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bone a trotter if you dare.....
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All I know is that the first time I wanted to fill a trotter, I couldn't find this video on the internet. Go and check out the video recipes.
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March 16
We are open at the farm and we are so excited about a couple of things;
we are baking bread in the wood fired oven and it is truly outstanding. We use no commercial yeast and only organic flour. we are baking baguettes (sour technically but not so sour), a country levain, and a three seed rye based rustic loaf. Our loaves are developed for 72 hours for extra flavor. first we feed our starter to make a preferment. From this preferment we build a dough which is proofed and stretched and retarded for 24 hours. We then shape the loaves proof in a brotform or baguette canvas overnight. we fire the oven at 6 am and bake off somewhere around 9 am.
pignotes; the pigs from last year can be found on the pizza in the form of pepperoni and on the antipasti as salami....but the finest is the roher schinken or perhaps the smoked summer sausage.
November 11, '08
If you want to know about butchering your own pig............I've got the skinny the scoop and the down low. We had Three very fat howgs at the farm this year.....400 plus pounds....and we did the killing, cleaning and butchering ourselves. We are now awash in a sea of porkfat and guanciale. we even made a porchetta de testa ala chris consentino. Here's a shout out to farmer Fritz for loaning me the bell scraper and the smoker and the advice. Pork info that led me to the faulty idea that it would be easy to do. pictures are coming
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As you can see from the spacing of the posts, we have been busy this year at the farm. Bobbie Lee and Mary held down the sweet end of things and Lisa emerged as the superstar that took care of everything else. Thank you everyone for the very satisfying year, your support and encouragement is keeping me going.
Next year we are beginning a bread program!!!!!!!!!!!!!!!!!!! I will try to document the work we do to dial in the doughs and the oven.
Slowfood Corvallis yeah.
Help yourself to the videos with recipes, just click the link below
*Stuffed Quail w/Medjool Dates
*Pieds de Cochon Farcis (stuffed Trotter)
"At the end of the day, it's just food isn't it? Just food."
Marco Pierre White
who titled the recipe section of his first book: Food of the Gods
its a dazzling book
white heat
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