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Charcuterie & Cheese Boards | Basics with Babish
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- Опубліковано 5 гру 2018
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As we approach the holidays, our dietary requirements for meat and cheese are elevated to dangerous levels. On this episode of Basics, I'm giving you some ideas on what to put on your meat and cheese board.
Recipe: basicswithbabi...
Shopping List: This is everything I bought, but feel free to mix and match what your store has or what you're most interested in!
+ Cheeses:
Parmesan
Mimolette
Manchego
Robiola
Goat Cheese
Aged Goat Gouda
Double Cream Cow's Milk Gouda
"Midnight Moon" Goat Cheese
Aged Irish Cheddar
American Brie
Gorgonzola Dolce
Ricotta
+ Meats:
Peppercorn Soppressata
Fennel Salami
Cured Chorizo
Prosciutto San Daniele
Prosciutto Cotto
Mortadella
Speck
+ Additional sidekicks:
Marcona almonds (fried in olive oil)
Cornichons
Nicoise olives
Mixed olives
Smoked almonds
Artichoke hearts (dressed in oil and herbs)
Orange marmalade
Caramelized onion jam
Sundried tomato puree
Grilled cipollini onions
Spicy honey
Figs
Salted crackers
Baguette, thinly sliced
Grapes
Music:
"Even or Odd" by Blue Wednesday
/ bluewednesday
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Now slice the board in half and show us that beautiful cross-section
Now how would you recommended to do this?
Tiny whisk?
How do you do? Broil it first
I was your 666th like, be grateful.
Don't forget the fond.
My mother heard me watching this and said “babbling with bingis again?” And I’m in tears
Ah yes BINGIS.
Son are ya in there watching that bungling with beavis again?
is your mother related to ordinary sausage by any chance
HAIL BINGIS
Bingus my love!
I feel like this was a episode just so Babish could flex on us with his expensive meats and cheeses 😂
I feel like Cheese boards basically exist so folks can flex on others with their expensive meats and cheeses.
thats the point of cheese boards
Some of the cheeses there I feel are redundant, but goddamn I love that selection of meat
7TM Critical or his pronunciation 😂
just buy some block cheese, some generic cream cheese, cheap salami, olives, crackers or bread and bam
Brain: “but you’re lactose intolerant”
Me, downing the entire 60 count of lactose enzymes pills: no I’m not, hand me the platter
Same tho bro!
Just go for lactose free cheese
Every lactose intolerant person ever XD
Lactose free won't cut it, full lactose cheese for life. If it destroys my digestive tract, it destroys my digestive tract
Is that dangerous
Super helpful- i never know wtf I’m doing with these boards.
@@AxxLAfriku Do we not know them because they go to a different school? ;)
666th like
What matter the most about cheese and meat board is getting things you like and leaving about a third of it for discovery. Ask your charcuterie specialist at your grocery store for cheese and meats that are different from what you already know. You might make amazing discovery!
AxxL nobody gives a crap
Preach my man!
Charcuterie is a fantastic name for a cat.
charcaterie
Char for short
Alright bitches, when I get a second cat, that's gonna be its name.
(The French word for "cat" is "chat", the T is silent, so this is perfect)
(Other Frenchwordtip: we usually ommit the "erie" part of the word, so when trying to sound cool and French, just say "charcut' ")
(Last thing, I have a couple vegan friends and I can't wait for them to be mad at me because my cat's name is Charcut)
Char-cute-rie
Just name it meat
Don't know if this is just a thing of my region (south of Italy), but this is the stuff that we put on the table every lunch and dinner, it's supposed to work as an appetiser before the main dish and/or a second afterwards, then fruit (and and espresso at lunch, occasionally a dessert). I know that some people do, but we seldom prepare a second dish, we just go with pasta or something main-y at lunch and something second-y at dinner, like cutlets or something. Or leftovers.
Just thought that I would mention it, in case anybody found it interesting.
