My final Charcutepalooza post, on the topic of showing off, takes the form of two family stories. Origins of the Sweetheart Once upon a time in 13th century Europe, lived Devorguilla of Galloway. Devorguilla was a woman of substance (i.e. wealthy land owner) whose parents arranged her marriage to John de Baliol. Read more of the Baliol family history on Tom Baillieul’s website if you wish – it’s pretty fascinating stuff!  Tom, Alex’s father, also [...]

The eleventh Charcutepalooza challenge is curing. Alex and I have cured and dried many meats including saucisson sec, fermented chorizo, and coppa. I asked my daughter Lillian to complete this challenge with me. She’s been around hanging meat for most of her life. Curing requires minimal skill and can be left for days at a time, perfect for the distractable mind of a six year old. Watch how Lil cures lardo: While the lardo cured [...]

Ever wondered how to make bacon? Why nitrites/nitrates are sometimes used? Do you enjoy making meat jokes? I will cover all this and more in my Charcuterie Class on October 18 at Wild Goose Creative, the last of my Preserving Series. Participants get to go home with tasting samples in their belly and a few fresh sausages to boot. One lucky reader can win a place at the meaty table! Just leave a comment below [...]

A story of a homesteader who meets her match in the common hot dog. Go Girl! Bone local beef with a sharp knife, grind it (standing on a stool because you’re a short girl), and mix with salts. Feel so powerful that you go on to make cucumber relish. The next day, you’re ready to freeze, grind, freeze, puree, stuff, and smoke! There’s a heat advisory, so shut the windows before you leave for morning [...]

It was just over one year ago that my husband and I killed and butchered Red the pig. That single event informed my eating more than any other ever has. A Vegetarian Slaughters a Pig At the time of the slaughter, I was a vegetarian, as I had been for a decade. I didn’t eat meat for many reasons. Chief among them was that I didn’t know how to assess the quality of the animal’s [...]

Italy has prosciutto, German has sausages and Spain has serrano. It seems to me that America’s go-to cured meat is bacon. Long ubiquitous at breakfasts, bacon has recently enjoyed resurgence to cult status, flavoring everything from beer to cupcakes. With a populace growing in concern about high fructose corn syrup and additives, making bacon has also become the de rigueur for the adventurous home cook. We hopped on the bacon makin’ wagon over two years [...]

Stay fresh in the kitchen this winter – take a class with me at the Franklin Park Conservatory!  Register by calling 614.645.5923 or download a registration form here. Delicious Dough (ages 3-5 and their favorite adult) Kids will make a moldable raw dough and a yeast-risen dough. Class participants will also create a scent-sational home decoration ornament. Thursday, January 20, 11 a.m. – 12 p.m. $15 Members; $20 Non-Members Spectacular Spices (ages 3-5) Winter weather [...]