Press & Event Update for SMALL BATCH!

Exciting things are happening for SMALL BATCH: Pickles, Cheese, Chocolate, Spirits and the Return of Artisanal Food.  Check out last week’s press round up and details for the Pittsburgh, New York City, and Boston events!

Radio:

Author’s Corner reading – check your local NPR listings and listen here: https://www.authorscorner.org/

Eat Your Words interview on Heritage Radio – recorded on Sunday and archived here: http://www.heritageradionetwork.com/episodes/6988-Eat-Your-Words-Episode-204-Small-Batch-Foods

Upcoming events:

Pittsburgh: THURSDAY, Acquired Taste Reading Series 10/23 at Wigle Whiskey in Pittsburgh – readings, food, music & more!

details: https://www.facebook.com/events/388567687961217/

NYC: WEDNESDAY 11/5 at Jimmy’s No. 43 from 6 – 8pm – Baked, Bottled, & Brined: A Pop Up Food Market – food, drinks, meet the artisans and chat with the author!

details: https://www.facebook.com/events/1477060325894691/

Cambridge, MA: Saturday 11/15 at Atwood’s Tavern from 3 – 5pm – Food, drinks, reading – details to come!

 

Recent print & online press:

Pittsburgh City Paper: http://www.pghcitypaper.com/pittsburgh/suzanne-cope-connects-old-and-new-trends-in-food-in-new-book/Content?oid=1784088

Pittsburgh Post Gazette: http://www.post-gazette.com/life/food-column/2014/10/16/The-Food-Column-8/stories/201410160039

Wandering Educators: http://www.wanderingeducators.com/books-film/books/small-batch-pickles-cheese-chocolate-spirits-and-return-artisanal-food.html

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Local + Global = Glocal – Guest Post by Steve Mayone

  EVEN MORE IN THE SPIRIT OF COLLABORATION, I AM SO PLEASED TO FEATURE A GUEST POST FROM STEVE MAYONE, MUSICIAN, SONGWRITER, AND SELF-DECLARED “O.H.” THANKS FOR PUTTING UP WITH ALL THE FRUIT FLIES. – SUZANNE COPE     I … Continue reading

Duck Confit

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For, perhaps, the first time in this year of charcuterie, I did not know what to expect. I was sure I had confit at one point or another in my culinary life. I spent seven years (albeit all during my naive twenties) with an expense account, after all, have traveled internationally, have written about food. But for the first time I approached a recipe truly not being able to picture the end result. I had pork confit once – the chef claimed to have spent all afternoon making it and was very proud. But I found it unremarkable; just room temperature fatty shredded meat to spread, awkwardly, on toast.

But still, I read and re-read the recipes. I plotted my path to obtain the ingredients (this being my first charcuterie effort as a part-time resident of the city of New York). I did a little research.

Hmmm…. did you know that confit is simply a term that means immersing meat or produce in a substance for preservation or flavor. Fruit can be confit-ed by cooking in sugar or honey, vinegar and water, similar to a jam. I have unknowingly confit-ed roasted peppers and tomatoes in olive oil to preserve them for a bit longer than their brief shelf life in raw form. And now, I can say, I have confit-ed duck.

It was so easy. And tasty.

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I figured that the most time intensive part of this effort – which simply involved mostly passive cooking – would be finding the ingredients. I hoped to source my protein from the Union Square Farmer’s Market but figured that I might have to venture further afield for the fat. In the spirit of confit, I planned to buy whatever meat looked good – and was not extravagantly expensive. However, that I would be making duck confit was decided as soon as I walked into the square and met Matthew from Hudson Valley Duck Farm. I told him of my confit aspirations and asked his advice. It was easy he said, just cook the legs low and slow in the smallest pot in which they would fit in a single layer.

“I don’t need extra fat?” I asked.

“You’ll end up with more than enough when you are done cooking these legs,” he assured. He also added that I could salt and season them at least overnight – but if I wanted to let them sit in the fridge for up to a week, tightly wrapped in plastic, the flavor would only improve.

In the end I seasoned the two legs I purchased from Matthew with about a tablespoon each of salt and herbes de provence and wrapped them in plastic for three days.

On day three I washed and patted the legs dry, and then arranged them skin side down in a smallish oven-proof sauce pan. I baked them for about three hours at 200 degrees, and then took the top off and finished it off for another twenty minutes or so. The fat was beautiful, golden-tinged and clear while the meat was beginning to roast, but was still tender. The fat was not completely covering the meat, as I imagined it might by the recipe instructions. Was this still confit, I wondered?

I poured the fat into a half quart canning jar, and then, when the legs were cool enough to handle, I separated them and added them to the fat. They meat fell apart in my hands and I couldn’t resist taking a taste. It was fatty and unctuous, perfectly roasted and tender. The two legs, including the rendered fat, but after discarding the rest of the skin, perfectly filled one canning jar. I made sure the meat was covered in fat and then let it sit on the counter for the next two hours before dinner.

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For dinner, I picked up a strong semi-soft cheese that I thought would go well with the confit, and a loaf of fig bread from a local artisanal bakery. At home, I had perfectly ripe tomatoes from a previous farmer’s market excursion that needed to be eaten, and made a salad of them with basil from my front patio. My husband, Steve, opened a bottle of a bordeaux-style red wine. And we ate.

It was just meat in a mug of fat, as Steve pointed out, but it was delicate and flavorful. The confit held up well to strong cheese and wine, but on its own with just the fig bread, the meat’s sweetness shone. We ate not quite half of the jar, and I capped it and placed the rest in the refrigerator, despite my (relative) comfort that it was shelf-stable. I marveled at the simplicity of preserved meat in a jar, whose roots can be traced to the time of the Renaissance in rustic southern France. I may not have been able to picture confit before that afternoon, but I know to which standard I will hold all others.