Looking to change things up? Adjusting to entertaining much smaller groups? Or do you just like to snack with your wine? We like to pick. Love Tapas and cheese plates, charcuterie- platters or boards we call them at our house, we do often. So learning charcuterie essentials is an important step in mastering a new idea.
so, What is Charcuterie?
Charcuterie is the “art” of preparing and assembling cured meats and other cold cuts. Many people think of charcuterie as referring to an assortment of meats paired with different accompaniments. Things such as breads, fruit, cheese, pickles, chutneys, and whatever else they can imagine- this is not necessarily wrong. If you’re looking to serve charcuterie whether in your home or on your menu, there are some basics you should understand. Hence Charcuterie Essentials. The word itself originated in France, and translates to “pork-butcher shop.” So originally charcuterie referred to pork, today charcuterie boards can and does include other types of food.
When it comes to making a charcuterie board I feel, there’s no right or wrong way. Focus on creating contrasts and comparisons and providing a simple but elegant experience. Focus on quality and appearance not quantity- it’s for picking not a meal in itself. Experiment with your boards, use new and interesting pairings of meats and cheeses. Expand your knowledge of the various ingredients and use that to break tradition.
Charcuterie boards are an art form which involve much more than throwing some cheese and crackers on a plate. Every time you use this incredibly attractive Charcuterie board by Smirly, you can design a unique platter that will dazzle guests at any occasion. Sometimes you are in the mood for firm Parmesan and sometimes you may desire super creamy Brie. Consider this ultra-attractive, bamboo Cheese Board a blank canvas on which you are the master artist and can create the perfect ensemble of meats, cheeses, veggies, crackers, fruits, and chutneys to please any audience. Unleash your creativity with Smirly Charcuterie Cheese Board and Knife Set and astonish friends and family.
CHEERS TO THE PUBLICAN
Cheers to the Publican was one of my favorite cookbooks when I had my brewpub, it still is around the house. The Publican, has consistently been named one of Chicago’s most popular restaurants. “Cheers to The Publican is Paul Kahan’s and Executive Chef Cosmo Goss’s toast to the food they love to make and share, the characters who produce the ingredients that inspire them, and the other cooks they honor.” Cheers holds more than 150 recipes and mouth watering photos. This book covers recipes for vegetables, fish & shellfish, pork, beef, chicken, charcuterie and sausages, and bread. All of these from their own restaurant, butcher, and bakery.