Charcuterie Board (Meat and Cheese Platter)

Charcuterie! Charcuterie to you too! No, it's not a greeting in another language. Charcuterie(shar-koo-tuh-ree) is the French word referring to cold, cooked or cured meats. It also means a meat and cheese tray consisting of meat, cheese, pickles and preserves.  I love this super easy, tasty snack. Popular at the moment and being included on menus of trendier restaurants, charcuterie is easy to do-it-yourself. Serve as an appetizer or light meal.

Spread the food on your table. Use platters and cutting boards or make this great serving tray.

I love my DIY charcuterie board. 

This is how I made it.

I found a solid maple wood cupboard door at the Habitat For Humanity re-store. It was $7. I found two really nice brushed stainless steel door handles at home depot. Blackboard paint came from Michael's. We had assorted sand paper and foam brushes. You will need a drill and a screw driver. I sanded the door with a palm sander, you could do this by hand if you did not have a palm sander.

My helper was eager, especially since there was a power tool involved.

Almost done. I sanded the top only and left the bottom with the original stain. Start with a fairly coarse sandpaper like this 80 grit.

I sanded the border with 80 grit only as it will be painted. The central area was subsequently sanded with 100 grit, 280 grit and 400 grit. The higher the number the finer the sandpaper. This gradual increase in grit created a very smooth surface.

Tape off the center part to protect it from the blackboard paint. If you are a very neat painter you could skip this part. I, however, am not a very neat painter.

Apply two coats of paint, waiting the recommended time in between coats. I used a foam brush that I already had to apply the paint.

When the paint has dried, measure and mark where the holes for your handles will be.

Mark the back of the board.

Use a countersinking bit so that the screws for the handles are set into the board on the back.

Use a screw driver and attach the handles to the board.

Apply mineral oil to the raw wood in the center.

Rub the oil in with a rag and let it sit for a while so that the oil can sink into the wood. More oil will need to be applied periodically, every now and then, as the wood dries and absorbs the oil.

Apply felt pads the the back of the board.

Cost breakdown of materials

cupboard door-$7

two handles-$14

blackboard paint-$7

felt pads-$6.50

Total $34.50

I already had the palm sander, sand paper, mineral oil, foam paint brush, drill and bits.

A similar tray on Etsy is selling for $135

I like it so much that I hung it on my kitchen wall. It is on display, like a piece of art.

Load it up. Use chalk to write the different kinds of meat and cheese. This tray has manchego, jarlsberg, and fontina cheeses; capacolo, genoa and proscuito meats; garlic stuffed green olives, black olives,  home-made bread and butter pickles, spicy apricot jam and dijon mustard.

Some suggestions for charcuterie follow. Bon appetit!

Things you will need to make your own tray

1. cupboard door
2. two handles
3. sand paper(variety of grit)
4. palm sander
5. blackboard paint
6. paint brush
7. painters tape
8. felt pads
9. drill
10. countersinking bit
11. regular bit
12. screw driver
13. mineral oil
14. chalk

Basic rules for charcuterie.

1. There really are no rules. Use what ever cured meat and/or cheese you like. I like something like a salami, something like prosciutto or Serrano ham, something unusual that I haven't tried (I'm always looking for something new). Include a soft cheese like brie or boursin, a hard cheese like manchego and a stronger cheese like Stilton. Pate is also really great to include. Three types of meat and three types of cheese is sufficient.

2. Include bland crackers and/or sliced baguette. You don't want anything that is flavoured too strongly. Choose plain crackers like table water crackers. I like my bread untoasted, some people might prefer the bread brushed with olive oil and lightly toasted.

3. Include a few condiment to compliment the meat and cheese. The list is really endless but I like things like, grainy mustard, bread and butter pickles(this is a a good recipe), sour dill pickles, dilly beans, olives, pepper jelly, fig jam, chutney, fruit that is in season, dried fruit and nuts etc. You will be able to purchase most of these items from a good deli or larger grocery store or be adventuresome and make your own. Hot, sour, salty, sweet, savoury. Try to keep these components in mind when putting your charcuterie tray together. Spicy mustard, sour dill pickles, salty olives, sweet pepper jelly, and savory meat and cheese for example.

