tag:blogger.com,1999:blog-204301132024-03-07T19:45:16.162+01:00The Whole Hog...an Old World ViewJudy Witts & Kate Hill share a passion for authentic food arts from Italy and France. They started this journal of Old World Charcuterie in 2006."Diva"http://www.blogger.com/profile/16269782624708625135noreply@blogger.comBlogger69125tag:blogger.com,1999:blog-20430113.post-87594986075337084772015-03-23T10:17:00.000+01:002015-03-23T10:17:03.758+01:00Call it Boston Butt, Coppa, Echine. It's Delicious!<div class="separator" style="clear: both; text-align: center;">
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My favorite cut of pork is easy to define- that group of muscles that sit on top of the shoulder blade and connect the head to the loin- the neck muscles. Like lamb collar and beef chuck, this is a cut of meat that begs for roasting, braising or bbq-ing. For Sunday Supper at Camont, I used a small <i>échine,</i> about 1.5 kilogram, from a Black Gascon pig- marketed as <a href="http://www.noirdebigorre.com/GB/" target="_blank">Noir de Bigorre</a> here in France. These outdoor reared pigs are an Iberian breed and the focus of much gastronomic excited for their delicious hams and other charcuterie here in SW France.<br />
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However, there is no better way to taste test good pork than preparing a some fresh meat and tasting it <i>tout de suite. </i>My own method to roast is simple.<br />
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<ul>
<li>Generously rub course salt and freshly ground pepper all over the piece of meat </li>
<li>Place in an open oven-proof dish and add an inch of water </li>
<li>Put in a cold oven and then turn the oven on to 200' Celsius (420' Fahrenheit)</li>
<li>Cook for 1.5 hours then test with a meat thermometer. I continue cooking until it reaches the stage I am seeking. I usually pull at 75'C and let sit for 15-20 minutes.</li>
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To make a simple sauce inspired by the classic Sauce Robert (<a href="https://www.google.fr/webhp?sourceid=chrome-instant&ion=1&espv=2&ie=UTF-8#safe=off&q=sauce+Robert" target="_blank">look it up!</a>) I cut a couple onions in half and placed them in the water alongside the roast. Once the roast was cooked, I removed the pan juices and onions to a sauce pan, roughly chopped up the onions, and added mustard, a dash of white wine and a splash of vinegar. Adjust the salt and pepper if needed. It's that simple- a classic pan dripping sauce made French by the classic reference to one of the 'mother sauces'.</div>
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Sometimes cooking needn't be fussy or complicated. in fact, most of the time. This sauce would also work with a pork loin, a tenderloin or even over some pan seared chops. </div>
Kate Hillhttp://www.blogger.com/profile/16820363700663730384noreply@blogger.com0tag:blogger.com,1999:blog-20430113.post-46242860002575240442015-01-18T21:24:00.001+01:002015-01-18T21:24:07.030+01:00Culatello di Zibello - Italy's Precious HamNot all prosciutto is created equal. There is a special prosciutto, called Culatello di Zibello, which has the DOP denomination which means strict laws on how it is produced.<br />
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There are thirteen producers and only about 1000 culatello's made a year.<br />
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It is against the law to use refrigeration in the aging process and is easily recognized by the incredible wrapping and tying.<br />
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It is made using the heart of the prosciutto, using the scraps to make a simple salami.<br />
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These photographs are from a trip I organized up to the<a href="http://www.acpallavicina.com/relais/"> Spigaroli family farm.</a><br />
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Kate and I are looking into creating an Italian extension to the Camont classes. Email for more information<br />
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<a href="http://www.salumianticacortepallavicina.it/En/index.html#/I%20Salumi%20di%20Corte/0">Click HERE</a> to see the brochure of the Spigaroli salumi.<br />
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<br />divinacucinahttp://www.blogger.com/profile/01757668087807632752noreply@blogger.com0tag:blogger.com,1999:blog-20430113.post-80498292577722953022015-01-07T10:06:00.002+01:002015-01-07T10:31:34.628+01:00The Perfect Gift- CinghialeChristmas often brings silly unwanted gifts, that dumb statue, a seasonal holiday sweater or more socks. In Italy, I am blessed. Gift giving is much more practical. You never go wrong with food.<br />
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Tuscany had a bad year and the olive trees were attached by a fly, which attacks the olives themselves, laying eggs and the olives cannot be made into oil. I went to Sicily in the fall and brought back olive oil and gifted to some friends.<br />
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I received a huge piece of cinghiale, wild boar, from my local farm stand. Her husband is a hunter and wild boar are a problem out near where I live, so their freezer is always full.<br />
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I made a simple wild boar stew, light on the tomato and ate some right away and then froze the rest in smaller packages to break out as needed.<br />
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The wild boar stew is served with oven roasted black olives added to the mixture and served on polenta.<br />
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I took some of the mix and minced it, leaving some pieces a tiny bit larger, and rolled in parboiled pasta sheets making cannelloini. I make mine small as an appetizer size.<br />
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I then drizzled with butter and topped with grated parmesan cheese and baked.<br />
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Elegant and simple.<br />
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<div class="entry-content" itemprop="text" style="background-color: white; box-sizing: border-box; color: #333333; font-family: 'Droid Serif', 'Helvetica Neue', sans-serif; font-size: 15.0150146484375px; line-height: 36.5990982055664px;">
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<b style="font-size: 15.0150146484375px; line-height: 36.5990982055664px;">Tuscan Wild Boar Stew</b></div>
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Marinade:</div>
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<span style="font-size: 15.0150146484375px; line-height: 36.5990982055664px;">2 cups red wine</span></div>
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<span style="font-size: 15.0150146484375px; line-height: 36.5990982055664px;">1/2 cup red wine vinegar</span></div>
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<span style="font-size: 15.0150146484375px; line-height: 36.5990982055664px;">1 bay leaf</span></div>
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<span style="font-size: 15.0150146484375px; line-height: 36.5990982055664px;">1 sprig fresh thyme</span></div>
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<span style="font-size: 15.0150146484375px; line-height: 36.5990982055664px;">Cooking:</span></div>
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<span style="font-size: 15.0150146484375px; line-height: 36.5990982055664px;">1 tbs pumpkin pie spice (cinnamon, nutmeg, allspice)</span></div>
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<span style="font-size: 15.0150146484375px; line-height: 36.5990982055664px;">1 carrot, chopped</span></div>
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<span style="font-size: 15.0150146484375px; line-height: 36.5990982055664px;">1 onion, chopped</span></div>
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<span style="font-size: 15.0150146484375px; line-height: 36.5990982055664px;">1 celery stock, chopped</span></div>
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<span style="font-size: 15.0150146484375px; line-height: 36.5990982055664px;"><span style="font-size: 15.0150146484375px; line-height: 36.5990982055664px;">3 pounds wild boar, venison, or pork shoulder, cut into 2-inch cubes</span></span></div>
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<span style="font-size: 15.0150146484375px; line-height: 36.5990982055664px;"><span style="font-size: 15.0150146484375px; line-height: 36.5990982055664px;">4 tbs butter or olive oil</span></span></div>
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<span style="font-size: 15.0150146484375px; line-height: 36.5990982055664px;">1 onion, finely chopped</span></div>
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<span style="font-size: 15.0150146484375px; line-height: 36.5990982055664px;">1 tbs pumpkin pie spice (cinnamon, nutmeg, allspice)</span></div>
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<span style="font-size: 15.0150146484375px; line-height: 36.5990982055664px;">1 can italian san marzano tomatoes( italians use smaller amounts of tomato, the original recipe had none. But you can make this with a large or small can)</span></div>
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<i>If using wild game, the meat should definitely be marinated. With other meats, this step is optional but recommended.</i></div>
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Bring the marinade to a boil and let cool.</div>
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Cover the meat and let it sit in the marinade for 48 hours. </div>
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Remove the meat and remove the solids from the marinade.</div>
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Sauté the onion in butter or olive oil until golden. Add the meat and brown lightly. </div>
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Add the rest of the ingredients, the strained marinade liquid, and cook until the meat is tender, stirring occasionally. </div>
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Add water if needed or the canned tomato.</div>
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Taste and adjust seasonings.</div>
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Serve with creamy polenta or on a thick slice of toasted country style bread.</div>
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<span style="font-size: 15.0150146484375px; line-height: 36.5990982055664px;">In another version, at the end of the cooking time, bittersweet chocolate, raisins or prunes and sugar and vinegar are added. When Columbus returned from the "new world" chocolate was introduced and added to cooking. In a sort of Tuscan Mole, bittersweet chocolate, pinenuts, prunes or raisins and sugar and vinegar are added to the tomato-less stew. Cinghiale in Dolce Forte. This version is also used for rabbit.</span><br />
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divinacucinahttp://www.blogger.com/profile/01757668087807632752noreply@blogger.com0Tuscany, Italy43.7710513 11.24862080000002640.815546800000007 6.0850468000000264 46.7265558 16.412194800000027tag:blogger.com,1999:blog-20430113.post-83394973816522473342014-12-11T13:58:00.000+01:002014-12-11T14:03:19.199+01:00Savoring the Whole Hog Encore<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY83J_Wz7OSfygFMmHq5-WVg_2AWJgZuxFgqA3NvPyFE4TK4StOtASvaYBCsCSXSGeD1v01RknwUwfj1q6-LnaG7f_KnHsefN2s9qaOpSKBKLqXs6fqup5wwR3x4hb_rbOzOLP/s1600/sabadini+saucisson.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY83J_Wz7OSfygFMmHq5-WVg_2AWJgZuxFgqA3NvPyFE4TK4StOtASvaYBCsCSXSGeD1v01RknwUwfj1q6-LnaG7f_KnHsefN2s9qaOpSKBKLqXs6fqup5wwR3x4hb_rbOzOLP/s1600/sabadini+saucisson.jpg" height="240" width="320" /></a></div>
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Judy Witts and I speak most mornings from our respective homes in Italy and France. With cups of café au lait and espresso in hand, we conspire and encourage each other to cook, write, and document our Old World kitchens. This morning this long lost site came up again. What to do with the "going whole hog" site 8 years on?<br />
