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....

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 m...