Archive for November, 2010

Our Hams

Posted in Uncategorized with tags , on November 18, 2010 by Chris Amendola

We are about a month into the curing process with the hams that we received from East Mountain Farm. We resalted the hams and they are looking really good.

This is the first ham we started to cure about 3 months ago. Its looking really nice. We tried a sample and it was great! The fat has already developed very nice favor. I can’t wait until these have finished curing.

Caul Fat

Posted in caul fat, Pate, rabbit on November 18, 2010 by Chris Amendola

Rabbit Pate

We saved the caul fat from our last few pigs and it was time to use it. Some of it went into this rabbit pate, it came out amazing. The pate we made from rabbit, rabbit liver, bacon and brandy.

I really liked the visual appearance of this pate.

More of the caul fat was wrapped around the loin of the rabbit and then grilled.

We served it with butternut squash and a hazelnut cream.

Black Queen Angus Farm

Posted in Black Queen Angus Farm with tags on November 7, 2010 by Chris Amendola

We had the pleasure of  going to Black Queen Angus Farm a few days ago.  It was really amazing seeing how this operation works. I would definitely recommend checking out their website and incredible product.

We got lucky and had the chance to wrangle a cow that had escaped. The cow was chilling out by an old cemetery with 4 or 5 headstones. A little creepy in my opinion.

When Morgan, the farmer, asked if we wanted to help wrangle up the cow, I thought we were going to do it the old school way with a horse and lasso. I was a little nervous about that prospect.  Fortunately, it was a little easier; we ended up just walking it down a path and made sure the cow didn’t run into the woods.

We were on our way to see the second string bull when we came across some old apple trees that still had a few apples left on them. Morgan told us to bring some to give to the bull. He was massive, I would say easily over 1,000 lb. Here is one of my cooks, Pat, feeding the bull apples. It was crazy to see how gently he would take the apples out of our hands.

Over all I had a great time. Many thanks again to our friends at Black Queen Angus Farm.

Foraging for Mushrooms

Posted in foraging, wild mushrooms with tags , , on November 2, 2010 by Chris Amendola

We had the pleasure of going on a foraging trip with a professional forager. He does most of his foraging in Maine and sends it to David Chang’s restaurants in NYC.

We found a lot of mushrooms, most of which were not edible.

We came across this one which I thought was a chicken of the woods, but it wasn’t.

We found some wild fall oyster mushrooms growing on a maple tree which was cool to see growing in the woods.

I forgot the name of these which were the ones we saw the most. They are not edible but they looked really cool growing up this tree.

This was one of the coolest mushrooms we found. It’s called Witches Butter. The texture was incredible. It was like a gummy bear, maybe a little softer of a gel, that tasted like mushrooms. I wish we found a lot more of these, I would love to use them in a dish.

Over all we didn’t really find enough of the edible ones to keep, but still had a great time learning what to look for and seeing all the different kinds. This is something I would really love to learn more about. It would be great to go out every morning and pick fresh mushrooms for the day.

The forager brought some mushrooms with him that he had found that day and the day before. Left to right we have; matsutake (incredible and very fragrant), top right hedge hogs, then the ones under those are the wild oysters and to the right is black trumpet which is my personal favorite.

More Pig

Posted in Pig with tags on November 2, 2010 by Chris Amendola

Earlier this week we received another half of a pig. Unfortunately, I didn’t get many pictures of this one.

We cured the ham, cheek and back fat, everything else went into sausages or was used for service. We will have 3 hams for next summer which I am really looking forward to and I have more lardo right now then I know what to do with.