Salami

So before I get into the process, let me first start by saying that if you can make it from scratch, if you can do it at home, I will eventually try it.

After curing and smoking my own bacon last summer (we just did our second pork belly a few weeks ago), I felt accomplished. That was until I tried my hand at making my own salami this past winter.

I had researched the process for several months, but it was only after purchasing a chest freezer last fall, which freed up a small fridge I had in the basement, that the light bulb went off and I said I could actually do this.

I'm not going to go into depth on the process as a whole. Nor am I going to wax poetic and pontificate on what turned out to be some pretty damn good salami. Instead I'm going to attach links to the sites that helped me and guided me to what I hope will be the first of many cold cured meats I intend to try my hand at.

The actual salami recipe I used can be found on a site called Hunter, Angler, Gardner, Cook. This is the link for the Basic Salami. Amazing site and amazing recipes. The author breaks down what can appear to be an overwhelming world of curing meat in such a way that makes you feel you too can do it. The duo on this site, City Boy Hens, were also indispensable as a reference guide and just all around great read.

Finally, the following site not only described how to build your own cold cure box, it provided links for all the equipment needed when beginning this venture. Check out how to build your Cold Cure Box.

Below are photos showing my first attempt. I fully expected the first batch to come out horrible, spoiled and a waste of a month or so of my time. It was neither of those and I can't wait to cure more meats in the future. 

Right after stuffing

Initial hanging before the cold cure box.

1st day in the cold cure box.

After the first week.

After about the third or so week.



Sliced open 

Finished product

All about the Noodle

I'm not even going to try and tell you how I made this kick ass soup, flavored with mushrooms, scallions, bok choy, ginger, slivered beef round. and a host of other incredible goodness. The only thing you need to know is the ramen noodles I added were amazing. Fresh tasting, little bit of chew, these made the soup bowl. I've got a photo of the brand of Ramen I picked up at an Asian market along Route 22 in New Jersey, below the soup itself. When you're craving winter comfort food, this is light and satisfying soup is surprisingly hearty.

Noodles used

Roasted Pork Picnic Shoulder

It's one of the cheapest cuts of meat you can find. I can pick up 7 pounds of pork shoulder (the term picnic means it has the bone in versus just a pork shoulder without the bone) for under $8.00. You cannot beat that price, especially for as many meals as you can get out of it. 

I like to typically cook a pork shoulder very simply. Little salt, pepper, garlic powder, on a tray, slowly in the oven at 375 degrees until it's done. You know when it's done by the tenderness. The picnic cut tends to lend itself to larger tender whole pieces like what you see below. The bone out pork shoulder tends to be better for good old fashioned pulled pork. 

I cannot begin to tell you how many different recipes you can use this for. The possibilities are endless. 

Below is what we had for dinner last night. I cut the pork in thick pieces and reheated in some chicken stock. They sit nestled on top of mashed Yukon Golds and chicken broth braised cabbage. The whole thing is ladled with brown gravy. Rich in taste and flavor, it was an elegant dinner. 

Next time you think roasts, think pork picnic shoulder. 

Lindy's Cheesecake

 I don't know that the famous cheesecake recipe was ever 'lost' as the article from the Timesunion states. We have a late 80's version of Betty Crocker recipes that lists the cheesecake recipe in it. If it was lost, it's been found. There are no words I could use that would befit this wonderfully dense and famously creamy cheesecake. It has come to epitomize what cheesecake is and should be, specifically New York style, big and bold, like the city itself.
I am not a baker. I am a cook and with the exception of breads, I can't bake to save my life. However, I'm always optimistic when baking. I tell myself every time, how hard can it be? It's certainly more rigid than cooking but as long as you follow the directions it should be easy right? If only I was good at following directions...
All this being said, I attempted this behemoth for the Holidays. It's my mother's favorite and well, we all need to be spoiled sometimes.
I'm sure there are lessons to be learned (I am always looking to improve kitchen skills), but I was extremely pleased with this final result. It was everything I wanted it to be. The Holidays are special. The end of the year should be decadent. A well worth reward for a year's hard work.

And the recipe.....Lindy's Cheesecake          

Irish Nachos

Irish nachos are basically nacho fixin's ontop of potatoes instead of tortilla chips. Invented by some guy down in Texas, there are as many versions as there are potatoes I suppose. We went out last week to an Irish pub and they had it listed on their menu. When in Rome...

It was a big mistake. The potatoes were thick and mushy, the bacon almost non-existent, the full cup of sour cream on top too much and I'm still trying to figure out if that was a cheese sauce or canned gravy ladled over the whole thing. I left determinded to make better ones.

