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Black-Pepper-Roasted Duck Breasts with Grilled Plums

Black-Pepper-Roasted Duck Breasts with Grilled Plums


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Ingredients

  • 4 12- to 14-ounce boneless Muscovy duck breast halves, trimmed of excess fat
  • 4 teaspoons chopped fresh thyme, divided
  • 2 teaspoons freshly ground black pepper, divided
  • 1 1/2 teaspoons salt, divided
  • 6 firm but ripe Santa Rosa plums or other purple plums, halved, pitted
  • 1 tablespoon extra-virgin olive oil

Recipe Preparation

  • Using sharp knife, score skin of duck breasts in crisscross pattern (cut skin only; do not cut through meat), spacing cuts 1 inch apart. Sprinkle duck breasts on both sides with 1 teaspoon thyme, 1 teaspoon pepper, and 1 teaspoon salt. Cover and chill.

  • Prepare barbecue (medium-high heat). Toss plum halves, olive oil, sugar, 1 teaspoon thyme, remaining 1 teaspoon pepper, and 1/2 teaspoon salt in medium bowl. Grill plum halves, cut side down, until grill marks appear and plums begin to soften, about 4 minutes. Turn plums over and grill, skin side down, until skin begins to soften but plums still retain their shape, about 4 minutes. Transfer plums to bowl. Cover with foil and let stand while cooking duck.

  • Heat 2 large skillets over medium-high heat. Add 2 duck breasts, skin side down, to each skillet. Cook until skin is crisp and golden, about 7 minutes. Turn duck breasts over and cook to desired doneness, about 8 minutes longer for medium-rare. Remove from heat and let duck rest 5 minutes.

  • Thinly slice duck crosswise. Divide among plates. Place 2 plum halves alongside each serving. Drizzle any plum juices from bowl over. Sprinkle with 2 teaspoons thyme and serve.

  • Ingredient tip: We use Muscovy duck breasts in this recipe because they are tender and full-flavored. Look for them fresh or frozen at some supermarkets or order them at dartagnan.com.

  • What to Drink: A Malbec would be a great pairing for the duck. The Argentinean red wine has enough structure to stand up to the tannins in the plums. We like the fruity, floral Alamos 2006 Malbec ($14).

Recipe by Maria Helm Sinskey,Photos by Coral von ZumwaltReviews Section

Grilled duck breast with minted peas

Shell the peas and set aside.Chop the mint and blend into thebutter. Pat the duck dry with kitchenpaper and place on the oiled rackof a grill pan (or place a small cakerack in a roasting pan). Use a longsharp knife to score the skin of theduck in a diamond lattice pattern.Sprinkle the skin with salt and driedherbs. (If you wish, the duck, peasand mint butter can now becovered and set aside in a coolplace for a couple of hours untilready to cook).

Preheat the grill to very hot. Grill the duck breasts skin-side up for 10 minutes (watch carefully as you do this because the hot fat can splatter) until the skin is browning and has yielded most of its fat – carefully pour this off and reserve for roasting potatoes. Turn the duck over and grill on the flesh side for 5-10 minutes, depending on how rare you like the meat. Turn off the heat and allow the duck to rest while you prepare the peas.

Cook the peas in boiling salted water for 3-5 minutes or until the peas are just tender and still bright green. Drain in a colander and return to the hot pan with the mint butter. Toss the peas until evenly coated with the butter.

Serve the duck breasts whole or sliced with the minted peas, accompanied by buttered new potatoes.


2013 Durell Vineyard ORIGIN Chardonnay Durell Estate Vineyard

Impossibly rich for an unoaked Chardonnay, ORIGIN surges with tropical fruit, lemon drop, peach and honey flavors. High acidity adds balance and gives the wine mouthwatering tartness . and makes it the perfect pairing with light, delicate foods like fresh grilled fish or fresh seafood. Not in the mood for fish? Try an amazing summer salad. PROMISING RECIPES: Epicurious: Grilled Halibut with Lemon Basil Vinaigrette Williams-Sonoma: Seared Sesame Crusted Tuna Martha Stewart: Tomato, Baby Lettuce & Olive Bread Salad

Recipes

4 Servings

7 tablespoons olive oil, divided
1 pound maitake mushrooms, torn into large pieces
1 tablespoon finely chopped fresh thyme
Kosher salt, freshly ground pepper
1 pound roast beef tenderloin, cut into 1x1-inch pieces
1 medium onion, finely chopped
2 garlic cloves, finely chopped
4 cups low-sodium chicken broth
1 cup heavy cream
½ cup sour cream
2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
12 ounces egg noodles
3 tablespoons unsalted butter, cut into small pieces
Chopped fresh parsley and fresh chives (for serving)


Method:

Heat oil in a large skillet over medium-high. Add mushrooms and thyme, season with salt and pepper, and cook, tossing often, until mushrooms are golden brown and tender, 10&ndash12 minutes. Transfer to a large bowl.
Increase heat and heat 2 Tbsp. oil in same skillet. Cook beef, tossing often, until browned on all sides, 5&ndash8 minutes. Transfer to bowl with mushroom mixture.
Reduce heat to medium-high, add remaining 2 Tbsp. oil to skillet, and cook onion and garlic, stirring occasionally, until golden and softened, 8&ndash10 minutes. Add broth and cream, bring to a simmer, and cook until reduced by half, 20&ndash25 minutes. Whisk in sour cream, Worcestershire sauce, and mustard season with salt and pepper. Simmer until sauce is thick and creamy, 8&ndash10 minutes. Add mushrooms and beef with any accumulated juices and cook, stirring occasionally, until just heated through.
Meanwhile, cook egg noodles in a large pot of boiling salted water, stirring occasionally, until al dente. Drain and transfer to a large bowl. Add butter and a large pinch of parsley and a large pinch of chives toss until butter is melted.
Arrange noodles on a large platter and spoon stroganoff over top. Garnish with additional parsley and chives.

Board with raspberries, kumquat, goat cheese, havarti, baguette

Try: Bockwurst sausage, linguica sausage


20 Pitted Medjool dates
20 whole fresh mint leaves
3 oz piece Manchego cheese,* cut into twenty small strips
12 oz thinly sliced pancetta


Method:

Cut small slice off 1 short end of each date and discard. Place 1 mint leaf across opening of 1 date, covering cavity. Using 1 cheese strip, push mint leaf and cheese into date cavity. Using fingers, pinch date opening closed. Repeat with remaining dates, mint leaves, and cheese strips. Wrap pancetta slices securely around each date, enclosing date completely. Place pancetta-wrapped dates on baking sheet, spacing slightly apart. DO AHEAD Can be made 1 day ahead. Cover and refrigerate.
Preheat oven to 375°F. Bake dates uncovered until pancetta is crisp and bottoms of dates caramelize, about 30 minutes. Using tongs, transfer dates to platter and serve warm.

Try: Lemon Ricotta Crostini with Smoked Salmon or Trout

Smoked Salmon or Trout, sliced thin

3 medium beets, a mixture of red and golden, about 1 lb (500 g) total weight
1/4 cup (1 oz/30 g) hazelnuts
2 oz (60 g) pancetta, cubed
Sea salt and freshly ground pepper
Large Bibb, butter, or romaine lettuce leaves
1/2 lemon
2 oz (60 g) Roquefort cheese, crumbled
1 tablespoon chopped fresh flat-leaf parsley


Preheat the oven to 450 degrees F (230 degrees C).
Trim the beets, removing the tops but leaving about 1 inch of the stem to prevent the beets from bleeding. Place the beets in a baking dish and tent loosely with aluminum foil. Roast until just fork-tender. Start checking at 30 minutes it may take up to 1 hour, depending on the size and age of the beets.
While the beets are roasting, toast the hazelnuts and fry the pancetta. To toast the nuts, place in a small, dry frying pan over medium-low heat and cook, stirring constantly, until the nuts are fragrant and you can see they are just beginning to brown where the skins have flaked off, about 10 minutes. Remove from the heat and immediately pour the nuts onto a clean dish towel they can burn quickly. Gather up the corners of the towel and rub the nuts together until most of the skins come off. (Don't worry about the bits that stick.) Chop the nuts coarsely and set aside.
Place the pancetta in a large dry frying pan over medium heat and sauté until crispy, about 15 minutes. Reserve the fat in the pan.
When the beets are fork-tender, remove them from the oven and let cool. When cool enough to handle, peel the beets by rubbing off the skins. Cut the beets into slices or bite-size cubes, add them to the rendered fat in the reserved pan, and toss to coat. Season.
Easy Dressing: The beets take a while to cook, but you save time on the dressing: it's just the fat left over from frying the pancetta plus a squeeze of lemon juice.

2 tablespoons vegetable oil
1 bunch scallions, whites and pale-greens thinly sliced, dark greens sliced 1-inch thick
4 garlic cloves
1 1-inch piece ginger, peeled, finely chopped
1 large carrot, peeled, shredded
1 jalapeño, with seeds, thinly sliced (or seeded if you prefer less heat)
1 cup quartered stemmed shiitake mushrooms
1 pound skinless, boneless chicken breasts or thighs
1 quart low-sodium chicken broth
1 14-ounce can coconut milk
1 tablespoon (or more) fish sauce (such as three crabs)
Kosher salt
2 cups thinly sliced sugar snap peas
1 teaspoon lime zest, divided
Fresh tender herbs (such as cilantro or basil)
Lime wedges (for serving)

Method:

Heat oil in a large heavy pot over medium-high heat. Cook scallions, garlic, and ginger, stirring frequently, until softened, about 4 minutes. Add carrot, jalapeño, and mushrooms and cook until softened, about 3 minutes. Add chicken, broth, coconut milk, and fish sauce. Bring to a boil, reduce heat, and cook until chicken is cooked through, 15&ndash20 minutes. Transfer chicken to a plate and let cool slightly.
Add fish sauce to soup and season with salt and more fish sauce, if desired. Shred chicken into large chunks and return to pot along with sugar snap peas. Stir in lime zest. Top with fresh herbs and serve with lime wedges alongside.

