Posts Tagged ‘prosciutto’

One Upping Rusty And Jerome…

The R&J

As I’ve surely mentioned here many times before, I’m a huge fan of breakfast.

Unfortunately, the Everyman is not, and mostly prefers to eat his first meal of the day around noon-ish on the weekend, which typically leaves us at a frustratingly inedible impasse.  Due to our differing opinions on the matter we don’t go out for brunch all that often, either.  Our first few visits to The Hoof Cafe when it opened were a noticeable exception, but that was mainly because the Everyman trusts Grant and also knew he could get un-breakfasty items if it came down to it (and it often does).  After we went to Cowbell brunch for my birthday, the Everyman was visibly smitten with the Rusty and Jerome I ‘d ordered (pictured above in its combo plate of apple pear compote-topped waffle, meatloaf, beans and sausage, bacon, toast and eggy glory) and beermosas too, but the simple fact is no matter how good the food is (and it IS fan-freakin-tastic) some days you just don’t want to travel across town to eat.  We’ve returned for brunch several times since then, but I still occasionally get intolerable cravings for breakfast that won’t quit in the interim.

One such yen hit me with full force just the other day.  Being that it was the middle of the week, it was unlikely that I would have the chance to go out for brunch the following day, so I contemplated the next best option; breakfast for dinner!  Growing up, I had a friend whose dad would make breakfast for dinner one day a week, and whether it was pancakes, waffles or eggs I always loved eating dinner at their house on that day.  We never really did anything like that in my home, so dinnerfast felt a little bit foreign and strangely like luxury.

After rummaging around in the fridge and finding the remnants of a carton of buttermilk, I began searching the internest for a decent buttermilk pancake recipe.  My gaze immediately gravitated towards this, but was also enticed by this, too.  Knowing the Everyman as well as I do, I was certain that if he chose the buttermilk pear option I’d have to find a suitable side dish to go with it to counter the sweetness, since he’s not a great lover of sweet breakfasts especially.  As I wracked my brain over possible complements, out of nowhere an idea came to me.  Why not make a salty hash with his favourite meat (prosciutto)?

Once I ran the options by him, he immediately began salivating over the potential of what we began referring to as who hash (a la The Grinch).  When we arrived home from work I mixed up the pear pancake batter so that it could rest, and began grating potatoes and onions and dicing prosciutto.  The whole meal came together quickly, and before I knew it I was serving up a beautiful puffy pancake that resembled an upside down cake with a side of crispy, crusty prosciutto speckled hash.


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.


The Quest For Prosciutto (Or How My Own Stupidity Is Going To Kill Me One Day)…

Raw Ingredients

For a while now I’ve been meaning to get around to doing this.

Several of you have not let me forget that, either.

Thank you.

If it weren’t for your regular prodding reminders, this project would not have seen the light of day for several more weeks, at least.

And surprisingly enough, last night everything finally came together to begin day 1 of my 547 day homemade prosciutto adventure.


My Ode To The Everyman


The Everyman is my main squeeze (as if you didn’t already know that, though).

Oftentimes when I’m flipping through cookbooks or browsing foodie publications on the internet, I am reading with an eye to him in mind.  If there’s one thing I seem to be known for, it is spoiling people via nourishing and delicious home-cooked food.

This past weekend was just one such occasion.

In my ongoing quest to expand my bread baking skills beyond simple baguettes and foccacias, I’ve been selecting intriguing recipes from Local Breads by Daniel Leader to test out over the past few months.  I haven’t been disappointed yet, though you can definitely tell which breads I’ve enjoyed most based on how watermarked and crinkled the pages are in places.

On Saturday afternoon before we went to another Summerlicious dinner, I perused the book and immediately spotted a loaf I knew the Everyman would love; prosciutto bread.  The Everyman loves prosciutto more than any man or beast I know (with the exception of my departed cat, Cuddles, who would wrestle it from your cold, dead hands if she ever got the chance).  Contented that I’d picked a good recipe, I prepared the required biga and set it to rest until the following day.