Making Prosciutto at Home Part 3
What we want to do is slow the drying process down and allow the prosciutto to develop complex flavors.
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If there is one constant you can rely on, it’s change, and COVID-19 has certainly provided us with more than our fair share of change.
Cooking for family, clients, and friends has long been a passion and important part of my life. I’ve always believed we strengthen bonds with others when we “break bread” and share a meal together. Whether spending time with clients cooking over an open fire at our cabin or sharing a meal at a lunch meeting in town, it’s these occasions that gave rise to some of my most memorable business memories.
When March winds blew in COVID-19, the concept of normal took on a completely new look. While my family kept safe in isolation at our rural cabin, I remained in town to care for our business and our clients’ businesses. Unable to host friends, family and clients for meals in person, I turned to cooking videos as a creative outlet to fill the void; These videos have presented me the opportunity to continue my passion for sharing recipes that I’ve enjoyed with others over the years.
Technology presents us with an ideal opportunity to navigate the pandemic together, and to make an impact in homes around the world. I’ve enjoyed, and continue to enjoy, the opportunity to virtually host my clients and business colleagues in my kitchen. And carry on the tradition of sharing recipes and stories.
COVID-19 has reinforced the importance of our relationships, both personally and in business.
I hope these blogs will help fill your mind and stomach at the same time.
What we want to do is slow the drying process down and allow the prosciutto to develop complex flavors.
These are great dishes to both serve at home and to take over to friends (when we are able to do so). They can be made a day in advance for convenience.
When you’re putting together a board you want to consider getting a variety of flavors and different textures to stimulate your taste buds.
I had the opportunity to cook over an open fire with fellow outdoor enthusiast Robert Koopmans.
It’s been fourteen days since I’ve salted and been curing the pork hindquarter. So every second day I’ve been draining the liquid off, adding more salt where needed, putting it back into the bag, and keeping it in a cool area.
A secret to cooking kebobs over a fire is to have both lots of coals and lots of flame to get the char on the meat and the smoky flavor throughout.
Curing meat is one of the oldest forms of food preservation in history. Prosciutto is an Italian style of dried, cured ham that is a delectable treat to be savored and enjoyed.
A great soup to have in the winter, especially after coming in from fun, vigorous outside activities. A tasty accompaniment for this hearty soup is garlic parmesan monkey bread.
I grew up in a very ethnic part of Winnipeg Manitoba. Some of my fondest memories are the flavors and aromas of the many cultural foods I experienced while visiting the homes of neighborhood friends. “Sarma” Croatian Stuffed Cabbage is one of my favorite dishes to eat.
Nothing tastes better on a cold day than a bowl of warm soup! One of my favorite soups in the winter is a Cauliflower Curry Soup served with a slice of fresh baked bread.
A warm bowl of stew is a classic comfort food! This simple pioneer recipe is always a hit. Use what ever meat you like (beef, chicken, pork, wild game), and add in the vegetables that you enjoy.
In this video I’ll show you one of the fastest and simplest way to cook a turkey by “spatchcock” cooking it.
Enjoy the flavor or garden tomatoes by making your own tomato sauce and canning it.
In this video I’m cooking a few favorite dishes for close friends of ours and dropping off a warm packaged dinner that should be great for a couple of evening meals. When we can’t be with someone in person, we can still be with them at heart.
Summer is about fresh flavors and simple ingredients. Whether you grill over a fire, on a BBQ, or use a cast iron pan on the stove this recipe is so full of wonderful summer flavors.
Nothing says summer like fresh sockeye salmon. Top it off with citrus fruit salsa and you have a winning combination.
Risotto “AKA” Italian comfort food is much easier to make than most people think.
Mexican food goes wonderfully with hot summer weather. I love the fresh ingredients and the simplicity of the recipes.
You can adapt this recipe using edible wild mushrooms in your area, or by substituting with store bought fresh mushrooms.
Radishes are great in a salad and take on a wonderful flavor when roasted.
When your days get busy it is nice to be able to make a simple “one pot” dinner for your family.
