Charcuterie

Charcuterie

Smoked garlic sausage

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This sausage was a big hit at a recent book signing event for Patricia Wells at Café Presse.  For this lunch time event, we simmered thick slices of this sausage with rich chicken stock,  white cabbage and a finish of chopped chives for a hearty cold weather dish.  So many guests asked for the recipe […]

Smoked garlic sausage Read More »

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This sausage was a big hit at a recent book signing event for Patricia Wells at Café Presse.  For this lunch time event, we simmered thick slices of this sausage with rich chicken stock,  white cabbage and a finish of chopped chives for a hearty cold weather dish.  So many guests asked for the recipe

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Charcuterie

Gateau de foie de volaille (smooth chicken liver terrine)

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This recipe was inspired by a classic Paul Bocuse dish.  In his version, he bakes the gateau in individual ramekins, then serves it warm with crayfish cream.  I was interested in developing a really good smooth liver terrine, so I adapted his recipe by trial and error to arrive at this final result.  It is

Gateau de foie de volaille (smooth chicken liver terrine) Read More »

[portfolio_slideshow]

This recipe was inspired by a classic Paul Bocuse dish.  In his version, he bakes the gateau in individual ramekins, then serves it warm with crayfish cream.  I was interested in developing a really good smooth liver terrine, so I adapted his recipe by trial and error to arrive at this final result.  It is

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Charcuterie

Pork shank and Spring herb terrine

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This terrine differs from the Burgundian classic Jambon Persillée  in that it is made from fresh pork shanks instead of from smoked ham.  The inclusion of soft herbs give it a lightness that contrasts with many other terrines. This recipe makes two (6 cup) terrines

Pork shank and Spring herb terrine Read More »

[portfolio_slideshow]

This terrine differs from the Burgundian classic Jambon Persillée  in that it is made from fresh pork shanks instead of from smoked ham.  The inclusion of soft herbs give it a lightness that contrasts with many other terrines. This recipe makes two (6 cup) terrines

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Charcuterie

Country style pâté with pork and duck confit

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We first developed this  rustic, country-style pate because we needed to use up some extra confit of duck at Cafe Presse.  It was so popular with our guests that we hope to serve it more often.  We offered it as a daily special, served with  cornichons, grain mustard and an apple-black currant-thyme compote. Although this

Country style pâté with pork and duck confit Read More »

[portfolio_slideshow]

We first developed this  rustic, country-style pate because we needed to use up some extra confit of duck at Cafe Presse.  It was so popular with our guests that we hope to serve it more often.  We offered it as a daily special, served with  cornichons, grain mustard and an apple-black currant-thyme compote. Although this

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Charcuterie | Savory Dishes

Raclette Savoyarde

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Raclette Savoyarde, along with Fondue, is an arch-typical dishes of the region of the French Alps.  Since it is a very simple dish, it is quick to prepare and depends almost entirely on the quality of the ingredients chosen.  Choose waxy, think skinned new potatoes.  Any mix of sliced hams and sausages may be used,

Raclette Savoyarde Read More »

[portfolio_slideshow]

Raclette Savoyarde, along with Fondue, is an arch-typical dishes of the region of the French Alps.  Since it is a very simple dish, it is quick to prepare and depends almost entirely on the quality of the ingredients chosen.  Choose waxy, think skinned new potatoes.  Any mix of sliced hams and sausages may be used,

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Charcuterie

Terrine of whole duck foie gras

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Perhaps the simplest of recipes for foie gras, this terrine is also the preparation that best highlights the subtle flavor and luxurious texture of the liver.  However, nothing is disguised in this preparation so it is imperative that the best possible quality foie gras be used.  Suggestions for wine to accompany foie gras are many

Terrine of whole duck foie gras Read More »

[portfolio_slideshow]

Perhaps the simplest of recipes for foie gras, this terrine is also the preparation that best highlights the subtle flavor and luxurious texture of the liver.  However, nothing is disguised in this preparation so it is imperative that the best possible quality foie gras be used.  Suggestions for wine to accompany foie gras are many

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