A personal kitchen diary. I try new recipes and make notes on what works and what doesn't. Sometimes I can things, and sometimes I dry herbs. This is the story of my kitchen.
The recipe says that you could put these into the freezer before the egg wash and before baking and easily take them out, give them the egg wash, and bake as needed. Sausage Rolls You will need 2 1/2 sheets of Puff Pastry. I used …
(In this case I roasted 5 bulbs of garlic because I figured I would use the rest for something else, but you don’t have to! Roast one or two) You’ll need: 1-2 whole bulbs garlic Olive oil Salt 4 oz Gorgonzola 4 oz butter (I …
A couple of weeks ago Eric Ripert did an Instagram post of a seared duck breast with caramelized onions and sautéed pears and apples. I didn’t have everything, but I did have enough ingredients that I thought I could come pretty close. And he made it look so easy!
I had some caramelized onions in the freezer so I just used those, and I didn’t have pears, so only used apples.
I scored my duck breast (not quite as sharply and cleanly as Ripert’s!)
I also melted a bunch of butter (2 tablespoons? 3?) over medium heat and started cooking the apples. They were pretty large wedges of apples. I used Granny Smiths.
Patience is the key for rendering the fat and crisping the skin on the duck breast. I probably could (and should) have let this go a little longer and rendered more fat, but it still was tasty.
I was more patient with the apples and they got nicely browned with crispy edges from the butter.
I didn’t take pictures, but while the duck rested I deglazed the pan with whiskey, then heated the onions in it, cooking off the alcohol. I probably could have had a slightly prettier presentation, but it tasted great!
Roasted Sweet Potato Wedges with Yogurt Sauce, Pomegranate Seeds, and Chopped Hazelnuts Inspired by multiple recipes from Jerusalem and Plenty. The vegetables: 1 large sweet potato 1/2 medium red onion 2 large or 4 medium garlic cloves 1 Tbsp olive oil Coarse Sea Salt, …