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Simple. Salt. Pepper. Soy Sauce to glaze the skin. Heat. It turned out well for my fir
Simple. Salt. Pepper. Soy Sauce to glaze the skin. Heat. It turned out well for my first time, though I did have a bit of a problem carving the thing. The duck's breastbone was somewhat flattened and bumpy and there are no excuses for the legs and wings... I just screwed them up.
Simple. Salt. Pepper. Soy Sauce to glaze the skin. Heat. It turned out well for my first time, though I did have a bit of a problem carving the thing. The duck's breastbone was somewhat flattened and bumpy and there are no excuses for the legs and wings... I just screwed them up. They still tasted great though!
Executive Chef Joel Thevoz leads a cooking class here at our kitchen in Arlington, VA. Chef Joel will have a weekly feature on our tumblr with new recipes and easy how-to’s – so you can recreate our favorite dishes at home. Stay tuned.
Holy crap! This is so easy! I will never buy it again.
Ingredients:
* 1 pound pie pumpkin, peeled and cubed or 1 (15-ounce) can pumpkin (not pie mix)
* 1 medium or 2 small apples, shredded
* 1/2 cup water or apple cider
* 1/2 cup white sugar
* 1/2 cup light brown sugar
* 2 teaspoons cinnamon
* 1/2 teaspoon ginger
* 1/2 teaspoon nutmeg
* 1/4 teaspoon cloves
* 1/2 cup extra fine chopped walnuts
Combine cider/water, pumpkin puree, apple with sugar and spices, and heat until boil. Add Walnuts.
Oven: Heat oven to 250 degrees. Place sweetened pulp in a heatproof casserole dish or roaster. Bake, stirring only occasionally, for 1-3 hours or until thick enough so the butter doesn't run off a spoon when turned upside down.
You can also cook in a crockpot on low for about 8 hours. Or on the top of the stove for 1-2 hours but you have to stir constantly and it seems like a pain.
I received a copy of the Barefoot Contessa Family Style cook book for Christmas. It's full of inspiring, practical, luscious recipes for the family.
(drool over index of recipes here).
I had intended to make the String Beans with Shallots tonight, but in mid-plan discovered the store didn't get their shipment of beans. We diverged instead toward the Zucchini with Parmesan, but discovered once home that we were out of parmesan... So it turned out to be Zucchini with Shallots :) Cooking has that wonderful quality that baking (for the most part) lacks -- the freedom to improvise. And improvise, I often do. I melted smoked gouda on top instead.
Desperate times call for desperate measures - with the weather still bad meaning no real prospect of walks, and suffering the mildly hallucinogenic side effects of baby-induced sleep deprivation, my lack of photography options have led to taking pictures of cooking supper.... Quite like this in black and white though.
Put a couple of spoonfuls of the stuffing on the dough circle, fold it into a crescent, press the edge together with a fork and trim excess edge with a knife.
What better place to take a cooking class than Paris!? It's fun to eat out but it's even more fun to shop local markets with an expert and to put together your own beautiful meal!