Author Archives: mosaica

About mosaica

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

Lamb Kidneys

The butchering season is upon us here in New England, and I’ve been out a lot with my farm-butcher mentor Chet and his son Nick. Yesterday we slaughtered 9 lambs and one beef, and I came home with a bucket … Continue reading

Posted in kidneys, lamb, nose-to-tail, offal, recipe, Uncategorized | Tagged , , , , , | 10 Comments

Everything Is Just Ducky

Okay, not really. This month my Charcutepalooza projects have been all about how good food –dreaming it up, cooking it, talking about it with friends, sharing it with friends and family, and (not least) eating it– sustains the spirit as … Continue reading

Posted in alternatively sourced meat, charcuterie, duck, liver, nose-to-tail, pork, venison | Tagged , , , , , , , , , | 17 Comments

Gala Pork Pie, Oh My!

Despite having been born in England, I had never tasted even a modest shop-bought pork pie, much less the festive Gala Pie. I had seen mention of these savory meat pies in books, had re-wound a few British television programs … Continue reading

Posted in bacon, charcuterie, pork, trotter | Tagged , , , , | 43 Comments

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

Posted in Uncategorized | Leave a comment