We know, but these things are very expensive where I'm from. I'd eat like this every day if I could, I know it's not really a meal but the amounts that I have pretty much make it one. It's just that when it gets me back 50+ dollars Everytime it gets unsustainable. The woes of being French outside of France
I'm American and we eat sandwiches for lunch
Batrax I really want to go to Italy some day, the food sounds amazing. Whenever we go to an Italian restaurant we order plates like these as appetizers, it’s delicious. Be glad you live in Italy America is shit
im american and goddamn am i jealous of you
Batrax my father is Italian and we will do the same thing
2:47
-riccota-
*_R I C A A T A_*
*R I C A A H T A H*
F E T A CH I N I EEEEEEE
Aint' that one of them Pokemans?
Nicholas Rowley 😂
Rokiitu
I work as a cheesemonger at a beer and cheese shop and always recommend that my customers pre-slice their blocks of cheese when arranging them on a meat and cheese board.
As a host, there are few more frustrating experiences than finding some guest has hollowed out your wedge of brie, leaving only the ghostly husk of rind. Also, it keeps the aftermath of your cheese board from looking like a murder scene. And, lastly, prevents waste! You can always slice more midnight moon if that's popular with you guests, but once a wedge of (expensive) cheese has been picked at and prodded for an extended period of time by guests, it's going to be more difficult to salvage what remains.
How do you cut cheeses properly to avoid waste please? 🤗
Thank you, this is really good advice!
Ludicrous what do you Americans do with your cheese to leave it inedible? Why would you hollow a wedge of brie don't you eat the skin?
Apart from the preslicing looking less apetizing you cut into the middle introducing bacteria and mold into the middle...
Again what is wrong with you Americans?
Prod the cheese? You slice it, with a knife.
Do your guests lick the cutting knife that you can't later use the cheese?
Dominika Yes people will do this. I brought a nice board to Christmas and I didn’t pre slice the cheese. I caught my aunt ripping the cheese with her fingers and sticking her finger inside the Brie to “taste it”. The whole board was mangled by the end. If the board is being served to a group of people you trust then it’s probably fine. But if you bring the board to a large gathering around here, you better pre slice the cheese.
@@dominika3762 knock that chip off your shoulder. We’re just not used to it. People are gonna do stuff that’s “wrong” when they aren’t told what to do with it. Plus i hate the rind on brie. It’s understandable they hollowed that out.
When I’ve served tamales to people unfamilar with them, the poor things tried to eat the husks. I didn’t make fun of them, i said whoops my bad, and instructed them out how properly eat them. Same thing with menudo. If they don’t want to eat the tripe, I’m not gonna be mad, especially since it can be upsetting if one has never encountered cow intestines before.
Plus cutting up the cheese and meats is a great way to keep people from taking too long at the service area. Less handling of food by all those handa.
The skin of the salami or other cured sausage that you remove can be used as a flavouring before you throw it out. Just place in the freezer until needed.
You can add the runs of strong flavoured cheeses like Parmesan to the freezer and add to soups or stews in the same way.
When your sauteing onions and other hard vegetables toss it in the frypan and sauté it along with the onion. When you take the onion off the heat remove the skin casings and throw away. This will give the oil & onion The flavour profile of the sausage intensifying the flavour without having to add the sausage itself to the pan. As you can imagine this is very good in dishes where you are adding bacon or pork products and will give the smokiness and spices of the sausage.
Likewise you can add it to vegetable stock that you will be adding to dishes like ham & pea soup or other soups or stews where pork, or bacon or ham is one of the major flavours. Just like with the onion remove it before adding too many ingredients and you will get the flavour without having to add the sausage. You can always add more sausage but this intensifies the flavour.
Thank you so much for posting this great advice...
I made a board for my girlfriend one night when she was feeling down, I only had access to what I could find at Walmart (plus some fancy jams I happened to have on hand) but I made a kick-ass board and she loved it.