4. Let the food come to room temperature. The meat and cheese with have far better flavour at room temperature.

5. Serve with wine or beer. A match made in heaven.

6. Sit back and enjoy your company. One of the best things of all about charcuterie is that everything is put out in advance. Even the hostess can enjoy visiting with friends. See another variation below.

This tray has Genoa salami. sorano ham, country style pate, and prosciutto. Fontina, Gouda and old smoked cheddar cheese. Pickled green beans, sweet pickles, green and black olives. Fig jam and red grapes.

Game day Taco Dip

Who doesn't need a tasty, quick appetizer for game day. Whether it's hockey, baseball or football this dip delivers. Serve the dip along side a big bowl of tortilla chips. It can be prepare the day before too, so the cook won't  miss any of the game.

Watch me make it on You Tube!

Start by  preparing the cream cheese base. Combine 8 ounces of cream cheese, 1 cup sour cream, zest and juice from one lime and two tablespoon of taco seasoning(find my homemade taco seasoning here). Combine well with mixer.

Spread onto the bottom of a large dish. This one is about 10 inches across.

  

Start layering. I  like tomatoes, peppers and green onions. Be sure to remove the seeds from the tomatoes, it will be too watery otherwise.

Drop spoonfuls of salsa over the veggies. I like to use homemade salsa(find the recipe here).

Top with grated cheese. I have used old, white cheddar here. You could use mozzarella, monterey jack or pepper jack. Cover and refrigerate overnight if you wish.

Pass the tortilla chips and dig in. Home run! Touchdown! Goal!

Watch me make it on You Tube.

Game Day Taco Dip

8 ounces cream cheese at room temperature
1 cup sour cream
zest and juice from one lime
2 tablespoons of taco seasoning(find my homemade seasoning here)

1 tomato seeded and finely chopped
1/2 green pepper finely chopped
2-3 green onions finely chopped
1/2-1 cup salsa(find my homemade salsa here)
2 cups grated cheese (I like old cheddar)

Combine the first four ingredients with an electric mixer. Spread the cream cheese mixture onto the bottom of a large dish.

Layer the veggies, salsa and grated cheese on top of the cream cheese mixture.

This dip can be prepared the day before, covered and refrigerated.

A Few of My Favourite Things, Each For Under $20

Let me start by saying that I am not payed by any of the following companies to endorse their products. I love to cook. I cook a lot, I'm always in the kitchen.

I find these tools very helpful and I use them all the time. 

See what I have to say about my favourite things on You Tube

These are a few of my favourite things.

The following are five very useful tools, each for under $20

1. Mini Measuring Cups

These handy little measuring cups are great. On the inside is the measurement for tablespoons and and millilitres and on the outside is cups and ounces. Maximum capacity is 1/4 cup. They are mini and perfect for measuring things like salad dressing and the like. Made by OXO, I found them on Amazon for $3.95

2. Citrus Press

I love my lemon press. I cook with a lot of citrus, lemons, limes, oranges. If you only need the juice of one lemon, this tool is perfect. I found this one at Home Sense. This model is by OXO. Many different companies make a version of the tool, they all work basically the same way. I found one on Amazon for $18.99

3. Scoops of Various Sizes

 Small, medium and large scoops. I think these scoops are awesome. I use them for cookies, muffins, meatballs, melons and yes, ice cream. I found a set of three on Amazon for $17.24. Mine where purchased from a local kitchen store. I think that I probably use the medium sized scoop, which is 2 teaspoons in volume, the most. If you where just going to purchase one scoop, get the medium  sized one.

4. Flat Whisk

Of all of my kitchen gadgets, I probably use this flat whisk the most. I think that I use it everyday.

It can be used in so many applications. Mixing, stirring, and beating wet or dry ingredients. I love it also because you can get into the corners of pots, unlike a balloon whisk. I purchased mine many years ago from a local kitchen retailer, here's one on Amazon for $7.83 

5. Small Offset Spatula

Lastly, this small offset spatula is so handy. The apple in the photo gives you perspective as to it's size. It is perfect for icing cakes or cupcakes, spreading batter in pans or peanut butter on a slice of bread. It's size makes it very easy to handle. Mine is very old and I have no memory of where I got it. I found one on Amazon for $9.41

Garden Herb Green Goddess Dip and Salad Dressing

 Originating in the 1920's at a San Francisco hotel, Green Goddess Dressing has indeed been around for a long time. This is my version of it. Packed with fresh herby flavour it is great with fresh veggies, a garden salad, just picked tomatoes and it goes particularly well with hard boiled eggs.