2 chiles de árbol or ½ tsp. red pepper flakes
2 pounds chicken wings, flats and drumettes separated
½ cup rice vinegar
2 tablespoons olive oil
4 garlic cloves, peeled, smashed
1 tablespoon agave syrup (nectar) or honey
2 scallions, thinly sliced, plus more
2 teaspoons Kosher salt, plus more
Freshly ground pepper
2 teaspoons baking soda
2 teaspoons ground cumin
1 teaspoons togarashi or hot paprika
Lime wedges, for serving

Method:

Toast chiles in small dry skillet over medium-high heat let cool slightly and lightly crush. Combine chiles, vinegar, olive oil, garlic, agave, and scallions in a resealable plastic bag. Season with 2 tsp. salt and pepper. Add chicken seal bag, eliminating air, and shake to distribute ingredients. Chill overnight.
Prepare grill for medium-low heat. Remove wings from refrigerator and let come to room temperature, 35-50 minutes. Remove wings from bag and pat dry very well with paper towels. Discard marinade.
Mix baking soda, cumin, and togarashi in a large bowl season with salt. Add wings and toss to coat. Grill wings, turning occasionally, until cooked through and charred in spots, 15-20 minutes. To serve, squeeze lime juice over wings and sprinkle with scallions.

4 12- to 14-ounce boneless Muscovy duck breast halves, trimmed of excess fat
4 teaspoons chopped fresh thyme, divided
2 teaspoons freshly ground black pepper, divided
1 1/2 teaspoons salt, divided
6 firm but ripe Santa Rosa plums or other purple plums, halved, pitted
1 tablespoon extra-virgin olive oil
1/2 teaspoon sugar


Method:

Using sharp knife, score skin of duck breasts in crisscross pattern (cut skin only do not cut through meat), spacing cuts 1 inch apart. Sprinkle duck breasts on both sides with 1 teaspoon thyme, 1 teaspoon pepper, and 1 teaspoon salt. Cover and chill.
Prepare grill (medium-high heat). Toss plum halves, olive oil, sugar, 1 teaspoon thyme, remaining 1 teaspoon pepper, and 1/2 teaspoon salt in medium bowl. Grill plum halves, cut side down, until grill marks appear and plums begin to soften, about 4 minutes. Turn plums over and grill, skin side down, until skin begins to soften but plums still retain their shape, about 4 minutes. Transfer plums to bowl. Cover with foil and let stand while cooking duck.
Heat 2 large skillets over medium-high heat. Add 2 duck breasts, skin side down, to each skillet. Cook until skin is crisp and golden, about 7 minutes. Turn duck breasts over and cook to desired doneness, about 8 minutes longer for medium-rare. Remove from heat and let duck rest 5 minutes.
Thinly slice duck crosswise. Divide among plates. Place 2 plum halves alongside each serving. Drizzle any plum juices from bowl over. Sprinkle with 2 teaspoons thyme and serve.


Crust

1 tablespoon sugar
1½ teaspoons kosher salt
2 cups all-purpose flour, plus more for surface
5 tablespoons chilled unsalted butter, cut into pieces
3 tablespoons chilled lard or vegetable shortening
1 tablespoon apple cider vinegar
1 large egg, beaten to blend


Pulse sugar, salt, and 2 cups flour in a food processor until combined. Add butter and lard and pulse until mixture resembles coarse meal with a few pieces of butter and lard visible, about fifteen 1-second pulses. With motor running, drizzle in vinegar and 5½ Tbsp. ice water and pulse until dough is still crumbly but just holds together when squeezed (add 1 tsp. water at a time if necessary, but be careful not to overwork dough).
Turn out dough onto a work surface. Knead 1&ndash2 times, pressing to incorporate any shaggy pieces. Flatten into a 6"-wide disk. Wrap with plastic wrap and chill at least 1 hour.
Preheat oven to 425°. Roll out dough on a lightly floured work surface to a 14" round. Transfer to a 9" pie dish. Pick up edges and allow dough to slump down into dish, letting excess dough hang over dish. Trim, leaving about a 1" overhang. Fold overhang under pinch and crimp. Chill 30 minutes.
Line dough with parchment paper or foil, leaving some overhang. Fill with pie weights or dried beans. Bake until crust is dry around the edges and just beginning to brown, 25&ndash35 minutes. Carefully remove parchment and weights and reduce oven temperature to 350°. Brush inside of crust (not the crimped edges) with egg wash and continue to bake until crust is set and beginning to lightly brown in the center, 10&ndash15 minutes. Transfer to a wire rack and let cool.


Filling and Assembly:

? cup sugar
1 teaspoon ground cinnamon
¾ teaspoon kosher salt
½ teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
2 large eggs plus 1 large egg yolk, room temperature, beaten to blend
2 cups unsweetened pumpkin purée
? cup sweetened condensed milk
? cup heavy cream
2 tablespoons maple syrup
2 teaspoons vanilla extract
Whipped cream (for serving)


Method:

Preheat oven to 325°. Whisk sugar, cinnamon, salt, ginger, cloves, and nutmeg in a large bowl until no clumps remain. Add eggs, pumpkin, condensed milk, cream, maple syrup, and vanilla and whisk until smooth. Pour into cooled crust. Bake pie until edges are set and slightly puffed but center is recessed and wobbles like Jell-O, 60&ndash75 minutes (it will continue to set after baking). Transfer to a wire rack and let cool at least 3 hours before slicing. Serve with whipped cream.
Do Ahead: Pie can be baked 1 day ahead tightly wrap and chill. Serve warm or at room temperature.


8 5&ndash6&rdquo English-style bone-in beef short ribs (about 6 pounds)
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil
2 medium onions, chopped
2 heads of garlic, halved crosswise
4 celery stalks, chopped
2 medium carrots, peeled, chopped
2 tablespoons tomato paste
1 teaspoon coriander seeds
1 teaspoon cumin seeds
6 chiles de árbol, or 1 teaspoon crushed red pepper flakes, plus 1 chile, for serving
4 sprigs oregano
4 wide strips orange zest, plus some thin strips for serving
1 cup plus 2 tablespoons fresh orange juice
2 limes, halved
½ cup fresh cilantro leaves with tender stems


Method:

Season short ribs with salt and pepper. Place on a rimmed baking sheet and chill, uncovered, at least 2 hours (ribs are even better if you can do this a day ahead).
Preheat oven to 325°. Heat oil in a large heavy pot over medium. Working in batches, cook short ribs until evenly browned, about 5 minutes on each side. Transfer to a platter pour off pan drippings between batches.
Wipe out any burned bits from pot, but leave the golden-brown pieces (doing this will keep the finished sauce from tasting bitter). Place onions, garlic, celery, carrots, tomato paste, coriander seeds, cumin seeds, and chiles or red pepper flakes in pot season with salt and pepper and stir to coat. Increase heat to medium-high and cook, stirring often, until vegetables are softened, tomato paste is slightly darkened in color, and spices are fragrant, 10&ndash12 minutes.
Add oregano, wide strips of orange zest, 1 cup orange juice, and 6 cups water to pot, scraping up any browned bits season with salt and pepper. Add ribs with any juices accumulated on the platter, making sure they&rsquore completely submerged. Cover pot and braise ribs in the oven until meat is tender and falling off the bone, 4&ndash5 hours.
Carefully transfer ribs to a platter. Strain braising liquid into a large bowl, then return to pot. Bring to a boil, then reduce heat and simmer until reduced by half (it will be thickened but still saucy). Return short ribs to pot and turn to coat.
To serve, drizzle short ribs with remaining 2 tablespoons orange juice and squeeze limes and crush remaining chile over. Top with cilantro and thin strips of orange zest.
Do Ahead: Short ribs can be braised 5 days ahead. Let cool cover and chill in strained braising liquid.

1 6-pound bone-in turkey breast
1 tablespoon kosher salt
1 tablespoon dried rubbed sage
1 teaspoon cayenne pepper
1 teaspoon ground cumin
1 teaspoon Hungarian sweet paprika

Method:

Place turkey breast, skin side up, on a rack set inside a rimmed baking sheet or roasting pan. Combine salt, sage, cayenne, cumin, and paprika in a small bowl. Rub spices all over turkey skin and let turkey stand at room temperature for 1 hour. DO AHEAD: Can be made 1 day ahead. After seasoning turkey, chill, uncovered, overnight. Let stand at room temperature for 1 hour before continuing.
Arrange a rack in center of oven and preheat to 500°. Roast turkey for 25 minutes. Reduce heat to 375° and continue roasting until an instant-read thermometer inserted into the thickest part of the breast registers 155°&ndash160°, about 50 minutes longer. Transfer pan to a wire rack and let turkey rest for at least 20 minutes before carving.

Veal Stock:

6 pounds veal neck or beef bones
1 tablespoon grapeseed or vegetable oil
2 large onions, chopped
6 celery stalks, chopped
1 pound carrots, peeled, chopped
¼ cup tomato paste
1 head of garlic, halved crosswise
4 sprigs thyme
1 bay leaf

Method:

Preheat oven to 425°. Place a wire rack inside a rimmed baking sheet and place bones on top. Roast bones (undisturbed) until deep golden brown, 40&ndash50 minutes. Transfer to a large pot and add 5 qt. water. Bring to a simmer, then use a fine-mesh sieve to skim off any foam or gray bits from the surface. Remove from heat.
Meanwhile, in another large pot, heat oil over medium-high. Add onions, celery, and carrots and cook, stirring occasionally, until vegetables start to caramelize, 10&ndash15 minutes. Add tomato paste and cook, stirring often, until slightly darkened in color, 6&ndash8 minutes.
Add bones along with liquid, garlic, thyme, and bay leaf to vegetables. Bring just to a boil reduce heat to low, and cook at a bare simmer, adding water as needed during cooking to maintain level of liquid until stock is flavorful, about 2 hours. Strain stock through a fine-mesh sieve into a large bowl, then strain again into another large bowl or airtight containers.
Do Ahead: Stock can be made 5 days ahead. Let cool cover and chill, or freeze up to 1 month ahead.

