I highly recomend the artisan salami that williams and sonoma carries..
slather some goatcheese on it and you got a meal :D
ive only broken into the herb salami and plain, but have pepper, cand cajun to try next :drool:

your the only one i know that would understand it. :)

Williams and Sonoma!Talk about paying a WAY to much for a product you can get for a fraction of the price anywhere else.Anything and I mean anything you buy at W&S can be had elsewhere for much cheaper.

The glassblowing biz must be treatin' you very well to be able to buy that stuff from W&S!:hee:

I highly recomend the artisan salami that williams and sonoma carries..
slather some goatcheese on it and you got a meal :D
ive only broken into the herb salami and plain, but have pepper, cand cajun to try next :drool:
Ahhh, the old sampler package. You must have been nice to Santa :)

If you want great cured meats...try D'Artagnan, or even better salumicuredmeats.com :drool:

-spence

Anything and I mean anything you buy at W&S can be had elsewhere for much cheaper.
Wipe, I had a hunch you were a purveyor of fine cookery and lavish culinary accouterments.

Care to cite some examples? I for one am always on the make for value and you seem to be particulary intimate with their wares.

-spence

basswipe, you get what you pay for, but yes, glass biz is good :D

life is too short to eat cheap food. 3 or 5 slices of that salami and i am all set... :humpty:

Spence, this salami came out of sanfan.. i forget who made it.. too busy eating it :D

this salami came out of sanfan
Ah yes, I've heard that a lot of salami has been hidden there :faga:

-spence

What a load of baloney.

Care to cite some examples?
-spence

Your kidding right?:rolleyes:
$59 for 8 creme brules:shocked: For some eggs, cream and sugar??
Or blissful Brownies for $24:smash:
$37 for 1 3/4lb of chix breakfast sausage:rotf2:
2lbs of organic hanger steak for $50:hihi: , $25 a lb!!!!!! and for hanger steak

Your kidding right?:rolleyes:
$59 for 8 creme brules:shocked: For some eggs, cream and sugar??
Or blissful Brownies for $24:smash:
$37 for 1 3/4lb of chix breakfast sausage:rotf2:
2lbs of organic hanger steak for $50:hihi: , $25 a lb!!!!!! and for hanger steak
Well, 36 bucks for a premium gift pack of dry salami isn't that crazy.

And as most of the other stuff is perishable the price includes the majority of the overnight shipping cost. If you're too lazy to make your own creme brule, but just have to serve it, then you're going to pay the premium in shipping.

For example, I was looking at prime veal chops for Christmas dinner. A place in NYC had a very good price on the meat, but overnight shipping to Iowa was 85 freaking dollars!!!

The place I bought them they cost more, but the shipping was a flat 25 bucks...Ended up about the same cost, but I think I got the better veal.

Regardless, hardly anybody buys food from WS anyway...they make all their money off the kitchen and housewares.

-spence

trust me. the salami was soooooo worth it.

Think of it as a foot long chubby habs needlefish for a big surfcaster.



CHOMP!

The really good stuff is always to be had at a premium price for the common folk...unless you're fortunate to live near a supplier.

When I went home for Christmas I brought a cooler filled with clams and fresh crab meat...no way I could have gotten it there. Hell, I couldn't even get the veal locally and we have a great prime butcher in town.

Chef, you should have seen it! Amazing Christmas day meal prepared as a gift for my parents who have had a particularly difficult year...

Primi

Fregola con Vongole (Fregule Soup w/ Clams)
Tagliatelle con Granchio (Tagliatelle w/Crabmeat, Radicchio and Garlic)

Secondo

Costolette di Vitello con Porcini (Veal Chops w/Porcini)

Contorni

Rabe di Brocolli con l'Aglio Arrostito e l'Acciuga (Brocolli Rabe w/Roasted Garlic and Anchovy)
Polenta col Mascarpone (Polenta w/Mascarpone)
Brussles Germoglia con Pancetta (Brussels Sprouts w/Pancetta)

For desert we gorged on the 400 lbs of cookies about the house.

-spence

yum spence. :drool:
I made a seafood masamam curry tonight served over jasmin rice... simply delicous.. littlenecks were on sale at shaws.. see, i am normal basswipe :hihi:

http://www.planetdan.net/pics/misc/georgebushdrunk.mov :rotf2:

Great salami and phenomenal cheeses at venda ravioli.Try their rabe soaked in oil:drool: Pork roast stuffed with provalone,roasted red peppers and prosciutto makes an affordable nice impression.

ohhhhh you said roast pork :humpty:

ohhhhh you said roast pork :humpty:
Roasted pork for this Thanksgiving :wiggle:

This is the famous Ferrelgas near disaster I was bitching about!

