Wednesday, November 18, 2015

Duck pate

You can preserve any fatty, tasty meat in a similar fashion, by turning it into a delicious paste to be spread on crispy toast or crusty, chewy bread slices. It's aromatic, delightfully fatty, and amazingly meaty and substantial.

1 whole duck
1.5 tbsp Kosher salt
2 tsp freshly ground black pepper
2 tsp dried thyme

12 cloves garlic
1-inch piece of fresh ginger
3 bay leaves
peel of an orange
1 bunch of thyme

1 tbsp brandy
2 tbsp soft butter
2-3 tbsp duck fat
2 tbsp duck stock
2 tsp minced parsley
1 tsp minced chives
0.5 tsp orange zest
1 tsp dijon mustard
black pepper

Mix the salt, dry thyme and black pepper. In a separate bowl mix the cloves of garlic, bay leaves, orange peel, fresh thyme, and the peeled, sliced ginger.

Clean the duck and season with salt and thyme mixture inside and out. Place the garlic, orange peel mix in the cavity.

Take a baking dish and line with two pieces of aluminum foil in opposite direction. Place the duck in and wrap with the two pieces of foil tightly.

Roast it at 250F for 5 hours, until the meat comes off easily. Remove the duck and collect the drippings. Cool the drippings and remove the meat from the duck once the duck cooled.

Mix all the meat, the brandy, butter, duck fat and stock, and the other spices until finely mashed. Portion out into jars and top with remaining duck fat. Refrigerate and serve over crispy toast.

Caesar salad dressing

Caesar salad dressing is creamy and tangy, with the subtext of pungent anchovies and fragrant garlic. Enjoy with crispy Romaine lettuce, croutons, and shaved Parmesan. The egg may provide a point of concern as it is uncooked. However, the risk of bacterial infections from eggs acquired at small farms is rather low.

6 anchovy fillets
1 garlic clove
2 egg yolks
2 tbsp lemon juice
0.75 tsp dijon mustard
2 tbsp olive oil
0.5 cup vegetable oil
black pepper

Mince the anchovies, 0.25 tsp salt, and the garlic. Mash into a paste. Whisk in egg yolks, mustard and the lemon juice.

Whisk in olive oil little by little, then add the vegetable oil slowly, whisking constantly.

Season with lemon juice, black pepper and more salt.

Sunday, November 1, 2015

Lemony shrimp pasta

Such a delightful, light summer meal. Mild acids tend to make starchy foods taste like vegetables. Sushi rice and this pasta both fall into this category for me.

2 tbsp butter
4 cloves garlic
0.5 cup parsley
0.5 lb shrimp
0.5 lemon
0.5 cup white wine
sea salt
black pepper
Parmesan  cheese

Melt the butter and add the minced garlic. Cook for a few seconds, then add the wine, lemon juice, and half of the finely minced parsley.

Add the shrimp and simmer until shrimp is cooked.

Season with salt and black pepper, add 4 oz of cooked linguine and finish cooking in the sauce for a few minutes.

Finally, stir in the remaining fresh parsley and serve on two plates. Sprinkle with freshly-shredded Parmesan cheese,

American shrimp curry

It's a  milder, sweeter, but flavorful version of shrimp curry. So comforting with rice and all the toppings.

1 lb shrimp
1 large yellow onion
5 tbsp butter
6 tbsp flour
1 chicken bouillon cube
1 cup boiling water
2 cups milk
2 tsp curry powder
0.25 tsp powdered ginger
1 tsp salt
1.5 tsp sugar
chopped peanuts

Puree the onion in a food processor. Sautee in the butter for 10 minutes on medium-low.

 Stir in the flour and the bouillon cube that has been dissolved in the water previously.

Add the milk and the spices. Cook to a medium thickness.

Add the shrimp and cook until just done.

Serve over rice with raisins, chopped bananas, chutney, chopped nuts and coconut flakes to top.