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Duck Confit–Charcutepalooza Challenge #10

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This month’s challenge was to make Duck Confit from Charcuterie: The Craft of Salting, Smoking, and Curing by Michael Ruhlman and Brian Polcyn. Procurement This month’s protein was somewhat hard to procure. Apparently, 5 lb. of duck legs just isn’t something Publix, Whole Foods, or even my butcher is really into carrying. Plenty of pre-confited…

Continue reading ➞ Duck Confit–Charcutepalooza Challenge #10

What To Do With A Box Of Vegetables: CSA Box #9

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CSA Box 9 1 lb. strawberries 5 Fair Trade bananas 5 Gala apples 3 local Florida Valencia oranges 4 bunches local East Coast tatsoi 2 local East Coast sweet potatoes 1 local East Coast Evangeline sweet potato 1 pint sweet colorful mini peppers 3 tomatoes on the vine 7 scallions 1 bunch cilantro 2 heads…

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What To Do With A Box Of Vegetables: CSA Box #6

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2011 CSA Box 6 6 oz. blueberries 1 lb. strawberries 5 Fair Trade bananas 2 local Florida pink Cara Cara navel oranges 1 bunch local Florida collard greens (I swapped the leaf lettuce I was supposed to get for this item) 1 bunch broccoli raab 1 tiny head cauliflower 1 pint cherry tomatoes 1 Israeli…

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What to do with a box of vegetables: CSA box #3

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2011 CSA Box 3 8 oz. local Florida strawberries 6 oz. blueberries 5 fair trade bananas 2 local Florida ruby pink grapefruit 2 small butternut squash 4 yellow onions 8 yukon gold potatoes 3 small heads broccoli 1 head cauliflower 3 medium and 2 small red beet roots 5 oz. bagged spring mix salad greens…

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Just In Time For The Green Beer Holiday: Corned Beef — Charcutepalooza Challenge #3

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For this charcuterie challenge, I bought the largest hunk of beef I’ve ever purchased in my entire life. I walked into my local favorite butcher’s (Laurenzo’s Italian Market in North Miami Beach) for a 5.5 lb. beef brisket, and walked out the proud owner of 16.68 lbs. of solid beefy delight. Why, you might ask?…

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Home! Made! Bacon! – Charcutepalooza Challenge #2

Categories Charcutepalooza10 Comments on Home! Made! Bacon! – Charcutepalooza Challenge #2
As you may have read in my review of Charcuterie: The Craft of Salting, Smoking and Curing by Michael Ruhlman and Brian Polcyn, I will be participating in Charcutepalooza, a year-long challenge to make 1 (or more!) pre-determined recipes from this book a month throughout 2011. This is the first challenge I have had the…

Continue reading ➞ Home! Made! Bacon! – Charcutepalooza Challenge #2