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Olympia Provisions by Elias Cairo and Meredith Erickson
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Olympia Provisions

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Olympia Provisions by Elias Cairo and Meredith Erickson
Hardcover $40.00
Oct 27, 2015 | ISBN 9781607747017

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Product Details


“Being French, I know how important well-done charcuterie is to everyday life. Olympia Provisions is a wonderful journey through the simple yet complex recipes that have made it a craft throughout time. Visually stunning and conversationally informative with personal stories, notes, and tips, it is a tribute to charcuterie’s versatility and cultural prowess, and the restaurant recipes only make me hungry for more.”
—Daniel Boulud, chef/owner, The Dinex Group

“Portland’s Olympia Provisions has been making some of America’s best charcuterie for years. Elias Cairo is the man behind it, and he has written a book that explains not only how he has been creating this food, but the whys that make it so good. This is a great resource for anyone who wants to explore the craft of charcuterie, with fabulous recipes and gorgeous photography.”
—Michael Ruhlman, James Beard award–winning author of Ruhlman’s Twenty and Charcuterie

“Olympia Provisions is so much more than a charcuterie, just as its cookbook is so much more than simply a collection of recipes. It’s a love letter to the craft of curing, smoking, and fermenting; a passionate family story, rich in history, technique, humor, and lots of good food. Elias Cairo’s utter adoration for cured meat is not only inspiring, it’s infectious!”
—Gail Simmons, food expert, TV host, and author of Talking with My Mouth Full 

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
Salami Cotto
chapter 4: The Smokehouse 95
98 Käsekrainer
101 OP Frankfurter (The O.G. Foot-Long)
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
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
Winter Density Romaine
with Anchovy Vinaigrette
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
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 
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
Cherry Tomato, Cabbage, and Chowchow Salad
266 Roasted Halibut, Ham, and Mussel Salad
269 Chocolate Salami
272 Acknowledgments
274 Index

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