By the time you read this post, I will have once again touched-down in Greece – the 20th time! I’m barely ever indoors while I’m here. If I’m not at the breach, then I’m at a cafe or bar having a drink with family & friends.
Or I could be out front of our summer home, [...]
Last month, just in time for Christmas, my dear friend Nuria of Spanish Recipes sent me a package containing vacuum-sealed Iberian Acorn Ham. For those not in the know, Iberian Acorn Ham is a cured ham which is only produced in Spain the meat comes from free-range hogs that feed on only what’s in the [...]
First off, allow me to wish all the dads out there a Happy Father’s Day and may you never EVER again receive the gift of an ugly neck tie!
Next, a little follow up. Some people have been wondering about Petimezi, which I used in a glaze for my grilled quail.
Petimezi is made from the Must [...]
Bulletin – Dec. 20, 2007
Hi Folks, I’ve been doing some reading on home dry salting and curing and yes, end result can be a bit salty.
What you can do is soak the tenderloins in warm water(80F) for a couple of hours and some salt will draw out.
The meat looks a little grey on the [...]
One of my favourite times of the year us autumn. It’s mild, the evenings are cool and comfy, Canada’s crops are up for harvesting and one seems to savour each day as you know winter comes all to quick.
With autumn also comes preserving, canning, pickling, jarring, salting, curing, smoking, drying. All of these methods of [...]
At the request of my Birkenstock-wearing gal-pal Katerina of Daily Unadventures in Food, I am posting my family’s method of preserving roasted peppers. We employ this method fully in September when local Ontario red peppers are in season but we have also done this when say, other peppers are on sale and one can roast, [...]