Soup:

3 tablespoons grapeseed or vegetable oil
1 tablespoon unsalted butter
1 head of garlic, halved crosswise
4 pounds onions, thinly sliced
Kosher salt, freshly ground pepper
3 tablespoons dry Sherry
6 sprigs thyme
1 bay leaf
4 slices ½-inch-thick baguette, toasted
4 slices ?-inch-thick Gruyère
4 slices ?-inch-thick Emmenthal cheese
Special Equipment

Cheesecloth French onion soup bowls or 8-ounce ramekins

Method:

Heat oil and butter in a large pot over medium heat. Place garlic, cut side down, in pot and cook undisturbed until golden brown, about 4 minutes. Transfer garlic to a plate.
Add onions to same pot, season with salt and pepper, and cook, stirring occasionally at first and then more often as onions darken to keep them from getting too brown in any one spot, until golden but not mushy, 60&ndash70 minutes (and no, this process can&rsquot be rushed at a higher temperature).
Add Sherry and stir, scraping up any browned bits from bottom of pot. Stir in 8 cups veal stock. Bundle up garlic, thyme, and bay leaf in cheesecloth and tie closed with kitchen twine. Add to pot bring mixture to a boil. Reduce heat and cook, stirring occasionally, until liquid is reduced by one-quarter, flavors have melded, and onions are completely tender, 45&ndash50 minutes.
Heat broiler. Divide soup among bowls and top each with a toast and a slice each of Gruyère and Emmenthal cheese. Place on a rimmed baking sheet and broil until cheese is melted and brown in spots, about 5 minutes. Let cool for a minute or so before serving.

2 large orange-fleshed sweet potatoes or Garnet yams
olive oil to brush on the flesh
6 strips maple smoked bacon
1 tablespoon butter
1 yellow onion, thinly sliced
2 teaspoons light brown sugar
2/3 cup beer
2 tablespoons maple syrup
freshly ground black pepper

Method:

Preheat oven to 400°F. Line a large baking sheet with aluminum foil, for easy clean up. Wash potatoes and pat dry. Brush flesh with a little bit of olive oil. Place flesh side down on the prepared baking sheet.
In a large skillet over medium heat, add bacon. Cook, turning frequently, until browned and crisp, about 6-8 minutes. Transfer to a paper-toweled lined plate to drain. Cool completely. Chop finely, reserving one slice for garnish.
Once the potatoes are cooked, remove from oven and cool for 5-10 minutes. Scoop out the flesh and set aside.
In a large skillet over medium-low heat, melt 1 tablespoon butter. Add sliced onions and brown sugar stir occasionally, until the onions caramelize and turn a deep golden brown, about 10-12 minutes. Add beer and cook 2 minutes. Add maple syrup. Stir well and cook 3-4 minutes. Add roasted potatoes and bacon to skillet. Stir well.
Season with freshly ground black pepper. Garnish with reserved bacon.

English Style Pale Ale ESB

4 Servings
Malt Vinegar Mayonnaise

1 large egg yolk*
2 Tbsp. malt vinegar, divided
1 cup vegetable oil
Kosher salt and freshly ground black pepper


Method:

Whisk egg yolk and 1 Tbsp. vinegar in a small bowl. Whisking constantly, slowly drizzle in oil, drop by drop at first, until mayonnaise is thickened and smooth. Add remaining 1 Tbsp. vinegar season with salt and pepper. Cover and chill.

Fish

2 cups all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. kosher salt plus more
½ tsp. freshly ground black pepper plus more
12 oz. (or more) chilled light lager
1 cup chilled club soda
1 Tbsp. malt vinegar
1 cup corn flour or all-purpose flour
1½ lb. cod, haddock or pollack, cut into long, 1½&rdquo-wide strips
French fries (for serving click for recipe)
Old Bay seasoning, flaky sea salt (such as Maldon), and chopped fresh dill


Whisk all-purpose flour, baking powder, baking soda, 1 tsp. kosher salt, and ½ tsp. pepper in a large bowl. Whisking constantly, slowly add beer, club soda, and vinegar, adding more beer if batter is too thick (it should be the consistency of thin pancake batter).
Place corn flour in a shallow bowl. Season fish with kosher salt and pepper. Dredge fish in corn flour, shaking off excess, then dip in batter, letting excess drip back into bowl. Working in batches, fry fish until golden brown and crisp, about 2 minutes per side. Transfer to paper towel&ndashlined baking sheet. Season fish and fries with Old Bay, sea salt, and dill serve with malt vinegar mayonnaise and lemon wedges.


Custard

6 large eggs
1/2 cup pure maple syrup (preferably Grade B)
1/2 cup (packed) dark brown sugar
1 tablespoon vanilla extract
2 teaspoons ground cinnamon
1/2 teaspoon fine sea salt
1 cup whole milk
1 cup heavy whipping cream
2 tablespoons apple brandy (such as applejack or Calvados)
1 1-pound loaf pain rustique, all crust trimmed, bread cut into 3/4- to 1-inch cubes (6 1/2 to 7 cups)


Apples

3 tablespoons unsalted butter
2 1/2 pounds Granny Smith apples (about 5), peeled, quartered, cored, cut into 1/3-inch-thick slices (about 7 cups)
1/4 cup pure maple syrup plus additional for brushing (preferably Grade B)
1/4 cup (packed) dark brown sugar

Method:

Whisk eggs, maple syrup, brown sugar, vanilla, cinnamon, and sea salt in large bowl. Add milk, cream, and brandy and whisk until well blended. Add bread cubes and press to submerge into custard. Let soak at least 30 minutes, occasionally pressing on bread cubes to submerge.
Preheat oven to 350°F. Generously butter 9x5-inch glass or ceramic loaf pan with at least 3-inch-high sides. Melt 3 tablespoons butter in large nonstick skillet over medium-high heat. Add apple slices and sauté until deep golden and beginning to soften, stirring and turning apple slices frequently, 10 to 12 minutes. Stir in 1/4 cup maple syrup, then brown sugar. Simmer until sugar dissolves and mixture thickens to syrup, about 1 minute. Remove from heat.
Mix half of apple slices into bread-custard mixture. Transfer bread pudding mixture to prepared pan. Arrange remaining apple slices atop bread pudding. Spoon any remaining syrup from skillet over apple slices. Place loaf pan on rimmed baking sheet (to catch any spills during baking).
Bake bread pudding until puffed and cracked on top, apples are deep brown, about 1 hour 30 minutes (pudding will rise high above top of pan).


Fish

2 pounds skinless red snapper or other mild white fish fillets
1 cup all-purpose flour
1 cup white rice flour
2 teaspoons kosher salt
2 cups club soda
Vegetable oil (for frying about 8 cups)

16 small corn tortillas (32 if you would like to use 2 per taco)
Cabbage and Jicama Slaw, Fresno Chile Hot Sauce, and sliced Pickled Jalapeños
Sliced avocado, cilantro leaves with tender stems, and lime wedges (for serving)

Method:

Remove any pin bones from fish fillets (using tweezers makes this easy). Cut each fillet in half lengthwise. Cut each half on a diagonal into 1&rdquo strips. (Work with the natural shape of the fish as you cut this will help the pieces stay together instead of falling apart when frying.)
Whisk all-purpose flour, rice flour, and salt in a medium bowl. Gradually whisk in club soda until no lumps remain adjust with more club soda or rice flour as needed to make it the consistency of thin pancake batter&mdashit should be pourable, but thick enough to coat the fish.
Working in batches of 5&ndash7 pieces at a time, coat fish in batter, letting excess drip off, then carefully place in oil, working in batches.
Fry fish, turning occasionally with a fish spatula or slotted spoon and maintaining oil temperature at 350°, until crust is puffed, crisp, and golden brown, about 5 minutes. Transfer to a wire rack set inside a rimmed baking sheet season immediately with salt.

While fish is frying, use tongs to heat tortillas one at a time directly over a gas burner, moving them often, until lightly charred and puffed in spots, about 1 minute per side. Transfer to a plate cover with a clean kitchen towel to keep warm. (If you don&rsquot have a gas stove, wrap up a stack of tortillas in a sheet of foil and heat in a 350° oven until warmed through.)
Top tortillas (we like two per taco) with fish, slaw, hot sauce, avocado, cilantro, and jalapeños. Serve with lime wedges.

1 tablespoon sugar
½ teaspoon kosher salt
1 cup all-purpose flour, plus more for surface
6 tablespoons chilled unsalted butter, cut into pieces
1 large egg, beaten to blend

All-purpose flour (for dusting)

¼ cup (½ stick) salted butter
½ vanilla bean, split lengthwise
1 pound baking apples (such as Pink Lady about 2 large), scrubbed, sliced ?&rdquo thick
3 tablespoons dark muscovado or dark brown sugar
1 large egg
1 tablespoon granulated sugar
2 cups heavy cream
2 tablespoons pure maple syrup

Preheat oven to 375°. Place butter in a small saucepan and scrape in vanilla seeds add pod. Cook over medium heat, stirring often, until butter foams, then browns (be careful not to burn), 5&ndash8 minutes. Remove pan from heat and remove pod.
Roll out dough on a lightly floured surface into a rough 14x10&rdquo rectangle about ?&rdquo thick (alternatively, roll out into a 12&rdquo round). Transfer to a parchment-lined baking sheet. Arrange apples on top, overlapping and leaving a 1½&rdquo border. Brush apples with brown butter and sprinkle with muscovado sugar. Lift edges of dough over apples, tucking and overlapping as needed to keep rectangular shape.
Beat egg with 1 tsp. water in a small bowl and brush crust with egg wash. Sprinkle with granulated sugar and bake, rotating once, until apples are soft and juicy and crust is golden brown, 40&ndash50 minutes. Let cool slightly on baking sheet before slicing.
Beat cream in a medium bowl to medium-soft peaks. Fold in maple syrup and serve alongside galette.

