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March 28, 2006

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anapestic

I remember the first time I walked into a Paris charcuterie and got some rillettes. I thought they were the best thing ever, especially when spread on a fresh baguette. Of course, I was eighteen, and I hadn't been exposed to a very wide variety of food at the time, but I was probably right all the same. I've been meaning to make some ever since, and now I can. Well, in four weeks, anyway. Thank you.

Lynn D.

My vote is to go with a pie with the lard...rhubarb? I once found myself accidentally with some pure snowy white duck fat. We had cooked a duck and somehow not managed to burn the fat. I've tried to duplicate it again, but have always managed to burn it. We made a savory pie with the lard and it was absolutely the best crust. You might want to try it and then return with some fool proof recipe for me. And don't they make duck rilettes?

Baking Soda

This sounds amazingly good! I never thought it was do-able (is that a word?) but the way you describe it makes it sound even I could do it. And furthermore there is lard to make piecrusts! The brown bits you describe are sold in some butchershops here and are called: "kaantjes". Elderly people love these with their brown beans or sauerkraut and used to make them at home but nowadays...

lindy

'pestic: You will have no trouble making this at all. I am making it disappear all too quickly. It is especially nice on these rye and seasalt crackers in the pic.
Lynn: Don't get me started on duck fat. It is the finest, most evil vehicle for roasting potatoes known. And I like the idea of a duck fat crust for a savory pie no end.
I can usually manage to siphon some fat off from a roasting duck with a turkey baster before it starts to brown. I think If you put a little water in the pan to start, the first bits won't burn as the water evaporates, and by the time it does, there's enough fat for it to noodle along without burning. Does that make sense?
Baking S- The same little bits from rendered chicken fat are called "gribenes" in yiddish. (I think that's how it's spelled.) So good.

Cari

Wow, what a cute picture! I love your whole cooking aesthetic, Lindy. I wish I had more time for this type of "project" cooking, especially now that I finally got around to ordering a copy of "Better Than Storebought" on your recommendation. Do you buy your pork fat in the strip district somewhere? (Fellow Pittsburgher, here.)

anapestic

It seems like you could render the pork fat in a slow oven if you didn't want to stand around and watch it a lot. I'm not sure at what temperature it burns, but it must be somewhat higher than the evaporation point of water, so if you brought the fat and water to the point where the water was simmering and then put it in the oven at 250 or 275, you could avoid having to watch it much.

lindy

Cari-Thank you very much. Actually, I got my pork fat at the Iggle, but I only saw it there the one time. I also had saved some I'd trimmed off some fatty chops.I'm planning on checking out Wholey's next time for fat, as I found pork casings there.
I work downtown, so I can grab a bus to the Strip at lunch, and be back in half an hour.This particular project requires time, but not much attention, so you can do it while doing something else.
'pestic-That should work. Actually, though, it didn't take much watching- my stove can be turned down very low-I just gave it a look and stir every 20 minutes or so, til near the end. I'd worry about it in the oven, wondering if it was "coloring", I fear.

Diane

Is it just me or does this sound a whole lot like home made Deviled Ham? I'll have to try this because I love that stuff (even though I don't want to read the ingredients....)

Emma

These look fantastic! I made pork rillettes this weekend too, but I couldn't decide how to make them, there seems to be several versions - but all pretty much the same. In the end I used white wine for the liquid, bay, pepper and juniper for the flavouring, and shredded the meat with a couple of forks. I haven't eaten any yet (officially at least, some made it to my mouth while I was shredding!!). But very much looking forward to dinner this evening!

Roger A. Greenan

Read this article with interest. I have made a Pork Rilletes from my grandmothers receipt for a number of years. We have always called it something else. It is done a little different and is increditable. The only thing I put in is onion and cloves but I cook it twice or for a total of about 16 hours. The secret is to use a fatty pork shoulder. If anyone is really interested I would be happy to post the whole reciept. My grandmother was from the South of France and she always made this in the winter or around Xmas and New Year. It is the best in the world.

lindy

Roger-I, for one, would be very interested. Please do post the receipt, or recipe, as I would say! It sounds wonderful, and I'd love to try your version.

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