I'm doin it!
This badge is a claim that I will be participating in the first annual Charcutepalooza!
Here is a link to the Good for the Palate - Charcutepalooza 2011 Blog.
Basically, a monthly challenge will be issued to all the participating bloggers. Will each have to make one recipe from Michael Ruhlman's Charcuterie: The Craft of Salting, Smoking, and Curing. Everyone will go about it a different way, but we will all post our results on the 15th of the month.
The idea is driven by local blogger Mrs. Wheelbarrow, and its co-creator The Yummy Mummy.
Appropriately enough, I met Mrs. Wheelbarrow in a Charcuterie class at L'Academie de Cuisine with Chef Bonnie Moore back in 2009. Chef taught us the ins and outs (excuse the offal pun [both of them]) of charcuterie. As I recall, we made Boudin Blanc, Merguez Sausage, Duck Confit, Pork and Salmon Rillettes, Foie Gras Terrine, and Gravlax. It was really exciting to take the class, the problem is that Charcuterie can really be a 2 person endeavor so I haven't exercised my skills much. Now that I have Saturdays off maybe I can enlist some help in this department.
January is Duck Prosciutto month. We all know I LOVE DUCK.
Monthly challenges are posted here. Rules, Details, and Participation info are here. I will dual post everything for this challenge here and on a the GFP Charcutepalooza feature blog. I will update with links to my trials, and create links to the other participants blogs.
I just joined, and got my book today so I will probably post late if I can accomplish the task this month. Vaguely concerned about needing to watch the Raven's playoff game tomorrow instead of watching duck hang in the garage. We shall see what happens.
I love this, an excuse to experiment with new ingredients and methods for a WHOLE year, "GAME" on! (Get it? What a great pun!)