Duck, Duck, Loose!

For the longest time now, i've wanted to make some duck. It's something that I am not the most familiar with, but I do enjoy it quite a bit. For whatever reason, I kept putting it off, until last week, when I decided to just go for it. Made a cherry cider and balsamic reduction to drizzle over the top and also had some potatoes and asparagus that were roasted in rendered duck fat. Pretty decadent dish, but you know, sometimes you just have to...

Also, the legs and thighs were smoked and then used in cassoulet (will post recipe later, would make this too long), along with smoked pork butt and smoked sausages. That dish was so good that I had wolfed it down before I realized I didn't take a picture. Other dish is veggie risotto, probably an effort to offset the massive meat consumption. Speaking of ducks, wolfing things down, etc, here is a story from my childhood, thought you guys might enjoy this:

"The Year of the Duck"

“You have to come over and check this out.” Those were the words coming from my best friend on the other end of the phone line. It was his birthday, and I was sure that his parents had just given him a super Nintendo. After all, it was all that I had been asking him to ask them for. I was out the door in record time, pedaling toward marioland. I don’t even think that I hung the phone up. On the way there, I thought about how much my life was about to change, how I was going to play a super Nintendo before my brothers, and how jealous that would make them; especially when I wouldn’t tell them anything about it.

When I got to his house, I knocked on the door and tried to contain my excitement. I’m sure one of his parents answered the door, but I couldn’t concern myself with such trifle things as saying hello, so I ducked under his mom/dad’s arm and ran back to his room. There he was, on his bed with his back turned to me crouching over his great new “Excalibur” of a present. I took two steps sideways to take in the glorious view of the machine that would dictate our lives for the next year, only to find that what I had come over to see was a baby yellow duck. “I named him “Mighty Duck!” said my best friend. “Do you want to hold him?” Now, of course I didn’t want to hold the duck, I wanted to escape into a land where eating mushrooms makes you bigger and where plumbers can defeat angry, hammer-throwing prehistoric turtles. I wanted to feel the sweet sting of sweat that only comes after an all-nighter of intensive 16-bit video game overload, but all I could say was “Sure.” So I reached out my hand, letting go of my hopes and embracing what did not at all resemble the second player controller. “I think it’s the best present ever!” he said. “It’s pretty great,” was my apathetic reply. What was I suppose to say to him? It was lame and that we couldn’t use it to play contra? About that moment, Mighty duck pooped on my hand. That was it; any hope this duck had of me being nice to it was over. My friend laughed and I wanted to smear my poop hand all over his face, but it was his birthday, and even I wasn’t that mean…yet.

As the duck grew, so did my hatred for him. It would follow my friend around wherever he went and he treated it as if it was his new best friend. The duck was even getting in the way of our playing “home run derby.” That was our favorite game, since we had no super Nintendo. His yard was our baseball field and it was pretty hard to hit a home run. That stupid duck was always in the way. Let’s just say that a lot of low grounders were aimed in the duck’s general direction.

One particular day, we were playing a pretty good game of “derby” and I happened to notice the back gate being open. “Hey man, are you going to shut that gate?” I said. “No, Mighty duck stays right by my side, there’s no need,” he said, with an almost mocking tone. For some reason that statement burned in me like a hot ember and further fueled my resentment for that stupid duck. All the frustration of not being able to live vicariously through a present I, I mean he, had never received had finally taken it’s toll on me. I knew that the next pitch was going to be a worm- burning grounder headed for Mighty Duck. My friend wound up to throw me a fastball, and just as he was about to release the baseball, it happened. A stray dog had run into the yard from the open back gate and headed towards mighty duck. The dog grabbed the duck by the neck and ran off shaking the duck until it flapped lifelessly in the great beast’s jaws. At that moment, essentially a moment that seemed like it was orchestrated by me, the ducks arch enemy, I felt something I had not experienced before. Part of me wanted to cry (a very small part, and mostly for my friend), another part of me wanted to laugh, (because seriously, what are the odds that sweet irony would rain down so heavily upon us?) but most of me was so incredibly confused that all I could do was say, “uhhhhhh…” Sometimes I think that I felt bad because the dog beat me to the punch, but that would make me a monster; sometimes I think that I felt bad for my friend who lost one of his friends in such a horrible way; but mostly I think about how much I wanted a super Nintendo and how much I hated that duck. I guess the moral of this story is, If the dish asks you to ask for something for your birthday, solely for selfish reasons, you should probably do it, or else wild, roaming beasts may run off with your present:)

When I went to the apple jack, I had a caramel apple, but that's only because I couldn't take a dumpling.

