For this classic fruit-and-duck combination I use magrets, breast halves from a Moulard duck. They are larger in size than the Pekin or Muscovy varieties, with each breast halve weighing about 1 pound. I like to use magrets as they’re a cut you can use to serve 2, much like a ribeye steak. If I’m…
GLUTEN-FREE CARROT CAKE WITH MASCARPONE FROSTING
OK, full disclosure: I am not a cake person. I never touch cakes at weddings (Luke and I had cheesecake at our wedding) and if I’m at a birthday gathering I usually eat only one bite. I have a couple of problems with cakes. Firstly, I find them to be a huge waste. Someone makes…
ONION SOUP
With fewer ingredients than the classic French Onion Soup, this simplified version gets flavor from white wine and chicken stock. Not that the traditional inclusion of veal stock, cognac and brandy isn’t great, I just tend to not have those ingredients on hand. Plus, have you ever made beef or veal stock? In an apartment?…
ROAST BONE-IN LEG OF LAMB
In general I prefer to cook meat on the bone. Whether I’m braising, roasting or grilling, the bone contributes rich flavor and also helps to keep the meat from drying out. For lamb I roast the shank end of half a leg, about 3 1/2 to 4 pounds to serve 4 to 6 people. There…
TARRAGON ROAST CHICKEN WITH SPRING ONIONS
Save time by asking your butcher to cut the chicken into 4 pieces (I like to save my chicken back for stock). Make your marinade the night before and combine with the chicken in the morning, allowing it to sit for eight hours. The marinade will help not only to flavor but also tenderize the…
PEA AND PROSCIUTTO CROSTINI WITH RADISHES AND RICOTTA
This is actually a recipe for two simple spring appetizers that complement each other well. I’m going to make a bold statement: these crostini are likely to be one of the best appetizers you’ll have this spring. I built this site about a year ago beginning with a few recipes pairing peas and prosciutto and revisited…
SKILLET ROAST CHICKEN
A simple roast chicken is one of the best recipes you can have in your cooking repertoire. This chicken has minimal ingredients and turns out perfect and crispy each time. A hot oven and heavy skillet are essential for consistent results. I use a dial oven thermometer to make sure my oven is at the correct temperature. Cast…
CRATE COOKING: SPRING
Basic Crate Crate Cooking is for anyone who wants to simplify their cooking using fewer ingredients. Here are my Basic Crate items for Spring. Beginning with these ingredients you can create an infinite amount of meals once adding seasonal produce. Baguette Cheese, Ricotta Chicken, Whole Eggs Lemons Mustard, Dijon Olive Oil, Extra Virgin Pasta Peppercorns…