12 ounces fettuccine or other long pasta
Kosher salt
¼ cup (½ stick) unsalted butter
¾ cup finely grated Parmesan, plus more for serving
Freshly ground black pepper

Method:

Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente. Drain, reserving 2 cups pasta cooking liquid.
Transfer 1 cup pasta cooking liquid to a large skillet. Bring to a gentle simmer, then whisk in butter, a piece at a time, until melted. Whisking constantly, gradually add cheese, making sure it&rsquos completely melted and incorporated before adding more. Add pasta and toss to coat, adding more pasta cooking liquid as needed, until sauce blankets noodles completely. Serve topped with pepper and more cheese.


Nonstick vegetable oil spray
½ cup golden raisins (optional)
3 tablespoons dark rum (optional)
1 cup chopped walnuts
1 pound carrots, peeled, coarsely grated
1 cup buttermilk, room temperature
2½ cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons ground ginger
½ teaspoon freshly grated nutmeg
2 teaspoons baking powder
1½ teaspoons kosher salt
¾ teaspoon baking soda
4 large eggs, room temperature
1 cup granulated sugar
¾ cup (packed) dark brown sugar
2 teaspoons vanilla extract
¾ cup vegetable oil

Icing

12 ounces cream cheese, room temperature
¾ cup (1½ sticks) unsalted butter, room temperature
1 teaspoon vanilla extract
Generous pinch of kosher salt
4 cups powdered sugar

Method:

Preheat oven to 350°. Lightly coat two 9"-diameter cake pans with nonstick spray. Line bottoms with parchment paper rounds lightly coat rounds with nonstick spray. If using raisins and rum, heat together in a small saucepan over low just until warm, about 2 minutes. Remove from heat and let sit until liquid is absorbed and raisins are plump, 15&ndash20 minutes.
Meanwhile, toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 8&ndash10 minutes let cool. Combine carrots and buttermilk in a medium bowl.
Whisk flour, cinnamon, ginger, nutmeg, baking powder, salt, and baking soda in a large bowl. Using an electric mixer on high speed, beat eggs, granulated sugar, brown sugar, and vanilla extract until pale and thick, about 4 minutes. Reduce speed to medium-low and gradually stream in oil. Add dry ingredients in 3 additions, alternating with carrot mixture in 2 additions, beginning and ending with dry ingredients mix until smooth. Fold in raisins, if using, and walnuts with a rubber spatula. Scrape batter into prepared pans.
Bake cakes, rotating pans halfway through, until a tester inserted into the center comes out clean, 35&ndash45 minutes. Transfer pans to a wire rack and let cakes cool 10 minutes. Run a knife around sides of cakes and invert onto wire rack remove parchment. Let cool completely.

Using an electric mixer on high speed, beat cream cheese and butter in a medium bowl until smooth, about 1 minute. Beat in vanilla extract and salt. Reduce speed to low and gradually mix in powdered sugar. Increase speed to high and beat frosting until light and fluffy, about 2 minutes.
Place 1 cake, domed side down, on a platter. Spread ¾ cup frosting evenly over top. Place remaining cake, domed side down, on top. Spread top and sides with 1¼ cups frosting and chill 30 minutes to let frosting set. Spread remaining frosting over top and sides, swirling decoratively.

Try: Blue cheese, rich cheeses, carrot cake

1 tablespoon vegetable oil
2 1½&rdquo-thick bone-in pork rib chops (8&ndash10 ounces each)
Kosher salt and freshly ground black pepper
8 sprigs sage
2 garlic cloves, peeled, smashed
1 tablespoon unsalted butter


Heat oil in a large skillet over medium-high. Season pork chops all over (including the fat cap) with salt and pepper. Cook pork chops until bottom side is golden brown, about 1 minute. Turn and cook on other side about 1 minute before turning again. Repeat this process, turning about every minute, until chops are deep golden brown and an instant-read thermometer inserted into the thickest part registers 135°, 8&ndash10 minutes (cooking time will depend on thickness of chops).
Remove pan from heat and add sage, garlic, and butter, smashing garlic into butter. Tilt skillet and spoon foaming butter and drippings over pork chops, making sure to baste the fat cap as well as the rib. Transfer pork chops to a cutting board and let rest at least 5 minutes (pork will come to 145° as it sits).
Cut away bone and slice pork about ¼&rdquo thick. Serve with any juices from the cutting board spooned over top.


4 plum tomatoes, hulled
3 tomatillos, husks removed, rinsed
½ large white onion, halved
1 head of garlic
8 ancho chiles, ribs and seeds removed
6 guajillo chiles, ribs and seeds removed
¼ cup raisins
½ cup sesame seeds
½ Ceylon cinnamon stick or ¾ teaspoon ground cinnamon
2 allspice berries
2 whole cloves
1 teaspoon cumin seeds
2 tablespoons vegetable oil
4 cups low-sodium chicken broth
Kosher salt
2 ounces bittersweet chocolate, chopped
2 tablespoons breadcrumbs
1 tablespoon grated piloncillo (unrefined whole cane sugar) or dark brown sugar

Method:

Brown chicken in a pan, season and cover with chicken stock, simmer until tender, shred with two forks.

Preheat to 450°. Roast tomatoes, tomatillos, onion, and garlic on a rimmed baking sheet on upper rack until softened and browned in spots (vegetables should still hold their shape), 25&ndash35 minutes. Let cool slightly. Cut the top off the garlic, exposing the cloves inside. Squeeze out roasted garlic cloves into a blender. Transfer remaining vegetables to blender and purée until smooth. Scrape into a medium bowl.
While the vegetables are roasting, toast ancho and guajillo chiles on a clean rimmed baking sheet on lower rack until guajillo chiles are slightly darker in spots, about 4 minutes. Let cool slightly, then transfer to a large bowl. Add raisins and 4 cups boiling water, cover with plastic wrap, and let sit 30 minutes.
Transfer chile mixture to blender (you don&rsquot need to clean it) blend until thick and smooth.
As soon as chiles are out of the oven, toast sesame seeds on another rimmed baking sheet on lower rack until golden brown, about 3 minutes. Let cool. Grind in spice mill, shaking occasionally, to a powder. Be careful not to overgrind or you will make sesame paste. Transfer to a small bowl.
Very finely grind cinnamon, allspice, cloves, and cumin seeds in spice mill. Heat oil in a large pot over medium-high and cook spice mixture, stirring, until fragrant, about 30 seconds. Add vegetable purée and cook, stirring occasionally, until mixture thickens slightly, 5&ndash7 minutes. Add chile purée and broth, season with salt, and simmer, uncovered, stirring occasionally, until mole is thickened to the consistency of heavy cream, 60&ndash75 minutes.
Add sesame powder, chocolate, breadcrumbs, and piloncillo to mole and whisk until chocolate is melted and sesame seeds are incorporated. Continue cooking, whisking often to prevent mole from sticking to the bottom of the pot, until very thick and the consistency of marinara sauce, 30&ndash35 minutes. Taste mole and season with salt as needed.

Assemble tacos by tossing shredded chicken with the mole, topping two corn tortillas with the chicken, cilantro, onion, and any other garnish that you would like.

Try: Sharp cheeses, cheddar. Oysters with guinness.

1-1/2 pounds pork tenderloin (2 to 3 tenderloins)
3 tablespoons ground coffee
1 tablespoon coarse salt (kosher or sea)
1 tablespoon dark brown sugar
2 teaspoons sweet paprika
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon unsweetened cocoa powder
2 tablespoons canola oil
Redeye Barbecue Sauce
Yield: Makes about 2 cups
1 slice bacon, finely chopped
1/2 medium onion, finely chopped
3/4 cup brewed strong coffee or espresso
3/4 cup ketchup
1/4 cup Worcestershire sauce
1/4 cup heavy cream
3 tablespoons brown sugar
2 tablespoons Dijon mustard
Coarse salt (kosher or sea) and freshly ground pepper to taste


Remove any silver skin. Place in roasting pan. Place coffee, salt, brown sugar, paprika, pepper, garlic and onion powders, cumin, coriander, and cocoa in a small bowl and stir to mix. Sprinkle rub all over the tenderloins, patting it onto the meat with your fingertips. Drizzle oil over the pork and rub it on well. Let the pork marinate in the refrigerator, covered, for at least 4 hours or as long as overnight.

When ready to cook, brush and oil the grill grate. Place the pork tenderloins on the hot grate and grill until cooked through, 3 to 4 minutes per side. To test for doneness, insert an instant-read meat thermometer into the meat: The internal temperature should be about 145 degrees F. Transfer the grilled pork to a cutting board and let rest for about 3 minutes. Slice tenderloins crosswise on a diagonal and serve at once with the Redeye Barbecue Sauce on the side.

For the Redeye Sauce Place the bacon and onion in a heavy saucepan cook over medium heat until lightly browned, 3 minutes, stirring often. Stir in remaining ingredients and gradually bring to a boil. Reduce heat and simmer sauce until thick and richly flavored, 10 minutes, whisking from time to time. Adjust the seasoning, adding salt and pepper to taste.