I think that I have said before that autumn is my favorite season. I have this theory that you always prefer the time of year that you were born in. Maybe it is because we look forward to that time so much when we are little because we get to celebrate our birthdays and we get used to anticipating it all year long. Anyway, whatever the case, autumn wins out. as the weather turns colder, we find ourselves craving heartier things like soups, stews, and APPLE DUMPLINGS!!! That's right, peeled, cored and stuffed apples wrapped in buttery dough and then baked, and then getting a warm bath in a caramely, brandytastic sauce. Could it get better? only if you ate them on a plate made out of 100 dollar bills with a fork made of diamonds! Wifeshow and I made these (mostly her, except I rolled out the dough (we cheated and bought puff pastry from ideal:)). here's your do: (adapted from martha stewart)

use your favorite pastry dough recipe (or buy puff pastry dough if you spent the whole day helping friends move and then went on a laborious trek to outfit your kitchen with new cupboards and suffered a huge attack of sticker shock, launching you into a post-lowe's coma).

and then:

for syrup:

1/4 packed brown sugar

2 cups apple juice (we used some cider from arbor day farms)

1/2 c brandy

2 tbs honey

1/4 c pure maple syrup

1.5 t freshly grated ginger

2 tbs butter

2 tbs lemon juice

for filling:

2 tbs brandy

2 tbs dried cherries

2 tbs all purp flour

2 tbs almonds

2 tbs brown sugar

1 tbs butter

1/8 t ground nutmeg

1/8 t cinnamon

not filling:

4 apples, I used some jonathans, peeled and cored

4 cinnamon sticks

1 lemon, cut into quarters

dumpling assemblage:

egg white lightly beaten

egg yolk, beaten with tbs heavy cream.

ok, now:

combine all the syrup ingredients in a medium saucepan, and cook over med-high (stirring occasionally) until reduced by half (20 minuntes-ish), remove from heat, set aside.

then:

combine all the filling ingredients in a food processor, pulverize. peel and core apples, and rub them with the lemon quarters so they don't turn brown.

heat oven to 450. roll out dough to 1/8 inch thickness into 6 inch squares (might need to be bigger for bigger apples). brush entire surface of dough with egg white and then set apple in middle. Fill apple with filling and then insert cinnamon stick, wrapping the dough around and then overlapping it slighty (dipping finger in egg white and pressing overlapping corners into each other), should look like a rustic tart. brush with egg/cream mixture and repeat with the other apples. transfer apples to roasting pan lined with parch or silpat. bake for 15 minutes, then reduce to 375. remove pan from oven and baste with the syrup mixture. return pan to oven and bake 10 minutes more, basting every 5 minutes (twice), continue baking dumplings until golden brown, about ten more minutes (total time 45 minutes). transfer pan to wire rack to cool slightly. heat up syrup mixture and serve with the apples. We put ours in syrup filled bowls (with more syrup over the top, naturally:).

ps, if you have scrap dough (which you will) and you want to be a fancy pants, then take a pairing knife and cut little leaves out of the dough and stick them on, using egg white for glue. then, take your knife and make little "veins" in the leaves. cute points abound. ENJOY!

Foodie Food Chain...or...I went to the applejack festival and all I brought back were, well, apples...

Nothing excites me more than being around a bunch of people that are totally into food. Whether I am at work, at a festival, or out to eat with a bunch of close friendlies, I am right there in my element, soaking up every bit of it. Having a passion for food is contagious. Just look at the picture of me in the apple tree (I was trying to help people get the best picks), case in point.

