Charcuterie and Focaccia

KitchenKatalog

Justin & Meredith Winokur's Kitchen Cooking Notebook

Sitemap · Our Recipe Book · Steven's Recipe Book · Ann's Recipe Book · Meal Ideas · Copied Recipes
Random · Random Links

Home > posts > 2020 > 06 > 2020-06-21_Charcuterie.html

Charcuterie and Focaccia

/posts/2020/06/2020-06-21_Charcuterie.html

You are viewing revision 03b76880 from 2020-06-23 13:53:08 +0000. See current version and other versions

Links are to the current pages which may not exist or have changed. ID-based links may not work. Internal links have ^[@rev] links to this revision or add ?rev=03b76880 to a URL. See the help page for more information.

Charcuterie

This was part one (of two^[@rev]) of Father's Day meals. We had a "Meredith Meal" type lunch but Meredith special ordered bresaola for me (along with Spanish Chorizo).

I may be missing something but we had:

Bresaola
Spanish Chorizo
Romesco^[@rev]
Mushroom Pate^[@rev]
Goat cheese with honey
Extra Aged Gouda
cheddar gruyere
(that one with the orange rind???)
Truffle Marcona Almonds
Assorted crackers
Figs
Dried apricots
Roasted strawberries (375°F for 20 min) with Lavender Balsamic
Home Made foccacia (see below)

Focaccia

Meredith also made Focaccia from The Kitchn (LOCAL^[@rev]). I think she followed the recipe pretty closely. She prepped it the day before, let it rose, then left it in the fridge. She let it rise and come to temperate for a few hours this morning. This was with half the dough. She froze the other half.