Olympia Provisions: Cured Meats and Tales from an American Charcuterie [A Cookbook]

Inhaltsverzeichnis

01 Introduction: So Damn Greek It Hurts
Part 1: OP Charcuterie 10
chapter 1: Slow-Cooked Meats 25
27 Pork Rillettes and Rillons
31 Duck Confit and Rillettes
33 Coppa di Testa
38 Capicola
chapter 2: Pâté and Forcemeat 43
45 Pork Pistachio Pâté
47 Pheasant and Prune Pâté
50 Pork Liver Mousse
53 Quail en Gelée
56 Rabbit, Apricot, and Tarragon Pâté
58 Rabbit Ballotine
62 Porchetta
chapter 3: Fresh Sausage 69
73 Our Basic Sausage
77 Parsley Pecorino Sausage
80 Bratwurst
81 Breakfast Sausage
84 Italian Sausage with Lacinato Kale
88
Mortadella
92
Salami Cotto
chapter 4: The Smokehouse 95
98 Käsekrainer
101 OP Frankfurter (The O.G. Foot-Long)
106
Top 19 Frankfurter Specials
108 Bacon on a Grill
111 Sweetheart Ham
113 OP Pepperettes
chapter 5: Dry-Cured Meats 117
121 Pancetta
123 Coppa
124 Lomo
chapter 6: Fermented, Dry-Cured
Salami 127
135 Loukanika
140 Saucisson d'Arles
143 Salami Etna
149 Chorizo Andalucía
153 Nduja
Intermission: Back to Wildhaus 158

Part 2: The Restaurants and Their Recipes 188
chapter 7: Brunch 193
194 The OP Benedict
196 Laser Potatoes
198 English Muffins
201 Flapjack Attack
202 Kielbasa Hash
203 Baked Eggs Peperonata
205 Sweet Cream Biscuits
207 Bratwurst Gravy
chapter 8: Lunch 210
211 Choucroute Garnie
212 Sauerkraut
213 Chicories Salad
214
Winter Density Romaine
with Anchovy Vinaigrette
216
Cardoon Salad with Corona Beans
and Piave Cheese
217 Veggie Banh Mi
219 The OP Cured Meats Sandwich
220 OP Chorizo Sandwich
220 The Randy
222 Asparagus and Garlic Cream on Toast
223 Pork Pistachio Pâté Sandwich
224 Hand Pies
226 Garlic Almond Soup
227 Baby Octopus with Chickpeas and Aioli
228
Baked Shrimp, Chèvre, Chile Oil,
and Oregano
231 Steamed Manila Clams with Chorizo

chapter 9: Wine Time 232
233 Cherry, Basil, and Chèvre Crostini
234 Chèvre Crostini
235 Smoked Trout Crostini
236 Skordalia and White Anchovies on Toast
237 Persimmon Salad
239 Octopus Terrine with Dill
244
Arugula, Grapefruit, Pistachios,
and Ricotta Salata
247 Caponata Siciliana
chapter 10: Dinner 248
249 Steak Tartare
250 Roasted Radicchio with Crucolo
253 OP Northwest's Rotisserie Chicken
254 Schmaltz Potatoes
255 Chicken Jus
257 Whole Roasted Astoria Sardines
258 Crepinette
262 Braised Beef Short Ribs
264
Cherry Tomato, Cabbage, and Chowchow Salad
266 Roasted Halibut, Ham, and Mussel Salad
269 Chocolate Salami
272 Acknowledgments
274 Index

Olympia Provisions: Cured Meats and Tales from an American Charcuterie [A Cookbook]

Cured Meats and Tales from an American Charcuterie [A Cookbook]

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Beschreibung

A rigorous exploration of what American charcuterie is today from Portland's top-notch meat company, featuring in-depth techniques for crafting cured meats, recipes from the company's two restaurants, and essays revealing the history and personalities behind the brand.

Portland's Olympia Provisions began as Oregon's first USDA-certified salumeria, but it has grown into a mini-empire, with two bustling restaurants and charcuterie shipping out daily to all fifty states. In his debut cookbook, salumist and co-owner Elias Cairo dives deep into his distinctly American charcuterie, offering step-by-step recipes for confits, pâtés, sausages, salami, and more. But that is only the beginning. Writer Meredith Erickson takes you beyond cured meat, exploring how Cairo's proud Greek-American upbringing, Swiss cooking adventures, and intense love affair with the outdoors have all contributed to Olympia Provisions' singular-and delicious-point of view. With recipes from the restaurants, as well as extensive wine notes and nineteen frankfurter variations, Olympia Provisions redefines what American charcuterie can be.

ELIAS CAIRO is a co-owner and the lead salumist at Portland, Oregon’s, Olympia Provisions, which he founded in 2009. Born in Salt Lake City to a Greek family who butchered lamb and goats utilizing Old World preparations and technique, Cairo started cooking at a young age in his father’s restaurants. He began a European apprenticeship in Switzerland at the age of twenty, where he learned classic butchery and charcuterie from renowned chef Annegret Schlumpf before moving to Portland to open Olympia Provisions. 