I have come up with a few categories here to help you figure out where you are in the foodie food chain, so without further introduction (and in no particular order):

Vegan/Vegetarian: The original foodies. These peeps go way out of their way to find the food that they need/want, often times preparing it for themselves. A huge part of the world is vegetarian (a lot based on religion) so this is not a new thing. Veggies are feisty little buggers in the kitchen and some of the most resourceful cooks out there. Vegans take it one step further. I once tried my hand at the veggie way of life, until I got hungry for sausages, but I still eat tons of veggies/fruits. The tastiest Indian food I've had is from my vegetarian friends. Summary: one of the most respectable foodies out there. If you aren't one, buddy up to one, stat. You'll learn new tricks and tips crazy quick. Pairs well with: Food Missionary, Snooty Foodie. Avoid: Fast Foodie, (sometimes)Foodzilla.

The Fast Foodie: This foodie is the subject of much controversy. There's no arguing that they love food, but it must be attainable through a plexiglass window and have sizing upgrades to regular, huge, and you can't be serious. The good news is, most of the fatties, I mean fasties are easily converted into a different category. the love is already there, they just need some help moving onto the next step. Pairs well with: Food Missionary, Foodzilla

Avoid: Snooty Foodie, Vegan/Vegetarian

Foodzilla!: The All-encompassing foodie. A literal walking, talking, vacuum of food consumption. there is no place too big or small for these guys. give them a bag of white castle sliders for lunch and butter poached lobster at the french laundry for dinner and these foodies would be on cloud nine. Being a foodzilla should not be considered a bad thing. It's the more adventurous of us that find ourselves at home in this category. pairs well with: Food missionary, Fast foodie.

avoid: snooty foodie. (sometimes) Vegan/Vegetarian

The Food Missionary: A foodie with a desire to get every one else they know into food. They love to teach others how to cook things and love learning how every one else does things in the kitch. they have no problem going out of their way for a food find. While not the most practical people, knowing a food missionary can be a very beneficial friendship. Also, be forewarned that these foodies can get a little annoying at times, there eagerness to help can often be shrouded as thinking they know everything. Pairs well with: Foodzilla, (sometimes) Snooty Foodie, (sometimes) fast foodie (usually to convert), (usually with) vegan/vegetarian.

Snooty Foodie: everyone knows at least one. These people claim to have the best palettes and be the authority on everything, and a very select few, actually are. The difference between these guys and the other categories is that they think no one else can know more than they do. A snooty foodie wouldn't be caught dead eating something from the state fair or pretty much anything a fast foodie would eat. These people are seldom great cooks, because they can't replicate the wonderful meals that they have had and to them, food is a luxury. Now, Snooties shouldn't get a totally bad rap, because a lot of them know what they are talking about. they've eaten at places that would blow your mind, and relish in the fact that you probably won't:) Pairs well with (other snooties), avoid: everyone else. (we all think you are a bit full of yourself:)

So, let me know where you stand in the pecking order, totally interested (even if you are a snooty( I could use some suggestions on where to go to eat around here:)).

Otherstuff:

ok, now that that's over with,

food:

made some pork chili on thursday, along with rice and beans. the other dish is a vegetable au gratin, made with veggies from mom and dad dish. The super sweet (almost type 2 diabetes sweet) photo is of wifeshow and I having a caramel apple smackdown. We paid an out of work, one-armed, farm-hand to snap a quick photo (man, that guy could focus). he did a pretty good job. Did a bunch of bungalhaus stuff over the weekend, including a ceiling fan install, thanks to my pal, Green.