Aww that’s so thoughtful!
wholesome
Thanks for sharing, just made a killer board for my sister @
Aww
YOUR GIRLFRIEND IS LUCKY. I WISH MY GIRLFRIEND WOULD MAKE ME A CHARCUTERIE BOARD-
"this stuff smells like slow death"
robiola: please try me :) i dare you :) i dare you :)
Eyy!!! Quenlin!!
The way seeing you here makes so much sense lmaooo
I think we're supposed to eat the blocks of cheese straight like a chicken wing
yeah, how to eat this thing?!
I agree
when i tried it the crust was a bit woody so i wouldnt reccomend it. Other than that its like a big uncooked *pizza* with fruit.
It helps if you carve them into the shape of chicken wings
Twist the ends and rip out the bones then put the whole thing into your mouth?
total cost: $879.21
Or 50 € in Europe...
@@nicolasbertin8552 You mean €772.76
Unless you were making a joke. If you were, no offense, but it wasn't that funny.
That expensive for those second grade cheese and charcuterie? That's sad, the best stuff cost almost nothing in France, like 15-20€/kg
@@Uryendel they don't teach sarcasm in France?
@@oussematrabelsi9429 According to the news lately, we're just a bunch of lawless savages.
I’ve had plenty of cheeses and nuts and I still don’t know what “nutty” tastes like
Olga Pasternak nuts
@@jacobmyer7481 I've tasted plenty of nuts... DAMMIT
I don't get how _any_ cheese tastes like nuts.
Dolphinboi Have you tried Fromonda?
Kinda like, woodsy and v e r y faintly like peanut butter. Ya know? It's a weird flavor to pin down, but it's unmistakable once you know what 'nutty' is
Paul lol
I can't believe canned nacho cheese didn't make it to the board...
*smack.
No! NO!
Or cheese whiz
Thats appart of the lesser known trash board. Along with kraft cheese slices can cheese and cottage cheese.
@@zamiaramirez1390 We call it the ghetto charcuterie . Pop on some cheap pepperoni and some slim jims and you're all set.
@@zamiaramirez1390 don't forget the chicken mcnuggets, they go next to the ritz crackers, across from the Scooby Doo fruit snacks and chewy chips ahoy.
I just did my video cheese platter video with 4 cheeses and that shit was mad expensive. I know you dropped money for these cheeses. Very nice spread my friend.
Remember a 4 cheese cheese board isn't a choice its a penance. I applaud Babish for showing the plebs how its done.
raptor4916 I don’t know what that’s supposed to mean... 4 good cheeses cost around 50 dollars, plus good meats...I tried to keep the cost down...not sure that’s a penance...there’s a law of diminishing returns sometimes. But he put together a fantastic cheese board. I got much love for my man.
@@NOTANOTHERCOOKINGSHOW wtf 4 cheeses for 50$. Gorgonzola 200gr 2.99€, Parmesan 200gr 3.49€. Are you living in the frickin' arctic?
I guess you could say he... *had a lot of cheddar*
@@r0flhax0r That's not the price in the USA. A block of parmigiana reggiano (not the imitation parmesan) is like $18 for half a kilo, although you can maybe find it for $14. Most imported cheese is at least $15 per half kilo, and you know Babish didn't buy American made imitations.
Are lunchables charcuterie?
OMG you're right!
I just have to say I love your profile pic 😂
No
charcuterie *AND* cheese
Charcuterie boards are just an excuse for adults to eat Lunchables, just like Nutella is an excuse for adults to eat what is essentially chocolate frosting.
bro im poor and have no friends what kinda dinner parties do you think I'm throwing.
Cup of noodles with taco bell sauce?
@@dudefromlaveenaz that sounds kinda good actually.
@@dudefromlaveenaz now im gonna try it thanks
A dinner party for two:
You and your stomach.