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We both loved this little blog we started in 2006 to produce a ground breaking seminar at an IACP conference where we invited Fergus Henderson to tell his restaurant whole hog story along with our tales of French farmers and Italian butchers. We called the seminar "Saints Preserve Us- a Pig's Tale" and used this blog to start a porkcentric dialoque which led to the producing of three photographic shows including mine on <a href="https://www.flickr.com/photos/34091428@N00/sets/72057594104672330/">a farm slaughter at my neighbors-</a> the Sabadini's in the winter of 2004.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkZdITFlAnDCp2IAdFF8ygeLm4bnVsr-4rpht-cqoZv3WSJ9yH0oSlSLBlALIIOll9_1hDQf7qQd3FqYoVANp31MXKz_fzh2nwszBBSk4yZTwYo-x0LdLJF-fnRGM7ZZCGPvCt/s1600/Judy,+Fergus+and+Kate.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkZdITFlAnDCp2IAdFF8ygeLm4bnVsr-4rpht-cqoZv3WSJ9yH0oSlSLBlALIIOll9_1hDQf7qQd3FqYoVANp31MXKz_fzh2nwszBBSk4yZTwYo-x0LdLJF-fnRGM7ZZCGPvCt/s1600/Judy,+Fergus+and+Kate.jpg" /></a></div>
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So as old friends do, we like to revisit the fond food memories of what we made in our homes over the years. This morning, we took another look and have renewed our vision for The Whole Hog...an Old World View.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidJuQj4aAg7wgpcp8KCDWImREC1_e3CWvkfZGUV12e5U58DExMDpZlDSZ4641Houl1VcgPvdBBtPyCEBaU246OucBF08xc5J6sn63wwhMw3E45TlZxN8qvW1DG22UFqwophvbz/s1600/estouffade006_edited.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidJuQj4aAg7wgpcp8KCDWImREC1_e3CWvkfZGUV12e5U58DExMDpZlDSZ4641Houl1VcgPvdBBtPyCEBaU246OucBF08xc5J6sn63wwhMw3E45TlZxN8qvW1DG22UFqwophvbz/s1600/estouffade006_edited.JPG" /></a></div>
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Need a little inspiration about what to cook tonight? Check out our archive here as Judy's post on <a href="http://goingwholehog.blogspot.fr/2006/01/friday-with-fergus-2-pumpkin-and-bacon.html">Fergus' Pumpkin & Bacon Soup</a>. Want to know more about the French and Italian pork cuts for charcuterie? Here's a <a href="http://goingwholehog.blogspot.fr/2007/03/recipe-saucisse-fraiche-southwest.html?view=timeslide">Fresh Sausage Recipe </a>from an old butcher of mine, now retired. Spend some time to look through the years and come back to see what's new as we go into the Pig Days of Winter.<br />
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<br />Kate Hillhttp://www.blogger.com/profile/16820363700663730384noreply@blogger.com0Sainte-Colombe-en-Bruilhois, France44.210572376965011 0.5255413055419921944.204881876965011 0.51545630554199218 44.216262876965011 0.5356263055419922tag:blogger.com,1999:blog-20430113.post-15029323173134662272011-02-02T22:29:00.002+01:002011-02-02T22:36:45.239+01:00Charcutepalooza! an archive of French/Italian porky goodnessWhen the tide of good food starting rushing in, we all jumped for joy!<br />
Then a meat storm happened. People were finding good farm raised products at their farmer's markets and in their CSA boxes.<br />
Next a hurricane of butchers became 'cool' and pig tats appeared on all the wrong places.<br />
So now, as the Salty Tsunami known as Charcutepalooza (created by the dynamic dames Kim Foster and Cathy Barrow otherwise known as <a href="http://theyummymummy.blogspot.com/2011/01/dames-of-meat.html">The Yummy Mummy</a> and <a href="http://www.mrswheelbarrow.com/2011/01/charcutepalooza-just-keeps-getting-better/">Mrs Wheelbarrow</a>) hits the international shores, we can say- we've been waiting for you all along! Welcome to our worlds. A world of charcuterie.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHnyEhdbDLTyEuqTWPFyd6J7IXSifO0E-qHx4F4WeYMw7gcG7GkHM6dU3eqk3UN6orSfhUZTmI_usMqkeLYZW-7nMviUfF3R3G6E6hfdVryRENkU8eClA7ekhE2g8AkI7MtKre/s1600/JUdy+%2526+KAte.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHnyEhdbDLTyEuqTWPFyd6J7IXSifO0E-qHx4F4WeYMw7gcG7GkHM6dU3eqk3UN6orSfhUZTmI_usMqkeLYZW-7nMviUfF3R3G6E6hfdVryRENkU8eClA7ekhE2g8AkI7MtKre/s320/JUdy+%2526+KAte.jpg" width="320" /></a></div><br />
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Our world is the Old World. As our banner says, we've been savoring the old world, one pig at a time for ...a while. Like a lot of you have been making hams, hang salumi, and grinding sausage longer than the trend, We- Judy Witts in Italy, and me, Kate Hill in France- began learning about this brave Old World centuries old trend when we both landed on foreign shores- about 25 years ago. We were thinner, younger...and considerably more naive.<br />
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So we invite you to look around here- a dual blog we started making while writing a conference seminar for <a href="http://www.iacp.com/">IACP-</a> called Saints Preserve Us- the tale of three pigs presented with Mr. Fergus Henderson, our meat mentor.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieEKBmGnJoE8PcrYhYooYpMb4VC8_sp5MGVkppBR2a7btrBCvwsG6R2pHWe0lG6ZYOk6MHn83Dne0aD4ffc1PjT7l8FUym0ykYT1NUV2tYWLaAW5YsDcGpvd006cFDlmuh-1dT/s1600/webfergus+tc.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieEKBmGnJoE8PcrYhYooYpMb4VC8_sp5MGVkppBR2a7btrBCvwsG6R2pHWe0lG6ZYOk6MHn83Dne0aD4ffc1PjT7l8FUym0ykYT1NUV2tYWLaAW5YsDcGpvd006cFDlmuh-1dT/s320/webfergus+tc.jpg" width="213" /></a></div><br />
It started here: <a href="http://goingwholehog.blogspot.com/2006_01_01_archive.html">http://goingwholehog.blogspot.com/2006_01_01_archive.html</a> and although we both are celebrating Charcutepalooza on our own blogs with new posts- there is a lot of good food here. Explore and enjoy! and don;t hesitate to ask us questions. or start a conversation about Italy vs. France- we love to play that game!<br />
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<div style="text-align: center;">J<i>udy is still cooking up the best of Tuscany at <a href="http://www.divinacucina-blog.com/">http://www.divinacucina-blog.com/</a>.</i></div><div style="text-align: center;"><i>Kate is still preaching the Gascon gastronomy at <a href="http://kitchen-at-camont.com/category/kates-blog/">http://kitchen-at-camont.com/category/kates-blog/</a></i></div>Kate Hillhttp://www.blogger.com/profile/16820363700663730384noreply@blogger.com0tag:blogger.com,1999:blog-20430113.post-59014228855919591692010-08-09T08:44:00.003+02:002011-02-02T22:31:37.498+01:00Seed to Sausage learning on the farm in FranceWe talk about all things pig here. We banter around those European meat terms- lardo and lardon, porchetta and jambon, guanciale and coppa like secret passwords to a private world. But in southwest France on a small family farm, the whole hog really begins with one small seed- of corn, wheat, barley, sunflower... and thus Seed-to-Sausage is born.<br />
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Come vote for Our Seed to Sausage video in <a href="http://proteinuniversity.com/videos/video_09.html">Protein U's "who's your butcher?" contest. </a><br />
Then come join us in Gascony for new Artisan Butchery & Charcuterie workshops beginning Sept 20 2010. More information is here on Kate's site-<a href="http://kitchen-at-camont.com/programs/working-cook/butchery/"> http://kitchen-at-camont.com/programs/working-cook/butchery/. </a>Kate Hillhttp://www.blogger.com/profile/16820363700663730384noreply@blogger.com2tag:blogger.com,1999:blog-20430113.post-30027709136314975802010-03-13T14:14:00.000+01:002010-03-13T14:14:10.570+01:00French PIG- the butcher & the cook April 2010<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7Gs8QIxnGWU_N_GyXXfiI8w8zBtRpFJV5N-L3Te-AGfPsg0Q9XLnMfB37wKtS3n7Azt1s-nMSmZDr-bbm2ZYkqq5KBGvMzGCKuGUE-nRS-go9J2CDZ8ffpRZuTJV3Rn5Ubj1c/s1600-h/frenchpigcomposite+herb+farm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7Gs8QIxnGWU_N_GyXXfiI8w8zBtRpFJV5N-L3Te-AGfPsg0Q9XLnMfB37wKtS3n7Azt1s-nMSmZDr-bbm2ZYkqq5KBGvMzGCKuGUE-nRS-go9J2CDZ8ffpRZuTJV3Rn5Ubj1c/s320/frenchpigcomposite+herb+farm.jpg" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">If you can't come to Gascony, La Gascogne will come to you!</div><div style="text-align: center;"><br />
</div><div style="text-align: left;">Join me and Dominique Chapolard of the Ferme Baradieu, Mezin, Gascony, France</div><div style="text-align: left;">for a series of French PIG workshops to be held in mid-April in four West Coast locations:</div><div style="text-align: left;"> Napa, Sonoma, Portland & Seattle. We will be cutting and cooking before and after the sold out IACP conference session in PDX on April 24.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Each of these four French Charcuterie Cuts & Seam Butchery classes are unique:</div><ul><li>Hands-on Full Day workshop w/ lunch & Porc & Rose' wine tasting dinner- Sonoma, CA</li>
<li>Evening Demonstration Charcuterie Cuts & Seam Butchery + Farm Dinner- Napa CA</li>
<li>Morning Hands-on workshop only, very limited space. Portland OR</li>
<li>Full day demonstration in seam butchery and charcuterie workshop w/ lunch- Woodinville WA sign up for <a href="http://theherbfarmfrenchpig.eventbrite.com/">The Herb Farm workshop here </a>.</li>
</ul>For more details on other workshops, go to<a href="http://kitchen-at-camont.com/french-pig-the-butcher-the-cook/%20"> http://kitchen-at-camont.com/french-pig-the-butcher-the-cook/ </a>. interested in a French PIG workshop near you? contact Kate Hill via the comments below.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaWSuWwAlA5hNMHZWiCv3CDrDVqjI__j3Q5AwUdHh2ifj2AlVbKeYYjDOquMsj5L_iHe-fgDFYpFm1L4dczpnPDsEve_qgwrLJ_UkqsIb5E6Qct69BlO5zhfvfcOQBgTadeyqR/s1600-h/cochon+francais.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaWSuWwAlA5hNMHZWiCv3CDrDVqjI__j3Q5AwUdHh2ifj2AlVbKeYYjDOquMsj5L_iHe-fgDFYpFm1L4dczpnPDsEve_qgwrLJ_UkqsIb5E6Qct69BlO5zhfvfcOQBgTadeyqR/s320/cochon+francais.jpg" /></a></div>Kate Hillhttp://www.blogger.com/profile/16820363700663730384noreply@blogger.com0tag:blogger.com,1999:blog-20430113.post-78234956581526134422009-09-17T18:58:00.000+02:002009-09-17T18:58:11.817+02:00Sweet Onion Pork Stew- l'Escadaoun- a Gascon specialty<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieUQeQz8bnvmTaxoKgqfVIc8p0HbrLQdCG-4JMNHN8BT6mwWQeUBGAY7qoxrpR4tBvWmJ-JcO_JeNklLhuIvcS_kqUQinctIXg0E711Nyc-r4zWJWWTL7OPMv87VwakqIs3lk7/s1600-h/estouffade006_edited.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieUQeQz8bnvmTaxoKgqfVIc8p0HbrLQdCG-4JMNHN8BT6mwWQeUBGAY7qoxrpR4tBvWmJ-JcO_JeNklLhuIvcS_kqUQinctIXg0E711Nyc-r4zWJWWTL7OPMv87VwakqIs3lk7/s320/estouffade006_edited.JPG" /></a></div><br />
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My favorite French ‘pulled pork’<em> </em>is called l'<em>estouffade or l'escaoudoun </em>in the Gascon patois. Tasted in a hideaway of a cafe in the Landes forest called La Croute du Pin near Reaup where it was made with the <em>typique</em> Noir de Gascogne pig, I re-created the dish here at Camont with most of the shoulder from <a href="http://kitchen-at-camont.com/2009/08/12/crowing-hens-cluck-cluck-cluck-whole-hog/">Camas’ graduation pig</a>. Once it cooked in the sweet onion sauce for a two hours, I ladled the sauce pork into large canning jars. When unannounced friends arrive for dinner, I’ll cook some Monalisa potatoes and serve them floating on an island of sweet onions pork, just like Madame did.<br />
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<strong>Recipe- for Estouffade de Porc- <em>l’Escaoudoun</em></strong><br />
<ul><li>2 kilos / 4 1/2 lbs. of farm raised pork shoulder, cut into large cubes</li>
<li>1 kilo of onions, sliced thinly</li>
<li>2 soupspoons of duck fat</li>
<li>1 bottle of sweet wine wine (jurancon or cote de gascogne)</li>
<li>1/2 bottle madera, sherry or white port</li>
<li>1 generous glass of armagnac</li>
<li>2 large carrots, peeled and sliced</li>
<li>a large bouquet garni- lovage, bay leaf, thyme</li>
<li>sea salt to taste</li>
<li>freshly ground black pepper, a lot of it!</li>
<li>a large pick of quatre épice (ginger, cinnamon, nutmeg, cloves)</li>
