After a year off due to the surprise sale of the restaurant I was the chef of, my daughter being born, and some absolutely suicidally-boring months of hiatus, I am finally back in a proper restaurant gig! -and I have a new found respect for moms!
I've been working for about 2 months now as "Chef De Charcuterie" for this french place, and It's going well. I've always cured meats and made sausages and pates at the restaurants I've worked at, but having the opportunity to just do charcuterie has become a fantastic learning expeirience. -I'll post some stories of exploding mortadellas later.
I'm trying to do more than just make some potted meats and rillets, I'm really trying to embrace the real purpose of charcuterie and develope a full program for the restaurant. I have the cooks save me EVERYTHING, I envision a kitchen where every vegi scrap makes its way into stock and every meat, fish and poultry scrap finds it's way to a plate.
Each week it's about 60% tried and true techniques, 25% experimentation and 15% reading , with many successes, but definatly a few stinkers.
Coming from an Italian schooled culinary backgrownd, I feel at a slight disatvantage when it comes to ideas for new charcuterie projects. I tend to always think of things in their simplest forms, which sometimes gets me stuck in particular flavor profiles.
I'd love to here some of your ideas or recipes for charcuterie, I've worked my way through the obvious ones I know, mortadella, cappocollo, rillets, mousses, sausages, panchetta, salami,...ect.
I know it's basic, but I'd like to find some more chicken recipes. I have a curried chicken terrine with apricot on the plate right now.
-Lamb fat- Iv'e snuck it into about every fresh sausage I can and still Im left with an abundance. Any Ideas?
I thought this might be a fun topic of discussion and I look forward to your input.
-ciao
I've been working for about 2 months now as "Chef De Charcuterie" for this french place, and It's going well. I've always cured meats and made sausages and pates at the restaurants I've worked at, but having the opportunity to just do charcuterie has become a fantastic learning expeirience. -I'll post some stories of exploding mortadellas later.
I'm trying to do more than just make some potted meats and rillets, I'm really trying to embrace the real purpose of charcuterie and develope a full program for the restaurant. I have the cooks save me EVERYTHING, I envision a kitchen where every vegi scrap makes its way into stock and every meat, fish and poultry scrap finds it's way to a plate.
Each week it's about 60% tried and true techniques, 25% experimentation and 15% reading , with many successes, but definatly a few stinkers.
Coming from an Italian schooled culinary backgrownd, I feel at a slight disatvantage when it comes to ideas for new charcuterie projects. I tend to always think of things in their simplest forms, which sometimes gets me stuck in particular flavor profiles.
I'd love to here some of your ideas or recipes for charcuterie, I've worked my way through the obvious ones I know, mortadella, cappocollo, rillets, mousses, sausages, panchetta, salami,...ect.
I know it's basic, but I'd like to find some more chicken recipes. I have a curried chicken terrine with apricot on the plate right now.
-Lamb fat- Iv'e snuck it into about every fresh sausage I can and still Im left with an abundance. Any Ideas?
I thought this might be a fun topic of discussion and I look forward to your input.
-ciao