Archive for the ‘Charcuterie’ Category
Thursday, October 8th, 2009
How better to flood the system with pure warmth, energy and fortification than an Irish breakfast? What you see above is black pudding and champ.
Black pudding is a simple blood sausage found throughout most of the UK. I made a batch last week from pork blood, steel-cut oats, onions herbs ...
Posted in Charcuterie, Grains, Potatoes, Vegetables | 2 Comments »
Friday, August 14th, 2009
Hungary's capital city of Budapest is a glorious dark fairytale, a home to royalty, thieves, gypsies and fusions of all three. It is a city of castles, cathedrals and labyrinthine underground tunnels, a place where things are seldom what they seem. Once welcoming doors can suddenly open to stone walls, and ...
Posted in Charcuterie, Meat, Travel, Vegetables | 1 Comment »
Wednesday, March 21st, 2007
A few weeks ago I saw a recipe for guacamole at 101 Cookbooks that called for "perfectly ripe avocados." I was compelled to comment that there's so much joy to be gotten from unripe and over-ripe fruits and vegetables, even avocados. More than a few cultures are known to make ...
Posted in Meat, Smoke, Vegetables | 1 Comment »