1 cup oatmeal stout or Guinness Stout
1 cup dark molasses (not blackstrap)
1/2 teaspoon baking soda
2 cups all-purpose flour
1 1/2 teaspoons baking powder
2 tablespoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
Pinch of ground cardamom
3 large eggs
1 cup packed dark brown sugar
1 cup granulated sugar
3/4 cup vegetable oil
Confectioners sugar for dusting
Unsweetened whipped cream

Method:

Preheat oven to 350°F. Generously butter bundt pan and dust with flour, knocking out excess.
Bring stout and molasses to a boil in a large saucepan and remove from heat. Whisk in baking soda, then cool to room temperature.
Sift together flour, baking powder, and spices in a large bowl. Whisk together eggs and sugars. Whisk in oil, then molasses mixture. Add to flour mixture and whisk until just combined.
Pour batter into bundt pan and rap pan sharply on counter to eliminate air bubbles. Bake in middle of oven until a tester comes out with just a few moist crumbs adhering, about 50 minutes. Cool cake in pan on a rack 5 minutes. Turn out onto rack and cool completely.
Serve cake, dusted with confectioners sugar, with whipped cream.

Try: Sourdough bread, gorgonzola, goat gouda, roquefort cheese.


1 small head Napa cabbage (about 1 1/2 pounds)
2 large leeks (about 1 pound), white and light green parts only, sliced lengthwise, rinsed, and drained
1 1/2 tablespoons olive or canola oil
2 1/2 tablespoons peeled and minced fresh ginger
6 to 8 ounces fresh shiitake mushrooms, stemmed and thinly sliced
1/4 cup rice wine or sake
14 ounces very firm tofu, halved crosswise and each half cut crosswise into 1/4-inch slices
8 cups or 2 cartons (32 ounces each) chicken or vegetable broth, preferably low-sodium
2 1/2 tablespoons cornstarch mixed with 1/4 cup water
4 1/2 tablespoons Chinese black vinegar or Worcestershire sauce, or more to taste
3 tablespoons soy sauce, or to taste
1 teaspoon toasted sesame oil
1 teaspoon salt, or to taste
3/4 teaspoon freshly ground black pepper
1 large egg, lightly beaten

Cut away the stem of the cabbage and discard. Cut the cabbage lengthwise in half, then cut each half lengthwise in half again. Cut each quarter into 1 1/2-inch sections, separating the leafy sections from the stem pieces, and place in a bowl. Cut each leek half into thin slices, about 1/4 inch thick. Prepare all the remaining ingredients and place near the stove.
Heat the oil in a large, heavy pot over medium-high heat until hot, about 25 seconds. Add the leeks and ginger and stir-fry until fragrant, about 15 seconds. Add the tougher sections of the cabbage and the mushrooms and toss lightly for 1 to 2 minutes, until slightly softened.
Add the rice wine, partially cover, and reduce the heat slightly. Cook for about 5 minutes, until tender and dry. Add the leafier sections of the cabbage, the tofu slices, and the broth and bring to a boil. Lower the heat slightly and simmer for 15 minutes.
Slowly add the cornstarch and water mixture, stirring constantly to prevent lumps. Cook over medium-high heat until the broth has thickened, 3 to 4 minutes. The soup should have the consistency of heavy cream. Stir in the black vinegar, soy sauce, sesame oil, salt, and black pepper taste for seasoning, adding more soy sauce if necessary. Turn off the heat and slowly add the egg, pouring it in a thin stream around the circumference of the pot. Stir the soup several times. Ladle the hot soup into bowls, and serve immediately.


Add 1 cup shredded carrots for extra color and 1 teaspoon crushed red pepper flakes for additional spiciness.
Substitute 6 to 8 dried black mushrooms or 11/4 ounces dried porcini mushrooms for the fresh shiitakes.
Rinse and soften in hot water to cover, reserving the broth. (You can extend the broth with additional water and use in place of vegetable broth or add to chicken broth for extra flavor.) Trim the mushroom stems or tough ends, discard, and use the caps as above.

1/4 cup unsulphured molasses

1/2 ounce unsweetened chocolate, coarsely chopped

2 teaspoons finely chopped caraway seeds

3 large egg yolks, lightly beaten

1 tablespoon active dry yeast

1 1/2 cups all-purpose flour

1 cup mashed potatoes, at room temperature

1 stick (4 ounces) unsalted butter, melted

In a medium saucepan, warm the milk over moderately high heat until bubbles appear around the edge. Remove from the heat and stir in the cornmeal, molasses, chocolate, caraway seeds and salt. Let the mixture cool completely.
Add the egg yolks and yeast to the batter stir to dissolve the yeast. Stir in the all-purpose flour. Cover loosely with plastic wrap and let stand in a warm place for 1 hour. Stir in the whole wheat and rye flours, then cover and refrigerate overnight.
Bring the waffle batter to room temperature. Preheat a lightly oiled 8-inch-square waffle iron. Stir the mashed potatoes and melted butter into the batter. In a stainless-steel bowl, beat the egg whites with the sugar until soft glossy peaks form. With a rubber spatula, fold one-third of the beaten whites into the batter, then fold in the remaining whites.
Pour a scant 1 1/2 cups of the waffle batter into the preheated iron and bake until browned and crisp, about 7 minutes. Transfer the waffles to a platter and cover loosely with foil. Bake the remaining waffle batter lightly brush the iron with oil between batches if necessary.

1 bunch chives, cut into 1-inch pieces
4&ndash8 Scotch bonnet chiles or habanero chiles
5 garlic cloves, crushed
¾ cup malt vinegar
¾ cup soy sauce
2 tablespoons Jamaican rum
2 tablespoons Diamond Crystal or 1 tablespoon Morton kosher salt
2½ teaspoons ground allspice
1½ teaspoons ground nutmeg
¾ teaspoon ground cloves
8 pieces skin-on, bone-in chicken legs (about 6 pounds total), drumsticks and thighs separated, patted dry
Vegetable oil (for grill)

Method:

Blend chives, chiles, garlic, vinegar, soy sauce, rum, salt, allspice, nutmeg, and cloves in a blender until smooth. Place chicken in a large bowl and pour jerk marinade over. Turn thighs and drumsticks several times to coat. Cover and chill, turning chicken pieces once, at least 2 hours and up to 1 day.
Remove chicken from marinade, wiping off any excess, and let come to room temperature, about 30 minutes. Discard marinade.
Prepare grill for 2-zone heat (for a charcoal grill, bank two-thirds of coals on one half of grill and scatter remaining coals over other side for a gas grill, set one burner to high heat and the remaining burners to medium-low heat). Lightly brush grate with oil. Arrange chicken drumsticks and thighs, skin side down, on grate over hottest part of grill and grill, turning halfway through, until lightly charred, 5&ndash10 minutes. Move chicken to cooler part of grill and continue to grill, turning several times, until an instant-read thermometer inserted into the thickest part registers 165°, 20&ndash25 minutes longer.

Serve with Brown Sugar Slaw and waffle

Grilled Vegetable Platter

Zucchini, Squash, Red Onion, Portabella, Asparagus, Charred Cherry Tomatoes

Parmesan Dip with Roasted Garlic

1 cup sour cream
1/4 cup mayonnaise
1 cup finely grated Parmigiano-Reggiano (2 ounces)
2 tablespoons fresh lemon juice
1 teaspoon black pepper
1/2 teaspoon salt


Method:

Whisk together all ingredients in a bowl.

36 Servings

2 3/4 cups unbleached all purpose flour
1 teaspoon ground ginger
3/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 cup solid vegetable shortening, room temperature
1/4 cup (1/2 stick) unsalted butter, room temperature
1/2 cup sugar
1/2 cup unsulfured (light) molasses
1 large egg

Method:

Sift flour, ginger, baking soda, cinnamon and cloves into medium bowl. Using electric mixer, beat shortening and butter in large bowl into light. Add sugar and beat until fluffy. Beat in molasses, then egg. Add dry ingredients. Using spoon, stir until mixture forms dough (dough will be very soft). Divide dough into thirds. Gather each third into ball flatten into disks. Wrap each disk in plastic and refrigerate until firm, about 4 hours. DO AHEAD Can be prepared 2 days ahead. Keep refrigerated.

Preheat the oven to 350°F. Generously flour work surface and rolling pin. Place 1 dough disk on work surface (keep remaining 2 dough disks refrigerated). Press rolling pin into dough several times to flatten slightly for easier rolling. Roll out dough to 1/8- to 1/4-inch thickness, frequently lifting and turning dough to prevent sticking. Using assorted cookie cutters dipped into flour, cut out cookies. Transfer cookies to ungreased nonstick baking sheets, spacing 1/2 inch apart. Gather dough scraps together and reserve.
Bake until cookies turn brown on edges, about 15 minutes. Let cookies stand on sheets 1 minute. Using metal spatula, transfer cookies to racks and cool completely.
Repeat rolling, cutting and baking with remaining 2 dough disks as described above, being sure to cool cookie sheets before making each batch. Combine all reserved dough scraps and shape into ball flatten into disk. Wrap disk in plastic and freeze until firm enough to roll, about 30 minutes. Repeat rolling, cutting and baking as described above. Store cooled cookies in airtight container at room temperature until ready to decorate.

Powdered Sugar Icing: 1 ½ C


3 tablespoons fresh lemon juice
1/8 cup milk
3 cups powdered sugar


Combine lemon juice and milk in large bowl. Whisk in 5 cups powdered sugar. Gradually whisk in enough remaining sugar by 1/2 cupfuls to form icing stiff enough to pipe (mixture will resemble stirred sour cream). Transfer 2/3 cup icing to small bowl to use as white icing set aside. Divide remaining icing equally among 2 or more small bowls mix food coloring by drops into each bowl, tinting icing to desired shade. If necessary, stir more sugar into icing to thicken.


