Bouchon Bakery: Pain de Campagne

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 particular one is just so beautiful that I had to post it up here and use it as a desktop wallpaper as well. This also gives me the opportunity toContinue reading “Bouchon Bakery: Pain de Campagne”

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 because it requires little investment and very little time compared to a Bresaola or a cured fermented sausage like salami. Basically all you do is rub a salmon fillet withContinue reading “Beet and Citrus Cured Salmon”

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 two pheasants that a friend shot in Kansas. Next is figuring out what kind of terrine this is going to be. It could be very coarsely ground (or hand chopped), homogenous, smoothContinue reading “Pheasant Terrine”