Wild Duck, Cabbage, Fried Hominy and Red Wine Beet Sauce

I’m still working on my wild duck cooking skill and the best result I’ve gotten so far is through removing the breasts and legs and cooking them separately. I’ve made a “quick salad” for my kids and I recently and I basically sautéed everything for different times and then sliced and served on top ofContinue reading “Wild Duck, Cabbage, Fried Hominy and Red Wine Beet Sauce”

Roasted Teal with Delicata Squash, Farro and Spiced Red Wine Sauce

About a month or so ago I finally got all my plans in order and booked a hunting trip with a local guide to see if I can get myself some wild ducks. It’s been many years since I’ve been hunting but finally I get myself a gun, license and practiced some clay shooting at localContinue reading “Roasted Teal with Delicata Squash, Farro and Spiced Red Wine Sauce”

Thai Curry Pork, Forbidden Rice and Watermelon

Thai curries are one of my favorite south Asian foods that I don’t cook as much as I should. Every time I make it at home from scratch by pounding (actually, usually I use the food processor and then finish the paste in the mortar) together chilies, lemongrass, shallots, galangal and a host of otherContinue reading “Thai Curry Pork, Forbidden Rice and Watermelon”

Yogurt Flatbreads with Barley and Mushrooms

This delicious vegetarian dish comes from Yotam Ottolenghi’s book Plenty. The chef is much better known in the UK where he runs a chain of “deli” shops that serve a huge variety of creative dishes, both vegetarian and non-vegetarian. He also has a weekly column in the Guardian newspaper. The website has a lot of hisContinue reading “Yogurt Flatbreads with Barley and Mushrooms”

65-Hour Beef Short Ribs, Vegetable Fried Rice and Glazed Ginger Carrots

In the Momofuku cookbook, the source for this recipe (or most of it at least), David Chang calls it 48-Hour Short Ribs referring to the time he keeps the beef in the water cooking sous vide. He serves it with the reduced marinade/braising liquid from the sous vide bags that the beef is cooked in, braised daikon andContinue reading “65-Hour Beef Short Ribs, Vegetable Fried Rice and Glazed Ginger Carrots”

Yellow: Tomatoes, Saffron, Corn, Virtual Egg

A while back I was making a chicken stew that included saffron, a Tagine really. The saffron needed to soak and flavor a portion of chicken stock that I had put in a white bowl. The color was so pretty with the deep rich yellow of the saffron threads slowly diffusing and swirling into the clearContinue reading “Yellow: Tomatoes, Saffron, Corn, Virtual Egg”

Alinea: PORK, Grapefruit, Sage, Honey

This Alinea dish combines some classic combinations in a more or less classic presentation. It’s basically a pork with polenta dish with a few twists…and grapefruit. Why not though? The grapefruit is tart, sweet and a little bitter. That makes for a great counterpoint to the pork, rich cornbread pudding and the honey that isContinue reading “Alinea: PORK, Grapefruit, Sage, Honey”

Moose Spanish Meatballs and Vegetable Paella

  A good friend of mine (same one who was generous with the pheasants), was nice enough to also give me a 2 lb. piece of moose meat. I was not even sure what cut of the huge animal it was, but seemed like a round roast. It felt tough and possibly not suitable forContinue reading “Moose Spanish Meatballs and Vegetable Paella”