Our #1 Favourite Tip for making a YEG Charcuterie Board! And Pasta. And Pizza...

What's your favourite Charcuterie tip? Join the Convo below :)

Hey Food Explorers!

As we post our 10th Substack article (and Colleen is currently finished her 30th long form YouTube video - click here to watch) we wanted to get to know all of you better! So, chime in on the chat below and tell us something random about your food adventures or maybe:

• What’s your favourite ingredient that you can’t live without?

• Are you a coffee or tea drinker? (You can be both.)

• What’s your favourite YEG Farmer’s market or specialty store?

• What foodie tip do you take for granted but are thankful for?

Now…let’s see how today’s article fits into these topics :)

OK, we love the Italian Centre Shops in Edmonton.  They’re locally owned stores that bring in fresh seasonal produce, superb meats and cheeses, and incredible products from around the world -not just Italy - while at the same time supporting local artisans and producers on their shelves (SO excited to see El Choirzo Latino and Truffula Cashew Cheeses on the shelves plus Little Bear Gelato and WishBoneWellness Bone Broth in the freezers!!!).  It’s a joy just to wander around the shelves looking to see what has come in lately that you definitely want to try; remember this tip: if you’re ever stuck for a gift, then there’s always something unique (and tasty) you can find for that impossible person to buy for… (Tell us who’s your impossible in the comments below…)

Today’s “I didn’t know THAT until I was THIS many years old” tip involves the Italian Center. So when Chef Ryan, a good friend of Jason‘s, was home from Taiwan they were at the Italian Centre and he and showed him the meat ends. Shhh. It’s a secret but off to one side of the deli counter or just nearby are packages of various delicious meat ends. Not just ANY meat ends; these semi-random selections of gourmet deli meats are fun to search through as each package is different and has a variety of deli meats. You get to try soppressata, mortadella, capicola, bresaola, or salamis (some with imbedded cheese!) that you would never have had the opportunity to try before. AND MORE!!

This fantastic resource can be used in so many ways: Chef Ryan was using them to make us a “meat brick” Muffaletta sandwich, I have them in charcuterie platters that we love to make, or Jason’s uses them on quick Pita pizzas or in any old pasta; just fry them up and enjoy! Let’s be clear right now while we’re getting to know each other - Jason does the bulk of cooking in our house because I am busy doing the chocolate work!

Bonus tip: It’s not just the Italian Center shops that do this, many other delis and places will sell the meat ends. It’s a great way to create a waste free kitchen. And it gives your customers a chance to buy something of a high quality, but at a lower price point. Sometimes, these are orphan items that would otherwise be thrown out. For example, take a look at the slick Sunworks website, one of our favourite local farmers:

From Sunworks:

“When our deli meats are sliced we are often left with small pieces that are not the perfect slices. We put these in a package and call them deli ends. The same great flavour, just not the perfect slices you normally get in a package. These are great for pizzas, salads, eggs or on a sandwich. Since they are not as pretty, we sell them online at a greater discount.”

So if you were to buy meat ends at your local YEG deli what would you do with them? (Comment below)

Colleen’s tips on how to build a No Fuss YEG Charcuterie Board.

Charcuterie can be anything from simple weeknight leftovers on a plate, to a special occasion with custom selections set on a designated board (culina TO GO has some nice ones). Here in Edmonton, if you’re planning a board and you don’t have a lot of time, here’s some tips to help make it happen.

First: Check your the backs of your fridge and pantry. Do you have any half jars of olives or crackers or other ingredients you half used for a recipe? Jams, herbs, spreads - it’s all about variety, taste, AND texture.

Next: Sneaky sauces and spices. Have you ever swiped wasabi/soy sauce for sushi and had a half a paste tube left over? Sneak some into the mix on a board (with mustards, relishes, mayo, etc). Leftover dried spices? Heat activate them, add some fat (butter/mayo/olive oil) then add them to mayo or mustard or what-have-you in the fridge.

Shopping: Local, Local, Local -YEG has got you covered! Besides the obvious Italian Centers, there are weekend Farmers/Public markets like Bountiful and Strathcona (and even St. Albert Farmers Market) that are the surely biggest by no means the only game in town as the last few years smaller Markets are popping up everywhere on different days of the week. We love Callingwood Farmers’ Market, The 124th street Market, and lots of others where we pick up seasonally fresh produce, delicious gelatos , fantastic Chorizos, or anything you could want really. A great resource of local artisans and products on the north side of the river is Oliver Exchange’s Culina-To-Go with a fantastic selection of local charcuterie ideas and add ons. Just one quick walk-through and you’ll be delighted and amazed, we assure you. I mean who else has crowberries? Surprise your guests with an Ancestral Soda (Crick’s delicious Water Kefir).

Sometimes people struggle though with what to put on a charcuterie board so here’s a few helpful tips:

• have at least 3 types of cheese on the board, I like to pick at least one everyone will recognize like a cheddar and two that might be new. Maybe one with herbs and spices? A nice local cheese you’ve been wanting to try? Cashew creamy delicious dill or cracked black pepper cheeze from Truffula??

• then if you are doing a meat option, again choose at least 3 types of meat. Pro-tip get a variety and I would suggest only one spicy/hot choice if you are making a board for a mixed crowd. Not everyone can eat a spicy soppressata!

• crackers - I love finding fun crackers for boards and some of my favourite are the ones that have fruits and nuts in them. Raincoast Crisps (at Italian Center, Amaranth Foods) are perfect for making your board look amazing and their site even has a handy paring guide!! If you want to really create some variety you could also toast some focaccia that you cut into slices and toasted with olive oil on it; our favourite is to use one of the many flavoured olive oils from Evoolution.ca (Editor note: Especially the Persian Lime Olive Oil!!)

• then it’s time for veggies, dips, spreads, jams and of course olives! Once you have your main items (cheese, meat, crackers) on the board then fill in the spaces with your choice of veggies - things that are easy to dip like peppers, carrots, celery are always good choices. Dips and spreads - I love a good hummus! Happy Camel has wonderful dips and never forget the spicy Tiro at Theo’s Greek Kouzina!! To die for and as local as you can get. But, also think about tzatziki, baba ghanoush, or a simple yogurt with herbs mixed in. Jams or chutneys make a great addition to the board as guests can combine meats and cheeses with a bit of sweetness on top. Finally don’t forget the olives! Did you know the Italian Centers have olive sections at their deli counters? Just ask for some advice, they’re great for that there! Most stores have great options for olive mixes which will give you a variety to try.

So now that you have some ideas for a charcuterie board, let us know what you would put on your board?

DID YOU READ ALL THE WAY TO THE END?!! Wow, thanks for reading, really, we mean it.

Plus, don’t forget to get your tips or favourites into the mix by leaving a comment! We really want to get the conversations going on this platform so we need to hear from you right meow!

SECRET BONUS for the Read ‘till the Enders: For those of you who plan ahead, did you know Colleen’s Chocolates can custom make a Chocolate Salami filled with all kinds of goodies? It’s a fantastic crowd pleaser for your Charcuterie board finishing touch.