This duck had been taking up space in my freezer for months quite some time. I had a day off from work, so planned a relaxing day of cooking. That’s what normal people do, right? Cook on their day off? I’ve wanted to try smoked duck for a while now. Have done a leg of … Continue Reading
It’s stone fruit season. That means peaches, plums, nectarines, cherries, and apricots. I especially enjoy a good apricot. How about you? As for incorporating apricots into a cake, from a flavor standpoint, apricots have a strong affinity for almonds. Thus, the base of the cake is a combination of finely ground almonds and all-purpose flour. … Continue Reading
Is there anything better than fresh, juicy, local berries and cherries? Perhaps, best enjoyed on their own. Or, perhaps, best enjoyed on a warm, buttery Dutch Baby Pancake (aka German or Deutsch pancake, hence the term “Dutch” Baby, thought to be invented by German immigrants) straight from the oven and topped with toasted coconut, freshly … Continue Reading
So I had made a batch of preserved lemons a few months back and ever since have been contemplating what to do with them? Any suggestions?? You would think if one was going to go through all the trouble of preserving lemons, they would have a plan in mind for them. Alas, I did not. … Continue Reading
Somewhere along the way I discovered yuzu and yuzu kosho. Yuzu, an ever-fragrant and utterly aromatic, unique Japanese citrus that looks a bit like a lemon (or a lime, when unripe) with large seeds, yet has a taste all its own. Yuzu kosho, a spicy condiment made from yuzu zest. Traditionally, yuzu kosho is made … Continue Reading
