Erica’s Canadian Bacon recipe is the bomb! R has made it twice. Both times he smoked the meat for about an hour then finished in the oven. I use it in my mac-less cheese casserole (ham and veggies with cheese sauce for a grain-free comfort food taste of traditional mac’n’cheese). We sliced it thinly and put it in a Chicken Cordon Bleu riff casserole I made up. Casseroles are good for R to take back to the big city, but hard to find recipes that aren’t loaded with pasta or rice to bulk them up. We’ve pretty much cut out the grains for 3 months and I crave flavor, not carbs. This Canadian Bacon is not your limpid grocery product and we can’t get enough of it.
Then there are eggs. The hens and geese are maxing out their female reproductive organs right now. The geese should be winding it up for the season soon. Two are sitting on nests. At first it was one nest, but they subdivided and are sitting side-by-side when the one can be bothered to remember to sit. There could be babies this weekend. There could be all duds if they keep neglecting their eggs. We ate a bunch of them while we could. We found that you need to cook them slower and lower temperatures, and the flavor is much richer.
About half the people we gave them to didn’t like how rich they were. The other half couldn’t get enough of them. I like them a lot. So much in fact, that we have some layer ducklings on order. Duck eggs fall somewhere in between goose and chicken in terms of richness and they produce better in winter and for longer than the hens. If they lay as promised, we might retire most of the chooks. If it doesn’t work out, I’ll be testing recipes for duck confit. R says he lives in a restaurant. Start with quality and don’t screw it up, that’s the best way to cook.