I had a bunch of buckwheat crepes left over from last week’s cooking classes, keeping them under wraps in the fridge. What to do with them? Well, one night they became dinner. We stuffed them with thinly sliced Black Forest ham and Swiss cheese, then baked them in the oven topped with a pat of […]
Tags:crepes
For the latest Charcutepalooza project–grinding meat–daughter helped me make a batch of pork breakfast sausages flavored with with lots of fresh ginger and sage. The original recipe in Michael Ruhlman’s Charcuterie called for stuffing the meat into sheep casings, but I didn’t have any on hand so I just made loose sausage that we formed into patties […]
Tags:Charcutepalooza·pork·sausage
Regular readers already know how much I like beef tongue brined and boil. I make it on a regular basis with the tongue we order from our local dairy, Smith Mountain Creamery, which keeps its own beef herd in addition to its dairy cows. I happen to love tongue for breakfast next to a fat cheese […]
Tags:beef tongue·sauces·spring
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