Remember that duck I brined? Well, we ate the last of it in a quesadilla. But the idea of salsa with duck disturbed me, so I chopped the duck meat, sautéed it in olive oil for a few minutes, then browned it between two fresh tortillas. The trick was the liberal application of goat cheese. […]
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I made a change in the setup of this blog, streamlining the addresses so that one no longer need the “blog.” in the web address. Unfortunately the change did not occur correctly, so those of you who tried to read the blog yesterday and this morning today were disappointed, or happy, as the case may […]
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An old friend, after overcoming his amazement that I have a blog (actually, I think he was just shocked that I know how to write) suggested that I take a look at FXcuisine. The writer lives on Lake Geneva in Switzerland, and is from the Valais, near the Italian border. English is obviously not […]
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I love to eat. I love to eat good food. I love to eat to excess. But sometimes, I just get tired of the constant bombardment of food during holidays, or those weird long weekends when friend and family visits overlap, and it seems as if there is a contest to see who can put […]
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I wish I could report, breathlessly, that I have found a magnificent way to prepare duck. Unfortunately, I was completely underwhelmed by the brined duck. I think brining should be reserved for leaner meats such as pork and chicken, where the brine adds moisture. Duck is fatty enough that no additional moisture is needed. The […]
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We have a good friend who is a classically trained chef, and a professionally successful one too! That is the rare part. Anyone can go to cooking school, but most cooking school graduates do not move on to become top chefs at serious restaurants in New York City. For my wife’s birthday, he gave her […]
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One of the drawbacks of duck is the immense amount of fat that commercial ducks have under their skins. Wild duck is a different story, and if any of you have the opportunity to try wild duck, you will see what I mean and you will be in for a treat. Anyway, as I mentioned […]
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As is my wont, I will be roasting ducks for Thanksgiving. The turkey is being dealt with by my sister and her life partner, and she has caught brining fever, no doubt from me. But brining a turkey simply makes it palatable. I have no interest in food whose claim to fame is that it […]
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Frank Bruni, The NY Times food critic, also blogs in the newspaper’s Diner’s Journal. Last week he wrote about the appropriateness of close-to-legal customers being served alcohol, and linked to an interesting article in the Detroit Free Press. Both are worth reading, but I can’t help thinking that the issue is simple and […]
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