Hors D'Oeuvre

Charcutepalooza Finalist: ACookBlog

by:
December 29, 2011
4
4 Ratings
Charcutepalooza Finalist: ACookBlog
Photo by ACookBlog
  • Makes chicken liver and foie gras crème brulée, miso-cured egg yolk ravioli, bacon tarte tatin, and more
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

What You'll Need
Ingredients
Directions
  1. First, go here to see what this contest is all about: http://www.food52.com/blog/2825
  2. Next, go read ACookBlog's entry: http://www.acookblog.com/2011/11/gratitude-is-the-attitude.html
  3. Then, go read his competitor's entry: http://onevanillabean.com/2011/08/15/charcutepalooza-august-challenge-binding-chicken-liver-terrine/
  4. 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
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11 Reviews

cheese1227
cheese1227 January 11, 2012
Egg yolk ravioli, holy moly!! Gorgeous!
 
Waverly
Waverly January 9, 2012
His post is worth reading - just copy the url. WOW. That is all I can say because that meal is certainly not one I could put together. WOW. Well deserved win!
 
Chefbaltz
Chefbaltz January 4, 2012
i can't find the recipe either on this site. i mean who is ever going to cook this anyway, but maybe i'm just jealous ;) i can't find the recipe unless i go to his blog.... not that i will ever "miso cure egg yolks that have been cooked for one hour"....but it seems like others have been frustrated at finding recipes too. here's the link to his blog post about this recipe, not there is really a recipe, per se, but a post you will have to turn into a recipe yourself (http://www.acookblog.com/2011/11/gratitude-is-the-attitude.html#more-5012).
 
creamtea
creamtea January 4, 2012
congratulations! What an amazing effort.
 
boulangere
boulangere January 4, 2012
Warm congratulations. You had me at that egg.
 
annalopriore
annalopriore January 2, 2012
wow food52, is there no better way to direct your readers to the actual content of this contest: the recipes?
 
annalopriore
annalopriore January 2, 2012
wow food52, is there no better way to direct your readers to the actual content of this contest: the recipes?
 
Major B.
Major B. January 2, 2012
Another fine creation from Culinary Artist Peter Barrett Kudos.
 
ray75
ray75 January 2, 2012
WHERE'S the RECIPE??!!!!!
 
scarletpen
scarletpen January 2, 2012
Hey, good blog (lots of different reasons) and I am trying the popcorn grits!
scarletpen
 
ChefJune
ChefJune December 30, 2011
I wish I had participated in this year of charcuterie, but I am SO glad I didn't try to enter this contest! No way I could have exceeded the creativity and breadth of Peter's dinner. I am suitably wowed. Are you sure you aren't a restaurant chef? What an impressive (and I'm certain tasty) menu. I want to try that egg dish! and thank you for a delicious read, as well! Bon chance!