Olympia Provisions Cured Meats and Tales from an American Charcuterie [A Cookbook]

by Cairo, Elias; Erickson, Meredith

• ISBN13: 9781607747017
• ISBN10: 1607747014
• Format: Hardcover
• Copyright: 2015-10-27
• Publisher: Ten Speed Press

Summary

A rigorous exploration of what American charcuterie is today from Portland’s top-notch meat company, featuring in-depth techniques for crafting cured meats, recipes from the company’s two restaurants, and essays revealing the history and personalities behind the brand.

Portland’s Olympia Provisions began as Oregon’s first USDA-certified salumeria, but it has grown into a mini-empire, with two bustling restaurants and charcuterie shipping out daily to all fifty states. In his debut cookbook, salumist and co-owner Elias Cairo dives deep into his distinctly American charcuterie, offering step-by-step recipes for confits, pâtés, sausages, salami, and more. But that is only the beginning. Writer Meredith Erickson takes you beyond cured meat, exploring how Cairo’s proud Greek-American upbringing, Swiss cooking adventures, and intense love affair with the outdoors have all contributed to Olympia Provisions’ singular—and delicious—point of view. With recipes from the restaurants, as well as extensive wine notes and nineteen frankfurter variations, Olympia Provisions redefines what American charcuterie can be.

Author Biography

ELIAS CAIRO is a co-owner and the lead salumist at Portland, Oregon’s, Olympia Provisions, which he founded in 2009. Born in Salt Lake City to a Greek family who butchered lamb and goats utilizing Old World preparations and technique, Cairo started cooking at a young age in his father’s restaurants. He began a European apprenticeship in Switzerland at the age of twenty, where he learned classic butchery and charcuterie from renowned chef Annegret Schlumpf before moving to Portland to open Olympia Provisions. 

MEREDITH ERICKSON has written for the New York Times, Elle, the National Post, Monocle, and Lucky Peach. She has also worked as an editor and production manager for various magazines, campaigns, and television programs, and was the editor of The Family Meal by Ferran Adria. She is co-author with David McMillan and Frédéric Morin of the James Beard–nominated book The Art of Living According to Joe Beef, as well as Le Pigeon with Gabriel Rucker. She lives in London.

Table of Contents

01 Introduction: So Damn Greek It Hurts
Part 1: OP Charcuterie 10
chapter 1: Slow-Cooked Meats 25
27 Pork Rillettes and Rillons
31 Duck Confit and Rillettes 
33 Coppa di Testa
38 Capicola
chapter 2: Pâté and Forcemeat 43
45 Pork Pistachio Pâté
47 Pheasant and Prune Pâté
50 Pork Liver Mousse
53 Quail en Gelée
56 Rabbit, Apricot, and Tarragon Pâté
58 Rabbit Ballotine
62 Porchetta 
chapter 3: Fresh Sausage 69
73 Our Basic Sausage
77 Parsley Pecorino Sausage
80 Bratwurst
81 Breakfast Sausage
84 Italian Sausage with Lacinato Kale
88
Mortadella
92
Salami Cotto
chapter 4: The Smokehouse 95
98 Käsekrainer
101 OP Frankfurter (The O.G. Foot-Long)
106
Top 19 Frankfurter Specials 
108 Bacon on a Grill
111 Sweetheart Ham
113 OP Pepperettes 
chapter 5: Dry-Cured Meats 117
121 Pancetta
123 Coppa 
124 Lomo
chapter 6: Fermented, Dry-Cured
  Salami 127
135 Loukanika
140 Saucisson d'Arles 
143 Salami Etna
149 Chorizo Andalucía
153 Nduja
Intermission: Back to Wildhaus 158


Part 2: The Restaurants and Their Recipes 188
chapter 7: Brunch 193
194 The OP Benedict
196 Laser Potatoes
198 English Muffins
201 Flapjack Attack
202 Kielbasa Hash
203 Baked Eggs Peperonata
205 Sweet Cream Biscuits 
207 Bratwurst Gravy  
chapter 8: Lunch 210
211 Choucroute Garnie
212 Sauerkraut 
213 Chicories Salad
214
Winter Density Romaine
with Anchovy Vinaigrette
216
Cardoon Salad with Corona Beans
and Piave Cheese
217 Veggie Banh Mi
219 The OP Cured Meats Sandwich
220 OP Chorizo Sandwich
220 The Randy
222 Asparagus and Garlic Cream on Toast
223 Pork Pistachio Pâté Sandwich
224 Hand Pies
226 Garlic Almond Soup
227 Baby Octopus with Chickpeas and Aioli
228
Baked Shrimp, Chèvre, Chile Oil,
and Oregano
231 Steamed Manila Clams with Chorizo 




chapter 9: Wine Time 232
233 Cherry, Basil, and Chèvre Crostini
234 Chèvre Crostini
235 Smoked Trout Crostini
236 Skordalia and White Anchovies on Toast 
237 Persimmon Salad 
239 Octopus Terrine with Dill 
244
Arugula, Grapefruit, Pistachios,
and Ricotta Salata
247 Caponata Siciliana
chapter 10: Dinner 248
249 Steak Tartare
250 Roasted Radicchio with Crucolo
253 OP Northwest’s Rotisserie Chicken 
254 Schmaltz Potatoes
255 Chicken Jus
257 Whole Roasted Astoria Sardines 
258 Crepinette 
262 Braised Beef Short Ribs
264
Cherry Tomato, Cabbage, and Chowchow Salad
266 Roasted Halibut, Ham, and Mussel Salad
269 Chocolate Salami
272 Acknowledgments
274 Index