The Other San Francisco Treat
Boccalone is shipping now. I want some of this stuff so bad.
SO BAD!!! (Mom, Dad, Betsy, Ellie)
Tags: Boccalone, Chris Cosentino, salumi
Porchetta Di Testa
Nov 18, 2007 chefs, general food
It’s stuff like this that makes me wonder if maybe it’s time to move. And before I tell you what this is, if you can look at it and tell me you don’t want to eat it, it’s time for you to go…I’m through with you…we’re done…unless you’re Jewish.
That is Porchetta Di Testa which Chris Cosentino is making in his new Salumi shop Boccalone in San Francisco.
He detailed the entire process at his website Offal Good. I warn you in advance that it’s made from a pigs head. It’s not for the squeamish or the fence riding near vegetarian. So just remember I warned you, because I care.
They’re making a ton of other awesome stuff too, and the most interesting thing about it is that they’re selling it CSA style.
To bring our salumi to you, we’ve borrowed a page from our favorite small farmers to offer an ever-changing assortment of salumi through membership in our Salumi Society.
Offering two sizes of membership, they’re not shipping right now, but they plan to start in 2008. It boils down to about $15 per pound pre-shipping as the smaller size is $174 for three months with two shipments of about two pounds per month.
If shipping isn’t outrageous I think I’m going to have to do this.
Oh, and Ellie forbid me to bring home the head if I mange to acquire my own pig, but after seeing all these pictures, I’m totally not listening.
Tags: Chris Cosentino, pig-head, Porchetta-Di-Testa, salumi
Dinner Triumphant!
Oct 27, 2007 farmers' markets, general food
I suppose because of my years cooking, I have a tendency to aim high when cooking dinner at home. While that in and of itself isn’t a problem, what is a problem, is that I’m rusty. Rustiness, coupled with my being particularly critical, means that I’m more than a little unenthused with most of the food I make.
Take last Friday for instance. On call at work and having to respond within fifteen minutes, I was forced to stay around the house for most of the weekend. Having known this well in advance I decided to do it up big for dinner after spotting some celeriac earlier that week at the Berger Bluff Farms tent at the Maplewood Farmers’ Market. I also still had the beautiful carrots I’d picked up in Kansas City at the Farmers Community Market at Brookside and not wanting them to go to waste, I knew they would make perfect sides to what Ellie and I had been craving all week: pot roast.
So as previously mentioned, at lunch last Friday I headed off for Whole Foods to pick up an American Grass Fed roast. But alas, it was one of the cuts that were no longer available. I instead picked up a larger rib eye for us to share.
That proved to be my downfall as I overcooked the beef a little in my frenzy to finish passing the celeriac puree through a sieve and get everything onto the plate hot. I was clearly trying to do too much at once, and I was doubly irritated because it had been such a fine cut of meat.
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| American Grass Fed Beef Rib-Eye, Berger Bluff Farms Celeriac and Bellews Creek Farm potato puree, Kansas City Center for Urban Agriculture carrots, Claverach Farms chioggia beet greens, Our Garden butter |
But thankfully, while my story does technically end there, it began with one of my greatest home-kitchen culinary triumphs — my appetizer.You see, my other reason for going to Whole Foods was because I’d thought they were going to have the Bell’s Best Brown Ale. They however did not, and knowing The Wine & Cheese Place did, I knew I’d be making the quick trip around the corner to yield that delicious brew. It was then that I also remembered that they now have salumi from Mario Batali’s father’s shop in Seattle, and that I could finally buy some of that as well.When I did work in kitchens, I was always what I referred to as a “flavor wheel cook.” While there are some chefs that truly can think outside the box and create flavors that are new and challenging, I didn’t possess that sort of raw talent. Just as I make up for my lack of natural athletic ability in my running now with sheer mileage, I made up for my lack of talent in the kitchen by literally reading the hundreds of cookbooks I have. When you do this, you start to see patterns. There are foods that clearly go together, and a spin of the flavor wheel of pork for instance, will yield things like rosemary, sage, thyme, cranberries, apples, honey, mustard, onions, juniper berries, and walnuts.
With that knowledge in hand, while you won’t be breaking new ground, it is possible to make phenomenally good food rooted in solid techniques and classic flavor combinations.
So before leaving Whole Foods I grabbed a 12 month aged manchego because the flavor wheel of most any cheese includes cured meats. Because of the strong flavors Salumi’s salumi has, I gave the next spin to the cheese. Manchego, a Spanish cheese, would go with things like sausage, garlic, mustard, sherry vinegar, onions, thyme and olives. It was at this point that the hand of brilliance reached out and touched me.
Manchego is a sheep’s milk cheese with a similar texture and fat content to Pecorino — I could make the budino substituting manchego for the pecorino. With an additional helping of good fortune, The Wine & Cheese place had Salumi’s mole salami. With a nice touch of heat, a dash of cinnamon, and the richness from the added chocolate, it would go perfect with my plan.
Not to pat myself on the back, but it really did turn out beautifully, and we devoured every bit. The richness of the budino cut beautifully through the heat of the salami and the slight addition of some fresh lemon juice in my vinaigrette gave the whole thing a zippy freshness that really worked, and for a change, I was completely pleased with something I’d made.
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| 12 month Aged manchego budino, Claverach Farms mesclun, Salumi mole salumi, Bellews Creek Red Onion, with a sherry vinaigrette |
Tags: American Grass Fed Beef, beet greens, Bellews Creek Farm, budino, celeriac, chioggia, Claverach Farms, salumi, urban agriculture, Whole Foods
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