Monday, January 30, 2012
Not too long ago I expressed some excitement about making a Carbonara with the pancetta from this pig. Although I love that pancetta like a brother, guanciale is the traditional main ingredient in this age old pasta dish. As a matter of fact if you tried to sneak pancetta in the dish with a true Roman at the table chances are they wont even eat it after the first bite. Before ever eating this hard to find cut, I thought , "what's the diference, they are basically the same right?" 75% fat and the rest meat and skin they both must taste the same.
Monday, January 16, 2012
Nothing is better than getting a surprise FedEx package from California filled with the most wonderfully perfumed, brilliantly yellow meyer lemons I have ever laid my senses on. My aunt Jackie who lives in southern California knows how much we love fresh produce and spoils us when her trees are wilting with fruit. The best way for us to extract and preserve that unique flavor and smell is to make Limonciello. The zest gets soaked in alcohol which releases all of the essential oils which is what gives the lemon it's essence and color.
1 Liter of 100 prof vodka
4 Cups of water/ or milk
3 cups of sugar
Tuesday, January 3, 2012
This on is a shrimp puree, spinach and shitake mushroom garnish with a salmon inlay. Both in flavor and visually this terrine is superior in my opinion.
- Red- Roasted pepper and garlic aoli
- White- cucumber dill sour cream
- Green- Basil infused homemade mayo
After making so many meat terrines, it is easy to improvise with different meats, garnish and sauces...for meat. Seafood on the other hand is new to me so I followed Michael Ruhlman's recipes from his amazing book Charcuterie. I encourage anyone who has the balls to buy this book and have a blast.
All three sauces were a hit on either Terrine. After this project I now feel comfortable working with seafood and I look forward to making up some new conckoctions.