It’s been a couple of years or so since I posted a gratuitous bread post and picture on my little corner of the web. This […]
Tag: Michael Ruhlman
Beet and Citrus Cured Salmon
Salmon was the first meat I ever salt cured back when I got Ruhlman’s book Charcuterie. It’s one of the easiest of the cured meats […]
Pheasant Terrine
Making terrines is such a satisfying process. I love every aspect of it. I start by selecting the meat, in this case it’s the meat from […]