Just a few basic ingredients. No fillers or preservatives here.

The avocado makes the texture silky and smooth, the fresh herbs provide a flavour punch and the lemon and yogurt give it a nice tang.

Vary the kinds of herbs to suit your family. As long as they are fresh , any herb could be used.

I like to make this using my ninja blender cup. You will need a blender to make this dressing.

Everything goes onto the blender. Easy peasy.

In the summer, people prefer to have lighter fair like veggies and salads and the like. This dip will take your raw veggies to another level.

It will keep for a week in your refrigerator.

It is also good on sandwiches and wraps.

Or on top of a garden salad.

So fresh and tasty

Watch Me Make It On Youtube.

Garden Herb Green Goddess Vegetable Dip and Salad Dressing
1 ripe avocado

1/4 cup mayonnaise 

1/4 cup Greek yogurt

1/2 cup fresh herbs, packed ( I like cilantro, parsley, and basil)

1 clove garlic, minced

1/2 green onion

1/2 lemon, juiced

1 teaspoon on honey

1/2 teaspoon salt

1/2 teaspoon pepper

Parmesan Chicken Wings

A great make-ahead, these wings freeze well and are great to serve not only at football games but any time that you need a handy snack or appetizer. Way better than anything that you can buy in the store.

Combine the Parmesan cheese bread crumbs, paprika, garlic powder, salt and pepper.

Set up the assembly line. Chicken, then melted butter, then crumb mixture. Prepare your pan. I like to cover the baking sheet in foil and then lay a sheet of parchment down for easy clean up. 

Parchment paper is great, I love it. Nothing sticks to it. You do not need to spray or coat the pan with anything.

Dip the wings in the butter, then into the crumb mixture press the crumbs onto the chicken, then place the chicken onto the parchment lined  pan

Dip

Coat

Dip, coat, repeat. Continue until all the wings are coated 

Bake at 350 degrees, for 30-40 minutes until the wings are golden brown. 

Delish!

These wings freeze very well. I like to make a bunch to freeze. Bake them from frozen for 15 minutes or until they are heated though. 

They are great to have for football games, for Christmas, New Years or when ever you need a quick snack.

Watch me make them on you tube. My son does the taste testing

Parmesan Chicken Wings

1 cup grated parmesan cheese
1 1/2 cup dry bread crumbs
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder

3-4 pounds Chicken wings
3/4 cup melted butter

Combine the first six ingredients into a large shallow bowl. Melt butter into a shallow dish. Set up your work surface so that you will have the chicken, then the butter, then the crumb/cheese mixture. Dip the wings, one at a time, into the butter, then into the crumbs, then onto a parchment lined baking sheet. Bake the wings at 350 degrees for 45 minutes or until browned.

Best Salsa

A labor of love. You can not buy anything that even comes close to how good this is. It takes a bit of time but the results a so worth it. Use the best quality produce that you can find. If you can't grow the produce, buy it from local farmers. Make this in the fall to have all winter long. 

Next spring plant a salsa garden. Tomatoes, peppers, jalapeños, onions and cilantro. Presto, salsa!

Start with the jars. Everything must be clean and dry. Wash it all with hot soapy water or run them all in your dishwasher on the "high temperature" setting. You must use jars that are meant for canning. I purchased mine at my local grocery store. Try Walmart or Peavy Mart too. The jars, lids and screw bands all come in one package and you can also purchase the lids and screw bands separately. For more information son home preserving look here or here. Using a stainless steal bowl, soak the lids in hot water, this will soften the sealing compound so that your jars will seal as they cool.

Don't be intimidated, our Mother's and Grandmothers's canned their food every year. You can do it too!

