|Duck is so delicious, and very hard to get here. Most higher end supermarkets will have duck, either whole, breast meat or legs frozen, but getting it fresh can be a real challenge. By accident I found these duck breasts and the joy was great.|
|Rinse the pieces, and cut the skin two ways to make a diamond pattern. This is to distribute the heat into the meat evenly and to ensure a crispy skin. Season generously with salt and pepper.|
|Place the meat skin down in a cold pan. Then turn the heat to medium high. The reason for this is that you want to melt off some of the fat in the skin, and if the pan is hot to begin with, you’ll sear the skin and it won’t release the fat the way you want. Cook like you would a pork chop, 5-6 minutes on one side, 4-5 minutes on the other, depending on the thickness.|
|When the duck is done, transfer the meat to a piece of foil, and wrap the duck breasts. let them rest for at least 10 minutes before you slice it thinly against the fibers of the meat. Note that duck meat has a red hue, so don’t get scared off when you slice it. If you’ve cooked it until grey it has been overcooked.Serve with red cabbage and boiled potatoes.|
| Serves 2:
|This recipe uses the other half of the ham that I used in the Halloween soup recipe and makes for a delicious breakfast for one. I find that 2 eggs per person is right for an omelet.|
|Slice a few mushrooms and half 5-7 asparagus spears and saute them in a non-stick skillet with a bit of oil. I always prefer olive oil, but that’s up to your preference.|
|Add a splash of milk, about 1/4 cup and a dash of red chili flakes. My measuring terms are very exact, I know – but it all depends on your preference.|
|Here’s where it gets interesting. I bought truffle salt the other day and it is so good with anything high in protein or fat, meats, eggs, cheese, butter, you name it. Add a pinch of salt to the eggs, the same amount as you’d normally use. The truffles will add a rich earthiness.|
|Once the vegetables are cooked soft, turn the heat to medium low, like a 3 out of 10. Whisk the eggs together with a whisk or a fork, I prefer a fork as I make less mess with it. Pour the eggs over the vegetables and sprinkle the ham on top. Now is the time to any clumps of filling, if you want an even look.|
|Cover with a lid and cook the omelet low and slow – about 10 minutes until the egg is almost stiffened. With a vegetable peeler, slice thin pieces of cheese, I used Manchego, but cheddar, parmesan or any other full-flavoured cheese will do. Layer the cheese on top of the omelet, and put the lid back on.|
|Once the omelet has firmly set, shake it loose and pour it onto a plate, folding it in half as you do – this will keep the omelet warm for longer and the cheese melted.
If you’ve cooked the omelet on a non-stick pan at low enough heat, you should be able to shake it loose; if it sticks in places, loosen it with a spatula.
| Serves 1:
|We recently took a trip to the finger lake area in upstate New York and while visiting a lovely winery and microbrewery, Miles Wine Cellar, I tried this lovely, refreshing slushie made on one of their sweet wines – absolutely perfect for a warm September day. This is their recipe.|
|It’s 2 parts ice, 1 part Wisteria wine and half part confectioner’s sugar.
Wisteria wine is sweet and fruity – if you aren’t a reasonable drive from the Finger Lakes, a sweet white wine or rose can be used as a substitute.
|Add 4 cups of ice cubes to a blender with a cup of confectioner’s sugar and pour in two cups of chilled Wisteria wine.
Blend until the ice is crushed and the sugar has dissolved. Pour into glasses and serve straight away. This recipe serves 4.
|We love curries, but most Indian restaurants use cream in their sauce base, and it just gets a bit heavy to eat on as regular basis as we’d like – so I play around with making curries myself. Some times I mix the spices myself and other times I use a premix, like today, when I used a Paneer Tikka Masala mix. I didn’t want to use paneer, so I pretended that it didn’t say that on the pack, and used pork in stead.|
|I chopped up a red onion, to 7″ celery sticks, 2 carrots and a cherry bell chili. I try to get as many vegetables into our diet as I can, but the feedback on this curry was not too positive, so I may need to mince it finer next time.
I used boneless pork ribs, I wanted a nice marbled piece of meat and this seemed the best choice.
|Add oil to a pan, heat it up and add the meat in an even layer. Brown off the pork on all sides and add the vegetables.|
|Add a heaped teaspoon of minced garlic. Stir well and let it cook under a lid for a few minutes to let the onion soften. Add a can of chopped tomatoes. Put the lid back on and cook for 20-30 minutes until the meat has cooked all the way through and started to soften. If you have time, you can cook this dish in a slow cooker.|
|When the meat is cooked and the vegetables are soft, take the spice-mix and add it to half a cup of milk (the pack said a bit more, but there was plenty sauce in the pan already and I didn’t want it too runny) Mix well to get all the lumps out and pour it into the pan. Let the sauce simmer for a little while and let it thicken up. Add salt to taste.|
|Serve the curry in bowl with naan or rice and a nice chutney, like this tomato chutney