Now I rarely cook from a recipe. I always use them more as a guideline. After researching a few recipes online of this potatoe nacho heaven I came up with what I thought was a good first start and something to revise depending on the mood, company or occasion.  

I started with sliced Russets (on the madoline), salt, pepper, olive oil. I baked them on a cookie sheet at 400 degrees until almost cooked through. Then I layered them in my cast iron skillet. In another cast iron skillet I cooked some bacon, pulled that out and to the side while I sauted some cut onions and jalepenos in the bacon fat (there is very little bacon fat when you're using your own cured bacon). I sprinkled that ontop of the layers of potatoes. Then I melted pub cheese in the microwave and drizzled that over the whole thing and stuck it back in the oven to finish the potatoes. We had ours with dollops of sour cream; however, you could also add cilantro to the potatoes, salsa at the end, the combinations are endless. Similar to my Oma's German potatoes and yet different, these Irish nachos were a huge hit in our family.    



 

Can't Get That Up Here

I did not cook this, nor would I attempt to. That being said, over the weekend I went with some friends to a place located "down south" or as we in the Bangor region call it, the other Maine, Portland. My friends took me to Pai Men Miyake, a restaurant apparently known for their Ramen. Located away from the touristy Old Port section of town, yet nestled in between other eateries, this is a cool place. I'm a big fan of the pig, an animal heavily reflected on their menu. They have their own farm where they raise these marvelously giving animals. Farm to table is everywhere nowadays.
We got a little bit of this and a little bit of that off the small plate menu (brussel sprouts, pork buns & hamayaki, which by the way is food crack) finishing off with ramen bowls (paitan). Words are fleeting when the complete satisfaction of a meal still resonates with you days later. Yeah, this place is that good. It's also got a full bar, so it became an instant hit with me. In what I saw as a bit of a hipster move, they played strictly 80's alternative music and that was ok by me. It was the first time I can remember being in a eatery and hearing Morissey, the Cure, the Smiths, Depeche Mode and all the other bands that never got good radio play when I was a kid, but I loved anyway. I would recommend this place to anyone and will definitely be back, because you can't get that up here.

pork buns, yummy, yummy pork buns

hamayaki served in the scallop shell

paitan, perfection in a bowl

Taste of Europe

There is a place in Waldeboro called Morse's Sauerkraut, where, as the name would suggest, they are famous for their sauerkraut. I; however, am not a fan of saurkraut. My parent's, on the other hand, love the stuff. Regardless, I got turned onto this place after learning that they carried specialty foods from Europe. We are in Maine and unlike New Jersey, there just aren't places like that up here. And so, feeling nostalgic for the deli's I grew up around, I headed over to Morse's one day. That was three years ago. Twice yearly trips are now taken out to Morse's to stock up on all the stuff I can't get anywhere else. 

When you step into the store you are immediately transported to what I think being in a little shop deep in the Alps would be like. It is the quiantest little store, with a little bit of this and a little bit of that, representing just about all of Europe. You want that elderberry wine, they have it. How about the good Hungarian smoked paprika? They have it. Condiments, jellies and jams, smoked fish, blood sausage, handmade perogis, they have too much to mention. Heck, they even the elusive and very specific to New Jersey, Taylor Ham in their deli section. 

This place isn't light on the pocket book (do people still use the term pocket book anymore?). Quality is always worth it though. So you aren't really paying more, because you're getting a better product and selection than you would at say Wal-Mart. Always.

With the changing of the leaves, a few weeks ago I decided we would all take the drive out to Morse's. Mom and Dad could get a killer reuben sandwich (they do serve lunch with a limited but incredible menu), I could get my six months worth of provisions and we would all see some gorgeous scenery. Nothing disappointed.

You might be asking yourself, what does this have to do with what you had for dinner? I will tell you. Several times a year we do sausage night. We pull out all the mustards (I only had seven kinds this time) and we make a bunch of different sausages, the bulk of which are bought at Morse's that they import from Schaller & Weber, located in NYC. Bratwurst and Weisswurst/Bockwurst are staples I get every time. For this particular night I also picked up some Bauernwurst (really nice country sausage, not too spicy) and Irish Bangers. In the past we have had their Knockwurst, Polish Keilbasa, Frankfurters, we've tried all the varieties they carry. They are all good and pair well with different mustards, hence the large selection I keep.

Along with the sausage, Mom and Dad had Morse's famous sauerkraut and I made spaetzle. It was yet another satisfying dinner and one to tide us over until the next trip.