I often throw the "I stole this fancy-ish thing that I didnt have money for from walmart now I'm going to sit alone in the dark and binge eat it while crying" type of dinner party, it pairs well with unpaid bills and a soul crushing job that makes you not bother to look before crossing the street
Quick tip for anyone who scrolls this far down: charcuterie pairs amazingly with Belgian Tripels. Especially goat cheese.
Thanks
Absolutely, and with some fruity beers and IPAs too.
Cool thanks
All I want for Christmas is this cheese platter.
But will Kraft singles, hot dog slices and a fist full of Fruity Pebbles do because that's what I have?
If you're serving a kindergarten class you'll definitely be the talk of the playground.
If you're serving me and my friends, we'll drink cheap beer and enjoy just as much as a 7 year old.
I think that would be an excellent spread; you do your best with what you have; real friends will appreciate it :)
Screen name checks out.
Yes. Yes it will.
The fist full of fruity pebbles would be legendary.
Tiny hint from a German: As Speck is a German word, the "s" in "sp" is pronounced like the "sh" in "shush" :) So it's "Shpeck"
(Though we'd probably call what you called Speck "Schinken", since Speck tends to be more of a fatty, bacon-y situation)
He is just so relaxing
He's like the Bob Ross of cooking
That is an EXCELLENT way of putting it
Damn. That's like an $800 of deliciousness. My friends don't deserve all that - Velveeta and Saltines ftw. :-P
there is always room for velveeta and saltines....
Just go for smoked gouda (which tends to be cheap and everywhere) and fresh baked bread and it'll be just as fine.
In France this is called "l'apéro", in other words : a regular friday evening
spood87839 nah man those kraft singles come through though when you're hella broke
😂😂😂
It's true my cheese need is unusually high this time of year
Kevin Murphy i almost gave into a brie yesterday. But I'm holding out to do this for Christmas😋🎄
I am also Kevin Murphy
@@kevinmurphy5878 Tom Servo?
I could feel my lower intestine becoming more and more blocked off the longer I watched
Weeeaaaaak...
Puny Man!
I’m OBSESSED with Midnight Moon, I literally cried the first time I tasted it because I had no idea cheese could taste that good. My aunt even bought me a wedge for Christmas.
My family’s taste palate isn’t this sophisticated for me to bring this to thanksgiving
Sadly I understand, sad isn't it?
My husbands family eats canned cheese. Like animals.
Sophisticated? 😂 this is dried meats and cheese if they can taste salt they’re palate will understand...if this was Indian food though u need a good palate for that
@tommygirl20247 ha I never realized that those cracker sandwich meals were poor man's charcuterie before. That makes so much sense. I always would want them growing up and parents always said no and make me slice my own meats and cheeses and pack crackers from home. They said lunchables were a waste of money and we were actually getting higher quality for less. The only time I ever got lunchables was during field trips because i always lost shit or as a treat during sleepovers at my grandparents house
As a kid, it really pissed me off because I wanted to be cool like the other kids, but now I realize, I was super lucky and my parents were actually feeding me a million times better than other parents were. Probably part of why I enjoy the flavors I do now and why I don't really dislike any foods at all except for licorice and carrots (I ate way too many carrots as a kid and I loved them, but just too, too much)
@@debodatta7398 yeah cause Indian food tastes like armpits
2:45 whwn he said riccota for the 2nd time, you could hear the NY come out of him😂😂
Yep I heard it as well
R I C A A T A
I CAN'T STOP WHEEZING AT THIS XDDDDD REEKATHAAAA
hes basically from canada lmao
Nah still NY, just Western
this videos gave me lack toes in toddler ants
Oobloobeeyo this comment gave me day sha food
bone apple teeth
Im lactose intolerant, and even i had a small laugh when i saw this comment
You ever just have a stroke trying to read something?
Yeah but it's worth it for a gore may meal. Bone atrophy!
That shot at arby's got me. It appears we have the meats.
Banish and Arby's have beef now...
@@anonymouss9548 ummm... It's BaBBish.
