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Duck breast with safron rice. Made the sauce by roasting the duck breast with mango, bell pepper, asian pear and ginger. Then took the flora and some vanilla cream ale and made a rough blend out of it. Then poured it back in and let it rest in the oven for another 15 minutes before serving
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Made the confit with this recipe http://simplyrecipes.com/recipes/easy_duck_confit/ and some stock with the guidelines from this site http://www.squidoo.com/allaboutstock. In the coming days I will take advantage of the breasts and organs. One duck can feed one person for a week of really nice meals. A frozen duck is about $16. About twice what you would pay for a good steak you would cook at home and it offers a weeks worth of protein for just $2.30 a day.
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Another great "Greg Brown" song
video This performance of Canned Goods is rare. It comes from an old episode of A Prairie Home Companion (c.1985). I can't help but think that Garrison Keillor must have brought out the best in Brown because this version has an impact that none other has. It's been a favorite of mine for more than 20 years.
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What to do with a duck? Day one: Well the stock is on the stove. This is duck confit with roasted potatoes done bathed in duck fat. Jar in the back is the fat left over from the duck confit and all of the trimmed skin and fat. Will be able to use that for other things down the road.
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Decided to test the Pickled Pepper Eggs today. Having never made or even eaten pickled eggs I didn't know quite what to expect. Well they worked and weren't bad. Sadly they were very mild. Very good if you want to use them in recipes for deviled eggs or egg salad but as a stand alone item they just aren't pickled or peppered enough. Got the recipe from a 1965 book. Maybe its an issue of taste buds changing over time. The 1965 American idea of "hot" barely register to a culture in which we sign waivers before eating the wings of bison. I will make this recipe again to preserve eggs for those mild mannered egg needs. But I will also go on a search for a punched up pickled pepper egg with punch. Two versions of the recipe are included here. I made the one that might kill you. http://simp.ly/publish/BVpNMh
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CookScratch This Mexican restaurant makes its own sour mix, from scratch. https://t.co/fk2MmcD0bi
CookScratch Do people actually use Crisco to make biscuits? No idea. But we ended up with some and I feel adventurous. https://t.co/aRMYVF81B7
CookScratch Scratch pasta and gravlax. A tasty cold pasta dish. Next time zucchini noodles and some fresh dill. https://t.co/P7efmMSKhm
CookScratch Cooking shows "make your own stock" Rachel Ray <pours from container of her "stock">. Have you read the ingredients of her stuff?

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