</ul>The basic recipe is to cook all of the above until the onions have melted, the pork is falling apart and the flavors of the sweet wine mingle with the onion in a caramel-colored sauce.Kate Hillhttp://www.blogger.com/profile/16820363700663730384noreply@blogger.com4tag:blogger.com,1999:blog-20430113.post-22124355853129420332009-09-01T12:15:00.002+02:002010-08-19T10:19:17.844+02:00Cut #2- Pork Shoulder basics<div class="separator" style="clear: both; text-align: center;"><a href="http://www.blogger.com/post-edit.g?blogID=20430113&postID=2212435585312942033" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6_wz-uJsHjUQ8Ihk-j90S663iMEhLQ5YCawpB0Qklg07qg8FHM4hkOER0AeflH3CcwG7wAwt4qimkmMXntiYWiCidSG2pzZwDmz4uLZF8_r6uTSzHO-3AkLS1oPUHyIjx1Ahi/s1600-h/porkcuts.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6_wz-uJsHjUQ8Ihk-j90S663iMEhLQ5YCawpB0Qklg07qg8FHM4hkOER0AeflH3CcwG7wAwt4qimkmMXntiYWiCidSG2pzZwDmz4uLZF8_r6uTSzHO-3AkLS1oPUHyIjx1Ahi/s400/porkcuts.gif" /></a></div><div class="" style="clear: both; text-align: center;"></div><div class="" style="clear: both; text-align: center;"></div><div class="" style="clear: both; text-align: center;"><a href="http://www.industryplayer.com/licenceinfo.php?licid=020020">* credit for chart</a> </div><br />
The Shoulder Cut of Pork is one of the most versatile cuts of meat in traditional Italian and French cuisine.<br />
In France, the shoulder or<b><i> épaule </i></b>is cooked, cured, roasted, stewed, braised and made into pâtés.<br />
A succulent shoulder roast stuffed with prunes and shallots is a classic French Sunday lunch. This summer we butchered the graduation carcass with the intent to can or cure all of the meat from half a pig. As I made a list of what to make with each cut of meat, I worried over the shoulder. The 25 pound boston butt and picnic ham is a lot of meat. <a href="http://www.cfs.purdue.edu/Class/F&N202/Pork_slides/Pork_Cut_ID_Tutorial.html">(chart and pix of American cuts here) </a><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKuuoQCWlrlWgztJ3m1oZ7D4ctkIWt7DdAthlUwENAp3QNLzVtjroWmXgohjCIvbAPWy9FPrJqSQP6A8-T2jFVQOy-CMEtAYYMuNZjKcpM4dGoMzsUO78cV19ooAGsKKPXEsa0/s1600-h/pork_cuts+american.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKuuoQCWlrlWgztJ3m1oZ7D4ctkIWt7DdAthlUwENAp3QNLzVtjroWmXgohjCIvbAPWy9FPrJqSQP6A8-T2jFVQOy-CMEtAYYMuNZjKcpM4dGoMzsUO78cV19ooAGsKKPXEsa0/s400/pork_cuts+american.jpg" /></a></div><br />
<br />
In the end, I decided on a smothered braised recipe I had eaten in a rustic restaurant in the Landes Forest. My <b><i>escaoudoun</i></b> <b>a la Croute du Pins </b>was made from artisan French pork like <a href="http://www.beauregard-porc-plein-air.com/atelier.php">this farm</a> produces. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://www.beauregard-porc-plein-air.com/image/petites/cochon-decoupe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="235" src="http://www.beauregard-porc-plein-air.com/image/petites/cochon-decoupe.jpg" width="420" /></a></div><br />
Although the shoulder meatis fattier than some other cuts, it melts in your mouth when cooked well. Start to compare cuts in the butchers or supermarkets and then taste the differences by choosing two cuts and cooking the same dishes with both of them. The <i><b>echine</b></i>,high up on the shoulder makes a great roast but I prefer a braising and stewing the shoulder.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8tHhbbybIG6amH01mDNlXE5whQgbupK4HLiZhKPadvgUU4q37MoStWgkcQfL_eREZ3I8Xa-C3yailbBOhs_8QqQ4YqWRoGhv7Qs1zGCIPkFRPLwATwMHjlLEIoH3YYocQmMNg/s1600-h/MAIALE-+italian.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8tHhbbybIG6amH01mDNlXE5whQgbupK4HLiZhKPadvgUU4q37MoStWgkcQfL_eREZ3I8Xa-C3yailbBOhs_8QqQ4YqWRoGhv7Qs1zGCIPkFRPLwATwMHjlLEIoH3YYocQmMNg/s400/MAIALE-+italian.gif" /></a></div><div style="text-align: center;"><a href="http://www.italianeating.eu/what_means/words&namesitaliancooking.htm">Maiale- Italian Pig</a></div><br />
I wonder what Judy will make in Tuscany? <br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoAg7KXN-ETZaGZSKt3ldRd_brJr7mI193hwTCHmsqXiSVwWgJOd5BwEPVwxbUc3LG4-ntnQxx6zIrL8MIT70RRwxfM_5IMhIGiCuIUO9UJHFV-HCKzp1Jl85aa_5wMkxuB_Q8/s1600-h/french+pig+beauregard.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div>Kate Hillhttp://www.blogger.com/profile/16820363700663730384noreply@blogger.com0tag:blogger.com,1999:blog-20430113.post-57163338080554455072009-08-30T14:31:00.001+02:002009-09-01T10:17:19.376+02:00Ribs-in-Jar: french fast food<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj6N2D3kVfBXchqP1kXO_tJv0mfBTYUiL57L_Fst4-peuGzVKy-0I77xO0Omysb4lBr_tNLUZ5waBzkNbNuZM1KwIU8b358pf_Gmlo-zQFu4xVeVewUGJlm70l0NAPbXPFvxDp/s1600-h/pig-n-a+jar+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj6N2D3kVfBXchqP1kXO_tJv0mfBTYUiL57L_Fst4-peuGzVKy-0I77xO0Omysb4lBr_tNLUZ5waBzkNbNuZM1KwIU8b358pf_Gmlo-zQFu4xVeVewUGJlm70l0NAPbXPFvxDp/s400/pig-n-a+jar+1.JPG" /></a></div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;">This week at Whole Hog we started with the bone gnawing questions of what do Italians and French cooks do with ribs. Judy prepared a fabulous <b><a href="http://goingwholehog.blogspot.com/2009/08/one-pot-two-meals-naples-style-pork.html">Naples-style Ragu here</a></b> that turns into a <b>Two-Meal Miracle</b>. I decided to make a fast and furious rib dish to share with friends- French Fast Food.</div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;">What was so fast? I drove 4 kilometers to the nearest butcher (now that my 1-kilometer butcher shop has closed!)- 3 minutes. Bought the ribs- 2 minutes. Came home, cut them into single bone pieces- 6 minutes. Placed them in a large canning jar and poured marinade materials over them: a drizzle of our own honey, splash some red wine vinegar and apple juice & a generous pinch of salt and pepper- 4 minutes. Closed the jar, shaken not stirred and let rest while hanging out in the garden (read weeding!).2 hours doesn't count. Cooked the ribs over the grill with the sausage I bought for that night's dinner and then returned the ribs to the jar to store in the fridge. </div><div class="separator" style="clear: both; text-align: left;"></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvDAzpPG4vATP4fZPwQhDrsQ1oMz00vJc28o1YBEZqRGWeeDZH9okqPa1mDf017mCXBCYKdcUanhPfeXY5-K-WbzQYWKN4XP3oLy80rVcoOAk8bJIElcYTocz6NEDzRyk5f6E6/s1600-h/Pig-n-a-Jar.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvDAzpPG4vATP4fZPwQhDrsQ1oMz00vJc28o1YBEZqRGWeeDZH9okqPa1mDf017mCXBCYKdcUanhPfeXY5-K-WbzQYWKN4XP3oLy80rVcoOAk8bJIElcYTocz6NEDzRyk5f6E6/s400/Pig-n-a-Jar.JPG" /></a></div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;">Then I popped open a jar of simple summer beans I had canned last week (with thyme, bay leaf and Lovage)- 30 seconds. Placed the beans in a casserole dish- 30 more seconds. And slid them into a cold over, turned on a medium heat. 30 seconds <i>de plus! </i>Now just wait until hot- 30 minutes and EAT!</div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVw3WB8wTIy12R9BhAqjYtR-ybVNX6gcwQeaTD-L5OsDyOX0U2XAoflBfcs-SrgnG_aatbDCC0ccY8T0DGqtfgTwfjap1NNdpIPn5v-m3_Mi6KB1yKlCL5Ay6LYr_QsDr_hWe9/s1600-h/pig+n+jar+beans.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVw3WB8wTIy12R9BhAqjYtR-ybVNX6gcwQeaTD-L5OsDyOX0U2XAoflBfcs-SrgnG_aatbDCC0ccY8T0DGqtfgTwfjap1NNdpIPn5v-m3_Mi6KB1yKlCL5Ay6LYr_QsDr_hWe9/s400/pig+n+jar+beans.JPG" /></a></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3DalnhM-_aEElE3YcPvTyoEAHVHHOoEpVlKcpuwn4jgb47dDUZgn995gVGe04jpWMguRs572fXoO31nZSJn53Snx7H3EdFH49n9BWdHjMe5hOTtjUphT08eUqYry9aLkXBWig/s1600-h/pig+n+jar+beans+2.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3DalnhM-_aEElE3YcPvTyoEAHVHHOoEpVlKcpuwn4jgb47dDUZgn995gVGe04jpWMguRs572fXoO31nZSJn53Snx7H3EdFH49n9BWdHjMe5hOTtjUphT08eUqYry9aLkXBWig/s400/pig+n+jar+beans+2.JPG" /></a></div><br />
<div style="text-align: center;">That's an easy 16 1/2 minutes of work, two hours of waiting, and 30 minutes to heat through.</div><br />
<div style="text-align: center;">Fast </div><div style="text-align: center;">French</div><div style="text-align: center;">Food.</div><div style="text-align: center;"></div><div style="text-align: center;">I call it Ribs-n-Jar.</div><div style="text-align: center;"></div><div style="text-align: center;"></div><div style="text-align: center;"></div><div style="text-align: center;"></div><div style="text-align: center;"></div><div style="text-align: center;"></div><div style="text-align: center;"></div><div style="text-align: center;"></div><div style="text-align: left;">Not all French food takes a long time; the beans were done ahead of time one afternoon. It took me about one hour to shell and cook the fresh beans with the herbs and another 2 hour of canning time while I was doing something else (yup, weeding).Now I have three jars waiting for another fast meal.<br />
</div><div style="text-align: left;"></div><div style="text-align: left;">The juices of the meaty ribs runs into beans to make a rich sauce. Beans. Ribs. What's not to like? <br />
P.S. For all you "I don't have time to cooks", Check out some of the other things I have been cooking this week at my <a href="http://kitchen-at-camont.com/blog">Kitchen-at-Camont here</a>.</div>Kate Hillhttp://www.blogger.com/profile/16820363700663730384noreply@blogger.com0tag:blogger.com,1999:blog-20430113.post-1757088196543281492009-08-26T17:46:00.005+02:002009-08-27T09:25:35.182+02:00One Pot- Two Meals: Naples-style Pork Ragu<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikXx4RyM7qRUYuCLxyowHv4wFtzbQzU0oE3VQq3Ph0P8IlYgMDv_DUjqchCnl7ALTEKmJu4wSjoaFBesMGTffXxigUovzpF3iOxBuXTpwGJl8uTQodxRta34fUB-T1ZUeKOPnj/s1600-h/DSC_0035.JPG"><img id="BLOGGER_PHOTO_ID_5374312645691496834" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikXx4RyM7qRUYuCLxyowHv4wFtzbQzU0oE3VQq3Ph0P8IlYgMDv_DUjqchCnl7ALTEKmJu4wSjoaFBesMGTffXxigUovzpF3iOxBuXTpwGJl8uTQodxRta34fUB-T1ZUeKOPnj/s400/DSC_0035.JPG" border="0" /></a><br /><br /><div>When Kate tossed the proverbial bone- RIBS as our Franco-Italo challenge for pork this week, I immediately remembered a rich luscious sauce I had in Naples last year at the bread festival I attended.</div><br /><div>Strangely enough the sauce is called Ragu Genovese- Genova-style sauce. The recipe is not from Genova, but it is rather frugal- as are the Genovese, using equal weight of onions to meat in the sauce. The ragu is a classic for the traditional Sunday lunch or holidays and evokes images of mamma up early at the stove with the large pot simmering away all morning filling the air with the profume of love!</div><br /><div>It is a long, slow cooked sauce which develops a deep rich flavor lost in todays fast food world.</div><br /><div>Not only is the sauce fabulous, but the technique of cooking whole pieces of meat in a tomato sauce, creates two meals from one pot of cooking.</div><br /><div>I chose the meatier thicker ribs for this recipe, leaving them in large pieces, which can be then cut for serving.</div><br /><div></div><br /><div><strong><em>Salsa alla Genovese</em></strong></div><br /><div>inspired by <strong><em>Favurite- Renato Rutigliano</em></strong></div><br /><div><em>The traditional recipe often uses a whole piece of beef, a potroast. </em><br /></div><div><em>I have found many families use various cuts of pork, ribs, sausages and or necks to enrich this sauce</em>.</div><br /><div></div><br /><div>2 pound/ 1 kg pork ribs</div><div>2 carrots<br />1 celery stalk</div><div>3 pounds of onions ( I used the local red onions)</div><div>2 cups white wine</div><div>1/2 cup olive oil</div><div>4 tbs butter</div><div>4 tbs lard</div><div>2 ounces pancetta or salami chopped into tiny strips or cubes</div><div>salt and pepper</div><div>1/2 cup hot water</div><div>1/2 cup tomato paste</div><div>1 cup tomato sauce ( optional)</div><br /><div></div><br /><div></div><p>-Finely mince the carrot, onions and celery together and place in a pan large enough to hold the meat and vegetables.</p><p>-Also add the olive oil, lard and butter. Add the chopped pancetta or salami.</p><p>-Season with salt and pepper.</p><p>-Place the meat on top and start to cook over a low heat.