*W E H A V E T H E M E A T S*
for sandwiches
Does Babish wave his hands around in silence when we films before the voice over?
thats what ive been thinking
im assuming he roughly reads out the script to get the timing right but who knows
I met him at VidCon and asked this. He doesn’t talk and just waves around he hands because he has Fraiser on and it’s loud. But he will yell out the names of ingredients he doesn’t know how to tell them apart while editing.
The idea of hearing Fraiser dialogue interjected with Babish yelling "GORGONZOLA DOLCE" is hilarious, he should do a supercut of un-voiceover-ed video
yes@@XAVR_
A camera man has no name.
Merlin Merlout unless that camera man’s name is Vinny, then you hear every form of that name known to man lol
@@gr1zzly724 My boy Vin, Vincenzo.
Merlin Merlout franky
@@gr1zzly724 no lie, I was about to comment that word for word.... I actually had to take a double take a check if it was my comment and I'd forgotten about it...
maybe it's Jack ?
This board would cost 200 bucks. There’s no way I’m sharing it with “guests”.
You should move to a more cheese friendly country then :D
I would say 50-80 dollars here, not sure how much the wedges weigh. Extra 20-40 for meats and olives.
It's funnier if you misinterpret the comment as implying that the actual wooden board itself would cost $200.
@@dominika3762 buy local it’s typically cheaper
*laughs in baguette*
Exactly
“Put one in your mouth, see what happens.”
-Binging with Babish, December 2018
You should do a soup video for basic with babish, i love soup. And I really want to know more techniques about soups and all that because I’ve been cooking for a while and this channel helps me a lot, and I thank you for that
Yes I completely agree! And the perfect season to be cooking warm, hearty soups!
Splintercat thank you and it is perfect for winter
His chicken noodle soup video is a great place to start 😊
+
Emily Marshall yeah I already made the chicken noodle soup and my parents loved it but I want to try to make soups like tomato soups or potato soup or pretty much any soup
At the beginning of this episode I thought to myself, "He might as well teach us how to boil water". The remaining 5-6 minutes completely humbled me.
Lol "Ricotta - sorry - Rekadda"
It's 2019, and I am now learning that "spicy honey" is a thing.
It is absolutely amazing and pepperoni pizza place to me
L a v a
It’s 2020, and I just now learned about spicy honey.
@@IAMBIGSPOON09 It's 2021, and I just now learned about spicy honey.
@@xzlool nice.
See you in 2022.
The introduction of the cheeses immediately reminded me of The Office scene with Andy: "At that point, I would recommend you take a quick trip south of the border to the great state of Illinois, where you will find this fine blue cheese dressing. If I may be so bold, it's a lot of fun to let the goldfish take a little swim in the blue cheese. Bon Appetite"
Jump Smash one of my favourite moments of the office!
Of course Babish has all these fancy dancy cheese while my cheese plate is yellow cheddar, white cheddar, pepper jack, Swiss with pepperoni, salami and ham 🤣
I'd go to that party. Add some tiny pickles, raspberry jam, honey, and some spiced pecans to kick it up a notch.
@necrojoe or smoky almonds instead of pecans. Delicious
I feel royal when my fridge have some cheddar slices. Yeah, the cheap singles one.
Meat? What meat? Whenever I'm hungry i watch this channel until i fall asleep and forget about my hunger.
soyUsernameWasTaken shh quiet before the health nuts catch on and we end up with the babish diet
Lol lucky you over here we only have fake cheese ( *coughcough, cheese whiz coughcough* ) and hotdogs on our platter most of the time
I love it when babish talks about food that I understand. I’m from France and hearing an American talk about cheese that way is refreshing.
It seems the man has Italian roots.
I come back to this video every holiday season. Thanks Babs!
Babish sold a kidney for all that cheese
I've seen mimolette going for $30, $40, even over _$100._ My hand to God, I just saw an 18 month old wheel going for $160 on Amazon. Of course, that wheel was a little over 6 pounds, and there are more affordable options, but he wasn't kidding when he said that stuff is pricey.