MEREDITH ERICKSON has written for the
New York Times,
Elle, the
National Post,
Monocle, and
Lucky Peach. She has also worked as an editor and production manager for various magazines, campaigns, and television programs, and was the editor of
The Family Meal by Ferran Adria. She is co-author with David McMillan and Frédéric Morin of the James Beard–nominated book
The Art of Living According to Joe Beef, as well as
Le Pigeon with Gabriel Rucker. She lives in London.

Details

Einband

Gebundene Ausgabe

Erscheinungsdatum

27.10.2015

Verlag

Random House N.Y.

Seitenzahl

288

Beschreibung

Details

Einband

Gebundene Ausgabe

Erscheinungsdatum

27.10.2015

Verlag

Random House N.Y.

Seitenzahl

288

Maße (L/B/H)

28,7/20,7/3 cm

Gewicht

1262 g

Sprache

Englisch

ISBN

978-1-60774-701-7

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  • Olympia Provisions: Cured Meats and Tales from an American Charcuterie [A Cookbook]
  • 01 Introduction: So Damn Greek It Hurts
    Part 1: OP Charcuterie 10
    chapter 1: Slow-Cooked Meats 25
    27 Pork Rillettes and Rillons
    31 Duck Confit and Rillettes
    33 Coppa di Testa
    38 Capicola
    chapter 2: Pâté and Forcemeat 43
    45 Pork Pistachio Pâté
    47 Pheasant and Prune Pâté
    50 Pork Liver Mousse
    53 Quail en Gelée
    56 Rabbit, Apricot, and Tarragon Pâté
    58 Rabbit Ballotine
    62 Porchetta
    chapter 3: Fresh Sausage 69
    73 Our Basic Sausage
    77 Parsley Pecorino Sausage
    80 Bratwurst
    81 Breakfast Sausage
    84 Italian Sausage with Lacinato Kale
    88
    Mortadella
    92
    Salami Cotto
    chapter 4: The Smokehouse 95
    98 Käsekrainer
    101 OP Frankfurter (The O.G. Foot-Long)
    106
    Top 19 Frankfurter Specials
    108 Bacon on a Grill
    111 Sweetheart Ham
    113 OP Pepperettes
    chapter 5: Dry-Cured Meats 117
    121 Pancetta
    123 Coppa
    124 Lomo
    chapter 6: Fermented, Dry-Cured
    Salami 127
    135 Loukanika
    140 Saucisson d'Arles
    143 Salami Etna
    149 Chorizo Andalucía
    153 Nduja
    Intermission: Back to Wildhaus 158

    Part 2: The Restaurants and Their Recipes 188
    chapter 7: Brunch 193
    194 The OP Benedict
    196 Laser Potatoes
    198 English Muffins
    201 Flapjack Attack
    202 Kielbasa Hash
    203 Baked Eggs Peperonata
    205 Sweet Cream Biscuits
    207 Bratwurst Gravy
    chapter 8: Lunch 210
    211 Choucroute Garnie
    212 Sauerkraut
    213 Chicories Salad
    214
    Winter Density Romaine
    with Anchovy Vinaigrette
    216
    Cardoon Salad with Corona Beans
    and Piave Cheese
    217 Veggie Banh Mi
    219 The OP Cured Meats Sandwich
    220 OP Chorizo Sandwich
    220 The Randy
    222 Asparagus and Garlic Cream on Toast
    223 Pork Pistachio Pâté Sandwich
    224 Hand Pies
    226 Garlic Almond Soup
    227 Baby Octopus with Chickpeas and Aioli
    228
    Baked Shrimp, Chèvre, Chile Oil,
    and Oregano
    231 Steamed Manila Clams with Chorizo

    chapter 9: Wine Time 232
    233 Cherry, Basil, and Chèvre Crostini
    234 Chèvre Crostini
    235 Smoked Trout Crostini
    236 Skordalia and White Anchovies on Toast
    237 Persimmon Salad
    239 Octopus Terrine with Dill
    244
    Arugula, Grapefruit, Pistachios,
    and Ricotta Salata
    247 Caponata Siciliana
    chapter 10: Dinner 248
    249 Steak Tartare
    250 Roasted Radicchio with Crucolo
    253 OP Northwest's Rotisserie Chicken
    254 Schmaltz Potatoes
    255 Chicken Jus
    257 Whole Roasted Astoria Sardines
    258 Crepinette
    262 Braised Beef Short Ribs
    264
    Cherry Tomato, Cabbage, and Chowchow Salad
    266 Roasted Halibut, Ham, and Mussel Salad
    269 Chocolate Salami
    272 Acknowledgments
    274 Index