Posts tagged ‘Music’

February 14, 2013

Fast Fashion | Five-Spice Duck

This meal is simple enough for a weeknight, but also sexy enough for a date night.

Just like a good pair of skinny black pants.

Duck turns out to cost about as much as a good piece of grass-fed beef.  But somehow it seems altogether fresh and new for a weeknight meal.  Toss in some bulk wild rice and some handfuls of baby spinach and you’ve got yourself something that despite it’s cheap and cheerful cost, almost poses as downright elegant.

Think of it as the H&M of meals.  Fast fashion at the dinner table.

The duck is spiced simply with salt and pepper and a generous amount of Chinese five spice.  Now before you go writing that off with “oh I can’t find that stuff,” know that in addition to you being able to easily grab a bit a your finer spice stores, you can also pick up a jar at your local grocery store because even McCormick’s makes it.  Pan sear the duck, then drain (and save for oh so delicious potatoes) the fat that’s rendered off, then in the same pan wilt down your spinach that you douse with a bit of apple cider vinegar and a generous pinch of sugar.  The wild rice, while it takes 45 minutes to cook, can easily be made ahead of time.  Or you can unwind with some Jesse Ware and a cocktail while that simmers.

I always opt for the second.

Timing is, as it turns out – in fashion and the kitchen – is everything.

Chinese Five-Spiced Duck. Wild Rice Salad. Warm Spinach.  For Two.

For the Wild Rice Salad

8 oz wild rice blend

August 10, 2012

Local Foods Week | Whey Crepes with Ricotta and Zucchini

It’s the time of year where just about anything your heart desires is available fresh and local here in Ohio.  Farmer’s market tables groan under the weight of melons, zucchini, tomatoes, peaches.  Oh the loveliness.

Local Matters (whose mission is to transform the food system in central Ohio to be more secure, prosperous, just and delicious) hosts Local Foods Week every year.  This year they have so many events from tastings to picnics to special local foods week tours.   It’s kind of a party with produce all week.  Which is awesome.

Cooking with local produce is my personal favorite thing to do this week.

But it’s summer, too, and if you ask me, that means cooking should be just barely above a simmer.  If you’re in the house, lightly sauteed or not cooked at all are methods I can stand behind.

July 22, 2012

LetMeShowYou | What’s Been in the Kitchen

I’ll admit I haven’t been the best at keeping you up to date with everything that’s been through the kitchen lately.

Here’s a photo journal of some of the things (from Juneberries to cherries to ramp risotto) that I just didn’t manage to get a post up about.

Playlist included Save the World, by Swedish House Mafia.

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June 20, 2012

Words Fail Me | Garlic Scape Pesto and Prawn Pizza

I have a tendency to be effusive.

I also wish, at times like this, that I wasn’t all those other times.

Because sometimes, you end up with a garlic scape pesto and prawn pizza with an egg on top.

And you haven’t ever made pizza before because you just thought, “well, I am kind of terrible with breads and I’ll probably be terrible with pizza crusts, too.”  But then, lo! you have this amazing friend, who’s super-supportive and encouraging for you to go ahead! Try to make it! You can do it!

My friend Kate is this person.  In addition to being a talented and creative entrepreneur, she’s also an incredible cook.  I stood in her kitchen for a few moments mid-day today after she handed me gifts of a ball jar of cherry stones and a bouquet of garlic scapes from her very own enthusiastic garden and I remembered: she makes really great pizzas.  I remembered, too, that Kate never seems to fuss with her dough and when I asked her about it, I had all of those questions: “oh you’d have to rest it, right?  and you need to make it in the morning or something, too, huh?”

Quite simply she said, no.

She stood in the kitchen with the sun streaming in through the window and wrote on a scrap of paper the simplest recipe for pizza dough around.  And said, “hey, those scapes make awesome pesto.”

After her incredibly simple explanation of the dough and remembering the ease of pesto, I stood there gesturing wildly with my jar of cherry stones exclaiming, “Yes!  I will make pizza tonight!  I will do it.”

“Here, take some cheese,” she said.

June 10, 2012

A Sadness and a Joy | Ball Jar Sour Cherry Pies

I had some sad news earlier this week.  We just won’t have a cherry season around here this year.  I think Michigan is all but given up hope of anything there, too.  And all the farms that might have had cherries this year have no you-picks, which make for some of the most beautiful shots of teeny little bare feet in trees climbing to help harvest.

Last year was monumental and to be remembered with deep affection.  Cherry shrub, pickled cherries, boozy cherry pie, cherry salsa, cherry shiso vinegar, cherry pound cake.  Oh my the pounds of cherries.

Excuse me.  I’ve wandered off remembering the bliss.

So I was of two minds about this sad state of affairs because I had been give exactly one large bowl of sour cherries from a friend in a new house with (what an amazing bonus!!) a mature cherry tree in her front yard. 

June 1, 2012

New Adventures | Charlotte and Olivia’s Ice Creams

I went with a friend to my very first Meet Up.  Which, to be honest wasn’t something I would normally find within my range of regular activities.  But she tempted me with something: there would be ice cream.  And someone to give you some tips on making it at home.

She didn’t have to know that I have had a frozen ice cream maker bowl languishing in my freezer for a couple of months.  Or that I had, for some reason, an immoderate amount of Snowville Cream in my fridge.  That was just an extra reason that I should probably go.

Oh my.  Am I glad I did.

This unorthodox meetup was hosted in the lovely kitchen of  Jim Cushing, owner of  Charlotte and Olivia’s Sublime Ice Creams.  After introducing ourselves and chatting all things ice cream, Jim gave us an overview of how he makes an ice cream base

May 26, 2012

Luxury | Copper River Gravlax

I’d been following the FB posts of Dorothy Lane Market and tracking when the Copper River salmon was coming in.  It was the king that was in the store Friday.  Its brief season is only May and June.  But it is so very, very worth making every effort to find and indulge in it the fleeting moments you can catch it.

This year, I did something I almost can’t believe I did with the costly pound I purchased.

I made gravlax.

Making true gravlax requires no smoking.  It is, in essence, the purest Scandinavian method of preserving fish.

Only the best salmon, lovely coarse sea salt, pounded peppercorns, sugar, a handful of backyard dill.  Wrapped tightly in clingfilm and flipped twice a day for two days.

The dry salt-sugar coat results in the fish giving up all its water content and producing a oceany brine that the fish luxuriates in for the duration of its cure.

Once removed from its bath, it is finely shaved and mounded on potatoes, or garden baby greens for the most precious of all culinary experiences.

But the most important aspect of all of this?  You can do it.  You don’t need any special equipment or know how.  Make it and enjoy it.  While it lasts.

Copper River Gravlax, made using the instructions from Rick Stein in Complete Seafood.  If you don’t have this book, I don’t know what else to tell you except that you have to get it.  You have to.

One pound Copper River King Salmon

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