FURI KNIVES: Engineered for Design, Innovation and Performance
FURI. Chosen by leading chefs, including Chef Charlie of Epicurean Exchange, innovation is their story, and it is built into their DNA and at the core of everything they do. Füri has always had a rebellious instinct to discard old ways and to think differently. For over 20 years, Füri has helped to solve everyday modern problems; the real ones that both home cooks and professionals face in their kitchens.
Established in 1996, designed by Australian engineer and entrepreneur, Mark Henry, international chefs and highly recommended by Chef Charlie and Epicurean Exchange.
The new generation of Füri knives are now available through their new distributor, New Metro Designs. To see the new line of Füri products or to place an order, contact them by phone at (800) 624-1526 or visit their website:
To give you incentive to make these, and how to use the finished product, see the additional photos below: Chicken or Lamb Tagine, Pearl Couscous Salad with Dried Fruits and Goat Cheese with Herbs. For these recipes, contact Chef Charlie at Epicurean Exchange: firstname.lastname@example.org. You have plenty of time, since your lemons have to cure first!
Equipment: 1 liter Le Parfait or Mason canning jar
6 high-quality, medium organic Eureka (not Meyer, sorry) lemons, rinsed
1 cup kosher or sea salt
8 whole cloves
8 cloves garlic, peeled and bruised (smashed lightly with the side of a Chef’s knife)
3 bay leaves
3/4 cup extra-virgin olive oil (and more to cover mixture when finishing)
• Cut the lemons in half through the ‘belly’. Squeeze the juice from half of the lemons and reserve. Put a 1-inch layer of salt in the bottom of your glass jar. In a large bowl, toss all the lemons, 2/3 of the remaining salt, cloves, garlic cloves and bay leaves. Firmly pack the mixture into the jar. Cover with the lemon juice, and top with remaining salt, and 1/2 cup of the olive oil. Cover jar tightly and turn and shake gently to mix and moisten the salt. Turn upright and add the remaining 1/4 cup of olive oil to cover the lemons, as the mixture will have settled.
• Leave at room temperature. It will take the salt a few days to completely dissolve. Every couple of days, gently turn the jar upside-down and gently shake. Eureka lemons will take approximately 6 to 8 weeks (minimum) to cure. Lemons are ready when the pith and pulp is soft and can EASILY be removed from the rinds with the fingers. Check and if still too firm, replace and re-seal.
• When the lemons are ready, remove the fleshy pulp from the lemon rinds and discard. Rinse the lemon rinds well to remove salt. If not used right away, the rinds can be packed in fresh olive oil for 6 months to one year. Tip: remove all the lemons when they are ready; lemons can be over-cured and will become mushy.
Leah Chase’s Gumbo Z’Herbes
Leah Chase, chef and owner of Dooky Chase’s restaurant, notes that the number of greens in the gumbo indicates the number of friends that Holy Thursday customers will make in the next year. The gumbo features chaurice, which gives it great flavor. This recipe provided by the Southern Food and Beverage Museum on the occasion of Chef Leah’s 95th birthday on January 6, 2018
1 bunch mustard greens
1 bunch collard greens
1 bunch turnip greens
1 bunch watercress greens
1 bunch beet tops
1 bunch carrot tops
1 bunch spinach
½ head of lettuce
½ head of cabbage
2 medium onions, chopped (about 3 cups)
4 cloves garlic, crushed and chopped
5 tablespoons flour
1 pound smoked sausage
1 pound smoked ham
1 pound brisket, cubed
1 pound stew meat
1 pound hot sausage, chaurice
1 teaspoon thyme leaves
1 teaspoon cayenne pepper
1 teaspoon file powder
Steamed rice for serving
Clean greens under cold running water, making sure to pick out bad leaves and rinse away any grit. Chop greens coarsely and place in a 12-quart stock pot with the onions and garlic. Cover with water (about 1 ½ gallons), bring mixture to a boil, reduce to a simmer, cover and cook for 30 minutes. Strain greens and reserve liquid.
Cut all meats, except the chaurice, into bite-size pieces (about 1 inch pieces) and place in a 12-quart stockpot with 2 cups of the reserved liquid. Steam over a high heat for 15 minutes.
Meanwhile cut the chaurice into bite size pieces and place in a skillet over high heat to render, about 10 minutes. Remove the chaurice, keeping the grease in the skillet and set aside.
Blend greens in a food processor until pureed.
Heat the skillet of chaurice grease over high heat and add the flour. Cook roux until flour is cooked, about 5 minutes (does not have to be brown). Pour roux over meat mixture and stir to combine.
Add pureed greens to the meat in the stockpot and 2-quarts of the reserved liquid. Let simmer over a low heat for 20 minutes. Add the chaurice, thyme and cayenne, stir well. Season and simmer for 40 minutes. Stir in the file powder and remove from heat.
Serve over steamed rice.
Makes 8 to 10 servings
CHEF CHARLIE'S BLOG
Chef Charlie is a Bay Area chef, culinary food educator, lifestyle coach, food enthusiast and culinary travel guide, who is fascinated by the interplay of food and culture.