Christmas Party Food 2010

 Homemade Hummus and Muhammara

 Carnitas Caliente with Chipotle Mayo

 Homemade Tuscan Sausage

 Yakitori with candied ginger and scallion sauce

 Thai Beef Salad

 Homemade Bresaola

Homemade Gravlox with Cream Cheese Dill Spread

Changes to blog..

Our journey into "Charcuterie" is part of a larger exploration into "slow food" or the concept of eating locally grown fresh meat and produce whenever possible. My pasion is peasant cooking from around the world.  Nothing we do here is fancy, just real home cooking from around the world.

It was a combination of James Michlers "Poland" , a great little paperback cookbook "Great Peasant Dishes of the World, and being part for a while in a ethnic group where I learned old world Balkan cooking from old church ladies, that got me started on the path, and now continues with our affinity for all things Italian.

So, in short I am going to start including general cooking thoughts in this journal.

Lamb Prosciutto

I overcured the lamb by 10 days. The recipe I used said 12 days after a second salting and I read 21. Proceeded anyway and hung it yesterday. Should be interesting.

Bresaola done early

The Bresaola was ready after only two weeks at about 55 percent average humidity. Update 12/15..started to develope pinkish mold in fridge after 1 week. Threw out. Was good until then.