Prime Grill’s Bresaola
April 12th 2013By joyofkosher
Bresaola is a cured dried meat specialty that you can easily make at home and enjoy for weeks. Chef David shares his recipe to make your own charcuterie kosher.
Duck Prosciutto
November 17th 2011By joyofkosher
When people challenge me to "make trafe safe," they usually mention ham. This breakthrough recipe began with that dare-and my realization that what makes ham taste like itself has less to do with the meat than its cure. My quest for kosher prosciutto-nothing less!-led me first to smoked turkey leg, which is hammy all right, but hardly like the Italian specialty. I went to work, and, happily, scored a triple bull's-eye by giving duck breast a really easy salt cure-just fifteen minutes of prep followed by a "set-it-and-forget-it" refrigerator stay. The resulting "prosciutto" is so much like the real thing, but with a special character all its own, you'll be amazed. I pair this with grilled figs, a traditional prosciutto accompaniment, but that's just the beginning. Try it draped over melon, wrapped around asparagus spears or, diced and sautéed, as a salad garnish.
About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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