Foam, Foam on the Range*

July 1, 2013
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So many posts to write, so little time. The birthday dinner for She Who Must Be Obeyed was completely in my comfort zone, which meant I had to try at least one new thing. The “Chocolate and Milk” dessert in the Eleven Madison Park cookbook looked interesting and would give me the opportunity to mess around […]

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Eighth Annual Birthday Dinner

June 11, 2013
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I have been busy as of late due to a new full-time job, but that doesn’t mean I haven’t been cooking. The cooking has continued, I just haven’t had the time to write about it. When I realized a month had gone by without my posting about the annual birthday dinner for She Who Must Be Obeyed […]

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Foodie Friends Friday

April 16, 2013
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There’s nothing like a dinner party to force me to dust off the cobwebs and start cooking creatively. We had attended a wonderful gathering in January – probably the best non-restaurant dinner we had enjoyed in years – so I felt it was time to reciprocate. And the bar had been raised. So here’s what […]

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Fwied Wabbit

March 21, 2013
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Things may be quiet here, but I assure you I have been cooking. The soups and stews that have kept us warm and fed during the Month of Endless Winter may not be blogworthy, but they have provided me with an opportunity to explore the depths of the Deep Storage Facility. I could pretend that the […]

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Son of the Cabinet of Doctor Charcuterie*

February 9, 2013
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I had successfully prepared lonza and pancetta, the salami was underway, what else could I try to cure? A quick check of the Deep Storage Facility inventory list revealed a pair of forelegs from a half pig I ordered a few year ago. They were little more than trotters with the hocks still attached, definitely not as […]

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A Trick of the Tail

January 28, 2013
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There’s nothing like a bracing meat pie to get you through the winter cold. My search for a traditional steak and kidney version led me to this Heston Blumenthal recipe, which struck the proper balance between fussy and overly simple. He substitutes oxtail for steak, which results in a more deeply flavored final product. Since […]

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That’s How I Roll

December 13, 2012
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I joined last year’s Charcutepalooza competition a month late, which meant that I never officially prepared duck prosciutto or guanciale, even though I had made them both previously. I also skipped over a basic panceta, choosing instead to make my own bacon, which had earned me watch list status from the local fire department. I […]

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The Lonza in Winter

December 12, 2012
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The new batch of salami wasn’t the first addition to the curing cabinet this fall. I thought I’d ease back into charcuterie mode with something simpler from Salumi, but something that was also an improvement on one of my previous attempts. The lonza cured with orange and fennel met both of those requirements, in particular […]

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Return to the Cabinet of Doctor Charcuterie

December 11, 2012
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Last year at this time I was furiously scrambling to complete my final entry in the Charcutepalooza competition. My lonzino and bresaola had just crossed the time/weight threshold for safe consumption, and quickly disappeared in a flurry of holiday gifts and dinner party appetizers. The salami I had made the month before took longer to […]

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December 6, 2012
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Here at Chez Belm we celebrate Aftersgiving: the weekend after Thanksgiving weekend. Since we travel to visit family most years, we were routinely denied the joys of turkey leftovers until I hit on the idea of ordering a farm-raised turkey to cook upon our return. Roasting a whole turkey requires a lot of time and […]

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