Here's a quick one for you:

Vegetable au gratin (simpler than simple)

1 head cauliflower, sliced into big sections

3 med potatoes, large dice

3 medium carrots, large dice

1 onion. minced

3 cloves garlic

1/2 cup heavy cream

1/2 c bread crumbs

1/2 c parmesan, grated

salt and peps

olive oil

slice cauliflower into big sections, drizz olive oil and salt and peps and roast in oven at 400f until golden brown (around 30 min). While cauliflower is roasting, put potatoes and carrots and garlic in big pot of boiling, salted water and boil until barely just tender, 5-7 minutes. While the veg is on the boil, caramelize your onions in some olive oil and add a little salt and peps. maybe a knob of butter, if you like. this dish is already super cheesy and creamy, so you might as well:)

then, drain your veg, toss into the pan with the cauliflower, add your onions,another healthy drizz of olive oil and roast an addtional 10-15 minutes, or until they get some color. then, add your cream and cheese and bake until golden brown and bubblified. garnish with some parsley and enjoy with good bread and pals.

DISH recommends: Making a food trip. You'll be surprised how much fun you have going out of your way to get really fresh delicious tasties (not the terrible north 48th sandwich, those are definitely not fresh!). yeah, it's not very practical, but it's a good time. and you always learn something new, whether it be about yourself, or the food you are getting. pieces.

ps: I'm somewhere in between foodzilla and food missionary:), where are you? (there is no wrong answer, or make up your own category!)

First Cold Press Release...or..."beat it popeye, I'm stealing your lady and taking your spinach!"

I wanted to take some time in this post to talk about an ingredient that is very treasured in my kitchen. What could it be, you wonder? Aged Balsamic? (I wish, seriously, before I croak I want to have a bottle that is older than I am, but the cost increases with every year the dish waits, mmmm...super old sticky black nectar, gurgle...gurgle), pig-hunted white and black truffles? (let's get real, I just bought a house, peeps), ok, I'll just be out with it: olive oil. Yep, that's it, but wait just a minute now. when is the last time you really thought about olive oil? Unless your friends affectionately refer to you as "Popeye" or "Bluto", probably never. that's ok, you're not alone.

My interest in olive oil began about 6 years ago when wifeshow and I made a trip to kansas city and I stumbled across an olive oil tasting station at a gourmet kitchen store (probably Williams sonoma or sur la table or something). I had used olive oil predominately up until then, but only because everything I had seen or read said to do so. I was pretty into cooking by then and thought that it was a neat idea so I tried all the different kinds of oils and was really amazed at the complexities that varied from each kind. Even by region (Italian oils are pretty specific on origin, using a DOP{system used to classify region by tradition or terroir} system for classification, much like the DOC system used for classifying wines), the oils had subtleties that were apparent to my immature palette and also more obvious trademarks like color (immature olives produce green oils, mature olives produce a more golden, or yellow oil). I took a lot away from that experience, and always jump at the chance to taste oils from different regions/countries (spanish oils are becoming super popular, by the way).

one thing that I did decide then and there was that I prefer the taste of a more mature olive. Oils from tuscany, while very popular, come from very immature (to avoid the frigid briskies) olives and therefore produce very green, spicy oils. While they have their place, I just prefer the more golden, smoothness of oil made from older olives.

The production process is pretty standard. olives are picked starting in october and all the way into january and then pressed using a cold pressing method (no hotter than 60 degrees F). The first olives that run through this process are the "first cold pressed", and produce the "extra virgin" variety. These oils have an acidity of less than 1 percent. lesser grades are often labeled "fine virgin", "superfine", and "pure".

now, while all this is fine and whatnot, just let me reiterate the fact that it is all about personal taste. You could spend a lot of money on really expensive bottles and bask in their glory, but you'd probably be a fool to use them for high heat cooking( delicate flavors are lost in the heat and the really good stuff usually has a low smoke point, especially if it's unfiltered). My advice is to save an old, dark green wine bottle, and fill it with olive oil that you buy in bulk, storing it in a dark place, as sunlight cuts its life in half. My favorite brand is from whole foods and is really affordable. You can buy it in a big tin (3 liters) for around 26-30 clams. Keep in mind, however, that a good, expensive bottle is well worth it, but I would only recommend it for "finishing" dishes, or to use as a dip or dressing.