</p><p>-Stir the pot occassionally to prevent sticking, the vegetables will give off a lot of liquid.</p><p>-Cook for at least one hour. The onions should start to caramelize.</p><p>-Add the wine, 1/2 cup additions at a time, letting it absorb into the sauce.</p><p>-Add the tomato paste dissolved in the hot water and the tomato sauce. Taste and add more salt and pepper if needed.</p><p>-Cover and let cook for another two hours at least.<br /><em></em></p><p><em>In Naples they say "pippare"- s tiny bubbling like the hot lava from Vesuvius!!!My friends actually cook the meat for at least 6 hours, you can immagine Grandmother getting up at 6am to have lunch ready at noon!!! </em></p><br /><p><em>I cooked my ribs for two hours and then cooked the sauce for another hour. </em><em>The sauce should glimmer when done and be very thick. Some people do not add any tomato<strong> sauce</strong> at all and more traditionally <strong>only </strong>tomato paste.</em></p><br /><p>-Remove the meat from the sauce and keep warm.</p><br /><p>-Serve the pasta with the sauce, a traditional pasta are Paccheri, a huge oversized hollow rigatoni.</p><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjHcbXKu_aipN0w-tBjZL3llzYsG6fgE672jW_uEX7HAQkKlCLrOib7hEZbgc0m_lNbWamnQ1dgUeIBAAc5nxjIcaBW38T7Y8Y1ptUPraNA7APp6jgyg3kW2ymqO-GSqIKD0QL/s1600-h/DSC_0058.JPG"><img id="BLOGGER_PHOTO_ID_5374310844104971186" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 266px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjHcbXKu_aipN0w-tBjZL3llzYsG6fgE672jW_uEX7HAQkKlCLrOib7hEZbgc0m_lNbWamnQ1dgUeIBAAc5nxjIcaBW38T7Y8Y1ptUPraNA7APp6jgyg3kW2ymqO-GSqIKD0QL/s400/DSC_0058.JPG" border="0" /></a><br /><br /><p>The meat is served as a main course, mashed potatoes would be great to absorb the extra sauce!<br />I immagine this is where the idea of spaghetti and meatballs came from and Pollo alla cacciatore.Where meats are cooked in sauce and in America, the meatballs were left on the pasta! Chicken cacciatore is the same, often served with huge amounts of sauce, immagine how much nicer it would be to use that sauce on pasta and serve the infused chicken on its own.</p><br /><p></p><br /><p></p><br /><p></p><br /><p></p>"Diva"http://www.blogger.com/profile/16269782624708625135noreply@blogger.com3tag:blogger.com,1999:blog-20430113.post-3812146894422730562009-08-21T12:21:00.009+02:002009-08-21T14:13:17.770+02:00France & Italy Redux- Pork Ribs<a style="font-family: trebuchet ms;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB5Pg0DpFmF0WhrfsVXL8Pz75RwEjl7PeRzxOkfdx6UQ-4EzYSRAFhoksOwWisP7ZPUUTL89prbuEYuCbrTc8GHlak69GtidWDPNnAT3IIT0c4ATSMNcLA58D-UkS19-Cs58No/s1600-h/pig.gif"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 223px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB5Pg0DpFmF0WhrfsVXL8Pz75RwEjl7PeRzxOkfdx6UQ-4EzYSRAFhoksOwWisP7ZPUUTL89prbuEYuCbrTc8GHlak69GtidWDPNnAT3IIT0c4ATSMNcLA58D-UkS19-Cs58No/s400/pig.gif" alt="" id="BLOGGER_PHOTO_ID_5372376859146712354" border="0" /></a> <span style="font-family:trebuchet ms;">When Judy and I began this site a million years ago (ok, 2006) we were planning a piggy adventure for the Seattle IACP seminar with Fergus Henderson (see blog archives in sidebar). It was a way for us to organize the presentation and present supporting materials before the food world had adopted the e-way wholeheartedly. Fergus charmed us, taught us, and inspired us as well as the other 200 people in the room that day. The feeling was reciprocated. He said in his usual understated way, "It makes me a bit giddy. Why is everyone interested in me?"</span><span style="font-family:trebuchet ms;"> </span><span style="font-family:trebuchet ms;">So I explained gently to him, "Fergus, here on Planet Food, you are a god, a maestro, a brave pioneer. And above all, food people are seeking 'The Way' in a too-virtual world. You offer them something visceral. Something they can hold. Smell. Eat. Digest. The <a href="http://www.amazon.com/Whole-Beast-Nose-Tail-Eating/dp/0060585366">nose-to-tail way of living</a>.<br /><br />And so it went all weekend that spring in 2006... pork,<span style="font-style: italic;"> porc</span>, <span style="font-style: italic;">maiale</span>.<br />Now is the time to revisit what we were just exploring then. In the midst of a meat manifesto, a bacon explosion, a carniverous craving for flesh, bone and blood-- we return to honor Fergus Henderson's parting words, "<span style="font-weight: bold; font-style: italic;">Hug your butcher, please</span>.'<br /><br />From now until April 2010 when we return to the Northwest, this time to <a href="http://www.iacp.com/displaycommon.cfm?an=1&subarticlenbr=714">the IACP conference</a> in Portland-Oregon- city of foodcart dreams and un-restaurants- we will be hugging our favorite Italian and French butchers as well as helping you learn about the Euro-way of pork butchery and curing. Charcuterie, recipes, portraits, pig lore, rare breeds, home butchery, and more to follow as we walk you through this oldworld pigearth where farmers are butchers, butchers are cooks and cooks are philosophers.<br /><br /></span><span style="font-family:trebuchet ms;">When I began this summer session of B&C (Butchery & Charcuterie) boot camp at the <a href="http://www.kitchen-at-camont.com/">Kitchen-at-Camont </a>I had no idea how deep we would go. Bone deep. I knew I was in trouble when I found myself seriously look at buying <a href="http://www.animalskeletons.net/_Pig-skeleton.jpg">this for the workshops </a>...until I saw the <a href="http://www.animalskeletons.net/pig-skeleton.html">price tag</a>.</span><br /><br /><span style="font-family:trebuchet ms;">This week in honor of the last Summer weekends, we began at the inside, the structural key to loving the whole beast. The bone gnawing basics. The fatlicking fingers of tender meat. in other words...the ribs. Plain and simple. RIBS. Nothing spare about them.<br /><br />Let's look at RIBS- neither acronym nor just a spare part, ribs are the very foundation on which we hang our bbq skills. Sticky. Sweet. Savory. Spicy. </span><span style="font-family:trebuchet ms;">Think again. Think the Italian way. What do Italians do with ribs? Where does the butcher cut them? Or in France, what are the natives doing with the stubby little ribs, just buying 3 or 4 at a time? Check in for the answer from </span><a style="font-family: trebuchet ms;" href="http://www.divinacucina.blogspot.com/">divinacucina</a><span style="font-family:trebuchet ms;"> and </span><a style="font-family: trebuchet ms;" href="http://www.kitchen-at-camont.com/">katedecamont</a><span style="font-family:trebuchet ms;"> and their butcher friends, here on the Going Whole Hog Road Show- part 2.</span><br /><br /><div style="text-align: center;"><span style="font-family: trebuchet ms; font-weight: bold;">And yes, we are twittering as divinacucina and katedecamont.</span><br /></div><br /><br /><div style="text-align: center;font-family:trebuchet ms;"><span style="font-style: italic;">Merci to </span><a style="font-style: italic;" href="http://www.arthursclipart.org/skeletons/skeletons/page_02.htm">www.arthursclipart.org</a><span style="font-style: italic;"> for the artwork.</span><br /></div><span style="font-family:trebuchet ms;"> </span>Kate Hillhttp://www.blogger.com/profile/16820363700663730384noreply@blogger.com0tag:blogger.com,1999:blog-20430113.post-87280762296564418232009-08-12T10:34:00.009+02:002009-08-12T11:17:36.046+02:00A Passion for Pork<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr1RyEft_Ds68vXlNwqDCBPIMC558r0YmOHQSRCZEvNWYBlKNYpGLA2GdddDxVq-NRTItaC4eWE0xjGFPsp3IcWTvHdslhQ87u7gpPG4kP4XV-PomTjENdxg0ILG8z_RMBxhg6/s1600-h/P1100505.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr1RyEft_Ds68vXlNwqDCBPIMC558r0YmOHQSRCZEvNWYBlKNYpGLA2GdddDxVq-NRTItaC4eWE0xjGFPsp3IcWTvHdslhQ87u7gpPG4kP4XV-PomTjENdxg0ILG8z_RMBxhg6/s400/P1100505.jpg" alt="" id="BLOGGER_PHOTO_ID_5368993569726777522" border="0" /></a><span style="font-size:180%;">I WANT YOU!<br /><br /></span><div style="text-align: center;"><div style="text-align: center;"><span style="font-weight: bold;">If you have a passion for pork like we do,<br />come and join Judy and Kate in their Whole Hog Workshops in France, Italy<br />or on the road.</span><br /></div><br /><div style="text-align: left;"> <span style="font-weight: bold;">Since we began the whole hog</span> for our sell-out IACP conference presentation with the delovely Fergus Henderson of St. John's restaurant in London, there has been a lot of bacon under the bridge. We offer our personal Old World advice and flavors to the big new <span style="font-style: italic;">wwworld</span> that craves the authentic at the table.<br /><br /><div style="text-align: center;"><span style="font-weight: bold;">Workshops in France:</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNnyGjZDacrfdRxSEuXvUKZBrSchOkEOL-LUt6KipOmmzavJ9XAxwDtbJ-8NPUpeIZJsAz1QaDgqa0bwsuKfVxX_rWZCwHsQlEZLgzOHrz1_PCNqo27uJS_3EUEUDd0t86sg9o/s1600-h/cochon_decoupe-foto.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 311px; height: 181px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNnyGjZDacrfdRxSEuXvUKZBrSchOkEOL-LUt6KipOmmzavJ9XAxwDtbJ-8NPUpeIZJsAz1QaDgqa0bwsuKfVxX_rWZCwHsQlEZLgzOHrz1_PCNqo27uJS_3EUEUDd0t86sg9o/s400/cochon_decoupe-foto.jpg" alt="" id="BLOGGER_PHOTO_ID_5369000516670925762" border="0" /></a><br /></div><br />This February in Gascony, Kate Hill is celebrating <span style="font-weight: bold;">All Things 'P'</span> in France with a farm butchery course: cuts, home curing and classic charcuterie featuring the very old world Noir de Gascogne pig, cousin to the Tuscan Cinta Senese. For professionals and home butchers alike, we'll take the Whole Hog approach and with our master butchers breakdown an entire carcass in our own <a href="http://kitchen-at-camont.com/">Kitchen-at-Camont.</a><br /><br /></div> <span style="font-weight: bold;">Workshops in Italy:</span><br /><br /><div style="text-align: left;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidHRVMlVTnnfls-5YibpuJtfA-eDd5DkcF12BV7zDIvex5QrQgWSydQ6Ti38RbqQwYUL2wxqhMPSzQE1TR7THWye6nDp3_YaT2fljFEJxbhsBC72HKTzjecVlMEcqhhyWwNg-7/s1600-h/DSC_9833.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 306px; height: 204px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidHRVMlVTnnfls-5YibpuJtfA-eDd5DkcF12BV7zDIvex5QrQgWSydQ6Ti38RbqQwYUL2wxqhMPSzQE1TR7THWye6nDp3_YaT2fljFEJxbhsBC72HKTzjecVlMEcqhhyWwNg-7/s400/DSC_9833.JPG" alt="" id="BLOGGER_PHOTO_ID_5368996289937497138" border="0" /></a>Learn the secrets of Porchetta and other Italian specialties from <a href="http://www.divinacucina.blogspot.com/">Judy</a> Witts, who has worked along side Master butcher Dario Cecchini and other fabulous butchers in the Central Market.<br /></div><br />Italian specialties:<br />Porchetta: the how to primer<br />Soprasatta: Headcheese<br />Fegatelli: pork livers in caul fat-two ways<br />Roventini: blood "pancakes" savory and sweet<br />Lard- Tuscan Butter<br /><br /><span style="font-weight: bold;">On the Road: </span><br /><br />Together Judy & Kate will bringing their favorite French & Italian butchers and bacon with them to the West Coast for a Spring Pig Frolic before the April IACP conference in Portland Oregon.<br /><br /><span style="font-weight: bold;">Want more information? leave a comment below.</span><br /><br /><br /></div></div>"Diva"http://www.blogger.com/profile/16269782624708625135noreply@blogger.com4tag:blogger.com,1999:blog-20430113.post-21322398413969970562009-02-06T20:29:00.004+01:002009-02-06T21:13:22.319+01:00Inspired in Bologna!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2M4mG8VEqO_qRlfwLuxrbk20VFJiY3g7G4vOXx6H4qIK4vvbiHS6YYDV127KLYAZ629lmFHD9vdWF4seP6GgGiLEudE4OH6Ba_c8xbL6rFd1OKF2UFHyBmReroEsPdaOZq2ZO/s1600-h/temple.jpg"><img style="cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2M4mG8VEqO_qRlfwLuxrbk20VFJiY3g7G4vOXx6H4qIK4vvbiHS6YYDV127KLYAZ629lmFHD9vdWF4seP6GgGiLEudE4OH6Ba_c8xbL6rFd1OKF2UFHyBmReroEsPdaOZq2ZO/s400/temple.jpg" alt="" id="BLOGGER_PHOTO_ID_5299772435968383986" border="0" /></a><br /><br />La Salumeria di Bruno e Franco<br />Via Oberdon, 16<br />Bologna<br /><br />When in Bologna, one is in the land where pork is King!