My chef and good friend is a Saint’s fan and so therefore, I am a Saint’s fan. If you want to be even more adventurous, get some quail from your butcher and fry them whole, the same way outlined below. Its a totally primal eating experience and a great way to blow off some tension. [...]
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I’m not exactly what you would call a fan of football, but I do use its seasonal appearance and disruption of regular programming to cook (and eat) some themed food. Here is a step-by-step recipe for Buffalo-style hot wings. The only only photo missing is for step 1. Step 1: Close all bedroom doors. If you [...] 3 comments to Hot Wings at Home
Ah, Duck Confit. So fancy sounding, so easy to make and preserve in your fridge for, well, maybe ever. Happily you won’t have to find out how long it lasts because once you’ve got it, you’ll eat it. Start here: Duck Confit for a recipe. And then… Duck Confit Salad 2 confit [...] 2 comments to Duck Confit Salad
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 knock out whatever virus or allergen is plaguing me. 2 T grapeseed oil 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, [...] March isn’t exactly going out like a lamb in these parts but nonetheless Mark & I have been firing up the grill, all bundled up, hoping to conjure the warm breeze of spring and the promise of summer behind it. What’s a few more nights below freezing? This is one of my favorites of my mother’s recipes. My [...] No comments yet to Lemon Chicken
I’ve come to believe that the appeal of chicken livers lies deep in the psychic memory of one’s childhood. Either you dreaded being forced to eat them and they conjure memories of sitting in the dark at the table until the last bite was choked back, or, if you’re like me, your mouth waters with [...] 4 comments to Chicken Liver Paté
After 28 years of stuffing and sweet potatoes, The Gourmand & I opted for something completely different. Instead of celebrating the authentic American Thanksgiving meal, we made a 4 course meal, including 4 condiments, oysters, seviche and dessert, and spent the day, just the two of us, cooking and eating and being thankful. Our reference was Rick [...] No comments yet to Authentic Mexican Thanksgiving
These is so much versatility in chicken stock. It keeps very well frozen. Use it to steam rice, add to sauces, freeze into ice cubes (in a tray reserved for this purpose) or in freezer bags or containers. Here’s what you shouldn’t do: buy chicken stock. Do I occasionally get lazy or need the stock [...] This recipe is adapted from Mark Bittman’s 101 simple appetizers that was published December 19, 2007. My copy of these 101 ideas is yellowed and stained. I’m keeping for posterity. Luckily the NYTimes makes all their content available for free and you can see all 101 here. The inspiration was #46 – you can clearly see the differences. Chicken [...] |
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Dear Gourmand&Peasant, these chicken wings look fabulous and I like the idea of using whole quail. “Wild Thing”, you make my heart sing! Loved and saved this recipe. I shall revisit you soon. Thank you for sharing.
Cheers, Gaby
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