@@Anastas1786 from my experience I'd say all the cheese he showed on 2:26 would cost $300 give or take $50 depending on quality, location, creamery ect.
These videos are getting cheesier and cheesier
*Cheesing with Babish*
I thought this video was pretty meaty, myself. A lot to dig into.
Charlie Thomas ha! That’s a gouda one
AmeriCAN you stop it please
*Seinfeld theme kicks in*
I personally would recommend keeping all of the wet ingredients, like the olives and artichokes, in separate bowls. This prevents flavor cross contamination and makes it easier to pack up the leftovers. Keeping foods separate is also vital in cases where foods allergies come into play. No one wants their guest to have to be rushed to the hospital, because they accidentally got some nuts on their cheese.
What if you don't like your guest?
This is honestly just such a well-rounded channel. It just seems organized, simple, and clean. I love it.
Good guy Babish, waits til December to make a nut video
wow, just wow.
meanwhile i couldn't afford the $8 premade tray of colby jack, summer sausage and ritz crackers at my grocery store
Why would you have it premade?
Its ex's more expensive.
Ingrid Dubbel there is absolutely no way an $8 tray is more expensive than this board.
gruyere is a must have. literally the best swiss cheese.
What if I just serve america cheese singles and bologna
My friends won't know the difference
Why didn’t this video come out before thanksgiving so I woulda been more prepared??!! 😩 haha thanks for all the tips Babby.
There's always christmas dinner
Babby lol
Brad Leone would be proud
It's on purpose. He waited till we all failed and thought "I wish I knew how to do this well...". Boom, supply and demand
Played us like a damp fiddle!
Elias Bardis He’s nurturing dependence
Make either one of these foods for Christmas!:
1. How the Grinch Stole Christmas live action movie- Who-Pudding, Fruitcake Fa-la-la, & fudge
2. Grandma got run over by a reindeer- Grandma's Fruitcake
3. Shrek- Gingerbread Man or Waffle Santa(from Shrek the Halls)
4. Home Alone- Plain cheese pizza or Kevin's 12 scooped sundae
5. Mickey's Twice Upon a Christmas- Hot Chocolate from Donald's Gift
6. Tom & Jerry: A Nutcracker's Tale- Christmas dinner banquet: turkey, ham, mashed potatoes, cake, sliced bread, & fruit
I’m the Specialty cheese specialist and buyer at Whole Foods and I am very impressed with this video, also makes me feel cool to know so much about cheese!
I'm Dutch so I always giggle when foreigners try to pronounce Gouda
If you love parmesan cheese I suggest trying the Bellavitano Gold, its got a very similar taste but is softer and more buttery. It won't replace parmesan for everything, but for a charcuterie board, it fits perfectly.
Every charcuterie board should come with a sticker that says "I ate charcuterie today"
Could you please explain this sticker thing everyone's talking about? I'm so confused
@@l.k5244 It's from the My Brother, My Brother and Me podcast. They did a whole segment on charcuterie the day before this video went up!
Love me some stinky, runny cheese. Cheeseboard are my absolute favorite thing for parties, they're so easy and fun, and you can get super creative with it. I made a cranberry and jalapeno jam once and served it with a vacherusse d'argental, which is a very mild, creamy cousin of brie. I also like using truffle honey for stronger cheese like epoisse or tallegio
Me making this beautiful charcuterie and cheese board with no friends and no plans to have a dinner party just so I can eat it myself without sharing
Can you show us how to make green eggs and ham just like Sam I am
Shouldn't you be talking about Ratatta?
As a Spaniard who just moved out of the country not even a week ago to work abroad...
... I hate you for your selection, in the best of ways. If you had some Serrano Ham to top it off I would've not been able to keep the homesick tears from rolling down my face.
