James Beard Dinner

Posted in Berkshire farm to table dinner, snout to tail dinner with tags , on January 26, 2011 by Chris Amendola

A little more than a week ago, we started our kimchee for the snout to tail dinner at the James Beard House on February 4th. I am super excited and can’t wait for this dinner to happen.

The whole process is being video taped by Green Peas TV. They came to Allium the other day and taped me prepping my kimchee and pork rinds. It was really nerve racking to make these things in front of the camera as I have never had to do anything with a camera crew filming me before. It was a really cool experience through. As we went along it got a lot easier to talk about what I was doing and how I was doing it, but at first, it was like I  had never made any of this before and had no clue what I was doing.

With 11 days to go, our micro mustard greens sprouted yesterday and are looking awesome. About another week or so they will be ready to harvest for the dinner. All we need now is the piggy.

Hams part 3

Posted in cured ham with tags on January 26, 2011 by Chris Amendola

It was time to check on our hams the other day and also change out the cheese cloth wrapping. When I unwrapped them I was very excited at what I found.

This is the first ham we started back in August. It was almost fully covered in good mold and it had already started pushing out crystals of salt.

Here are the three hams we’re curing. I recapped the meat end with lard then wrapped them back up and rehung them. I’ll check on them again in a couple weeks.  I can’t wait until they have finished curing in a couple of months.

Micro Greens

Posted in Micro greens on January 19, 2011 by Chris Amendola

About a week ago we started to grow our own micro greens.  Here is half of our set-up that we constructed with florescent light fixtures and grow lights. We’ve started out planting seeds once a week but I anticipate increasing the planting frequency once we see how much the harvest yeilds.

Here are some  beets coming up. These were planted about a week ago.

This is our purslane just starting to sprout. So far we are growing red beets, yellow beets, chervil, parsley, chives, nasturtium, mustard greens and bordeaux spinach. We will be adding more to the mix over the next few weeks.  I had forgotten how exciting it was to watch seeds grow, this should be a fun project.

Pastrami

Posted in Pastrami with tags , , , on January 4, 2011 by Chris Amendola

Now that it has slowed down a bit from the crazy holiday season, I finally have time to post what we have been up to.

We had several tongues from the animals we butchered over the past couple of months. In this picture are a beef, veal and pig tongue. I decided to make pastrami with them.

We soaked them in a brine for a couple of days, smoked them, then sous vide them in lard for 2 more days.

We have been using the pastrami in different dishes. The first was a Reuben sandwich and now we are using it with scallops and house-made kraut.

Snout to Tail Dinner at the James Beard House

Posted in nose to tail dinner with tags on December 18, 2010 by Chris Amendola

I have the pleasure of  joining several of my friends from around the Berkshires to cook a  snout to tail dinner at the James Beard House in NYC on February 4th.

I am super pumped up about it as this will be my first time at the James Beard House. If you will be in NYC on that cold winter day, you should check it out.

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.