This week started with a second (and last) charcuterie class. We went into the kitchen and re-joined with our beloved half a pork from the former charcuterie class. As we were peeling a great amount of onions and shallots, the chef filled the board with no less than eight different pork delights we were about to make. Then we had a brief explanation about each of them and we had to split to teams of two and select a recipe to start prepping. Barbara and I took the Pâté de Campagne (country Pâté) because it was almost the last one left on the board. After everyone finished prepping the eight of the recipes chef went one by one and demoed how to finish the job of each of them. It was very interesting and we got to have a little degustation in the end (tasting) of three of the recipes which were ready on the spot. The other five recipes has to be kept in the fridge after cooking or baking for 24-48hr. We were supposed to see our final products, and taste them yesterday afternoon but we could not find the chef, so we have to wait till Monday, hopefully I will have some pics of the final products, and some serious doggy bag as well.
1. Pâté de Campagne
Notice the beginning of this video
2. Terrine de Canard
3. Mousse de foie
what happens when a bowl of water is near the food processor:
4. Saucisson à l’ail
5. Saucisse de Frankfurt
6. Boudin blanc
7. Boudin Noir (Blood sausage)
We could all taste it as well, it tasted like bleeding gums.
The amazing videos of the making of a blood sausage (specially part 2):
8. Gelantine de Lapin