Kosher Dosher...“I am a culinary Heretic"

You see that gorgeous picture above? Beautiful  Chanterelle  and  Lobster mushrooms  that were given to me by a dear friend who picked them the day before in the state park.  You cannot get them any fresher than that. It was only fitting to make something special.  Why not a Bolognese sauce infused with the mushrooms, a freshly ground flatiron steak for flavor and some simple but delectable flavors that would not over power the made of honor notably the mushrooms.      When I cook it's extremely rare that I make the same dish twice because I never write anything down.  Writing down recipes is boring and time consuming. I would rather spend my time just whipping things up and going by taste and looks.  Cooking for me is exciting because I never know how its going to turn out.  Well that is not exactly true because I know its going to be great.   My motto is simple, great fresh ingredients produces great food.  So what did I do? First thing I did was roughed chopped the mushr

Brasaloa using  UMAI Charcuterie Bags This is my first attempt at making Bresaloa. What is Bresaloa? B resaola  or  brisaola  is  air-dried , salted  beef  that has been aged two or three months until it becomes hard and turns a dark red, almost purple colour. It is made from  top (inside) round , and is lean and tender, with a sweet, musty smell. It originated in  Valtellina , a valley in the  Alps  of northern  Italy 's  Lombardy  region. The traditional way of making a Bresaola is noted below.   A strict trimming process as seen below is essential to the rich taste. Legs of beef are thoroughly defatted and seasoned with a dry rub of coarse  salt  and  spices , such as  juniper berries ,  cinnamon  and  nutmeg . They are then left to cure for a few days. A drying period of between one and three months follows, depending on the weight of the particular bresaola. The meat loses up to 40% of its original weight during aging. The below spice mixture is not my recipe but