Showing posts with label Duck. Show all posts
Showing posts with label Duck. Show all posts

Thursday, February 27, 2014

Salute to Canada! Chuck Hughes' Duck Breasts with Red Wine Sauce on a bed of Duck-Fat Fried Fingerlings and Mushrooms


         As most of my readers know, I am Canadian by birth and mighty proud of it.  I am also mighty proud that Canada racked up a total of 10 Gold Medals at the Sochi Olympics.  This would be quite a feat no matter what country achieved it.  But to put it in context, Canada, a country of 35,000,000 people came in third in the medal count after Russia with 143,000,000 and these United States with a population of 317,000,000.    It was something I wanted to celebrate. So as Andrew headed off the morning the Canadian Women’s Hockey team won Gold, I told him to prepare for a Canadian dinner. 

Tuesday, December 31, 2013

The 5 Most Popular Recipes of 2013

         We’ve had a banner year on Chewing the Fat.  As of right now, we’ve consistently increased readership month after month.  Our readers come from all over the globe – China is just 16 readers under Australia.  I’m particularly proud of our Canadian friends.  The whole country has a population of 35 million and 35,000 of them have found a path to our door.  And what have our readers come to see?  If you go back to the very beginning, there are some outstanding figures.   Old favorites like Enchilladas Suizas have over 10,000 reads.  James Beard’s Roast Beef Hash would have you believe there’s a lot of leftover roasts that need a recipe, at least 9674 people seem to think so.  And without a doubt, Austrian Cookie recipes, with their 6457 views are amazingly popular.  But for purposes of this list, I wanted to see what recipes published just this calendar year were the most popular.  The longer a recipe stays up, the more views it gets.   The following list represents only those recipes published here between January 1st and December 30th 2013.  Some have had big lifts from being recommended by other sites.  Some are the creations of super popular food personalities who bring their own audiences whenever they appear.  Think Ina Garten and Thomas Keller.  And some just have mass appeal that surprises even me.  Here, without further ado, are the top 5 recipes of 2013 and my guess as to why they are so popular.

Friday, January 18, 2013

Where to Go in New York's Chinatown for Roast Duck to Go

         A few months ago, my friend Peter told me about Optical 88, an optical shop in the heart of Chinatown, at 116 Mott Street (Tel: 212-343-1947).  I am all for money saving and he raved about the service and the prices.  I looked on Yelp. There was not one bad word said about the place.  In fact, everyone was wildly enthusiastic. Everyone except Andrew.  He was slightly leery of a walk-in eye exam and the promise of a finished prescription in an hour.  But since I’d worked in Eye Care in my Ad career, I knew that whoever does eye exams has passed their own exams in order to be licensed.  So off we went, I got examined and in one hour I walked out of the store with a new pair of eyeglasses. They cost all of $130.00.  So when I ran out of contact lenses, I ran right back to Optical 88.  I got more than my contacts.  I got instructions on where to go to buy the best Roast Duck in Chinatown.

Thursday, January 3, 2013

David Tanis' Twice-Cooked Duck with Pea Shoots

David Tanis 
         I wasn’t familiar with David Tanis at all until he started writing the City Kitchen column in Wednesday’s Dining Section in the Times. Clearly, I’d been missing a lot.  While David’s recipes have often peaked my interest, this is the first one I’ve tried.  And what an introduction!  This is a stir-fry with a twist.  The duck used in the dish is first braised in an Asian inflected broth.  Then the meat is cut up and crisped in oil before being joined in the pan by a blizzard of Asian flavors—ginger and orange, garlic, cumin, and hot peppers. The sauce and the broth from the braise bring it all together.  And finally, pea shoots, a vegetable I’d never used before, are tossed into the mix where they wilt and bring an rich earthy quality to the finished dish. It’s sweet and spicy and satisfying.  It’s one of those dishes that comes with a supreme sense of pride: You’ve made something that tastes so authentic and so good the very first time you’ve cooked it.  So why haven’t I heard of David Tanis before?

Thursday, October 13, 2011

Duck a l’Orange adapted from Jacques Pepin’s recipe in Food and Wine

         Duck a l’Orange lives in our memory as one of our first introductions to restaurant food.  In Montreal, where we lived, it was fairly ubiquitous on the city’s better menus.  We loved it for its sweetness and its crunch.  For the dark duck meat and the crispy skin. For the orange sauce with its taste of Grand Marnier.  We remember feeling sophisticated just ordering it…although we likely didn’t know what the word sophisticated meant at the time.  At any rate, when this month’s Food and Wine arrived, an article written by Rux Martin, the editor of the soon-to-be-published “Essential Pepin” Jacques Pepin’s soon-to-be-released cooking anthology, intrigued us.

Monday, November 15, 2010

Lacquered Duck Breasts with a Vegetable Mikado

        As an alumnus of “L’Atelier des Chefs” Cooking School in Paris, I am sent recipes via an email newsletter that arrives once a week. I use the term “alumnus” with my tongue planted firmly in my cheek because I took a course at the school for all of one afternoon.  I’d dearly love to go back and I plan to. But for now, I’ll have to just enjoy the weekly reminder of what I am missing.  What impresses me is how simple their recipes are and what grand titles they give them.  Take this one for example.  Can you wait to tell whoever you cook for that you’re making Lacquered Duck?  And what on earth will they think a Vegetable Mikado is going to be?  Finally, how will they ever believe you can prepare both dishes in under 30 minutes!