrap the pieces in cheesecloth and let them hang in the fridge for about a week, or until they’ve lost 30% of their weight.

Un-molded my pork pate just now. It tastes great!

So my first charcuterie project was a pork pate. I used the recipe from this site.I made the pate on Monday, and by tomorrow or Friday I’m going to unmold it.

partysquirrel:

Totally gross  (Taken with instagram)

Sneak peek, making pork pate tonight.

partysquirrel:

Totally gross (Taken with instagram)

Sneak peek, making pork pate tonight.

coldraresteaksandwich:

Famille Largras (Charcutier)
L’Aieul

I think I found my next tattoo

coldraresteaksandwich:

Famille Largras (Charcutier)

L’Aieul

I think I found my next tattoo

So lately I’ve been toying with the idea of changing the subject of this tumblr. Charcuterie is an ancient branch of cooking devoted to the preservation of meat (mostly pork), and has interested me ever since I started culinary school. In the coming months I will be trying my hand at pate, terrines, sausages, and any other types of cured and preserved meats I can wrap my mind around.

Pictured above is a Pate terrine with press, and mixer attachments for grinding as well as sausage stuffing. These new toys should help get me started.

Also pictured is the Frog sandwich from Chop Butchery & Charcuterie here in Portland. It features Pork pate with pistachios, pickled onions, shaved lettuce, and a spicy mustard on baguette. The counter person who made my sandwich gave me the end piece of the pate for free. Delicious.

I have ordered caul fat from Chop as well as some pork shoulder and belly. On Monday I will be attempting pork pate.

Made this in class on Monday.
Grilled Petite Filet with Maitre d’hotel butter, garlic mashed potatoes, and braised celery

Made this in class on Monday.

Grilled Petite Filet with Maitre d’hotel butter, garlic mashed potatoes, and braised celery

Bacon Mac`n`Cheese Campanelle pasta with a Bechamel sauce, Gruyere and Muenster cheeses, jowl bacon, leeks, and mushrooms


When I was little my mom used to make mac and cheese with a bechamel sauce. She would normally put ham and cheddar and American cheeses in it. This recipe is an homage to my childhood, refined for modern tastes.

Ingredients
1lb Campanelle pasta, cooked
1/4lb Jowl Bacon, medium dice
1 Leek, white and light green parts only, julienne
5 Mushrooms, sliced
1/4 Yellow Onion, studded with a bay leaf and clove
2tbl Unsalted butter
2tbl AP Flour
1/2lb Gruyere cheese, grated
1/2lb Muenster cheese, grated
as needed Kosher Salt
as needed White Pepper
handful of fresh chopped parsley

Procedure
1. Cook pasta and set aside.
2. In a 10 to 12 inch straight-sided pan, cook bacon over medium heat until crispy, set aside.
3. Sweat leek and mushrooms in the bacon grease, set aside.
4. Melt butter in the pan, and then add the flour. Constantly whisk for about five minutes, until the roux has a nutty smell and slightly darker color.
5. Add the milk and whisk, to remove any lumps in the roux. Add the quarter onion studded with a clove and bay leaf, and simmer for 15-20 minutes, whisking occasionally.
6. Preheat the oven to 350 degrees, and grease a 3.5-4 quart oven-safe dish.
7. Remove the studded onion, and gradually fold in the cheese, reserving about 4 ounces for topping the pasta. Fold in the cooked pasta, bacon, leek, mushroom, and parsley. Adjust mixture for taste with salt and white pepper.
8. Pour mixture into prepared baking dish, and top with remaining cheese. Bake for 15-20 minutes or until the cheese on top is melted. Let dish rest for 10 minutes, then serve.