Serrano is also a really good choice, but the one a spanish friend took to me were really similar to our italian Prosciutto Crudo, specifically to the Parma Ham
@@fedipoiana Parma and Serrano Hams have two very distinct flavours. Both are delicious, but they are two different things. I would say, Parma is sweeter and easier to appreciate, especially for neophytes than Serrano, that has a stronger tangy flavour.
This is easily one of my favorite videos on the internet. I find it very relaxing and it makes me happy. thank you Andrew for providing me this good content.
My favourite is Camonbert, closely followed by Wenslydale and Red Leicester.
Caramelized onion jam?!? I am so going to have to make some... Maybe a jalapeno caramelized onion jam..
Plummie Dear sounds so good I’d try serranos!!
Yum!
Be sure to make it in large batches, one or two whole yellow onions. Cus it takes a long time to make but it keeps forever. I put that stuff on everything.
Jalapeno is a good idea. I always make mine with garlic, thyme, and chicken/beef stock
Lactose intolerant people: *Cries in cheese.*
There are lactose free cheeses! BUF Buffalo Mozzarella is lactose-free and it's excellent! Also, anything from Cabot Creamery in VT. Anything aged longer than about a year should be ok. And a lot of people who are lactose intolerant do ok with goat cheeses, because it's easier to break down.
Joel Stucki helpful, but i’m pretty sure the original comment was a joke
I was gonna say everything Joel Stucki said and that you can get some lactase pills. They cost only a few euros where I come from and they let me eat all the cheese I want :D
Nah ima eat it anyways
Pop a lactaid and go to town.
I really enjoy smoked salmon and very thinly sliced red onions with my meat and cheese board. Also I make my own onion jam about every 3 weeks my teenage daughter practically drinks the stuff.
“smells like slow death” LMAO
as a Born and Bred Italian, and Ketoer who has to steer clear of carbs I commend the choices and pronunciation. The joy in seeing San Daniele getting the recognition it deserves! So much better and sweeter than Parma! Speck I had no idea was known outside of italy at all so yay again. For all those reasons I am currently removing from my mind the idea that you'd use Ricotta in Lasagne ❤️
Ricotta in lasagna doesn't sound that bad. I heard some Italian use crepe as a replacement for egg pasta.
Griffin McElroy: THAT's a charcuterie
This is quite a step up from what my family used to do for the holiday snacks: miniature sweet pickles rolled up in oscar meyer bologna and american cheese slices fresh out of the plastic wrap, speared through with mint-flavored toothpicks.
I'm from Spain and charcuterie is a holiday staple. You should try fuet, secallona, botifarra blanca and bull, they are really delicious. Also I actually like the casings, I find that they give more flavour.
I hate when people order these at the restaurant I work at. There's no pita bread on it but putting one together during a rush is a real PITA. We slice the meats to order with a slicer that'll slice your fingers easier than triple cream brie on a hot day. But one thing we do include that I highly recommend is roasted garlic, whole but soft enough to spread. Really adds depth to all your other flavors.
Great video I went out and tried this myself but I substituted the meats with various cuts of generic packaged deli meat and the cheese with kraft brand american cheese and pepperjack to stay economical
I just did saltine crackers and cheese-wiz.
I had bread crumbs and a lick of cheese spread.
I think a great follow up would be a fromage fort episode. I know when I host a cheeseboard night I end up with a lot of random small hunks of cheese, so I just throw them all together in a food processor a couple of days later with a garlic clove, pat of butter and some white wine and it makes a perfect dip or sandwich spread.
Babish please make "Pho" from Vietnam.
Olive tapenade is also incredible on this kind of board! You do have a great selection, lovely video as always.
This is the 2nd time I've ever heard "Charcuterie". 1st time was last week on Wonderful. Anybody else?
Ok as an European my "Charcuterie et plateau de fromages" skills mixed with my "Antipasti" skills are way ahead :)
Charcuterie is surprisingly healthy too. Eating rich food slow discourages overeating.
