The word charcuterie is derived from the French language ‘chair cuit’, which translates as ‘cooked meat’. Simply, it is the preserving of meat, usually pork with salt. You know what I’m talking about— bacon, ham, sausage, terrines, galantines, pâtés, and cured meats such as prosciutto or salami.
As of late, charcuterie is experiencing a bit of a renaissance as many of us take on DIY kitchen projects large and small. Once you start to demystify the process of say making homemade sausage, American bacon or Italy’s bacon–pancetta you will be hooked. For those that prefer to spend more time eating than creating there is more than likely a small producer in your area. Start by your local farmers market. And next time you are asked to bring an appetizer to a dinner party choose an assortment of cured meats, a cheese or two, a bit of country paté, nuts and dried apricots. Your friends will be impressed with your originality and boldness.
This dish could be served for a spring brunch with sausages as an accompaniment. I prepared this for a book club dinner potluck and it went over well. I ended up having to revise the method that Joanne Chang, of Flour Bakery in Bostonm suggests because I simply didn’t read nor understand the instructions properly. All worked out well and the bonus was that it cut back on preparation time.
adapted from Best of the Best Cookbook recipes published by Food & Wine.
asparagus, thyme & parmesan bread pudding
2 large eggs
6 large egg yolks
1/4 cup AP flour
1 quart half & half
1 tspn chopped fresh thyme
1 cup feshly grated Parmigiano-Reggiano cheese
Kosher slt, freshly ground pepper
12 oz. baguette, torn into 1/2″ bits (about 6 cups)
1 pound asparagus
1 tablespoon olive oil
Preheat oven to 400F.
Place asparagus in the 9″ x 13″ dish you’ll be baking the bread pudding in. Pour olive oil over stems and toss together so that it is more or less distributed evenly. Sprinkle a bit of salt and peper over asparagus. Roast for 10 minutes. Let cool in pan. When cool cut into 1 1/2″ pieces. Set aside. Do not remove oil from pan.
Reduce oven temperature to 250F. Place torn bread pieces on a cookie sheet. Place in oven for about 8-10 minutes. You want the bread pieces to be almost like croutons but not that dry. You shouldn’t be able to squish them–they should hold their form but feel a bit of density. Remove from oven. Let cool. Place bread in a large bowl.
In a large bowl, whisk together eggs, egg yolks, flour, half-and-half, thyme, 3/4 cup of Parmiginao-Reggiano, 1 1/2 teaspoons of slat and /2 teaspoon of pepper. Pour mixed liquid over the bread bits. Let sit a bit, then toss with a wooden spoon to ensure all the bread is wet.
Let sit for 1 hour.
The liquid should be more or less absorbed by the bread, if there’s a bit left that’s ok. Place all of this into the baking pan. Let sit for 20 minutes so the remaining bit of liquid is absorbed. Distribute asparagus over the top of the bread pudding along with the remaining cheese.
Bake for 35 minutes, so that pudding rises and sets.
Jane and Louis Grubb started their farmstead cheese making in 1984 at the family farm in Beechmount, near the old episcopal town of Cashel, in county Tipperary. The dairy farm long produced butter (Irish butter!) and spotted cream Originally experimenting with an old cooper brewer’s vat , Jane eventually settled on a signature blue cheese, as their first cheese, Cashel Blue. This pasteurized cow’s milk blue is a classic. Made from a “closed” herd of Friesian cows it can stand with the other blues such as Gorgonzola, Roquefort and Stilton yet has it’s on flavor personality. When it is young, (3-4 weeks),it is sweet and delicate with just the slightest tang from salt at the tip of the tongue. Its texture is thick and creamy with a buttery color. Cashel ages well (up to 12 weeks), becoming more creamy and pronounced with earthy tones while remaining balanced. It is sweet and carries a spicy note to its creaminess.
Now, fast forward to 1993, Jane is training Geurt van den Dikkenberg a well versed Gouda maker, on how to make Cashel. Over the hill her nephew has started to raise milking sheep, a rarity in Ireland. A number of circumstances related to these two happenings led to the happy re-interpretation as Crozier Blue, Ireland’s only sheep’s milk blue cheese:
A Crozier (or Crook) refers to the hooked staff either carried by a bishop as of pastoral office or by a shepard. The name Crozier Blue is a play on the fact that Crozier Blue is a sheep’s milk cheese and that it is in Cashel that St. Patrick converted the Irish. In fact, St Patrick’s “crozier” can be seen today in the Rock of Cashel.”
It’s profile carries a lot of taste but is sweet making it very approachable for newcomers to blue cheeses. Crozier carries notes of fresh cream, nuts and hay in the finish.