If there is one perfect recipe for Canada goose breasts, this is it. Pastrami. Cured like corned beef, then coated in coriander and black pepper and smoked.
Delicately smoked oysters are a fantastic appetizer or snack, and are great on pasta.
Many of the olives I cure each year are done in a brine. But year after year I’ve been curing more with lye. I know it sounds scary, but it’s not – if you follow these simple instructions. The result is a buttery, firm olive that I actually prefer over the brine cured ones.
Marinated mushrooms are a staple on any antipasti plate, and if you can get porcini, which are popping in the Rockies now, so much the better. Here’s how to do the technique the Italians call sott’olio.