Monthly Archives: April 2011

Stuffed Lamb’s Hearts

I rediscovered three lamb hearts in the Deep Storage Facility and figured it was finally time to do something new with them. A fourth heart had been trimmed, grilled, and served with lamb chops, so I knew that both She and … Continue reading

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The Belm Collection of Unusual Food

It’s not soap, it’s chocolate,” my apartment mate Steve explained. Despite his claim, the small paper-wrapped rectangular slab I held in my hand looked for all the world like a very old bar of hotel soap – it even had … Continue reading

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Bacon-Bourbon Jam

I managed to survive preparing another Easter dinner for my extended family of 25 guests. Thanks to some clever planning by my mother and me, my Sunday afternoon in the kitchen was a relaxed affair consisting mostly of shuffling pans … Continue reading

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Grilled Jerusalem Artichoke, Red Onion, and Olives

Carl Jung and Sting to the contrary, I don’t believe in synchronicity, but find the term a useful description of the series of happy accidents I occasionally experience. The sequence of events that led me to this recipe is just such … Continue reading

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Duck Variations: Confit

Charcuterie is an art that rewards patience. Brining, curing, smoking, pickling: all of these things take time, but the final results are unlike anything you can whip up in a few hours in the kitchen. Charcuterie also demands planning and … Continue reading

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Bonus Bits

The Jamaican work visa problem was resolved, which means Massachusetts farms will have workers for the spring and summer. The timing couldn’t have been better, as it’s lambing season at many of the farms, including Stillman’s, where I get my … Continue reading

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Je Me Souviens de la Viande Fumée

We’re only five months into the year-long series of Charcutepalooza challenges, and I have already developed a history of cooking and writing about the subject of a challenge months before it is announced. Bacon? Duck prosciutto? Been there, done that, … Continue reading

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Breakfast of Champions

Making Eggs Benedict was one of my sure-fire Impress the Ladies™ moves. Having secured the necessary ingredients the day before, I’d get up early, set up a pot of simmering water, split muffins, make a hollandaise, and then wait for … Continue reading

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Miso Hungry

By the time my participation in Charcutepalooza became official, I had already missed the January (duck prosciutto) and February (bacon) challenges. I have made both previously, but in the spirit of the challenge I thought it only fair that I … Continue reading

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Chinese Roast Chicken Buns with Scallion and Spicy Hoisin Sauce

I have avoided making my own steamed buns due to the easy availability of the frozen version at H Mart, at least until recently. I inadvertently planned my shopping trips on the days when the freezer case is devoid of … Continue reading

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