Posts Tagged ‘Fat’

Larding The Pantry

Pure As The Driven Snow

As some of you may recall, late last year I embarked on an attempt to cure my own prosciutto.

And now, as the first stage of that nearly 2 year process draws to a close, we’ve come to one of the more time-consuming and arduous tasks.

Having been rested in a salt and herb coat for quite some time now, the prosciutto is nearly ready to be smeared with a mixture of lard and black pepper and hung to be aged until it’s magically delicious.

Of course, to get to that point, one has to have a fair amount of lard.

Lucky for me I bought half a pig last summer, which came with its own lion’s share of fat.  As you may know, fat can eventually be rendered down into lard.

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The Foodie 13 – CanCon Cookbooks

Yup, it’s about time for another gloriously informative Foodie 13.

Being such a proponent of local food, I thought that perhaps it was time to round up the best Canadian content cookbooks to go with all of that local food.  After all, who better to instruct you on how to cook local bounty than those who live in the same climate?

You may notice that the list skews heavily on the non-television personality side of things, and that is completely intentional.  With the exception of James Barber (who really was a national treasure) and Elizabeth Baird (who I don’t believe is actively on television anymore) you will not find any “brands” gracing this list.  Instead, it contains books that were written by artisans who inspired me, and masters who impressed me with their craft.  And in case anyone was wondering, Susur’s book was left off the list because I just don’t have enough hours in the day to cook his kind of food.

1Jamie Kennedy’s Seasons by Jamie Kennedy – As magnanimous in print as he is in real life, Seasons is jam-packed with the best of Kennedy’s local, seasonal, artisanal eats, including a recipe for his trademark frites.  The accompanying vivid photos make even the humblest of recipes seem absolutely drool-worthy.

2 – The Heaven On Earth Project by Michael Stadtlander – Part arthouse project, part beautiful story, this cookbook chronicles the building and usage of some of Stadtlander’s more esoteric statuary on his Singhampton farm/restaurant property.  A very intimate peek into the mind and heart of one of Canada’s greatest culinary geniuses.

3 – Fat by Jennifer McLagan – My favourite of McLagan’s two books (the other being Bones) even though I adore bone marrow, (which is both a bone and a fat) Fat unravels the stigma behind… fat.  A book filled with richly descriptive recipes, colorful photos and reasons why high quality fats (in limited quantities) should be a part of everyone’s diet.

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