#lifeofacook

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Behind the scenes dumpling making party with @jackiekaiellis @sliceofpai and @plus_une_miette 🥟🤗 Perfect way to spend a Monday afternoon ❤️ #lifeofacook #dumplings #paris (at Paris, France)

[msbcreations]

“The correct French pronunciation of charcuterie is "shar-coo-tree." It is the art of preparing and assembling cured meats and other meat products. But, many people use the term charcuterie to refer to an assortment of meats that are paired with different accompaniments, such as toast, fruit, cheese, and sauces.”

Above are some of the charcuterie that I enjoyed making and curing, such as Bresaola, Duck Jambonneaux, Toulouse sausages, Pastrami and Rabbit terrine with foie gras. Depending on the sizes and types of meat you are curing the process can take up to 5 weeks.

My two favorite charcuteries I really enjoyed making was toulouse sausages and pastrami! Toulouse sausage consist of 75% meat and 25% fat, you freeze the meat and fat until its solid enough to pass through a meat grinder. Now my not so favorite part of the process would be freezing my fingers in the walk-in fridge to mince the meat. Then you mix the ground meats with the rest of ingredients in a stand mixer or by hand until it binds together. And now the fun part!! pushing the meat through the sausage filler into the pork casing! for some reason its very fun but yet relaxing to form sausages, as its pushing through the casing hoping it doesn’t burst! 

As for the delicious pastrami its takes 3 days and 3 hours; a longer process but surely worth the wait! The type of cut used to make pastrami is beef brisket(located around the breast area or lower chest) or Beef plate ( located at the lower belly). We marinated the beef in a brine and pickling spice for 3 days in the refrigerator, then coat the beef with toasted coriander seeds and black peppercorn; hot smoke the beef with the option of maple or cherry wood. speaking of wood reminds me of the time Chef Oli showed the class how cold smoke cheese and that ANYTHING we could image could be cold smoked.. Anything!( it was mind blowing!)

https://www.webstaurantstore.com/blog/2318/what-is-charcuterie.html

[coeurromantique]

💥Croissandwich kinda morning as we send @jacqueline.d.jennings off back to Canada. Sad to see her go but looking forward to creating some more magic together soon. 🔮🙌🏼❤️ #lifeofacook #soulfulentrepreneur #theunhustle #paris #croissant

[coeurromantique]

💥Enjoying this salad in the incredibly powerful company of gloriously wild women 🙌🏼💫❤️ #lifeofacook #beauty #power #paris (at Montmatre; Sacré-Coeur)

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Provence 🙌🏼 #lifeofacook #olives #market #gordes #soulfulentrepreneur #theunhustle (at Gordes)

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Pretty much just buying alllllllll the basil 🌿 #lifeofacook #soulfulentrepreneur #provence #ratatouille (at Gordes)

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💥Heartwarming food, soul warming conversation and wedding dresses that fit with @sliceofpai #lifeofacook #coldnoodles #paris #spicy (at Paris, France)

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💥Guys help! I can stop eating THIS onion dip. @rebekahpeppler keeps making it every time she wants me to come over! #lifeofacook #caramelizedonions #paris #apéritifthebook (at Montmatre; Sacré-Coeur)