My wife and I often just pick up 3 decent but not crazy cheeses, a stick of dry salami, a couple boxes of crackers, open up a jar of fig jam or whatever is in the fridge, and slice up a couple big apples, and serve that as a light dinner. Everything but the apples are good for several days of snacks, breakfasts and lunches.
I needed this three months ago when I was running a big feast in my D&D campaign! Thanks, bab.
man the MBMBAM live show came out right on time
If you wanna go to flavour town, a good combo is goats cheese sitting on a piece of prosciutto ham, topped with a slice of figue and honey (never tried with spicy honey but I'm sure it's good as well), on a slice of bread... HEAVEN.
For those as ignorant about Charcuterie as myself, @4:40 he’s talking about Italian Speck (as opposed to German Speck). I probably should’ve realized from the context, but I didn’t even know there was more than one type of Charcuterie called Speck until now.
I’m hosting a Christmas party this weekend and I am definitely going to do this.
"Charcuterie" is such a fun word to say
Xd!
Once I’ve had actual Italians offer me preschuto wrapped melon cubes. They were awesome.
Found a similar "recipe" in the Hannibal cookbook, but instead of wrapping with the meat you twisted it into a flower and fixed it on top with a toothpick. Was absolutely amazing ngl.
Oh yes, prosciutto crudo and melone is a summer stable here in Italy :)
As a chef, there is nothing that gets me more excited than a good cheese board. Also, +1 for including mimolette, +1 for the cipollini onions, and +1 for the sun-dried tomato puree.
I find thinly sliced apple a really great addition, generally prefer sourdough for that extra chew in the bread, helps the meat and cheese feel more 'substantial'. I legitimately make myself a cheese and meat board at least twice a month because it's so nice to sit with it and watch something just picking bits off. And it all keeps well so if you don't finish it, finish it next week.
I don't think I've ever eaten apple (or pear) with cured meats, but I have definitely done apple/cheese (and pear/cheese) combos. My favorites are sharp cheddar (especially sharp white cheddar), brie, or gouda with honey crisp or gala apples.
Mortadella and speck is literally the best thing ever
I think mortadella might be the best preserved meat in the world
Babish ad before a Babish video.
The one ad I cannot get annoyed at.
Me too!
I always have to have a fig spread or cherry jam and some nice, spicy stone ground mustard to go with my meats and cheeses. Maybe a balsamic vinegar and oil for the breads, an antipasto, and I always enjoy a nice Camembert or Stilton cheese.
I love goat cheese but saying "goat flavor" doesn't make it sound great
Virgínia Castilhos you accept and embrace goat flavor they worked very hard to bring you that cheese
Virgínia Castilhos when you think about how that can be an acronym for the Greatest Of All Time, it sounds great! Lol
If you love goat cheese, how does "goat flavor" not sound great?
“I had charcuterie today!”
We watched this at midnight and were drooling. Ran to our kitchen and made our own with what we had in the fridge. Look what you've done to us Babish! Wish I could post the photo, it turned out ok.
* me who grew up in France * we would just dump the cheeses and charcuterie on the table at the end of the meal and that would be it, in an unclassy way. I really envy Babish's proper and delicate way to assemble this yummy charcuterie board
Babish never disappoints in bringing the meat and creamy white cheese accompaniment.
But what about the "I had Charcuterie today" sticker?
i came down to the comment section hoping someone would make this joke AND I WASN'T DISAPPOINTED
thank you!!!
I used this as a reference for a cheese board that I’m doing myself. My only thing is that if you’re going to take off the casing off yourself from the aged meets. Make sure to rehydrate them by wrapping in a wet paper towel for 10 minutes, before peeling. It will make it much easier.
Thank you Babish. I love your videos. Keep up the good work.
Also when serving everything should be a room temperature all the flavors will be at there bear.
Growing up in Wisconsin I have learned "as long as it doesn't come from a bag it's fresh and it's delicious". My family used to travel to Rudolph just to get decent fresh made cheese. It was delicious and you could watch the cheese get made.