Coconut Graham Crust

1¼ cups unsweetened finely shredded coconut
4 ounces graham crackers (about 7), lightly crushed
2 tablespoons sugar
¼ teaspoon kosher salt
¼ cup (½ stick) unsalted butter, melted, cooled
1 large egg yolk

Method:

Preheat oven to 350°. Arrange coconut in a thin, even layer on a rimmed baking sheet and bake, stirring halfway through, until golden brown, 5&ndash8 minutes let cool. Set aside ½ cup toasted coconut for the coconut caramel.
Pulse graham crackers, sugar, salt, and remaining ¾ cup toasted coconut in a food processor until crackers are coarsely ground. With the motor running, stream in butter, followed by yolk. Do not overprocess you should have fine crumbs that are the texture of wet sand.
Transfer mixture to pie dish and press firmly and evenly up sides and across the bottom. Place pan on a rimmed baking sheet and bake until crust is set and edges are brown, 12&ndash18 minutes. Let cool.
Do Ahead: Crust can be baked 1 day ahead. Let cool, wrap in plastic, and store at room temperature, or freeze up to 2 weeks.

Coconut Caramel

? cup sugar, divided
¼ cup heavy cream
2 tablespoons virgin coconut oil, melted
½ teaspoon kosher salt

Method:

Sprinkle a thin, even layer of sugar into a small heavy saucepan. Cook, undisturbed, over medium heat until mostly melted, about 3 minutes. Sprinkle another layer of sugar over and cook, stirring to incorporate granular sugar into melted sugar with a heatproof spatula, until melted, another minute or so. Repeat until you&rsquove used all sugar. Continue to cook, swirling saucepan (do not stir), until caramel is dark amber, about 30 seconds longer. Remove from heat and carefully pour in cream, stirring to combine (caramel will sputter and seize up, but don&rsquot worry).
Return saucepan to low heat and cook, stirring, until any hardened bits of caramel are dissolved. Stir in oil until mixture is smooth, then fold in salt and reserved ½ cup toasted coconut. Let caramel cool in pan, then scrape into cooled crust and use an offset spatula to spread in an even layer. Cover with plastic and chill.
Do Ahead: Caramel can be made 4 days ahead. Transfer to an airtight container and chill. Rewarm over low heat before pouring into pie crust.

Custard

3 tablespoons virgin coconut oil, room temperature
1 vanilla bean, split lengthwise
1 13.5-ounce can unsweetened coconut milk, shaken
1 cup half-and-half
1 large egg
4 large egg yolks
3 tablespoons cornstarch
¼ teaspoon kosher salt
½ cup plus 2 tablespoons sugar
1½ cups heavy cream
Toasted coconut flakes (for serving)


Place oil in a medium bowl and set a fine-mesh sieve over top set aside. Scrape vanilla seeds into a heavy medium saucepan. Add vanilla pod and coconut milk. Bring to a simmer over medium heat and cook, stirring occasionally, until coconut milk is reduced to about 1 cup, 10&ndash15 minutes. Add half-and-half and bring to a gentle simmer.
Meanwhile, briskly whisk egg, yolks, cornstarch, salt, and ½ cup sugar in another medium bowl until pale and thick, about 1 minute. Whisking constantly, slowly pour about ½ cup hot milk mixture into egg mixture. Go back to whisking milk mixture in saucepan, then slowly pour tempered egg mixture into saucepan. Cook over medium heat, whisking constantly, until foam has subsided and custard holds the marks of the whisk, about 2 minutes.
Immediately scrape custard into sieve and use a spatula to press mixture into bowl with oil pluck out vanilla pod. Whisk strained custard until oil is incorporated and mixture is glossy and smooth.
Set bowl inside another large bowl of ice water. Whisk occasionally until custard is cool, about 3 minutes. Scrape custard into chilled pie crust and smooth top. Press a piece of plastic directly onto surface of custard to prevent a skin from forming, and chill until set, at least 3 hours.
Using an electric mixer on medium-high speed, beat cream in a large bowl until soft peaks form. Whisk in remaining 2 Tbsp. sugar.
Remove plastic from surface of pie and dollop cream over set custard. Top with coconut flakes.
Do Ahead: Pie can be filled with custard 1 day ahead. Wrap in plastic and chill. Top with whipped cream and toasted coconut just before serving.

2 tablespoons all-purpose flour
1 teaspoon salt
a 2 1/2- to 3-pound rabbit, thawed if frozen, cut into 7 or 8 serving pieces
3 tablespoons olive oil
1 large onion, chopped
2 garlic cloves, minced
2 teaspoons minced fresh rosemary leaves
1 1/2 cups chicken broth
1 cup dry red wine
2 tablespoons coarsely chopped fresh parsley leaves
2 tablespoons minced fresh sage leaves or 1 teaspoon dried, crumbled


4 cups water
1 teaspoon salt
1 cup cornmeal or instant polenta

Method:

In a large bowl stir together flour and salt. Add rabbit and toss to coat. In a heavy kettle heat 2 tablespoons oil over moderately high heat until hot but not smoking and brown rabbit in batches, transferring pieces to a bowl.
Add onion and remaining tablespoon oil to kettle and sauté, stirring occasionally, until softened but not browned. Stir in garlic and rosemary and sauté, stirring, 1 minute. Add broth, wine, and rabbit with any juices accumulated in bowl and simmer, covered, 1 hour, or until rabbit is tender. Remove lid and simmer until sauce is thickened slightly. Stir in parsley.
Stir sage into warm polenta. Serve polenta topped with rabbit and sauce.


In a heavy saucepan bring water and salt to a boil and gradually whisk in cornmeal in a thin stream. Cook polenta over moderately low heat (it should be barely boiling), stirring constantly, until very thick and pulls away from side of pan, about 40 minutes for cornmeal and about 15 minutes for instant polenta. Remove pan from heat and cover to keep warm. Stir polenta just before using. Polenta will keep warm, covered, about 20 minutes. Makes about 3 cups.


3. Pasta with Tuscan Duck Sauce

Pasta and sauce | iStock.com

You might be used to pasta sauces made with beef or veal, but duck is actually one of the most common proteins in Italy. While many meat sauces featuring the poultry take tons of ingredients, you can get a similarly hearty flavor by making The New York Times’ delicious wine and duck pasta. With just seven ingredients, you’ll be shocked at how complex the finished dish tastes.

Start by slowly cooking the duck legs on the stove. Once the meat is tender, remove it from the pan, and then add in onions, wine, and tomatoes. Shred the meat, and stir it back into the sauce. Serve with some pasta, and finish with grated cheese. This dish will make you forget all about bolognese.

  • 2 duck legs
  • 1 medium onion, chopped
  • Salt and pepper
  • 1½ cups dry red wine
  • 1 (28-ounce) can plum tomatoes, chopped
  • 1 pound cut pasta, such as penne
  • Grated pecorino Romano or Parmesan cheese

Directions : Trim any visible fat from duck, then lay in a 10-inch skillet, skin-side down. Turn heat to medium. Once duck is sizzling, reduce heat to low, cover, and cook undisturbed for 1 hour. Check occasionally to ensure legs don’t burn. Skin should be golden, not black. Turn, and cook until duck is very tender, at least 30 minutes longer.

Remove duck, and set aside. To same skillet, add onion, and turn heat to medium high. Cook, stirring occasionally, until softened, about 5 minutes. Set a large pot of salted water on separate burner, and bring to a boil.

Add wine to onion, and turn heat to high. Cook until liquid is reduced by half. Add tomatoes, and season with salt and pepper. Cook over medium-high heat, stirring occasionally, until saucy, about 15 minutes. Taste, and adjust seasoning.

Meanwhile, shred duck, and add to sauce. While sauce is simmering, cook pasta. Drain when pasta is tender, but still firm. Serve pasta with sauce and cheese.


Duck Legs Bon Appetit

Posted: (4 days ago) Pat the skin of the duck legs with a kitchen towel to remove excess moisture. Prick the skin of the duck legs all over. Season the duck legs all over with salt and pepper. Place the duck legs on a roasting tray and cook in the middle of the oven for 90 minutes.

Direct to Masses - How to Prepare Our Duck Leg - Mod Con .

Posted: (6 days ago) Step 1 - Thaw the frozen duck leg. Step 2 - Remove the thawed duck leg from vacuum pack, place duck leg in a preheated oven at 200°C for 5 minutes. Step 3 -Add 4 tablespoons of oil on pan, medium-high heat. (Can start while the duck is in the oven) Step 4 -Once the oil is hot, slide the duck leg confit into the pan, duck skin side down for 4 minutes. Tip: In order to prevent oil splattering on you, cover the Pan. Step 5 -Gently remove the duck as the meat is very tender!

Duck Leg Bonbons - Katherine Street Kitchen

Posted: (4 days ago) Jan 02, 2017 · Return to the duck legs. Using a small paring knife strip the meat away from the bones and shred finely between two forks. Save the bones for a future stock. Once the crispy skin has cooled, chop or blend until it is the consistency of breadcrumbs and then add it to the shredded duck meat along with the vinegar and 1 cup of potato.

Yes, There Is Such a Thing as Easy Duck Confit - Bon Appetit

Posted: (6 days ago) Feb 08, 2016 · Duck legs have so much fat on them already—braise them with at least a half-cup of water or stock to begin rendering fat. As they cook, the legs will continue to release enough fat …

Carla Makes Surprisingly Easy Duck Confit | From the Test .

Posted: (5 days ago) Mar 24, 2017 · Food director Carla Lalli Music demonstrates a shortcut version of duck confit.Still haven’t subscribed to Bon Appetit on YouTube? http://bit.ly/1TLeyPnAB.