<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-JqpSUitCQr9c982kp7JJoe6qajU-h_oRMUynfpcVQKBjFr28mmQ0k-bb3JLeHAclpu71JL_G16dlAS5GK8xby4hQd1C3n6mj_pHMDU0MV4wnlTCLC2iNZ-XqJj-30jOi_NJh/s1600-h/shop.jpg"><img style="cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-JqpSUitCQr9c982kp7JJoe6qajU-h_oRMUynfpcVQKBjFr28mmQ0k-bb3JLeHAclpu71JL_G16dlAS5GK8xby4hQd1C3n6mj_pHMDU0MV4wnlTCLC2iNZ-XqJj-30jOi_NJh/s400/shop.jpg" alt="" id="BLOGGER_PHOTO_ID_5299772451685015986" border="0" /></a><br />On our day trip yesterday to meet with friends and do a <a href="http://divinacucina.blogspot.com/2009/02/minute-at-market-bologna.html">little market filming</a>, the selection preserved pork products was incredible.<br /><br />Emilia Romagna is famous for it's pasta as well as it's pork, recipes change with every household and village.Very few recipes travel far in Italy,so the variety is incredible. Each area has it's own ways to prepare preserved pork. Salami's, sausages and prosciutto's. I was amazed at the wonderful variations on one of my favorite winter pork products, ciccioli, crispy little pieces of pork left over after rendering the fat. Here where was a moister, pressed version, made more like a soprasatta as well as the little crispy bits I amused to seeing.<br /><br />But what I really want to try ( next time) is the pressed lard!<br />It looks very much like marble.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBmlfPTZLda1a_T3xZ7WbrB0YBqGbXNzi1HcTyPjs6h_QhAOahUCHFOSszPen2df24Da9iah-tyG5z_gEiGNAEGwWU3M2hagAWMA3S3Rsgypb0L54ICWHwpRF5NyY8t1Ch08xE/s1600-h/lard.jpg"><img style="cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBmlfPTZLda1a_T3xZ7WbrB0YBqGbXNzi1HcTyPjs6h_QhAOahUCHFOSszPen2df24Da9iah-tyG5z_gEiGNAEGwWU3M2hagAWMA3S3Rsgypb0L54ICWHwpRF5NyY8t1Ch08xE/s400/lard.jpg" alt="" id="BLOGGER_PHOTO_ID_5299772431329642898" border="0" /></a><br /><br />Doesn't that look fabulous???<br /><br />Not having had enough pork- lunch today was a <span style="font-style: italic;">Spaghetti all'Amatriciana</span> my way.<br /><br />It is the first recipe I cooked for my now husband. When I served it, he walked out of the room without eating it at all. I had made it wrong!<br />He is my Italian life coach as well as culinary coach and I NEVER let that happen again!<br /><br />Today he ate it all- I have had 25 years of practice!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2jBsOG1mMLVXxOhdJcentgMIbR2s54eI8ekSaNUVvR1e1i_w8nzBza2lQp0XITZXrI9DmsZny9W3STH7SC8gYf8g9oMp2zxGdykoURVWHGOWX23odxxgFe7YidY63Od8OXum8/s1600-h/pancetta.jpg"><img style="cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2jBsOG1mMLVXxOhdJcentgMIbR2s54eI8ekSaNUVvR1e1i_w8nzBza2lQp0XITZXrI9DmsZny9W3STH7SC8gYf8g9oMp2zxGdykoURVWHGOWX23odxxgFe7YidY63Od8OXum8/s400/pancetta.jpg" alt="" id="BLOGGER_PHOTO_ID_5299772426180163122" border="0" /></a><br /><br />My Amatriciana for two<br /><br />200 gr spaghetti ( tradition is bucatini, a thick hollow spaghetti)<br />100 gr ( 3 ounces) smoked pancetta ( or thick sliced bacon)<br />1 small red onion, sliced<br />1 clove garlic<br />2 tiny birds eye chili's<br />olive oil<br />1 cup tomato sauce<br /><br /><br />Slice the pancetta into thin strips.<br />Saute' in pan until crispy.<br />Remove and saute the onion in the fat left from the pancetta, adding a little extra olive oil if needed.<br />Add the sliced garlic and break in the chili peppers. ( do not touch your eyes!)<br /><br />Once the onion is cooked, add the tomato sauce and salt to taste.<br /><br />Drain the spaghetti ( save some of the pasta water).<br /><br />Place the spaghetti into the pan with the tomato sauce and saute.<br />the spaghetti will finish cooking by soaking up the tomato sauce.<br />Add some of the saved water if it gets too dry.<br /><br />Add the crispy pancetta bits now and saute' again and serve immediately.<br /><br />NO cheese!<br /><br /><br /><br /><br />I am leaving on Sunday for a month of teaching on the West Coast so I am building up my brownie points by cooking my heart out!<br /><br />Dinner tonight was roast pork shins, <span style="font-style: italic;">stinche di maiale</span>, one of the first dishes I had in Bologna about 20 years ago. Oven-roasted with simple rosemary, garlic, olive oil and sea salt.<br /><br />Bake in parchment for 2 hours at 375 (or until the meat is ready to fall off the bones).<br />The last hour I threw tiny new yukon gold potatoes in the pan with sea salt, rosemary and olive oil. They melted in our mouths!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuMFOwcaCCSdfpNDj2BlMYV5elKLIHGj_nsBvr8tDUPfpA-h8bo_No37e7K7J_Mw33hefKc1kvYAm6Gb8K7dL46EE_mwmGj7FBb1vCRPH1neA-kuiLpM6sCN7VqQ5823DgWtIJ/s1600-h/stinche.jpg"><img style="cursor: pointer; width: 266px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuMFOwcaCCSdfpNDj2BlMYV5elKLIHGj_nsBvr8tDUPfpA-h8bo_No37e7K7J_Mw33hefKc1kvYAm6Gb8K7dL46EE_mwmGj7FBb1vCRPH1neA-kuiLpM6sCN7VqQ5823DgWtIJ/s400/stinche.jpg" alt="" id="BLOGGER_PHOTO_ID_5299772431879988418" border="0" /></a><br /><br />The secrets of the Italian kitchen.... great ingredients- prepared simply!"Diva"http://www.blogger.com/profile/16269782624708625135noreply@blogger.com3tag:blogger.com,1999:blog-20430113.post-28967237780743258042008-11-16T15:11:00.025+01:002008-11-25T20:39:09.564+01:00Fall is for Pigging out<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia7EX4udhMr103_7wOFRUXfECQaij01CTZV48GsnbGlST0HC8y5L3uNJc0cDCqDnm38RYqtVdqJJwGpSA6tDmzSwPKbj-3yOkyevKiEB7ACkXlmFjFp_ZliPXSoQO7Yq0ea_sK/s1600-h/3pigs.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia7EX4udhMr103_7wOFRUXfECQaij01CTZV48GsnbGlST0HC8y5L3uNJc0cDCqDnm38RYqtVdqJJwGpSA6tDmzSwPKbj-3yOkyevKiEB7ACkXlmFjFp_ZliPXSoQO7Yq0ea_sK/s200/3pigs.JPG" alt="" id="BLOGGER_PHOTO_ID_5269286602519826994" border="0" /></a><span style="font-size:78%;"><span style="font-style: italic;">nothing is wasted in Florence's Central Market!</span></span><br /></div><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCRcwwqsFsc3tFJlMUV6vCby65dNKBv-OG3QBjEYk1n_f3CAvtQTuoae55T_8SRsahC-kAGOnRd4DQzpUG6zeiTbboXyKevyDJ1t6u-WtRKyIMYJivBjsbKf1Sm7Y4uSh3yVXD/s1600-h/salamitasting.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCRcwwqsFsc3tFJlMUV6vCby65dNKBv-OG3QBjEYk1n_f3CAvtQTuoae55T_8SRsahC-kAGOnRd4DQzpUG6zeiTbboXyKevyDJ1t6u-WtRKyIMYJivBjsbKf1Sm7Y4uSh3yVXD/s200/salamitasting.JPG" alt="" id="BLOGGER_PHOTO_ID_5269276362981657506" border="0" /></a><span style="font-style: italic;font-size:78%;" >fabulous selection of salami's</span><br /></div> <div style="text-align: center;"><br /></div><br /><div style="text-align: center;">As fall comes in, our palates goes to the "P" words<br /><br /><span style="font-weight: bold; font-style: italic;">Porcini</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHoxi7cS6Ba6J3sj-_iXgeX8XUPEfkb9C9b4zzw1C547L4sRreU2CabBxOojK35lXVSFk5X13IxJEElxi0YE_g6bKoi2Nz0VJPtqKHtqbVTmNBwsKmHcBVKmuHQbqLK4EXuv6c/s1600-h/DSC_0683.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 133px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHoxi7cS6Ba6J3sj-_iXgeX8XUPEfkb9C9b4zzw1C547L4sRreU2CabBxOojK35lXVSFk5X13IxJEElxi0YE_g6bKoi2Nz0VJPtqKHtqbVTmNBwsKmHcBVKmuHQbqLK4EXuv6c/s200/DSC_0683.JPG" alt="" id="BLOGGER_PHOTO_ID_5269274438508513266" border="0" /></a><br />Pumpkin<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT51N9FWjoR6HGRjS7tSGm_AWhk7SeL4uHAetw4xTdRt-XpZ1fkNrlD5XWAC9Ck4nO_AS-y4GDGIOLpbth-3FGUA6c1koiOZAMphhSLnmG-dHbekS39Vwq2jmX_6ltYUG2vZUv/s1600-h/zuccastore.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT51N9FWjoR6HGRjS7tSGm_AWhk7SeL4uHAetw4xTdRt-XpZ1fkNrlD5XWAC9Ck4nO_AS-y4GDGIOLpbth-3FGUA6c1koiOZAMphhSLnmG-dHbekS39Vwq2jmX_6ltYUG2vZUv/s200/zuccastore.jpg" alt="" id="BLOGGER_PHOTO_ID_5269289529870358178" border="0" /></a><span style="font-size:78%;"><span style="font-style: italic;">pumpkins and fall squash<br /><br /><br /><br /></span></span>Polenta<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-lvDsJvW8aKh7NdhPcFt0jby5GsuQTlrdWCsLIpRP3fE7z4NdNWQdeKayqCuJqeAjz3Qz4d6QU-rvyL8XIn20TtaPfyHUL8t34K7LDbULXxkrxuzqQgaZ_5HFgRMYsquLxrTG/s1600-h/polentaslice.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 119px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-lvDsJvW8aKh7NdhPcFt0jby5GsuQTlrdWCsLIpRP3fE7z4NdNWQdeKayqCuJqeAjz3Qz4d6QU-rvyL8XIn20TtaPfyHUL8t34K7LDbULXxkrxuzqQgaZ_5HFgRMYsquLxrTG/s200/polentaslice.jpg" alt="" id="BLOGGER_PHOTO_ID_5269290666276261170" border="0" /></a><span style="font-size:78%;"><span style="font-style: italic;">baked polenta with kale and tuscan white beans, " farinata"<br /><br /><br /></span></span>and of course<br />PORK!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFeVqAXOLNeKfEpBGpycVJCM6ooPGVMvlxV5tgi_YuvIJtmXds2yUi4rBknFmKY0k78QQV6Z78KXj95v-4ohLqeODCMCl83PtWZz-xfLx-6oCdRied5PGNsHeG8kg4-ekYQAcG/s1600-h/DSC_0064.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 133px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFeVqAXOLNeKfEpBGpycVJCM6ooPGVMvlxV5tgi_YuvIJtmXds2yUi4rBknFmKY0k78QQV6Z78KXj95v-4ohLqeODCMCl83PtWZz-xfLx-6oCdRied5PGNsHeG8kg4-ekYQAcG/s200/DSC_0064.JPG" alt="" id="BLOGGER_PHOTO_ID_5269278552184549666" border="0" /></a><span style="font-size:78%;"><span style="font-style: italic;">suckling pig is always fabulous for a party</span></span><br /><br /><a href="http://katehill.blogspot.com/2008/11/pork-beans-very-faux-cassoulet.html">Kate</a> and <a href="http://www.divinacucina.com/">I </a>both agree <span style="font-style: italic;">pork and beans</span> is fall's comfort food.<br />Rib-sticking, heart-warming, belly filling<br /><br />We thought it would be a great idea to warm up the fall<br />with a virtual gathering of recipes<br />inspired by this classic combination.<br /><br /><a href="http://katehill.blogspot.com/2008/11/stirring-pot-at-departures-magazine.html">Kate</a>, the Queen of Cassoulet, offers week-end workshops<br />and also provides cassoles by mail for your own<br />weekend <span style="font-weight: bold;">Camp Cassoulet</span> at home.<br /><br /><br />In my hood, Tuscans are called <span style="font-style: italic;">"Mangiafagioli"- </span>bean eaters<br />and have a special way with pork<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh55fr9QS71ve_t8uku9OmlOPUChY2U1Pc9lwrmGyFdBjdKmemlENBmU82AbC8Nk2fTmc1F98Pn7lZJCuTcF-XGyp43AZUhxPf5kbOCRzKGsrJwkyJ1IGpAJZ9gVOHIVEvZ0gGl/s1600-h/DSC_0008.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 133px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh55fr9QS71ve_t8uku9OmlOPUChY2U1Pc9lwrmGyFdBjdKmemlENBmU82AbC8Nk2fTmc1F98Pn7lZJCuTcF-XGyp43AZUhxPf5kbOCRzKGsrJwkyJ1IGpAJZ9gVOHIVEvZ0gGl/s200/DSC_0008.JPG" alt="" id="BLOGGER_PHOTO_ID_5269277911987828866" border="0" /></a>and beans both!<br /><br />It is comforting that yearly seasons repeat themselves<br />rewarding us with<a href="http://divinacucina.blogspot.com/2007/09/changing-of-seasons.html"> meals to remember</a>!<br /><br />Soups or stews<br />what is your favorite?<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgktZSopo20_H2r8dMhcynVYffvkqzt1C-rJ3-OYIUOAyNDPMjzBx78qTHsqru9qAuRo8U0AD8i8idvWw5Z_-6dIl7dGYI1nnnGxcbNYZVk2hLxNiTDK6OfvAa-0CknGFg_z6u8/s1600-h/DSC_0011.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 133px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgktZSopo20_H2r8dMhcynVYffvkqzt1C-rJ3-OYIUOAyNDPMjzBx78qTHsqru9qAuRo8U0AD8i8idvWw5Z_-6dIl7dGYI1nnnGxcbNYZVk2hLxNiTDK6OfvAa-0CknGFg_z6u8/s200/DSC_0011.JPG" alt="" id="BLOGGER_PHOTO_ID_5269275371687548882" border="0" /></a><span style="font-size:78%;"><span style="font-style: italic;">freshly shelled cannellini beans are so Tuscan</span></span><br /></div> <div style="text-align: center;"><br /><br />Join us in celebrating by sending in your personal favorite.<br />Hit the market, grab a pot and start cooking!<br /><br />Need beans?<br />Contact Steve, our personal bean guru at<a href="http://www.ranchogordo.com/"> Rancho Gordo.</a><br />Check out his new <a href="http://www.amazon.com/exec/obidos/ASIN/0811860698/theunofficethelm">book on beans</a><br />Wonderful gift for xmas with a selection of Rancho Gordo beans!