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
Take a look at these gorgeous sausages made at home from venison that was gifted to us by a neighbor whose family owns a farm in southern Virginia. With these sausages, I’ve finally used the last of what was probably 30 pounds of venison. We’ve almost eaten our way through one venison thigh turned into [...]
Our destination was the Benedictine abbey at St. Martin-du-Canigou, about an hour from Perpignan in the Pyrenees, but a curious thing happened when we stopped in the nearby town of Vernet les Bains to try and mail some post cards. The post office was closed, naturally. But we literally walked into an old friend of Bob’s, [...]
We are engaging the concerns of a hungry planet--slowly--right here in our kitchen garden in the District of Columbia, about a mile from the White House.
What's in your turkey? We killed and butchered more than 80 birds on the farm of Mike and Michelle Klein in Prince George's County. Thankfully, Michelle did the gutting. Unfortunately, Mike bought his turkey chicks earlier than usual and they did not stop growing. Our prize for helping was a carcass that weighed nearly 40 pounds. It barely fit in the oven. Here, Mike is subjecting a slaughtered bird to the "magic fingers," a machine with a nubby, rotating barrel that removes most of the feathers. 
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