Monthly Archives: November 2010

Scrapple

29 Monday Nov 2010

Posted by in Making Charcuterie, Pâtés and Terrines, Pork

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I remember my first time trying scrapple, a traditional dish from Pennsylvania. We were having brunch at Ina’s in Chicago and a friend ordered scrapple thinking that it was a new name for a scrambled egg dish. Disappointment was inevitable when out came these fried patties of pork and cornmeal. However, the disappointment stemmed from the lack of toast not the last of taste. My second and most recent taste was at the Publican where it was delicious and crispy.

Now there is certainly bad, and bland, scrapple to be had, but if you are combining cornmeal and pork, if you do it right, it is going to be good. The problem is that there is a recipe for every person who has made scrapple and you can not tell good from bad. Continue reading »

Pickled Green Tomatoes

26 Friday Nov 2010

Posted by in Condiments and Pickles, Thanksgiving Challenge

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Since starting the blog, I have extolled the writing of Michael Ruhlman and Linda Ziedrich. Both Charcuterie and The Joy of Pickling are two of my favorite (and most used) cookbooks. Around Halloween, Ruhlman posted a recipe of Ziedrich’s for pickled green tomatoes on his blog and days later, I found some beautiful green tomatoes at the Green City Market on the cheap. Continue reading »

Pickled Cranberries

24 Wednesday Nov 2010

Posted by in Condiments and Pickles, Thanksgiving Challenge

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The final installment of the Thanksgiving Challenge is pickled cranberries. These cranberries were originally meant for mostarda, but I forgot to pick up a few ingredients during the shopping trip from hell. I kept composure for the most part despite calling a gaggle of herb poachers a combination of curse words that was both unique and non-sensical. Continue reading »

Maple-Bacon Glazed Pecans

22 Monday Nov 2010

Posted by in Bacon Projects, Thanksgiving Challenge

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With Thanksgiving only days away, those who have not planned for what they will be making have fewer and fewer options. Even worse, is trying to go grocery shopping in the evenings leading up to the holiday. With that in mind, this recipe takes just a few minutes and a few ingredients.

Bacon and maple are a natural pair. This recipe does not use actual bacon, but rather bacon fat along with maple syrup (and a touch of chipotle) to glaze pecans. The result is a sweet, salty, and crunchy snack. The pecans also have a real smokiness resulting from the chipotle powder and also from the smoky fat from the most recent batch of bacon smoked over whiskey barrel wood. Continue reading »

Bacon Making: Smoking with Beer Soaked Whiskey Barrels

19 Friday Nov 2010

Posted by in Bacon Making, Bacon Projects, Pork

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There are a few ways to change the flavor of your bacon — buy different pork, change your cure, or change the wood, temperature, or length of time that you smoke the cured pork. This round of bacon making changes two of the three. Continue reading »

Turkey-Sweet Potato Terrine

17 Wednesday Nov 2010

Posted by in Making Charcuterie, Pâtés and Terrines, Thanksgiving Challenge, Turkey

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Turkey-Sweet Potato Terrine with Dijon and Cranberry Mostarda

The Thanksgiving Challenge has its most visually appealing candidate so far. This terrine made from a turkey leg quarter, a roasted sweet potato, pancetta, and a heaping spoonful of trotter gear is not just a looker either.  Despite serving it cold, it features the strongest flavor of turkey so far in the challenge.

Eventhough this terrine combines two of the most traditional Thanksgiving flavors, this terrine could be served anytime. By keeping the sage out of the terrine, the flavors of turkey is intense without tasting like a tube of Jimmy Dean sausage or a box of Stove Top Stuffing. Continue reading »

Cranberry Mostarda

15 Monday Nov 2010

Posted by in Condiments and Pickles, Thanksgiving Challenge

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Cranberry Mostarda on Bacon Wrapped Turkey Breast on Mashed Celery Root

Perhaps the most ridiculous of all Thanksgiving culinary traditions is cranberry “sauce”. The ribbed edges from the tin can are not for your pleasure. To me, spending all day cooking a whole turkey, to varying degrees of success, and then opening a can of “sauce”, slicing it (slicing sauce?) and putting it on top of it is like spending all day cleaning your house and then hanging those little pine-y tree scenters all over the place. Continue reading »

Orange Date Ice Cream

12 Friday Nov 2010

Posted by in Ice Cream and Sorbet

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Dates are a mysterious fruit. Most people know them from eating the fruitcake that has been passed around the family more than the crocheted doily that no one likes. When removed from dense cake form, the date is so deliciously sweet that it is hard to believe that it is a fruit and not a confection. They are also my stand by impulse buy at the grocery store.

The problem is that when I have dates and, in a late night epiphany, I think, “Man, dates are really good on top of ice cream, they would be even better in ice cream.” By the time that I remember, the dates are gone, so instead of buying them on impulse, this time I put them on the list.

In finding a complimentary flavor, I looked through the Flavor Bible (if you don’t have it, get it) and it sparked a conversation had earlier regarding dates and orange. Continue reading »

Turkey Liver Mousse

10 Wednesday Nov 2010

Posted by in Making Charcuterie, Offal, Pâtés and Terrines, Thanksgiving Challenge, Turkey

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Turkey livers. That little parchment bag that you accidentally cooked inside your turkey five years ago contains one. I am guessing that your butcher would be happy to give you a few as a gift with your next meat purchase. It is this time of year where, I am guessing, that more turkey livers get trashed than in the rest of the year combined. Use these delicious gifts. Use them to make turkey liver mousse. Continue reading »

Trotter Gear

08 Monday Nov 2010

Posted by in Making Charcuterie, Pork

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Half of the Trotter Gear

With Chicago temperatures consistently in the 40′s over the past few weeks, we are solidly into late fall and looking at winter.  With that in mind, comfort food is in full swing. One thing that can take a soup or stew to new heights is texture and a great way to bring the lip-sticking texture is by adding what Fergus Henderson calls “trotter gear.” Continue reading »

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