2008 December | Wrightfood

The new home of my Bresaola

December 29 th 2008

28 Comments

I have been working on this Bresaola now for, er, 7 weeks in total. That is the longest time, by a country mile, I have worked on any one piece of food.

Each day, I would go down to the garage and check it. Check temperature, check humidity. Heck, most days I would do it twice.

But, alas. It was not enough. The bresaola now resides in the trash can.

And here is the kicker… It is most likely completely safe to eat. However, most likely isn’t good enough for me when I run the risk of either poisoning or killing myself or guests.

So what happened? What went wrong?

Continue Reading about this Home Cured Beef Bresaola

Posted in Charcuterie | 28 Comments »

My new favorite lunch, and my new favorite pan

December 23 rd 2008

17 Comments

(collard greens, mushrooms, proscuitto, apple brandy and sage on toast.. and a great DeBuyer carbon steel pan)

So much to say.

This has been a shitter of a week. WOW. I swore in the second sentence on this post. That is a first I think, even for me. I normally wait till at least the fifth paragraph!

Drake has been sick. Really sick. 104.5F fever and chest X-Ray sick. The most nerve-racking week of my life for sure. Thankfully we have the most amazing pediatrician that ever was, and Drake is now feeling much better.

(more…)

Posted in vegetables | 17 Comments »

Home Cured Bresaola – Update!

December 16 th 2008

19 Comments

A fellow food blogger, and all round lovely person Leah, over at SpicySaltySweet left me a comment asking how the Bresaola was going.

“Well”, I thought, “I should do a blog post on that”. Why? you ask – well, I have learnt quite a bit about meat curing in the last two weeks, and quite a bit about myself in the same period too.

(more…)

Posted in Charcuterie | 19 Comments »

Winter Squash chutney

December 9 th 2008

19 Comments

Maybe this is a British thing, but there often isn’t anything better than some lovely soft cheese, a decent slice of bread, and some great chutney. Pair it with a glass of wine and you have a lunch fit for champions.

My love affair with chutney really started back in England, in my early twenties. A friend and I every weekend would go off for a walk through the countryside, chew the fat a bit (talk a bunch of complete crap), get thoroughly lost, but somehow always manage to end up at a pub.. Actually if you have been to England you will know it isn’t too hard to always end up a pub.

(more…)

Posted in Baking recipes | 19 Comments »

Home cured Bresaola

December 2 nd 2008

34 Comments

Yep, that is right folks. I am attempting to attract every rodent in the greater Seattle area to my basement.

Just kidding.

I have been wanting to try something new for a while. I cook fish. I cook meat. I cook a ton of vegetables every week. The one thing I have never ever done is tried curing my own meat. The closest I have come is with bringing pork and turkey.

(more…)

Posted in Charcuterie | 34 Comments »