A quick back-story:
A couple of weeks ago I happened to be on Twitter and saw that @punkdomestics was going to be hosting a twitter chat about salame with a San Francisco based company called Columbus Salame (@ColumbusSalame). I had some time before I had to make dinner and I thought to myself, "Hey self, you know a little about charcuterie. After all you did participate in Charcutepalooza for a year. You should go join that chat." So I did. It resulted in winning a prize from the generous folks at Columbus Salame of a Salame tasting kit. I may have done a happy dance.
The "tasting kit" included 2-3 links each of their crespone salame, hot sopressata, cacciatore, secchi, and finocchiona. The salame is gorgeous as well. The casings were covered in the most beautiful white mold and the insides were a contrast of flecked white fat and deep rosy red meat. I may have done another happy dance at that point.
I felt it was only appropriate considering the stash of salame that I had in my refrigerator that I should try to come up with some creative ways of using it up. The next morning I sat down with a pen and paper and started sketching out some ideas for some new recipes. So for the next while you will be seeing the best ones I come up with here.
The first idea I decided to try was to use some of their finocchiona in a buttermilk biscuit. The finocchiona has just a touch of fennel in it, making it a very mild salame that I thought would pair well with some thyme and some cheddar cheese.
Biscuits are easy and very approachable. These particular biscuits will also make your house smell incredible as they're baking. If you don't believe me you can ask my 12 year old who could barley wait until I had taken the pictures before she devoured a steaming hot biscuit. They also passed the ultimate test of being eaten by my pickiest eater, and if she'll eat them you know they have to be good.
Unfortunately, I don't have any of Columbus Salame's tasting kits to give away to any of you (and trust me, I wish I did), however, if you would like to purchase some of their fantastic products you can click on over to their website at www.columbussalame.com. As I said before I won the tasting kit in a twitter chat and am therefore not being compensated in any way for sharing my thoughts on their products with you. This is something I opted to do on my own because I am enjoying their salame so much.
A couple of weeks ago I happened to be on Twitter and saw that @punkdomestics was going to be hosting a twitter chat about salame with a San Francisco based company called Columbus Salame (@ColumbusSalame). I had some time before I had to make dinner and I thought to myself, "Hey self, you know a little about charcuterie. After all you did participate in Charcutepalooza for a year. You should go join that chat." So I did. It resulted in winning a prize from the generous folks at Columbus Salame of a Salame tasting kit. I may have done a happy dance.
The "tasting kit" included 2-3 links each of their crespone salame, hot sopressata, cacciatore, secchi, and finocchiona. The salame is gorgeous as well. The casings were covered in the most beautiful white mold and the insides were a contrast of flecked white fat and deep rosy red meat. I may have done another happy dance at that point.
I felt it was only appropriate considering the stash of salame that I had in my refrigerator that I should try to come up with some creative ways of using it up. The next morning I sat down with a pen and paper and started sketching out some ideas for some new recipes. So for the next while you will be seeing the best ones I come up with here.
The first idea I decided to try was to use some of their finocchiona in a buttermilk biscuit. The finocchiona has just a touch of fennel in it, making it a very mild salame that I thought would pair well with some thyme and some cheddar cheese.
Biscuits are easy and very approachable. These particular biscuits will also make your house smell incredible as they're baking. If you don't believe me you can ask my 12 year old who could barley wait until I had taken the pictures before she devoured a steaming hot biscuit. They also passed the ultimate test of being eaten by my pickiest eater, and if she'll eat them you know they have to be good.
Unfortunately, I don't have any of Columbus Salame's tasting kits to give away to any of you (and trust me, I wish I did), however, if you would like to purchase some of their fantastic products you can click on over to their website at www.columbussalame.com. As I said before I won the tasting kit in a twitter chat and am therefore not being compensated in any way for sharing my thoughts on their products with you. This is something I opted to do on my own because I am enjoying their salame so much.
Buttermilk Biscuits With Finocchiona, Cheddar, and Thyme
Adapted from Martha Stewart's Buttermilk Biscuit recipe from 2002
(Makes 9 biscuits)
Ingredients:
- 2 cups of all purpose flour
- 1 tablespoon of baking powder
- 1 teaspoon of salt
- 4 tablespoons of cold unsalted butter, cut into cubes
- 3/4 to 1 cup of buttermilk
- 1 cup of sharp cheddar cheese; shredded
- 3/4 cup of finocchiona salame; diced into 1/4 inch pieces
- 1 heaping tablespoon of fresh thyme; minced
Directions:
- Pre-heat oven to 500°F. Grease an 8x2-inch round cake pan and set aside.
- In a bowl, combine the flour, baking powder, and salt. With a pastry cutter or a fork, cut the butter into the flour mixture until it resembles coarse meal. Pour in buttermilk, and gently mix until just combined and the dough balls around your spoon. Gently fold in the cheddar, finocchiona, and thyme (I used my hands to make sure it was evenly distributed).
- With your hands gently form the mixture into balls. Place them inside of the cake pan.
- Bake until golden brown, 12-15 minutes. Allow to cool to the touch, and serve immediately.
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