The post Fowl Language: All About Game Birds from D’Artagnan is a good one to read if you want to learn more about them. They are not as hard to find as you might think, and this is a reliable source too. Especially around holidays, you may find them in your supermarket–and on sale afterward. They are […]
It’s time to do the weekly (at least I try to make it weekly) troll through the fridge to see what is left from last week, to use for the first two or so meals this week. There’s some kohlrabi, part of a rutabaga, a head of radicchio, and there’s part of a bag of […]
I love duck breasts–it’s a great way to have duck when you are trying to do single-serving cooking since the breasts are readily available frozen from the supermarket. There are some in my freezer now, and one of my favorite citrus fruits is a lovely blood orange. I was just perusing the WordPress and my […]
For my Christmas Eve supper I fixed pan-seared duck breast–there were two in the package and that meant leftovers. I could have had a second meal had I not been a bit greedy and eaten part of the second one. So leftovers–just enough for a salad. A very simple salad made with arugula and radicchio […]
Some wise advice for making chicken stock.
Originally posted on the chef mimi blog:
Pâté is one of my favorite delicacies. Of course, it helps that I like liver – a lot. This pâté has a subtle liver flavor because it’s made with mild chicken livers. It’s silky smooth and spreadable. Pâté is not to be confused with foie gras, which are…
Immediately after Christmas dinner, while I was still sipping my wine, I took care of the leftover pheasant. Since there was a carcass, there just had to be soup! remove meat from the carcass when the meal is over, refrigerate for later use break up the carcass as much as possible put in slow-cooker and […]