Tag: curing
13 recipes
Beet-Cured Salmon with Whipped Cream Cheese
The culmination — fermentation, curing, sous vide, consommé, and the creative freedom to compose your own dishes.
Brines, Cures & Marinades
Wet and dry brines, beet cure, kimchi, quick pickles, and duck confit — preservation techniques that transform flavor.
Bucatini all'Amatriciana
Bucatini with guanciale, tomato, Pecorino, and chili — one of Rome's four iconic pasta dishes.
Country-Style Pork Terrine (Pâté de Campagne)
A rustic French terrine of ground pork, liver, and pistachios wrapped in bacon and baked in a water bath. The gateway to forcemeat technique.
Duck Rillettes
The touchstone cuisines of Western cooking — fresh pasta, cassoulet, charcuterie, and the traditions of France and Italy.
Gravlax (Scandinavian Cured Salmon)
Salmon cured in salt, sugar, and dill — Scandinavia''s elegant appetizer.
Hawaiian Poke Bowl
Fresh ahi tuna cubed and tossed in soy-sesame marinade over rice with avocado and seaweed — Hawaii's iconic dish.
Kiełbasa (Polish Sausage from Scratch)
Homemade Polish kiełbasa with pork, garlic, and marjoram. Ground, seasoned, stuffed into casings, and smoked or grilled.
Kokoda (Fijian Ceviche)
Fresh fish cured in lime and coconut cream with chili and tomato — Fiji's national dish.
Miso-Glazed Salmon with Crispy Rice
Miso-glazed salmon broiled until caramelized, served over crispy pan-fried rice cakes. A study in umami and texture.
Poisson Cru (Tahitian Raw Fish Salad)
Fresh tuna marinated in lime and tossed with coconut milk, cucumber, and tomato — Tahiti's national dish.
Spaghetti Carbonara
Silky egg-and-cheese sauce clinging to spaghetti with crispy guanciale — Rome's most famous pasta.
Spanish Tortilla (Tortilla Española)
Spain's iconic potato omelet — potatoes and onions slow-cooked in olive oil, bound with eggs, and flipped in the pan.