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Posts Tagged ‘pâté’

Pork Rillettes and Rabbit Pâté

One of my favorite times each month is when Julie, our in-house charcutière, begins making the amazing treats that she includes in each month’s Formaggio Food Community (FFC) charcuterie share. I’ve always been a huge fan of her regular selections (her chicken liver mousse and duck pâté make me weak in the knees!), so it is exciting to see her experiment on new recipes each month for the FFC. If I’m lucky, she will even let me be her taste tester. As with her usual charcuterie, she always uses super fresh, local ingredients. I recently jumped at the chance to write a blog post about her charcuterie share so that I could take home a full share and enjoy all that it had to offer! (more…)

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We are excited to announce that Julie’s Rabbit Pâté was a winner in the ‘Charcuterie’ category at the 2012 Good Food Awards and was recently featured in a Bon Appétit magazine article entitled, “America’s Best Charcuterie.”

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Rabbit Pâté

Rabbit Pâté

Choosing a favorite pâté is a little like selecting a favorite child. Each has its own attributes and unique characteristics that differentiate it from its siblings. That said, our house-made Rabbit Pâté would be a strong contender for the top of my “favorites” list. Wrapped in rose-hued Prosciutto di Parma and encased in amber-colored Madeira aspic, this pâté is our most intricate and, in my opinion, visually appealing.

One of my favorite things about cooking at Formaggio Kitchen is the wealth of wonderful ingredients at our fingertips. Working here as a chef is like being a kid in a lollipop factory. It is as much a treat to cook as it is to eat here, and often the ingredients that we get to use in our recipes add up to more than the sum of their parts. Such is the case of the Rabbit Pâté. (more…)

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Charcutière Julie Grinding Meat

Charcutière Julie

When I first signed on as the charcutière at Formaggio Kitchen, I was excited to work with meat. “What does the position entail?” I asked Ihsan, the shop’s owner. “You’ll be making sausages, curing meat, breaking down whole pigs and rabbits. Stuff like that,” he said. “And pâtés. Lots of pâtés.” That stopped me in my tracks. Sausages, great. Butchery, no problem. How hard can meat curing be? But pâtés? This was another story.

Pâté was mysterious, classic and tricky-sounding. I accepted the position with a bit of apprehension. Now, entering my third holiday season at the shop, pâtés have become one of the items I particularly look forward to making. And we make a lot of them! (more…)

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Our kitchen takes great pride in the quality of their ingredients. Whether it is grass-fed hanger steaks, locally-grown heirloom tomatoes for a late summer chilled soup or organic Baldo rice from Lombardy in a rich risotto, we strive to let the beauty of each ingredient shine through. This pride is especially evident in our housemade pâtés, rillettes, bacon, pancetta and other cured and prepared meats. Our charcutière, Julie starts with whole cuts of pork, chicken, duck and rabbit and transforms them into small works of art displayed in our meat case.

Formaggio Kitchen Housemade Charcuterie
Julie sources local, humanely-raised and in some cases, grass-fed meat for each of her creations. Pâtés are seasoned with a variety of ingredients including mushrooms, orange zest, pistachios, and golden raisins while cured meats such as bacon, guanciale and pancetta have simple herb and salt rubs that keep the meat’s flavor in the forefront. Julie also makes a variety of fresh sausages with ingredients that vary throughout the year. (more…)

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The first round!

Just thought I would share a few photos from the staff charcuterie tasting we had at the shop on Tuesday night…

Guanciale lardons

Julie, our brilliant in-house charcutière, took staff members on a tour of some of the different products she makes.  This involved a lot of delicious eating (and drinking!) as well as some serious discussion. We talked about the differences between mousse and pâté (the former does not contain any meat, only liver), about nitrates and nitrites and about the role of salt in curing, to name only a few topics that came under discussion…  (more…)

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