Saturday, May 12, 2018
Saturday, August 10, 2013
While he was gone this week then, with the FFwD recipe, my single girl meal treat was duck breast. I've always wanted to know how to cook duck breast but never got around to it, so I was happy to see this recipe come up. We are lucky to live in a neighborhood where we have a specialty English butcher. I picked up a vacuum packed 1lb package of magret duck breast, which was enough for two. At almost $17/lb, I was glad not to have to buy another! It had been a loooong week at work and school, so I invited a friend/coworker over to share. Lisa brought some rosé and a loaf of fresh bread over, I mixed a couple of bourbon cocktails, and we nibbled on Comté cheese and home-made pepper jelly while throwing dinner together. Not bad for a weeknight!
Before she arrived I roasted some cauliflower in the oven, and left it in the 250F oven while getting everything else ready. Please forgive the lack of a mise en place photo, or one of the duck breasts searing in the pot - Lisa and I were having such a good time chatting I just forgot! Besides, I'm not sure I could have taken a decent photo of the duck searing and fat rendering process. There was a LOT of fat spattering, despite the use of the cast iron casserole, and I ended up covering the pot with a splatter screen.
|Dorie didn't specify what kind, but I like white peaches better and used them here|
|I didn't measure anything - just eyeballed it and tasted.|
|The duck boobs enjoying a quick turn in the sauce to warm up again before plating.|
The sauce was outstanding. For those of you who don't really drink port wine, I would recommend using a strong, sweet fruit liqueur as a substitute. Aside from orange, you could try cherry, peach, or apricot (if you can find it). If you do try it, make sure to leave a link here and share! Bon appétit!
Sunday, August 04, 2013
|It's so beautiful it merited a second close-up shot. :)|
Saturday, August 03, 2013
|Vegetable planters at the end of our patio "runway"|
|The fork is there for scale. Please ignore the one on the far right that I obviously picked too early. It was the first one I picked and I was over-eager. That is, until I saw the two monsters in the middle.|
As an aside, this was our fifth or sixth batch of pesto this summer and it was the best yet. The secret? Pan sear the garlic in some olive oil before adding the whole shebang to the pesto, it makes all the difference!
As it's a shame to waste perfectly good zest, I also added lemon zest from the lemon that I juiced. One average-sized lemon gave me the 2 tablespoons of lemon juice the recipe called for as well as what I needed for the blueberry tart filling.
|The dill, mint, cucumber, and lemon zest all sitting together before the yogurt is added|
|The final appetizer spread|
Sunday, May 13, 2012
|My mise en-place, taken before I went out back and clipped some rosemary from the garden.|
|Yes, this is just a mix of oil and water. I was using Fermipan Instant Yeast, so that had already been added to the dry ingredients.|
|Dough after ~5 minutes of mixing.|
|Post-mix ins, ready for its rest.|
The hubs doesn't like savory things in his bread, so it's up to me to eat this whole thing (the other one went to our neighbors). Verdict? Not my favorite bread, although its perfectly good and the recipe works - I think I just can't help but compare it to focaccia, and then I decide that I like the richness of focaccia better. It's focaccia-like, but with so much less oil in the bread, it's less tender and fragrant than actual focaccia, which is cooked in a sheet pan full of olive oil. The crust is a little crunchy from the olive oil-water mix that is brushed on, and the inside chewy-tender. I had a bite of it today after it had sat out all night and it was still chewy and soft, which is nice. Good for a casual nibble and definitely pairs well with red wine, but if I were to make this again I think I'd just make little rolls so I can freeze them and reheat for a bread basket.
Friday, May 04, 2012
|We chose a deep-sided saute pan, which was helpful in reducing grease spatter|
|You can see the browned milk solids well in the top of the photo|
|Veggies getting their color in my Greenpan/wok.|
Friday, January 27, 2012
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