-spence

I like Cherrios....

i think its hugatree.com

Try Marios Porchetta recipe from Simple Italian Foods.

Ah yes, I've heard that a lot of salami has been hidden there :faga:

-spence

Spence, that was brilliant!

Try Marios Porchetta recipe from Simple Italian Foods.
I remember making that a few years ago...very similar to the pictured dish above, but made with loin instead of fresh ham.

My Christmas menu was all Batali!

-spence

Had a request for the stuffed ham recipe. You may have to order the ham from a butcher, but it's not that expensive a cut. Chef, you can get yours from William Sonoma :rtfm:

This recipe actually uses only 1/2 of the ham, so be sure to get the side with the skin!

Fresh Ham with Tuscan Bread Stuffing
Recipe courtesy Tyler Florence

Recipe Summary
Difficulty: Expert
Prep Time: 1 hour
Inactive Prep Time: 30 minutes
Cook Time: 6 hours 30 minutes
Yield: 8 to 10 servings

1 (8-pound) fresh ham, bone in and skin on
2 carrots
1 onion
2 stalks celery
1 handful fresh sage leaves
1 small loaf day-old Tuscan bread, torn into 2-inch pieces
2 cups milk
1/3 cup pine nuts, toasted
1/2 cup golden raisins
1/2 cup pitted mixed olives, chopped
4 cloves garlic, minced
2 cups baby spinach leaves
1/2 cup freshly grated Parmesan
Kosher salt and freshly ground black pepper
3 tablespoons chopped fresh basil leaves
4 sprigs fresh thyme, leaves picked and chopped
3 tablespoons chopped fresh parsley leaves
1/2 lemon, juiced
3/4 cup olive oil
Serving suggestion: polenta


Place the ham on a large cutting board. Remove the bone, and butterfly the meat; reserve the bone. (Alternatively have your butcher do this.)
Make the ham broth. Put the ham bone into a large stockpot. Add the carrots, onion, celery and sage. Cover with water and bring to a simmer over medium heat. Simmer the ham broth, uncovered. Skim frequently and cook until the broth has reduced to 2 quarts, about 2 hours. Strain the broth and measure out 1 quart and set it aside. Freeze or refrigerate the remaining broth for another purpose.

Meanwhile, prepare the ham and stuffing. In a medium bowl, soak the bread in the milk until it is soft, about 15 minutes. Squeeze the bread and put it in a large mixing bowl. Add the pine nuts, raisins, olives, garlic, spinach, Parmesan and mix.

Lay the ham fat-side up. Using a sharp knife, score the fat in a diamond pattern, making each slash about 2-inches apart and 1/4-inch deep. Season the meat generously with salt and pepper. Combine the basil, thyme and parsley leaves in a bowl. Add the lemon juice and enough of olive oil to form a paste, about 1/2 cup. Rub the herb paste all over the ham.

Preheat the oven to 350 degrees F.

Lay the ham fat-side down. Place several cups of the bread stuffing in the center of the ham. Roll the ham into a log taking care that the stuffing is evenly distributed. (Remaining stuffing can be cooked in a baking dish for 40 minutes before serving.) Tie the rolled ham with kitchen string at 3-inch intervals.

Heat 1/4 cup of olive oil over medium heat in a roasting pan just large enough to accommodate the ham. Add the ham roll and brown it on all sides, about 20 minutes. Remove the ham and place a rack in the pan (or fabricate 1 from aluminum foil).

Place the ham on the rack. Pour half of the stock into the pan. Place the roasting pan in the oven and let the ham cook for 4 hours, basting every 30 minutes or so with the pan juices. Add more stock if the pan seems dry. When the ham is tender remove it from the oven and transfer to a cutting board. Tent the ham with aluminum foil and allow it to rest for at least 30 minutes.

Remove the string and slice the ham about 2 inches thick. Serve with additional stuffing and polenta.

Source: http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_26683,00.html

-spence

thx!:bounce:

did someone say pork?????? the spicy pork & clams from the new england clam shack cookbook is outstanding!!!! made it twice over the holidays.......