 

Next, prepare the tomatoes. You must remove the skin from the tomatoes. This process is called blanching. Have a large pot of water, boiling. Drop clean tomatoes into the boiling water. Let them sit in the hot water for 30-60 seconds. Remove the tomatoes from the hot water and put them into cold water. Let the tomatoes sit in the cold water for a minute or two. I have only used one tomato here for demonstration purposes. You can blanch 5-10 tomatoes at a time depending on how big your pot is and how big the tomatoes are. Using a small pairing knife, start at the stem end of the tomato. Cut the core of the tomato out. The skin should just peal right off of the tomato.

Roughly chop 8 cups of tomatoes. I have used red and yellow tomatoes.

I have used my food processor to chop the rest of the ingredients. You can chop them by hand if you do not have a food processor.

2 cups finely chopped onions.

2 cups finely chopped bell peppers, 4-8 jalapeño peppers(adjust the hotness to your taste) and six cloves finely minced garlic. I have used all green bell peppers here. Feel free to use whatever colour you wish. 

Put all the veggies into a large, heavy bottomed pot. Add the tomato sauce and paste, sugar, salt, cumin,   black pepper and vinegar. Stir well to combine the ingredients.

Bring the mixture to a boil, reduce the heat to medium and simmer for 15-30 minutes until everything is very hot and the veggies have cooked a bit. Remove from heat. If you wish, add a bunch of chopped, fresh cilantro at this point.

Ladle the hot salsa into the clean, dry jars. I like to use this canning funnel. It really helps to keep the spills at a minimum and keeps the tops of the jars clean.  You can purchase a canning funnel where you buy canning equipment. Here is one from Amazon. Leave about 1 inch of space at the top of the jar.

Put the lids and screw bands on to the jars. Make sure that you wipe off the tops of the jars before placing the lids on. Tighten the screw bands just a bit, don't over tighten them. 

Let the jars sit at room temperature overnight. As the salsa cools, the jars will seal. You will know they have sealed because the lids will be concave and will not move when pushed on. I do not 'process' my salsa in a hot water bath. You can do this if you would like to keep the salsa at room temperature for a long period of time. Follow the directions for hot water processing here.

Put the cooled jars in a cool dark place or in the refrigerator. The salsa will keep for several months. Make sure the jars are still sealed before eating the salsa. Sometimes, as it sits, the seal will fail. Make sure it has not spoiled before you eat it.

And now for the best part. 

For other canning tips and instructions watch me make this salsa on You Tube. 

Best Salsa

8 cups pealed, chopped fresh tomatoes
2 cups finely diced onions
2 cups finely diced bell pepper (any colour will do)
3-5 very finely chopped jalapeño pepper(make it as spicy as you would like)
4-6 finely minced cloves garlic
1/3 cup sugar
1/3 cup white vinegar
1 1/2 tablespoons pickling or kosher salt
1 teaspoon black pepper
1 teaspoon cumin
1-265 ml can tomato paste
1-296 ml can tomato sauce
 1 bunch coarsely chopped cilantro(optional)

6-8 pint jars

Instructions

1. Start by cleaning your jars, lids and screw bands. Wash with hot soapy water or run them through the dishwasher. Let everything dry.
2. Soak the lids in hot water to soften the sealing compound.
3. In a large pot combine tomatoes, peppers, onions, jalapeños, garlic,sugar, vinegar, salt, pepper, cumin, tomato paste and tomato sauce.
4. Mix everything well.
5. Bring mixture to a boil, reduce heat and simmer for 15-30 minutes. Remove from heat.
6. Add cilantro at this point if you wish.
7. Ladle the very hot salsa into the very clean jars. Leave about an inch of room between the salsa and the lid. Wipe any salsa from the top on the jars.
8. Put the lids and screw bands on. Tighten the screw bands loosely.
9. Let the salsa sit at room temperature over night. Check to see if the jars have sealed by pushing down on the top of the lid. If the lid does not move and is slightly concave, then it has sealed.  The sealed jars will be shelf stable for 2 months, or more. If the lid does move, the jar has not sealed, store the unsealed jars in your refrigerator for a few weeks. You can also put your salsa jars into a water bath and process them to make them last even longer on the shelf. To learn more about water bath preserving check this out, or this one.
10. Serve with tortilla chips for a great, wholesome snack.