After reading Andrea’s most recent blog, and living vicariously through her epic Cook Like a Tuscan culinary tour, I am super inspired by all things Tuscan right now. Plus, Italian food has a special ...
Why I Gave Up Turkey for the New Duck on the Block
This year I’m here to spill the stuffings, or should I say quack, on why I've happily given turkey the boot and crowned duck as the reigning star of my Thanksgiving table. If you've wondering why and ...
Welcome back to another exciting installment the story of how to make your own duck confit. In my previous post, we walked through the simple steps required to get your duck leg confit to the point ...
In my experience, many people tend to think of French food as "fancy" food. It's true that a lot of classic French preparations are complex or labor intensive, and it's easy to think that because of ...
Duck is one of those misunderstood and maligned foods. I rarely hear people say they love duck, and I think the reason why is that most people don’t know how to properly cook duck. I am talking about ...
Duck Egg Tagliatelle with Morel Mushrooms and Asparagus
Those of you that follow my blogs regularly know I love to forage for mushrooms. I have to write at least one blog a year on how to forage, clean and cook wild mushrooms. If you want to learn more ...
I have eaten a lot of cassoulet over the years and have a developed an understanding of what it should be: both rich and light, both crunchy and creamy, both earthy and bright and without a doubt, it ...
Last month, I wrote about making Consommé. I used most of two whole ducks to prepare that recipe. What I did not use in the Consommé were the four leg and thigh portions. These I turned into Duck ...
Soups and sauces have long been my favorite aspect of cooking, so I had a lot of fun when I recently taught the Soups and Sauces portion of The Chopping Block's Culinary Boot Camp. One of the soups ...
