Cooking recipes from Michel Richard’s “Happy in the Kitchen: The Craft of Cooking, The Art of Eating”
The Blueprint Carrots braised in a sweet buttery broth, flavored with orange and served with a sauce made from the carrot tops. The Recipe The idea of cooking carrots and serving them with a sauce made from those green tops that usually end up in the bin is so damn intriguing to me. I’ve attempted…… Continue reading HKP: Braised Carrots with Carrot-Top Sauce
The Blueprint Filet Mignon served with Syrah wine sauce, Porcini flavored potato cubes and Enoki mushroom tempura. The Recipe I’m usually never a fan of beef filets. They are expensive, relatively bland and way too lean. Did I say they are expensive. Yes, for what they have to offer, the hefty price tag is usually…… Continue reading HKP: Filet Mignon with Simple Syrah Sauce
The Blueprint Two (or Four) duck legs are marinated and braised in a mixture of duck stock, beets and shallots. The whole duck breast is seasoned and roasted on the bone. The dish is served with a reduced beet and red wine sauce and beet chips. The Recipe I love duck and beets are one…… Continue reading HKP: Duck-Duck-Beet
Introducing the two new projects for 2008. “Vegetarian Dinners Project (VDP)”, a decision to eat at least two vegetarian dinners per week. This decision was made for three reasons: 1- It is more environmentally friendly to eat more non-meat dishes. Since we are trying to be more ‘green’ this year (switched to non-polluting electric provider,…… Continue reading Two New Projects for 2008
Oven Dried Tomatoes 