<br /><br />Thank you in advance for sharing any secrets from your kitchens!<br /><br />A nice way to start the holiday celebrations!<br /><br />Send us a link to your recipe on your blog or site and we will collect the links here!</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><div style="text-align: center;">Join us in pigging out!<br /><br /><br /><a href="http://www.amazingribs.com/recipes/side_dishes/bourbon_BBQ_baked_beans.html">Bourbon BBQ beans from Craig "Meathead" Goldwyn</a><a href="http://amazingribs.com/recipes/side_dishes/bourbon_BBQ_baked_beans.html"></a></div><div style="text-align: left;"><br /></div><a href="http://katehill.blogspot.com/2008/11/pork-beans-very-faux-cassoulet.html">Kate's very<span style="font-style: italic;"> faux</span> but yummy NOT cassoulet</a><br /><a href="http://jonathanstable.blogspot.com/2008/11/all-pork-cassoulet.html"><br />Jonathans Table in Queens, NY a cassoulet</a><br /><br /><a href="http://divinacucina.blogspot.com/2008/11/pork-and-beans.html">Diva's oven-roasted garlic'd beans with ribs</a><br /><br /><a href="http://divinacucina.blogspot.com/2008/11/beans-and-pork.html">Diva's Tuscan Chili</a><br /><br /></div>"Diva"http://www.blogger.com/profile/16269782624708625135noreply@blogger.com7tag:blogger.com,1999:blog-20430113.post-56729703271981527262008-07-30T17:17:00.003+02:002008-07-30T17:32:56.816+02:00Boudin Balls!<div style="text-align: center;">When we were in New Orleans for IACP last April,<br />I organized a first night dinner to introduce friends.<br /><br />It had to be <a href="http://www.cochonrestaurant.com/">Cochon</a>!<br />We filled our table with incredible pork bits one of our favorites<br />were the Boudin Balls.<br /><br />That is really pigging out,<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE9peiC8Cqgp9583h8vI1TcCyqxqAbd2zrt0oJcraRGo4btkXcH8ErvWmG_i6G8OxhLlEK0VPzgXuR-RPhJljj1mSQvfwlTvBE6pQD41OPDo7G3VklAsJVii6eXzQxZOPpMGQC/s1600-h/iacp8.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE9peiC8Cqgp9583h8vI1TcCyqxqAbd2zrt0oJcraRGo4btkXcH8ErvWmG_i6G8OxhLlEK0VPzgXuR-RPhJljj1mSQvfwlTvBE6pQD41OPDo7G3VklAsJVii6eXzQxZOPpMGQC/s320/iacp8.jpg" alt="" id="BLOGGER_PHOTO_ID_5228829838456700450" border="0" /></a><br /><br />Fried anything is lovely of course,<br />but these were great.<br /><br /><span style="text-decoration: underline;"></span><br /><br />Immagine my joy when I got an email from the Rice Board<br />with the <a href="http://www.menurice.com/Recipes_and_Culinary_Center/Recipes/recipe_foodservice_view.asp?type=fs&recipeid=290">Recipe</a><br /><br />as soon as it cools down here I am making some!<br /><br />Let the good times roll!<br /></div>"Diva"http://www.blogger.com/profile/16269782624708625135noreply@blogger.com3tag:blogger.com,1999:blog-20430113.post-45195295531150360142008-05-04T10:16:00.006+02:002008-05-04T11:30:02.954+02:00It's done!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSdTRSxPRyOWZOdCKxr-C_ZCvte9ihXOtelkOG2gqLy68H1aPwRXWBxqcSpRM5_YTwBH-Ne-9IQfRepSrQfdpXEb9Tj_Y9CnbBB-Ef2emU3YM85krP7G7CGQxBpfGHvCQEMort/s1600-h/capocolla.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSdTRSxPRyOWZOdCKxr-C_ZCvte9ihXOtelkOG2gqLy68H1aPwRXWBxqcSpRM5_YTwBH-Ne-9IQfRepSrQfdpXEb9Tj_Y9CnbBB-Ef2emU3YM85krP7G7CGQxBpfGHvCQEMort/s400/capocolla.jpg" alt="" id="BLOGGER_PHOTO_ID_5196434245356357810" border="0" /></a><br /><div style="text-align: center;">Here is the final product, my first homecured meat!<br /><br />Capocollo<br /><br /><br />I can't wait to have my maestro's feedback, I will take it to those that helped from my neighbors<br />the Tinti's, to Dario and Orlando and to the market in Florence!<br /><br />This foto was taken a week ago when I returned from New Orleans.<br />I thought it was still a little pink,<br />so I rewrapped it and stuck it in the aging room ( under the stairs to the attic)<br />and am going to reopen it today for snack.<br /><br />Will reshoot a foto and weigh it again.<br />I weighed it when I opened it last week and it was about 1,600kg<br />so not quite half it's original weight.<br /><br /><br /><br /></div>"Diva"http://www.blogger.com/profile/16269782624708625135noreply@blogger.com5tag:blogger.com,1999:blog-20430113.post-77509768901878367422008-02-24T13:53:00.008+01:002008-02-24T18:48:21.217+01:00The Maestro of my Maestro<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieBVqJ88saUTNr8Ce-zmVFrbJxvxEjL8JPRmG0iKAV6wKt-QUOIWiP-8aDnY1UW_FGNhn0dDKw2YVOHUopafByTs2yLd8BvONASdKDkYyCx3MrOUgrXbdsuafW5bf8Mbr6cz73/s1600-h/maestro.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieBVqJ88saUTNr8Ce-zmVFrbJxvxEjL8JPRmG0iKAV6wKt-QUOIWiP-8aDnY1UW_FGNhn0dDKw2YVOHUopafByTs2yLd8BvONASdKDkYyCx3MrOUgrXbdsuafW5bf8Mbr6cz73/s320/maestro.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5170585909005857490" /></a><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="color: rgb(153, 0, 0);"><span class="Apple-style-span" style="font-weight: bold;">Orlando, the Maestro's Maestr</span></span></span><span class="Apple-style-span" style="color: rgb(153, 0, 0);"><span class="Apple-style-span" style="font-weight: bold;">o</span></span><br /></div><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(153, 0, 0); font-weight: bold;">now mine too!</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(153, 0, 0); font-weight: bold;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(153, 0, 0); font-weight: bold;"><br /></span></div><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI4gok-lK2iHjJa3RSG2CXorwVoPU0A-Ljg4Lj-ViPuZVVHqij1F4dmOIBQVGZikC5FeaHHc1UwRnIMZ9W0oPyGESoHYFUcqs6BdkXdG8BZ7Eb8S_elejjUDdqFsujRxsxSMG7/s1600-h/team.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI4gok-lK2iHjJa3RSG2CXorwVoPU0A-Ljg4Lj-ViPuZVVHqij1F4dmOIBQVGZikC5FeaHHc1UwRnIMZ9W0oPyGESoHYFUcqs6BdkXdG8BZ7Eb8S_elejjUDdqFsujRxsxSMG7/s320/team.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5170539871251411634" /></a><span class="Apple-style-span" style=" font-style: italic;font-size:small;"><div style="text-align: center;">no man works alone, Dario's team<br /></div></span><div><span class="Apple-style-span" style=" font-style: italic;font-size:13px;"> </span></div><div><div style="text-align: center;"><br /></div><div style="text-align: center;">Since Renaissance times, apprentices have worked with masters to learn.<br /></div><div style="text-align: center;">In many ways, nothing has changed.</div><div> </div><div style="text-align: center;">Although downtown Florence may look like any other town with </div><div style="text-align: center;">Footlocker, Disney Store, and McDonalds,</div><div style="text-align: center;">if you look hard enough, </div><div style="text-align: center;">you will still find artisans producing products as their fathers did </div><div style="text-align: center;">and their father's fathers did.</div><div> </div><div> </div><div style="text-align: center;">I feel honored to be a friend of Dario Cecchini's, my meat master.</div><div style="text-align: center;">His butcher shop is like an artisans workshop.</div><div style="text-align: center;">Faith Willinger called him the " Michelangelo" of butchers.</div><div style="text-align: center;">His shop is the Uffizi of beef!</div><div> </div><div> </div><div> </div><div> </div><div style="text-align: center;">I went to hang out the other day in the Bottega, which is always the best way to learn.</div><div style="text-align: center;">While he works, he holds court more than just selling meat.</div><div style="text-align: center;"> </div><div> </div><div> </div><div> </div><div style="text-align: center;">Food and wine are flowing,</div><div style="text-align: center;"> old friends and new friends,</div><div style="text-align: center;"> passer-bys and those that go out of their way to find Dario.</div><div style="text-align: center;">As friend enter, Dario stops work to catch up on news.</div><div style="text-align: center;"><br /></div><div style="text-align: center;"> </div><div style="text-align: center;"> </div><div> </div><div style="text-align: center;"><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="color: rgb(153, 0, 0);">This is the Italy I moved here for</span></span>.</div><div style="text-align: center;"><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJVmp_nQaR6zZNbGJ-Oc_WBx9u0L9uTxevQABJYVfdr2mrf-MmJM3iyBJAFi3-qTv4jI4ZmuWJuUN63XDKOquSnZSu3hsEQnrjwQjBF1jYfc6AdMzXt5V6hkSj6oa3fD9QacbF/s1600-h/loys.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJVmp_nQaR6zZNbGJ-Oc_WBx9u0L9uTxevQABJYVfdr2mrf-MmJM3iyBJAFi3-qTv4jI4ZmuWJuUN63XDKOquSnZSu3hsEQnrjwQjBF1jYfc6AdMzXt5V6hkSj6oa3fD9QacbF/s320/loys.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5170585904710890178" /></a></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic; font-size:small;">Friend are more important than work to Dario, here with Loys</span></div><div style="text-align: center;"><span class="Apple-style-span" style=" font-style: italic;font-size:13px;"> </span></div><div style="text-align: center;"> </div><div style="text-align: center;"> </div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijc7nBc59QNN94NQkCwtCiGvWnTLO4Qq_Q_gemMt_5fjgRIWfz3I1ah4XCdmZ7wk5rwu9k7lZxtFfkOjIyWH9zdEZIouEgS-FVEtMgnKkLjZQTgu41Lz8H8oNedvjFTs0d_odY/s1600-h/chini.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijc7nBc59QNN94NQkCwtCiGvWnTLO4Qq_Q_gemMt_5fjgRIWfz3I1ah4XCdmZ7wk5rwu9k7lZxtFfkOjIyWH9zdEZIouEgS-FVEtMgnKkLjZQTgu41Lz8H8oNedvjFTs0d_odY/s320/chini.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5170539862661477010" /></a><span class="Apple-style-span" style="font-size:small;"><div style="text-align: center;"><span class="Apple-style-span" style=" font-style: italic; "><span class="Apple-style-span" style="font-size:small;">Dario Cecchini with Vincenzo Chini, artisan butchers.</span></span><span class="Apple-style-span" style="font-size:small;"><br /></span></div></span></div><div style="text-align: center;"><span class="Apple-style-span" style=""><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size:small;">Vincenzo is in Gaiole and raises Cinta Senese pigs</span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style=""><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size:small;">Their fathers and grandfathers grew up together.</span></span></span></div><div><div style="text-align: center;"><br /></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP1TctRD9Y1uSjgdux6dkWlCaAwq8I6NbGxpYEAsJyujl1zmrPI7Fu7iixooRa1iiZkKERtb2IB8g6uqIVjOhD3_sfZsd27ZfywJTpm1T5thvrOZUfk6ocBP-DV17O15Ccy9R-/s1600-h/dante2.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP1TctRD9Y1uSjgdux6dkWlCaAwq8I6NbGxpYEAsJyujl1zmrPI7Fu7iixooRa1iiZkKERtb2IB8g6uqIVjOhD3_sfZsd27ZfywJTpm1T5thvrOZUfk6ocBP-DV17O15Ccy9R-/s320/dante2.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5170539866956444322" /></a><span class="Apple-style-span" style=""><div style="text-align: center;"><span class="Apple-style-span" style=" ;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-style: italic;">Dante From Udine, closed his restaurant and now teams up with Dario</span></span></span><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-style: italic;"><br /></span></span></div></span></div><div><div style="text-align: center;"><span class="Apple-style-span" style=" ;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-style: italic;">He is a Maestro at the art of hand-cutting prosciutto.</span></span></span><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-style: italic;"><br /></span></span></div><div style="text-align: center;"><br /></div></div><div style="text-align: center;">Hanging on the wall are Dario's guanciale, cured pig cheeks.</div><div style="text-align: center;"> </div><div style="text-align: center;"> </div><div style="text-align: center;">It is mostly used in Rome for making Amatriciana sauce, instead of pancetta.</div><div> </div><div> </div><div style="text-align: center;">I had a chance to ask Dario's Maestro, Orlando, who has known Dario since he was child, when Dario's father would go to buy their meats from the company that Orlando worked for.</div><div> </div><div style="text-align: center;">Passing on tradition and also maestro's!