one last thing about olive oil. If you really want to taste it, I mean REALLY taste it for all it's worth. you need to take a tiny shot of it. after you swallow it, make a big smile but clench your teeth and suck in air through your teeth, this aerates your taste buds and lets you experience a lot of different complexities in flavor that you might not pick up otherwise. You can use this trick on other foods too, just not vinegars, you'll cough up a lung.

ok, finally: FOOD. Had a lot of tomatoes this week so did some recipes from the book Jamie at home. A really good cookbook on how to grow and prepare garden veg. Recommends it. Middle pic is crispy, sticky chicken thighs with new potatoes and tomatoes, and the second one is baked sausage ragu. both super tasty. the other pic is from last night. grilled some t-bones. think it is my favorite steak, because you get two cuts of meat in one, ny strip and tenderloin. paired with some grilled zukes and japanese eggplant. Getting new stove today, super excited.

As always, happy to share recipes, just short on time to post them.

DISH recommends:

The clenched teeth air suck taste method (clickity click). (don't steal that name, patent pending:). This works for a lot of stuff, but people will think you are crazy...or constantly stepping on thumbtacks, or watching people trip on the sidewalk. give it a try, just not on sharp vinegars or spicy chiles, you'll hate yourself afterward...trust me.

PS-- going to go to the applejack festival this weekend for some wholesome appley fun. How wholesome, you ask? well, it's in nebraska city...

stay tuned for some pies, tarts, or apple butters

stroganoff the record

Well, it certainly has been a while now, hasn't it. I think that I am going on a couple of weeks here without a post, so I will try and do a makeshift one until my next day off. Sort of getting used to cooking on the beast (that is now fully functional, thanks to some internet research:). however, we did just buy a sweet new frigidaire gas range/oven, that will take it's place as soon as we start the remodel. I'm pretty excited about it, it's been a long time since I've had gas at home (although wifeshow will heartily disagree:).

I have a lot of pics that I haven't posted lately, so the two above are from different weeks. No, we haven't just been beefing around, I have just been a little lax in my postings. the first beef treat was smoked beef ribs. I had a little tip from my friend "Z" to try when smoking stuff. He was claiming that his favorite way to season stuff he smokes is just to rub it with mustard and then apply some tony chachere's creole seasoning. I was a little reticent to try it because I thought it might be too mustardy, but you actually don't taste it at all. It ends up just being a really classic smokey flavor. totally recommends it.

the other pic was bistro style beefstro. yeah, that's right, I play with words. I hadn't had stroganoff in a long time and thought I had some good ideas about how to make it tasty. I used some salt and pepped sirloin and seared it on both sides and then set it aside. Then added a diced onion, garlic clove, fresh rosemary, thyme, marjoram, and parsley. let that saute in olive oil for a while and then added some healthy splashes of bourbon and torched it. in went a can of beef broth, the beef, and some reconstituted wild mushrooms and just let it simmer for about an hour. I ended up pureeing everything but the beef and put it all back together and turned the heat up to thicken it. another splash of bourbon, a quick stir, and some sour cream and egg noodles later and there you have it. I regretted pureeing the shrooms, but there's always next time...

new newsworthy bits of news-type things: I am going to paint webster. glossy white. I'll let it sink in...ok, now you can tell me how crazy I am. But here are my reasons: I have to paint him some color, he's starting to rust, so that's that...and, who has a white grill? not you? not me either...yet. Also, getting closer to achieving lifelong goal of becoming handy. I'm not quite sure if I'll ever make it to handy, maybe just handier, but I think that I can live with that. I put some sconces on the wall (handier), put together my new computer desk (kind of handy), fixed the oven/made wife think that I had actually gone to some degree of work, fixing said oven (not handy/extremely handy, but then demoted to less than handy and also kind of a liar when she found out actual amount of "fixing":), and took a nap while wife painted the living room (D-). so, yeah...that last one was bad. I suspect she doesn't trust me with the paintbrush...

stay super tuned, the dish is back, just really tired...

DISH recommends:

LOWES. we saved a lot of money on the appliances we bought over labor dabor weekend, like 500 clams! Stuff was on mega sale, plus we had a coupon for ten percent off of our total purch. Notice they don't call it "HIGHS"...