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Monthly Archives: May 2009
Watermelon Cooler Cocktail
Just in time for Memorial Day, here’s a recipe to help ring in the summer season! Inspired by a guy in the kitchen where I work, who each morning juices a few watermelons for us staffers to refresh ourselves with….
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Chicken Soup for the Swine Flu, or Allergies
I’ve been feeling a bit under the weather the last few days and decided that I wanted to make some chicken soup. Not in the mood for traditional Chicken Noodle Soup, I decided to spice it up a bit to…
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Duck Confit
Duck Confit is an ancient, French method of preserving food to provide through the winter, also known as confit de canard. Originally, the ducks were slaughtered, and then the tough thighs and legs intact were cured in salt and aromatics, submerged in the ducks’ own fat, eliminating any oxygen contact, and simmered for hours. Then, it was cooled so the fat could solidify, and stored over the winter. As needed, legs were dug out of the fat and prepared for dinner. The only real thing that has changed here is that we don’t (usually) slaughter our own ducks and the fat they are confit-ed in is not (necessarily) their own.
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May
10
How to Make Chocolate Truffles, Fill a Pastry Bag, & Temper Chocolate
Chocolate truffles have a decadent reputation, with good reason. For one, they are chocolate. The other main ingredient is heavy cream. Surprised? Here’s how you make them at home, for birthday presents, dinner parties, or cuz, you know, its Wednesday!
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