</div><div> </div><div style="text-align: center;">I took advantage of my luck and got more tips on my Capocolla.</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div> </div><div> </div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="color: rgb(204, 0, 0);"><span class="Apple-style-span" style="font-weight: bold;">Orlando's advice for final curing.</span></span></span></div><div><span class="Apple-style-span" style="color: rgb(204, 0, 0); font-weight: bold;font-size:18px;"> </span></div><div style="text-align: center;">Wash the salt off the meat and let sit at room temp until dry.</div><div> </div><div style="text-align: center;">Make a rub with garlic and black pepper.</div><div style="text-align: center;">( no more salt!)</div><div> </div><div style="text-align: center;">I also added chili, a southern touch.</div><div> </div><div style="text-align: center;">I then re-wrapped the coppa and have hung it to dry in a cool room.</div><div style="text-align: center;">I was inspired by the Coppa I had in Calabria</div><div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQfPI6dTX6tub3hoEAsHCqx4wnvQf7mnQFl_CseI1xDonBqzkJ4NBC3h9GpIP65-YFxj5wNXn6KUE4ogvNxiAy9Yx7nKYpXdbNAm1lAU9N5dJ-EtE0IiXq-VSkfqnamhhJ7GRs/s1600-h/capocala.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQfPI6dTX6tub3hoEAsHCqx4wnvQf7mnQFl_CseI1xDonBqzkJ4NBC3h9GpIP65-YFxj5wNXn6KUE4ogvNxiAy9Yx7nKYpXdbNAm1lAU9N5dJ-EtE0IiXq-VSkfqnamhhJ7GRs/s320/capocala.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5170539858366509698" /></a><div style="text-align: center;"><span class="Apple-style-span" style=" font-style: italic;"><span class="Apple-style-span" style="font-size:small;">from the chili festival in Diamante, Calabria</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style=" font-style: italic;"><span class="Apple-style-span" style="font-size:small;">Love the way they form them with the bamboo sides.</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style=" font-style: italic;"><span class="Apple-style-span" style="font-size:small;">Spicy capocollo.</span></span></div><div style="text-align: center;"><br /><br />Here is my version, thanks to Maestro Orlando.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBjb_1ZiJQz9P_MzpSTM2OlRpYStp-mvK-8ty3ZFp6021jogJoUqt4c3MIEH_tnMjVYuGW0t-BXjJDbZGu5U2A5CsgbJfvXXztw1FeZaYkWm9gI5WkDVUNzqI9fc5L31LVC7VN/s1600-h/maestroversion.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBjb_1ZiJQz9P_MzpSTM2OlRpYStp-mvK-8ty3ZFp6021jogJoUqt4c3MIEH_tnMjVYuGW0t-BXjJDbZGu5U2A5CsgbJfvXXztw1FeZaYkWm9gI5WkDVUNzqI9fc5L31LVC7VN/s320/maestroversion.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5170585913300824802" /></a><span class="Apple-style-span" style=" font-style: italic;font-size:small;">ready to be tied and hung for aging.</span><br /><br />Here are Dario's Guanciale, made from the hog jowls, or pig cheeks, aging hanging from the rafters<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy31BV8fJOmht7qvsx4abaREsGR-QdJNTsUZe56G6-9-DThozDpGM1nzKD_j_zG2jIb1BiUsf2To1rkmFeqeFnP7RVYz5F6ZoaeRTO5-J7HZ8AYG_pQoBH5SiVcicFKrs-oCgc/s1600-h/guanciale.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy31BV8fJOmht7qvsx4abaREsGR-QdJNTsUZe56G6-9-DThozDpGM1nzKD_j_zG2jIb1BiUsf2To1rkmFeqeFnP7RVYz5F6ZoaeRTO5-J7HZ8AYG_pQoBH5SiVcicFKrs-oCgc/s320/guanciale.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5170589877555639026" /></a><br /><br /><br /><br /></div></div><div style="text-align: center;">Now the most important ingredient:</div><div style="text-align: center;">TIME</div><div> </div><div> </div><div style="text-align: center;">See you April 21!</div><div> </div><div style="text-align: center;">it should lose about 50% of it's present weight.</div><div> </div><div style="text-align: center;">It is important to tie it tightly as it will get smaller as it dries too.</div><div style="text-align: center;"><br /></div><div> </div><div> </div><div> </div><div> </div></div>"Diva"http://www.blogger.com/profile/16269782624708625135noreply@blogger.com4tag:blogger.com,1999:blog-20430113.post-16758387699388036552008-02-21T09:22:00.003+01:002008-02-21T09:29:52.622+01:00Phase Two<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZeLJFA1bzSGeuac-9ybCZMCn36itwLUmb-X9ZYtM3YQZULiIUa9hFyoN7NuKPCFyCZfeLzY48DbmNcBSYVIQxZ5srlis3n1NxlIal9Gb_nBTWpbyBe9TPdZz-nwo0kDgpLD1H/s1600-h/pork1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZeLJFA1bzSGeuac-9ybCZMCn36itwLUmb-X9ZYtM3YQZULiIUa9hFyoN7NuKPCFyCZfeLzY48DbmNcBSYVIQxZ5srlis3n1NxlIal9Gb_nBTWpbyBe9TPdZz-nwo0kDgpLD1H/s400/pork1.jpg" alt="" id="BLOGGER_PHOTO_ID_5169347176013181314" border="0" /></a><br /><div style="text-align: center;">I am not so sure how this is all going to work out.<br /><br />The weather as been so bizarre, clear crisp sunny days.<br />We did hit freezing here the other day, but it is not the usual winter.<br /><br />I salted and resalted the pork and for fear of the wam weather left it in the fridge.<br /><br />At the end of the salting period, I rinsed off the pork and let it sit out for the day to dry.<br /><br />I then made the final rub with rosemary, garlic, black pepper, chili powder and salt.<br /><br />Gave it all a nice rub and with the butcher paper Gabrielle gave me<br />I am going to tie it up to hang and age later today.<br /><br />The meat weighed 2,400kg when I started and now weighs 2,100 kg.<br /><br />In my reading, I think it says it should lose 60% of it's weight.<br /><br />Dario is back from vacation so will go to my local Master of meat and get more info!<br /><br /></div>"Diva"http://www.blogger.com/profile/16269782624708625135noreply@blogger.com0tag:blogger.com,1999:blog-20430113.post-62725939980418249472008-02-05T19:29:00.000+01:002008-02-06T09:50:45.887+01:00New year - new recipe- join me!<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjkP7D1BlA5dwOYn9BeJTMck4QvTh2M-hnNUDCtALm-ayKi0udInyizMYLsl5sQ2VyiF3ZtkOn14E_pp8p4Ltf4jDGpi5jxrmsJwkXScc2RUWcRevFPnGcFXVA61carAHsO2Ao/s1600-h/butcher.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjkP7D1BlA5dwOYn9BeJTMck4QvTh2M-hnNUDCtALm-ayKi0udInyizMYLsl5sQ2VyiF3ZtkOn14E_pp8p4Ltf4jDGpi5jxrmsJwkXScc2RUWcRevFPnGcFXVA61carAHsO2Ao/s320/butcher.jpg" alt="" id="BLOGGER_PHOTO_ID_5163578287937893858" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;">Gabriel Tarchi, mercato San Lorenzo </span></span><br /></div><br /><div style="text-align: center;">Winter is here, but the weather has been to warm to prepare pork!<br /></div><div style="text-align: center;"> </div><div style="text-align: center;">My friend with pigs have not yet slaughtered as it has to be colder to make prosciutto.<br /><br /><br /></div><div style="text-align: center;"> </div><div style="text-align: center;"><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="color: rgb(153, 0, 0);">Global warming at it's worst!<br /><br /><br /></span></span></div><div style="text-align: center;"> </div><div style="text-align: center;">Last year my neighbor, Signor Tinti, </div><div style="text-align: center;">lost all but one of his prosciutto's due to the heat.<br /><br /></div><div style="text-align: center;"> </div><div style="text-align: center;">No fridges here.<br /><br /><br /></div><div style="text-align: center;"> </div><div style="text-align: center;">He hung his hams in the guest room, windows opened for fresh air.</div><div style="text-align: center;">But it was unusually warm and they got the MOSCA!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDNF1Skv83Eg97ZJezaHlxTC1PAqv_Ht-VlYuHQfttT5VYPcBcIQ7nGeg39wqdFah2rtzQnV1rSTxIrQHsJ6X7ev2CZRFa_76ky3WVfzd8u6FP96lyRfsWPPm3G6Fc9kZsh5vZ/s1600-h/guests.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDNF1Skv83Eg97ZJezaHlxTC1PAqv_Ht-VlYuHQfttT5VYPcBcIQ7nGeg39wqdFah2rtzQnV1rSTxIrQHsJ6X7ev2CZRFa_76ky3WVfzd8u6FP96lyRfsWPPm3G6Fc9kZsh5vZ/s320/guests.jpg" alt="" id="BLOGGER_PHOTO_ID_5163580169133569554" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;">the guests in their "aging" room</span></span><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;">When you prepare aged meats as it as been done for generations after generation, </div><div style="text-align: center;">but the weather changes, traditions will also have to adapt.</div><div style="text-align: center;"> </div><div style="text-align: center;">I hope that doesn't mean that all food will be exactly the same, </div><div style="text-align: center;">made under the exact same conditions.</div><div style="text-align: center;"> </div><div style="text-align: center;">The beauty of Italy has been it's artisans.</div><div style="text-align: center;"> </div><div style="text-align: center;">This year I am joining in with my fellow shoppers at the COOP grocery store</div><div style="text-align: center;">and following the book which was given out to customers, </div><div style="text-align: center;">am making a CAPOCOLLA.<br /><br /><br /><br /></div><div style="text-align: center;"> </div><div style="text-align: center;">This is a whole 5 pound piece of well marbled pork.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwLi7wtm3-gRzL5Bb7pEhBOGj2nz0OYUoJjA2tlhGyQVcdeWSfobO34tl8r2D0hiEdQfG3u9kqTNbvcM1hEjQEq6e1QAqiNlviThSj_YE2_Idm4X_zPW53K-qwaVnX7QEfhmaE/s1600-h/colla.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwLi7wtm3-gRzL5Bb7pEhBOGj2nz0OYUoJjA2tlhGyQVcdeWSfobO34tl8r2D0hiEdQfG3u9kqTNbvcM1hEjQEq6e1QAqiNlviThSj_YE2_Idm4X_zPW53K-qwaVnX7QEfhmaE/s320/colla.jpg" alt="" id="BLOGGER_PHOTO_ID_5163578313707697666" border="0" /></a><br /><br /></div><div style="text-align: center;"> </div><div style="text-align: center;">Follow me and keep your fingers crossed!<br /><br /><br /></div><div style="text-align: center;"> </div><div style="text-align: center;">I bought ordered my meat several weeks ago<br />and picked up my capocolla February 3.</div><div style="text-align: center;"><br /></div><div style="text-align: center;"> </div><div style="text-align: center;">The instructions in the book on salting your own meat, which was given out by the shop, </div><div style="text-align: center;">gave very detailed instructions on preparing a ham, to be a prosciutto.<br /><br /><br /></div><div style="text-align: center;"> </div><div style="text-align: center;">For the capocolla,</div><div style="text-align: center;">very simply stated, </div><div style="text-align: center;">massage the meat with salt,<br /><br />as for prosciutto.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-a30jjsfYmEimdF0TagDERYylWBYwpVSgC7rmoOKi4QexNd_0lDAD8XFru9I8YYKcK_2mQzYBCnKNFS2sFXodXOw7ik56K7Q31ehr4cNjHIH7Q92fMIftoGL4qv0gQYih2gd7/s1600-h/capocollo.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-a30jjsfYmEimdF0TagDERYylWBYwpVSgC7rmoOKi4QexNd_0lDAD8XFru9I8YYKcK_2mQzYBCnKNFS2sFXodXOw7ik56K7Q31ehr4cNjHIH7Q92fMIftoGL4qv0gQYih2gd7/s320/capocollo.jpg" alt="" id="BLOGGER_PHOTO_ID_5163578305117763058" border="0" /></a><br /></div><div style="text-align: center;"> </div><div style="text-align: center;">Let sit for 3 days, resalt.<br /><br /><br /></div><div style="text-align: center;"> </div><div style="text-align: center;">After 12 days, rinse off salt, season, and tie and hang.<br /><br /><br /></div><div style="text-align: center;"> </div><div style="text-align: center;">Ok, I needed a little more direction.<br /><br /><br /></div><div style="text-align: center;"> </div><div style="text-align: center;">I went to my source at the Central Market, Gabriele Tarchi.<br /><br /></div><div style="text-align: center;">His dad was my January pin-up boy last year, holding a fresh ham.</div><div style="text-align: center;"> </div><div style="text-align: center;">For years he was worked with those who raise the animals his father sells,</div><div style="text-align: center;"> but now that dad has retired Gabriele has taken over the stand.<br /><br /></div><div style="text-align: center;"> </div><div style="text-align: center;">HE KNOWS.<br /><br /></div><div style="text-align: center;"> </div><div style="text-align: center;">So following his guidance, </div><div style="text-align: center;">I tweeked the instructions.