If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: WHO: Peter Barrett, creator of acookblog.com and a Hudson Valley-based painter and food writer who grows his own food and makes his own ceramic plates.
WHAT: An 8-course extravaganza effortlessly marrying the art of charcuterie and the science of molecular gastronomy.
HOW: Peter spent the two days leading up to Thanksgiving curing, stuffing, sous-videing, clarifying and deep-frying in order to pull off this Charcutepalooza-inspired feast.
WHY WE LOVE IT: Ambitious, clever and brimming with confidence, this post epitomizes the notion of a showstopping finale, delivered with a dose of humor. —Food52
Makes chicken liver and foie gras crème brulée, miso-cured egg yolk ravioli, bacon tarte tatin, and more
- First, go here to see what this contest is all about: http://www.food52.com/blog/2825
- Next, go read ACookBlog's entry: http://www.acookblog.com/2011/11/gratitude-is-the-attitude.html
- Then, go read his competitor's entry: http://onevanillabean.com/2011/08/15/charcutepalooza-august-challenge-binding-chicken-liver-terrine/
- Then vote! The winner receives a trip to France, among other fabulous grand prize winnings. http://www.food52.com/contests/266_your_best_charcuterie_the_charcutepalooza_grand_prize_challenge
More Great Recipes: Hors d'oeuvres
It's a little Spanish, a little Italian, and a lot wonderful
Bring some flare to your cookout.
Life's better with snacks.
Meet beaver tails.
A better basket.