Author Archives: mosaica

About mosaica

Ugly & fabulous, warm & obsessive, brilliant & dorkmeisterish: striving to be a warrior in her little context.

Chicken Liver Pots & Three-fish Terrine

The last week, in fact –this whole summer– has been intensely busy. This past week was made super sparkly with the added pleasures of good company from NYC and a few fun day trips on top of seemingly endless harvest … Continue reading

Posted in charcutepalooza, charcuterie, liver, nose-to-tail | Tagged , , , , | 6 Comments

Hot Dog Days of Summer

I’m from Denmark, and in Denmark we really love our hot dogs. There are pølsevogn –mobile hot dog stands– sprinkled around in cities and big and small towns. My old favorite used to be two reds with two rolls on … Continue reading

Posted in beef, charcuterie, sausage, Smoke | Tagged , , , , , , | 15 Comments

Merguez: Sausages & Stories

The June Charcutepalooza challenge involves stuffing ones choice of sausage forcemeat into casings, and I’ve chosen to make merguez since I have an inordinate fondness for the strong taste of mutton, particularly when it is combined with the richly spicy … Continue reading

Posted in charcuterie, lamb, nose-to-tail, sausage | Tagged , , , , , , , , | 17 Comments

Master Butcher Cole Ward Offers A Meat Cutting Workshop *Updated*

Hands-On Class for Meat Lovers!                       Master Butcher (and my meat-cutting mentor) Cole Ward New  dates –see below! Renowned butcher, culinary mastermind, and my teacher Cole Ward is sharing his coveted butchering skills with fellow meat lovers June 25-26 during … Continue reading

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You say Chorizo, I say Chouriço

Actually, I say both! Today I made both Mexican Chorizo and Portuguese Chouriço, as well as a batch of forcemeat for tasty old-fashioned crepinettes de porc.  It was a big sausage day.  I made about five pounds of each, and … Continue reading

Posted in charcuterie, hog casing, pork, sausage | Tagged , , , , , | 18 Comments

Eggus Benedictus

This breakfast involved a satisfying and delicious trifecta of cooking projects,  bringing together the varied activities of baking, charcuterie, and sauce-making and resulting in a plateful of surpassing tastiness.  Plus there was that deeply pleasurable feeling of having created all … Continue reading

Posted in charcuterie, duck, pork, Smoke | Tagged , , , , , , , | 12 Comments

Good Smoke Bad Smoke

The April Charcutepalooza challenge is hot smoking, and April 1st is the date that my building officially became non-smoking. I’ve smoked cigarettes on and off for years, and for the last ten years or so I’ve derived less pleasure and … Continue reading

Posted in charcuterie, duck, Fish, recipe, Smoke | Tagged , , , , , , , , | 25 Comments

Pig’s Head Pozole: Thanks, Mexico!

It’s taken two days to make a giant beautiful pot of pozole, and I’ve been thinking about all the things that I love which have their roots in Mexico, and particularly from Mexican kitchens: all the different more-ish salsas, rich … Continue reading

Posted in extremities, nose-to-tail, pig's ears, pork | Tagged , , , , , , , , | 9 Comments

Best Pancetta Ever

Back in February for the Charcutepalooza challenge, I made several bacons, and at the same time I mixed up a wildly fragrant dry cure including salt, a bit of Muscovado sugar, toasted and crushed black & white peppercorns, fresh thyme, … Continue reading

Posted in bacon, charcuterie, pork | Tagged , , , , | 12 Comments

Brine + Love = (Rullepølse + Corned Beef + Sunshine)

As March roared in with yet more stormy winter weather, a series of dismaying events occurred.  First, my beloved truck broke down in a decidedly permanent fashion. As a wheelchair-using person who lives rurally, I spend most of the year … Continue reading

Posted in beef, charcuterie, pork, recipe | Tagged , , , , , , | 26 Comments