Red-Wine-Braised Duck Legs recipe | Epicurious.com

Posted: (1 days ago) Dec 01, 1996 · Boil wine until reduced to a syrup and add garlic, thyme and 1/2 cup dried fruit. Return duck legs, skin sides up, to kettle and add broth. Bring mixture to a …

Duck Recipes & Menu Ideas | Bon Appetit

Posted: (2 days ago) Bon appetit. Duck. Back Next. Duck Carnitas Tacos With Radish Escabèche . The best way to tackle this duck recipe is to braise the legs and make the relish in. By Andy Baraghani.

Braised Duck Legs with Polenta and Wilted Chard - Bon Appetit

Posted: (1 days ago) Jan 19, 2016 · Add 1 cup water and slip duck legs (including aromatics), skin side down, into liquid. Cover and braise in oven on lower rack until duck is submerged in its fat, 1½–2 hours. Turn duck skin …

Duck Carnitas Tacos Recipe | Bon Appétit

Posted: (2 days ago) Feb 11, 2020 · Remove duck legs from bowl and brush off excess salt. Arrange legs, skin side down, over aromatics in baking dish. Nestle orange and garlic around legs, then pour warm lard over. Cover …

How to make Duck Leg Confit at Home | French Cooking Academy

Posted: (1 days ago) Dec 07, 2018 · Coat each duck leg thoroughly with the herb slat on either side then wrap the duck leg tightly in plastic wrap. Repeat for each duck legs. When done keep the duck legs on a container in the fridge and leave them to cure for 24 hours minimum or up to 2 days.

Duck – Bon Appetit Baby!

Posted: (7 days ago) Crispy Duck Legs When I shared my pictures and opinions of this recipe in the Kitchn's Cookbook Club Facebook group, my post started with, "Yall. Run and get some duck legs, so you can make the Crispy Duck Legs!"

Top Sites About duck legs bon appetit - petworld-online.com

Posted: (1 days ago) How to Cook Duck Legs · Gressingham. Posted: (6 days ago) Pat the skin of the duck legs with a kitchen towel to remove excess moisture. Prick the skin of the duck legs all over. Season the duck legs all over with salt and pepper. Place the duck legs on a …

Braised Duck Tacos (Tacos de Carnitas de Pato)

Posted: (4 days ago) Nov 22, 2013 · Ingredients. 3 lb. duck legs 1 1 ⁄ 2 tsp. kosher salt, plus more to taste 1 head garlic, halved horizontally 1 large white onion, thinly sliced, plus one small, finely chopped 1 (4″) piece .

How to render fat for duck confit | The Splendid Table

Posted: (7 days ago) Oct 03, 2013 · With the duck confit you're taking duck legs and basically braising them in duck fat for several hours until they're that amazing, fall-off-the-bone, shredded, juicy tender. Then right before you eat them, you blast them in a really hot oven. So not only are they fall-off-the-bone tender, but they get nice and crispy and crunchy on the outside.

Easy, Crispy Duck Leg Confit | Sous Vide Recipe | ChefSteps

Posted: (4 days ago) Duck legs Make a cut around each leg bone about 1.5 in (4 cm) from the tip to make the bone easier to french after cooking. Frenching makes for a beautiful presentation and allows the bone to serve as a handle if you eat the leg whole. 3

Braised Duck Legs With Polenta And Wilted Chard recipe .

Posted: (1 days ago) Feb 01, 2016 · Transfer duck legs, leaving fat behind, to a large rimmed baking sheet, placing skin side up. Roast on top rack until skin is crackling crisp, about 20 minutes.

Duck bonbons with a garlic sauce | FRENCHYCUISINE

Posted: (1 days ago) Apr 19, 2012 · for the sauce: 3 garlic cloves. 1/2 lemon juice. 1 egg yolk. olive oil. to start steam the potatoes , peel and mash them.Then shred the meat add to your potatoes with the egg yolk , thyme salt and pepper, mix well and shape 12 round shape balls. I n a dish beat the 2 eggs with the milk, in another dish put the flour and the breadcrumbs in .

How to Boil Duck in 5 Easy Steps - How-to-Boil.com

Posted: (5 days ago) Cut Duck Breast into Pieces. So, how to boil duck? If you’re ready to begin this boiling affair, then … Pour Boiling Water Over the Duck. Crisp and moist flesh is the next step in the quest to reveal how … Bring 2.5 Liters of Water to Boil & Drop in the Ingredients! Get your favorite pot ready while making … Boil & Remove the Foam. Once the water is back to boiling, it is time to open the lid. You’ll notice … It’s Cooking Time! Once the foam is removed, put the lid back on top of the pot and leave it to cook … See full list on how-to-boil.com

Spice-Rubbed Duck Legs Braised with Green Olives and .

Posted: (1 days ago) Feb 01, 2007 · Pat duck gently to remove moisture, removing as little spice mixture as possible. Heat heavy large skillet over medium-high heat. Working in batches, cook …

How To Make Duck Leg Confit at Home (Christmas dinner .

Posted: (3 days ago) Join my online French cooking classes: https://learn.thefrenchcookingacademy.com/p/get-started-with-french-cooking Learn how to make a duck leg confit at hom.

Pappardelle with Duck Ragù Recipe - Marco Canora .

Posted: (6 days ago) In a large, deep skillet, heat the oil. Add the onion, carrot and celery and season lightly with salt and pepper. Cook over moderately high heat, stirring, until slightly softened, 1 minute.

Duck Leg WITH Potatoes, apples, onions and tangerines .

Posted: (2 days ago) Oct 06, 2020 · 5. As for tangerines, put aside only one, the rest of them you need to cut into 4 slices. 6. When the duck legs are soft, increase the oven temperature to 200 °C (390 °F). Place the apples, onions, and tangerines in a baking sheet over the duck legs. Drizzle them with duck …

How to cook a duck leg - YouTube

Posted: (1 days ago) We show you how to cook a whole duck leg. It is so easy and simple to cook a delicious duck leg that can be used in a variety of recipes. To claim your free .

Bon Appetit menu - Sonora CA 95370 - (209) 532-2355

Posted: (2 days ago) Bottled Coke Products $1.95. Dasani Water $1.95. Orangina, French Lemonades Special Water $2.50. Iced Chai Drinks $3.00. Winter Menu For Bon Appetit. daily selection of breakfast pastries will vary according to the whims of the pastry chef. Butter Croissant $2.50. Almond Croissant $2.75. Pain Au Chocolate $2.75.

Bon Appétit Magazine - How to Make Easy Duck Confit | Facebook

Posted: (5 days ago) Dec 25, 2017 · Yes, easy duck confit exists. And it's a beautiful thing. MAKE IT: http://bonap.it/fezsn4s

Duck Confit Recipe | Allrecipes

Posted: (4 days ago) Preheat the oven to 200 degrees F (93 degrees C). Step 3. Remove the duck legs from the marinade. Rinse them off and pat dry. Place the rest of the contents of the bag into the bottom of an oven safe dish just large enough to hold the legs in a single layer, preferably enameled cast iron or glass. Arrange the duck legs …

Confit Duck With The Best Ever Lentil Recipe • The Cutlery .

Posted: (1 days ago) Jan 09, 2019 · Get those confit duck legs on. In the meantime, put your confit duck legs in a roasting tray and put them in the oven skin side up. Cook them for around 30 minutes (or according to packet instructions) they’re done once the skins are crispy and the meat is hot and tender. When your lentils are cooked, add the spinach and fully combine.

Duck Confit with Spicy Pickled Raisins | The Splendid Table

Posted: (5 days ago) Oct 03, 2013 · Arrange duck, skin side down, in a roasting pan or large Dutch oven and add 8 thyme sprigs, 4 chiles (or 1 tsp. red pepper flakes), and 1/2 cup water. Cover pan with foil or lid and cook until fat is rendered (don't be surprised: there will be lots), about 2 hours. Turn duck skin side up and nestle it …

Fatted Calf » Press

Posted: (5 days ago) Fatted Calf at Oxbow Market in Napa Valley – Dreams do come true. Nola.com. Hogs Don’t Always Win. The New York Times. For Epicures, a New Take on Jerky. Cross Country Dining. San Francisco Magazine. Preserving a Craft (and Duck Legs, Too) Saveur Magazine.

Duck Confit (Confit de Canard) with step-by-step photos .

Posted: (7 days ago) Dec 24, 2020 · How to Make Duck Confit. Duck legs (typically the drumstick with the thigh attached and sometimes called marylands) are normally used to make Duck Confit, but duck breasts also work quite well.. Step 1. The duck legs are often salted and seasoned generously for 1-2 days to draw out the moisture, as well as to add flavour to the meat.. Simply season the meat of the duck legs generously …

Duck Confit with Spicy Pickled Raisins recipe | Epicurious.com

Posted: (2 days ago) Oct 01, 2013 · Arrange duck skin side down in a roasting pan or large Dutch oven and add 8 thyme sprigs, 4 chiles (or 1 teaspoon red pepper flakes), and 1/2 cup water. Cover pan with foil …

Duck à l'Orange recipe | Epicurious.com

Posted: (2 days ago) Oct 01, 2012 · Heat reserved duck skin in a large heavy pot over medium heat. Cook, stirring, until about 2 tablespoons fat is rendered discard skin. Add giblets, wing tips …

Top Sites About bon appetit duck confit

Posted: (4 days ago) Duck Confit with Spicy Pickled Raisins Recipe - Bon Appetit. Posted: (2 days ago) Sep 12, 2013 · Preheat oven to 250°. Arrange duck, skin side down, in a roasting pan or large Dutch oven and add 8 thyme sprigs, 4 chiles (or 1 tsp. red pepper flakes), and ½ cup water.

