The cold, dark days of January seem well suited for some long-term cooking. We've been working on variations to the bread recipe posted earlier this month with increasing improvement with each loaf. We also decided to try our hand at a home-cured pastrami.
For this, you will need a sizable beef brisket, a good collection of spices, and several days to wait. Read More
According to Le Gastronomique, forcemeat is "a seasoned mixture of raw and cooked ingredients, chopped or minced (ground)... Forcemeats are the basis for several pates, meat pies, terrines, and ballottines..." etc. etc. Faced with a Sunday all to himself while I was working a software deployment, my counterpart found inspiration in the concept of forcemeat and decided to prepare a quiche. Read More