Heat 2T butter until not foaming, heat seasoned ham steak in it until hot thru and brown on each side (5m), deglaze with 1/4 bourbon, lite and cook off alcohol, add 2t mustard and 1/2 cup cream, reduce sauce and serve.
I botched duck confit. Hard to do? Not when you leave it marinating in salt for three days instead of 24 over Christmas, a decidedly overwhelming holiday.
After roasting them in the fat, then reheating the next day in the saute pan I discovered I’d made duck jerky. A salty, bacao-style jerky suited only for the saltaholic wodtke pallette (and not really that).
But hope springs eternal! I chopped up a couple legs and put it in risotto, where the risotto creaminess offset the duck’s salt and the duck’s chewiness provided a nice texture contrast against the uniformity of the rice. This risotto was so damn good, if I’d live a hundred years ago in spain, it might be a national dish as bacalao is now. I had to eat two bowls, and lay there in a stupor trying to figure out how I could choke down more.
Starting new year with homemade bao. Chinese pal confessed to me his dad uses biscuit in can for dough… that simplifies matters. Filling recipe follows
Kaya Toast (@eatatstreet, I still say you were robbed on TCM!) http://www.susanfenigersite.com/2010/08/31/recipe-4-with-another-image/
Amelie announces “My tummy is all better. now we can have fun.” sigh
Obama: friend to food. http://bit.ly/779Tv
Michael Pollan On Cooking As A Spectator Sport http://bit.ly/RXXQR
could we have a national cook-from-scratch week? Maybe after labor day?
interesting new blog http://www.gastronomalies.com/
RT @bayareabites: Michael Pollan on last night’s Colbert Report: http://ow.ly/6Zyk