Easy Duck Confit Recipe - NYT Cooking

Posted: (6 days ago) Heat duck legs over medium-high heat until fat starts to render. When there is about 1/4 inch of rendered fat in pan, about 20 minutes, flip duck legs, cover pan with foil, and place it in oven. If you have used two pans, transfer duck and fat to a roasting pan, …

Roast duck with potatoes turnips and olives - bon appetit

Posted: (4 days ago) Preheat oven to 450'F. Pat ducks dry. Remove fat pieces from inside cavities. Season cavities with thyme, salt and pepper. Place a few onion slices in cavity of each duck. Tie legs together to hold shape. Place each duck in separate large roasting pan. Pierce all over with fork. Rub outside of ducks with generous amounts of thyme, salt and pepper.

10 Best Duck Confit Appetizer Recipes | Yummly

Posted: (5 days ago) Jun 01, 2021 · Duck Confit Spring Rolls D' Artagnan. soy sauce, duck fat, cornstarch, Chinese five-spice powder, confit duck leg and 13 more. Duck Confit Fried Spring Rolls chowhound.com. chopped fresh cilantro, cremini mushrooms, rice vinegar, yellow onion and 12 more. Duck Confit Crostini with Parsnip Puree and Fig Parsnips and Pastries.

Thyme-braised duck legs with green olives and stir-fried .

Posted: (6 days ago) Jul 06, 2016 · Season the duck legs with salt and pepper, fry in oil on a high heat, on each side. Drain the duck legs and remove the fat from the pan. Add the chicken stock and the fresh thyme to the pan, then the duck legs and bring to boil. Cover and place it in the oven at 175°C for 1h45 mins. Drain and set aside the duck legs.

Recipes — Chef Laurent Manrique

Posted: (7 days ago) Bon appétit ! Cassoulet from Gascony. 2 lbs. of Tarbais beans (butter beans work as a substitute) 6 ounces of bacon left whole and cut into large pieces 3 duck leg confit cut in half at the joint 6 pork sausages 1⁄2 lb. of garlic sausages cut into thick pieces 1⁄2 cup of duck fat 3 ounces of veal demi glace

How to Make Duck Confit | Tasting Table Recipe

Posted: (2 days ago) Oct 14, 2014 · Place the duck legs on a parchment-lined sheet tray and season liberally with the juniper salt. Cover with plastic wrap and chill overnight or for up to two days. 2. Remove the duck legs …

Cassoulet - Fabrique Delices

Posted: (4 days ago) 3. Preheat the oven to 350°F. Rewarm the beans over moderate heat. Transfer the beans to a large, deep baking dish. Nestle the duck legs, garlic sausage and bacon into the …

Amici&Co - Home - Mulhouse, France - Menu, Prices .

Posted: (7 days ago) Bon appetit hello Today's dish today Duck legs confit old fashioned mustard sauce, roasted PDT for 9 € Reservation on the terrace at 03.89.43.35.71 or take away Bon appetit Translated

5-Spice Duck Confit with Pink Peppercorn Pomegranate Glaze .

Posted: (7 days ago) Nov 04, 2014 · Once the duck has finished cooking, increase oven temperature to 425°F. Place duck, skin side up, on a rimed baking sheet (covered with foil for easy clean up) and roast until skin is crisp and browned, about 20 - 25 minutes. Brush glaze over duck legs, …

Bon Appétit - YouTube

Posted: (7 days ago) Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes .

Resto l'arlequin Six-Fours - Home - Six-Fours-les-Plages .

Posted: (5 days ago) Bon appétit . See More Today we offer you on our sheltered terrace ️ Basil Pelamide fillet ️ Bolognese linguine ️ Mignon mustard fillet ️ Confit duck legs ️ Moelleux chocolate ️

️ Crème br llée ️ Tiramisu caramel salted butter lion Don't forget to book at 04 94 94 33 Enjoy your meal!

Bon Appétit Magazine, February 2016: The Winter Comfort .

Posted: (7 days ago) Bon Appetit describes itself as a "food and entertainment magazine," as it also offers editorial content on fine wine, travel, and restaurant ratings. Every recipe in the magazine is accompanied by a beautiful photograph and page layout, which adds an extremely appealing visual aesthetic to the publication.


Black Plum Recipes

  • Black Pepper Roasted Duck Breasts With Grilled Plu .

The intense flavor of grilled plums is delicious with roasted duck.

The intense flavor of grilled plums is delicious with roasted duck in this .

Black Currant Plum Crisp - The Huffington Post

"Fresh plums will make a beautiful, dark pink sauce, but any kind will .

Food Network invites you to try this Caramelized Plum-Ricotta-Black Pepper .

We love this combination of dark-hued fruits, but you can swap in other ber .

Food Network invites you to try this Vanilla Roasted Black Plums with Toast .

Vanilla Roasted Black Plums With Toasted Lemon Cak .

Pan Roasted Salmon With Black Plum, Peach, And Tom .

In a saucepan combine the plums, the lemon juice, and 1/4 c. water and cook .

Can be prepared in 45 minutes or less.

Black Plum Sorbet : Try this Black Plum Sorbet recipe, or post your own rec .

Method for confitStart making this 36 hours ahead of eating. Place 1 tbsp o .

The duck confit can be made 24 hours in advance.

MyRecipes recommends that you make this Couscous with Plum Tomatoes and Bla .

Fill a deep saucepan with water and bring to a boil. Add in plums and boil .

This dish is perfect served hot in the Winter with whipped cream, one of my .

Grass-fed bison meat has surged in popularity in California, where Myers sa .

The sorbet can also be made with pluots or plumcots (plum-apricot hybrids).

Grilled Bison Tenderloin With Black Rice And Shiso .

This recipe is from Delish.com and origially came from O, The Opra Magazine .

Find and rate low calorie, healthy recipes at SparkRecipes. Plus use our fr .

Bring a large pot of water to a boil. Add in the plums and boil for 1 minut .


Duck Breast With Plums Recipes

  • Duck Breast With Plums

This dish uses plums to make an exotic sauce. Using traditional sauce ingre .

The intense flavor of grilled plums is delicious with roasted duck.

The intense flavor of grilled plums is delicious with roasted duck in this .

Roasted Duck Breast With Plum Sauce

A tasty plum sauce and rich mustard mash set off griddled duck breasts to p .

For a different presentation, slice the duck halves on the bias, and fan th .

Duck breast with plum sauce recipe - Preheat oven to 150&degC. Crush .

Seared Duck Breast with Roasted Plums and Celeriac - A Recipe from Food Net .

Duck Breasts With Roasted Plums

Cooking Channel serves up this Duck Breast with Plum Salsa Recipe recipe pl .

Food Network invites you to try this Duck Breast with Plum Salsa recipe.

Food Network invites you to try this Seared Five-Spice Duck Breast with Plu .

Preheat oven to 400 degrees. In a small saucepot, combine the honey, red wi .

Mike Robinson's mouth-watering marinated duck breasts cooked with plums and .

Spice Rubbed Duck Breasts With Plum Sauce

Method for confitStart making this 36 hours ahead of eating. Place 1 tbsp o .

The duck confit can be made 24 hours in advance.

Oriental flavours sing out of this sophisticated dish that marries the deli .

Recipes, cooking techniques, and news, updated daily. Chow.com - devoted to .

Make a special meal for two with this comforting creamy potato dish, spice- .

Caramelised plum slices and thyme sprigs to garnish Reserve two plums for t .

Grilled Marinated Duck Breast with Fresh Plum Chutney : Try this Grilled Ma .

Food Network invites you to try this Grilled Marinated Duck Breast with Fre .

Find and rate low calorie, healthy recipes at SparkRecipes. Plus use our fr .


Aromatic Braised Chicken (Gourmet, May 2008)

Like most good food geeks, we subscribe to several food and cooking magazines – Bon Appetit, Cook’s Illustrated, Food & Wine, Gourmet and Everyday Food. Whenever the mail brings a new issue, I gleefully chant “Foodie Magazine Day! Foodie Magazine Day!” like a drunken Adam Sandler, circa 1995. And more often than not, the new magazine is perused in its entirety before the weekend is out. So what do we do with all that glossy paper once we’ve read through?

Before we started Capital Spice, the answer was “not much.” I would make it a point to save some of the recipes that caught my eye, but I didn’t always follow through on trying them afterwards. But now, inspired by the guys at The Bitten Word, we’ve got an incentive to put our subscriptions to use on a semi-regular basis.

I give you the inaugural “Foodie Magazine Day” post – a write-up of our efforts to recreate a recipe taken from one of the magazines we subscribe to.

In this case, the recipe is from the current issue of Gourmet. To be honest, this is probably my least favorite of the foodie mags we get, because it’s really more of an aspirational magazine – features on culinary classes all over the world are nice, but of limited utility at this point in my life. Even so, it provides some very creative (and high-end) recipes if you take the time to look for them. And their focus on the exotic results in some menus that are guaranteed to stretch your culinary boundaries – though you may have to make a trip to a specialty store or two for some of the ingredients. For this dish, I had to track down fresh curry leaves…after a few false starts, I found them at Eastern Market, where a produce stand at the rear of the hall carries a wide range of fresh herbs and vegetables year-round.

I followed the recipe for these aromatic braised chicken thighs to the letter, but I opted to forego the fried onion accompaniment. I’ve included the full recipe, so if you try them together please share your thoughts on the onions! We found the chicken to be moist and tender (the dark meat holds up to slow-cooking a lot better than white meat would have), and the fragrance of the simmering chicken really whetted our appetites. Served with a cup of the ‘Seafood Refresco’ from Chris’s Marketplace, a favorite producer at the Dupont Circle and Penn Quarter Farmers’ Markets, it made a great weeknight dinner and provided plenty of leftovers for lunches. My only complaint is that it’s not the most attractive dish in the world – the addition of the fried onions and rice in Gourmet’s images still results in a rather brown, monochromatic presentation. If you want a more enthusiastic reception, you may want to serve this accompanied by a green salad studded with colorful peppers or radishes.



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