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An Interesting Brined Duck Recipe

Posted on November 24th, 2010 by iamnotachef

This recipe was just sent to me by one of my many few readers. I haven’t tried it yet, but it looks good, and a bit different. This is a rustic style that is very well suited to the bold flavors of duck. PETIT SALÉ DE CANETTE Brine-Cured Duck with French Green Lentils

Filed under: recipes | 3 Comments »

Risotto: The Conventional Wisdom Is Wrong

Posted on November 21st, 2010 by iamnotachef

One of the reasons why risotto is surprisingly expensive — sometimes the most expensive dish on the menu — is that it is quite labor-intensive. Most classic recipes require constant stirring for about 20-30 minutes, and that costs restaurants lots of money.

Filed under: Cooking, Restaurants | 4 Comments »

11/11/2010

Posted on November 11th, 2010 by iamnotachef

Filed under: General | No Comments »





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