</div><div style="text-align: center;"> </div><div style="text-align: center;">Along with the salt, which I had added chili powder </div><div style="text-align: center;">to create a more southern version for the rub,</div><div style="text-align: center;">Gabriele suggested adding garlic paste.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">Instead of just massaging in the salt, he suggested to create more of a crust, covering it more.<br /><br /></div><div style="text-align: center;"> </div><div style="text-align: center;">Also, to let it sit on a cutting board, tilted to let the blood flow off of the meat, </div><div style="text-align: center;">instead of sitting in the liquid.<br /><br /><br /></div><div style="text-align: center;"> </div><div style="text-align: center;">I began on Sunday and will re-salt and Wednesday.</div><div style="text-align: center;"> </div><div style="text-align: center;">Wish me luck!<br /><br />Never one to waste, when I trimmed the pork to even off the edges,<br />Here is what I made.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNT_mGlN1qOo9Q9v6TcYvKGjQSKl7PWpznkVU8b2YhHPStd66dZJoOr93zZqMuLrt-6otr6ECMPbmlsnzytNT2hzHqDprKBrX-Ui8cRGaP6AYnQhPfioQg4Dafwh3xWBRl_7QE/s1600-h/scraps.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNT_mGlN1qOo9Q9v6TcYvKGjQSKl7PWpznkVU8b2YhHPStd66dZJoOr93zZqMuLrt-6otr6ECMPbmlsnzytNT2hzHqDprKBrX-Ui8cRGaP6AYnQhPfioQg4Dafwh3xWBRl_7QE/s320/scraps.jpg" alt="" id="BLOGGER_PHOTO_ID_5163772549308692002" border="0" /></a><br />A riff on Dario Cecchini's Carne in Galera<br />a recipe where meat was cooked in vinegar<br />and herbs<br />to help maintain it while on long voyages.<br /><br />I also think that vinegar takes away any bad flavors<br />old or wild game may have.<br /><br /><br /><br /><span style="color: rgb(153, 0, 0);font-size:180%;" ><span style="font-weight: bold;">Pork in vinegar</span></span><br />serves 2<br /><br />8 ounces pork ,cubed<br />6 shallots, peeled and halved<br />olive oil<br /> 1 cup or more red wine vinegar<br />rosemary<br />lots of sage<br />salt.<br /><br /><br />Brown the pork and the shallots in olive oil.<br />Season lightly with salt.<br />Add chopped rosemary and sage.<br /><br />Add 1/2 cup of vinegar, cover and cook.<br /><br />If needed while cooking add more vinegar.<br /><br />When the meat is tender, adjust seasonings.<br />If too tart from vinegar, add some water.<br />I added more vinegar and more salt.<br /><br />FAVOLOSO!<br /><br />Before serving I had some left over roasted veggies I threw in.<br /><br />cooking time, about 40 minutes<br /><br /><br /><br /></div><div style="text-align: center;"> </div><div style="text-align: center;"> </div><div style="text-align: center;"> </div><div style="text-align: center;"> </div><div style="text-align: center;"> </div><div style="text-align: center;"> </div>"Diva"http://www.blogger.com/profile/16269782624708625135noreply@blogger.com2tag:blogger.com,1999:blog-20430113.post-49683816073985235102007-12-02T23:16:00.000+01:002007-12-02T23:52:43.339+01:00Whole hog for the holidays<div style="text-align: center;"><span style="font-weight: bold; color: rgb(255, 102, 102);font-size:180%;" >EAT PORK</span><br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguLQ3BUFr0jGOmUBPd3W13mC8vHw9UyF_UmmBuQGu_1uxX1T68N1MNp5cbbJF7rt7VYaM2TEyzOZEMXZ3Egx1vCEaXK0oVW7KEzwhoPN8Bj8vSDs0-4-CwQrWER5BovIKKADGF/s1600-r/Barbara.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtIvU48cCIi4Ci7RKqStO1tlYaJHvZjHz26IUOvJROxfUraaEPILyDu5QL_OTpF64fOWLsFOshRclQWc2zozz-j6S5FKM0kEHYLTC9kKBVpOHcqt8zLwVzvc8rze4PRA3uBfSj/s320/Barbara.jpg" alt="" id="BLOGGER_PHOTO_ID_5139505155255691410" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;">A splendid table of Cinta Senese products at a local fair in Italy.<br />Really whole hog! </span><span style="font-style: italic;">Prosciutto, sausages, salami, blood sausage,</span> <span style="font-style: italic;"> cooked livers packed in rendered lard, </span> <span style="font-style: italic;">preserved loin, more tender than prosciutto,<br />inspiring me for a winter project.<br /><br /><br /><br /><br /></span> </span><br /></div> <div style="text-align: center;">We have been lax in keeping up with the whole hog blog, but cooler weather will have us back dreaming about preserving pork in many ways and markets inspiring us to cook on!<br /><br />But with the holidays coming<br />I recieved an email that brought a smile to my face.<br /><br />I am so grateful for <a href="http://www.gratefulpalate.com/">Grateful Palate </a><br />their catalog is a thing of beauty.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmVPzuMtZyWX446jcrY0BanXZP0WhZNQc2s_tzr0DKJCGwpPFxNLFgoWdrPtChTSQO7CMKjwTywuMqSjsP3xnE76oGdtsQ6GlmLcVdBHyH6KkKnuMmYutQ9AZnuBv-YFu7QaYh/s1600-r/TGP_08announcement.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6QBCzi9vkWCjHr2lO6DRDMEoPasyOkr5DEq-LDk1gV6udyaDP7DxEi6UC3Dpp83cPos-jNtYBOoFuQThiSP31ZuOhxlvBwAN7vCr31qlKP8pUFFLUK9xq4qWE_Ym7aCHeNvOD/s320/TGP_08announcement.jpg" alt="" id="BLOGGER_PHOTO_ID_5139512065858070722" border="0" /></a><br /><br />When we did our presentation in Seattle on <span style="font-style: italic;">Saints Preserve Us</span>,<br />with Fergus Henderson<br />from Saint Johns in London<br />I ordered Bacon Brittle for our tasting.<br /><span style="color: rgb(255, 102, 102); font-weight: bold;">LOVED IT</span><br />Just one of the fabulous items in this great catalog!<br /><br /><br /><br />Other items I have seen for pork lovers-<br /><br />When I taught at Ramekins in Sonoma and cooked on<br />the Big Green Egg<br />I was a instant convert!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm6eM6A7RCJqjKRUzq7I3gluft2pzY5VEWJgqS5IZCfE6U_Z7FAvlgezCMMb1teB7KvzHKNBn2kGIXGn8nNd5ypCSKQy_YLFTtY6rYyhd-01HbU2PaK1FEuUAvmt0sFq3-hOng/s1600-r/big+green+egg+lg1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXQE3qaT0LQgp6Z0gzr24j6YrSPLoESyTuMPzdWW_pXxInkrxF5b3kNaepyMY3q2Au1XFVdN44OO2gadpWdZQIjDVhv_ZBCmYLPfKQXgCu5iCHKMV_harMkABfkECMTudIKh-k/s320/big+green+egg+lg1.jpg" alt="" id="BLOGGER_PHOTO_ID_5139508479560378530" border="0" /></a><br /><br />I would get the biggest Big Green Egg,<br />everything we cooked on it<br />was better,<br />faster<br />and easier<br />than in the wood burning oven<br />or the Weber.<br /><br />Then when I was looking for info on the web on<br />roasting a whole pig<br />I saw<a href="https://www.lacajachina.com/"> THIS</a><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfR7o348XiRriYhF_vPVxiGysHD6dTDOHn78BKmwjb_EOwkWdmuw3guX3ZidH0_oUiEDDiTPUXy1ZFFUQ8Oee31lfsaxe5ITgyduJM7mV3Eh5Ldy2Y02HwtbxPnYdv4VWfLMnD/s1600-r/LCC-G101-2T.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE644WEcfbXUTt7-nPtRhj4-YuPEiN5gKboHcL1PxD8z62MvBvV00AGs3AUaFoIlEeX9IqkY2H0T8WXPuCLLhKO0K9jp6ub4AKOpDEBUowhtwuv4Oh7oQQDHTSmZepN-tEZsSe/s320/LCC-G101-2T.jpg" alt="" id="BLOGGER_PHOTO_ID_5139509699331090610" border="0" /></a><br />a roasting box<br />to do whole hogs...<br /><br />let the partying begin!<br /><br />happy holidays<br /><br />Celebrate the PIG!<br /><br /><br /><br /><br /><br /><br /><br /></div>"Diva"http://www.blogger.com/profile/16269782624708625135noreply@blogger.com0tag:blogger.com,1999:blog-20430113.post-72529678432406594052007-08-26T22:30:00.001+02:002007-08-26T22:30:24.341+02:00Over the Tuscan Stove<center><table style="border:1px #000 solid; width:300px;"><tr><td align="center" bgcolor="#999999" padding="0" margin="0"><font size="+2" color="#FFFFFF">Which Celebrity Chef are You?</font></td></tr><tr><td align="center"><img src="http://www.testriffic.com/stat/6706/1.gif" /><br /><br /> <a href="http://www.testriffic.com"><img src="http://www.testriffic.com/resultfiles/6706molto mario.jpg" alt="You are MARIO BATALI!" border="0" /></a><br /><font size="+2">You are MARIO BATALI!</font><br /><span style="font-size:12px; color:#000;">You're not one for details, you throw it together and, well, let's just hope it tastes as good as it looks! Molto Mario is your show! </span></td></tr><tr><td align="center">How do you compare?<br /><a href="http://www.testriffic.com/test/asm775/6706/Which-Celebrity-Chef-are-You-"> Take this test!</a> | <a href="http://www.testriffic.com">Tests from Testriffic</a></font></td></tr></table></center></div><img width=0 height=0 style="visibility:hidden;" src="http://counters.gigya.com/wildfire/counters/dBFII5RbVxUc8nBdc3bMDTvNxh8YPCZT0EgEosybDqqhdHFJtMtnftq9CsTQDTHM8pWhMcXAhNMJBiudL3feYjqcNuh3aKdBXYcTpLC0SQGpxxZYZfZp1_8z4pGP7HpL0qDnpGIotDqz8KjFBr1pNQ==.tif" >"Diva"http://www.blogger.com/profile/16269782624708625135noreply@blogger.com3tag:blogger.com,1999:blog-20430113.post-5750782045843027042007-08-24T19:38:00.000+02:002007-08-24T19:42:57.440+02:00Porceddu<div style="text-align: center;">Mr. Mediterranean,<a href="http://www2.blogger.com/www.cliffordwright.com"> Clifford Wright</a>, has just relaunched his fabulous website.<br /></div> <div style="text-align: center;"> <div style="text-align: center;">Summer is here and I couldn't help but be inspired by his recipes for<br /><a href="http://www.cliffordawright.com/caw/tips.html/id/1/">sardenian roast suckling pig</a>, called Porceddu in dialect.<br /></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuO9xBcwE93njjMgXc1rfwtIsu7JF7AK7v9-Kf6MFT3aHB2Au96pZYsGkLQu-Y-rp0P8wCr1BZ0PAyrFV04qkQzFEbytC9P3nngeOEQ_zDTZFKP-YEoZ_RoPqQspOMbICsEhYJ/s1600-h/porceddu.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuO9xBcwE93njjMgXc1rfwtIsu7JF7AK7v9-Kf6MFT3aHB2Au96pZYsGkLQu-Y-rp0P8wCr1BZ0PAyrFV04qkQzFEbytC9P3nngeOEQ_zDTZFKP-YEoZ_RoPqQspOMbICsEhYJ/s320/porceddu.JPG" alt="" id="BLOGGER_PHOTO_ID_5102323316522497538" border="0" /></a><br /><br />In Florence we are lucky to have a couple of places,<br />that for a table of 8 will do a porceddu dinner!<br /></div><br /><br /><div style="text-align: center;">Next time you are here.. great dinner party!<br />Almost like a treasure hunt first finding the suckling pig, then the Mirto!<br />and any decent dinner would finish in Filu ferro or Mirto Grappa!<br /><br /><br /></div>"Diva"http://www.blogger.com/profile/16269782624708625135noreply@blogger.com0tag:blogger.com,1999:blog-20430113.post-26680124543817716142007-08-16T09:53:00.000+02:002007-08-16T10:02:28.608+02:00SF Salami - Chris CosentinoSurfing the net, found the great news!<br /><a href="http://www.boccalone.biz/">Boccalone</a>, the big mouth, is the <a href="http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2007/08/15/FD52RHOAH.DTL">new salami producer in SF</a>.<br /><br /><a href="http://divinacucina.blogspot.com/2006/11/stars-at-salone-del-gusto.html">Chris Cosentino</a> is one of my hero's!<br /><br /><br />They have created a CSA for salumi!<br />Join the Salumi Society and stop by <a href="http://www.incanto.biz/">Incanto</a> for your pickup!<br /><br />If I wasn't in Italy.. I would be so there!"Diva"http://www.blogger.com/profile/16269782624708625135noreply@blogger.com0tag:blogger.com,1999:blog-20430113.post-28702242410836659222007-08-13T13:09:00.000+02:002007-08-13T13:25:44.255+02:00Pig+Cookies = Fast Track<p align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRjyYVqTL0KjyABBtpOjJ_asDVdvpMup5fUx2NEUD0yFEAW9RgNjZ6R26v-VPD1Np3UxYTv4Jzxym8Lu6bblXefukC7hGqd3gcnS81UIstB-caMJlVZtWVcxBWOQSyBuKqMclk/s1600-h/pig+race-+NPR+Laura+Krantz.jpg"><img id="BLOGGER_PHOTO_ID_5098144007427455314" style="CURSOR: hand" height="312" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRjyYVqTL0KjyABBtpOjJ_asDVdvpMup5fUx2NEUD0yFEAW9RgNjZ6R26v-VPD1Np3UxYTv4Jzxym8Lu6bblXefukC7hGqd3gcnS81UIstB-caMJlVZtWVcxBWOQSyBuKqMclk/s200/pig+race-+NPR+Laura+Krantz.jpg" width="364" border="0" /></a></p><p align="center"><span style="font-size:78%;">foto- Laura Krantz NPR</span></p><p align="center"><br />When not tending my own e-garden here in Southwest France, I listen to the dulcet sounds of <a href="http://www.npr.org/">American's NPR</a> while doing the dishes, mending an <em>parasol,</em> or just slacking off. Always on the alert for <a href="http://www.npr.org/templates/story/story.php?storyId=12713601">Swiney news</a> that's fit to print... I offer you all an Oreo and a Summer Fair corn dog...on the hoof. Some days you just gotta wonder at how we all make a living.</p>Kate & BaconKate Hillhttp://www.blogger.com/profile/16820363700663730384noreply@blogger.com0