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I have been making pancetta for the first time. I have experience with the curing process doing things like bacon and cold smoked salmon in the past but this is the first time I have ever hanged anything.
After a week of curing it has had 11 days hanging so far (I was planning on taking it to 28 days hanging) Although I foolishly forgot to weigh it.
It smells really good like some awesome salami and the outer rim of the pancetta looks lovely and rich and dark.
It was a recipe by Kuhlman in one of their charcuterie books.
But when I inspected it today it had the mould growing on it as in the pics below. I have since scrubbed the mould off with white wine vinegar and returned it to the cellar. Is it wise to continue?
Following my posting a supermarket bought roast rabbit in the Dinner topic, @Anna N expressed her surprise at my local supermarkets selling such things just like in the west supermarkets sell rotisserie chickens. I promised to photograph the pre-cooked food round these parts.
I can't identify them all, so have fun guessing!
Chicken x 2
Pork Intestine Rolls
Stewed River Snails
Stewed Duck Feet (often served with the snails above)
Beijing Duck gets its own counter.
More pre-cooked food to come. Apologies for some bady lit images - I guess the designers didn't figure on nosy foreigners inspecting the goods and disseminating pictures worldwide.
Linguine with Squash, Goat Cheese and Bacon
Serves 4 as Main Dishor 6 as Side.
I stumbled on this while looking for recipes with goat cheese. It's from Real Simple (and it is!). I couldn't imagine the combination of flavors, but it was wonderful.
6 slices bacon
1 2- to 2 ½-pound butternut squash—peeled, seeded, and diced (4 to 5 cups)
2 cloves garlic, minced
1-1/2 c chicken broth
1 tsp kosher salt
4 oz soft goat cheese, crumbled
1 lb linguine, cooked
1 T olive oil
2 tsp freshly ground black pepper
Cook the bacon in a large skillet over medium heat until crisp, about 5 minutes. Drain on a paper towel, then crumble or break into pieces; set aside. Drain all but about 2 tablespoons of the bacon fat from the skillet. Add the squash and garlic to the skillet and sauté over medium heat for 3 to 5 minutes. Stir in the broth and salt. Cover and simmer, stirring occasionally, until the squash is cooked through and softened, 20 to 25 minutes. Add half the goat cheese and stir well to combine. Place the cooked linguine in a large bowl. Stir the sauce into the linguine and toss well to coat. Drizzle with the olive oil and add the reserved bacon, the remaining goat cheese, and the pepper. Serve immediately.
Keywords: Main Dish, Easy, Vegetables, Dinner
( RG2158 )
Duck Leg Confit Potstickers
Serves 4 as Appetizer.
These are seriously decadent potstickers.
I devised this recipe as part of a Duck Three Ways dinner wherein over the course of three days I dismantled a whole duck using various parts for various things, including rendering fat, making stock and confiting the legs. If you're super-ambitious and do it my way, you'll have duck stock and duck fat on hand as this recipe calls for; otherwise, substitute chicken stock and peanut oil or whatever you have on hand.
2 confited duck legs, bones discarded and meat shredded
2 c sliced shiitake caps
1/2 c sliced scallions
splash fish sauce
1 tsp grated fresh ginger
1 tsp grated fresh garlic
pinch Five Spice powder
pot sticker wrappers
3 c duck stock
3 T duck fat
1. Saute shiitakes in duck fat over high heat until most liquid has evaporated and they are beginning to brown.
Meanwhile, reduce about 1 C duck stock in a small saucepan over medium heat until it's almost syrupy in consistency and tastes sweet.
Also, warm a couple of cups of unreduced duck stock over low heat in another saucepan.
2. Combine mushrooms, duck meat, scallions, fish sauce, ginger, garlic and Five Spice powder in a bowl.
3. Place a teaspoon or so of the duck mixture in the center of a potsticker wrapper; wet half of the edge with water and seal, pinching and pleating one side.
If you prepare more potstickers than you're going to want to eat, they can be frozen on cookie sheets then put into freezer bags for later.
4. When all potstickers are sealed, heat a flat-bottomed pan over medium-high heat, melt enough duck fat to thinly cover the bottom, then add the potstickers.
5. Cook undisturbed until the bottoms are browned, 3-5 minutes, then enough unreduced duck stock to cover the bottom of the pan about 1/2 inch deep and cover the pan.
6. Cook until most liquid is absorbed, then uncover and cook until remaining liquid evaporates.
While potstickers are cooking, make a dipping sauce by combining the reduced duck stock 1:1 with soy sauce, then adding a little rice vinegar, brown sugar (if the duck stock isn't sweet enough), and sesame oil.
Serve potstickers immediately when done.
Keywords: Hors d'oeuvre, Appetizer, Intermediate, Duck, Dinner, Chinese
( RG2052 )
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