I’ve grown to really appreciate a slow braise. Braising seems particularly well-suited for a cold winter’s day (okay, technically not winter anymore, but it’s still cold around here). The kind of day in which you have no plans to leave your house, but rather to curl up with a good book or binge watch/catch up … Continue Reading
Blood oranges have a relatively short window. So, when they made their annual appearance, I immediately snatched up a basketful. Blood oranges look unassuming enough from the outside. Their skin, not much different from a typical ‘orange’ orange, with flecks of deep orangy-red. However, when you slice open a blood orange, pizazz…the most vibrant … Continue Reading
I’m always on the hunt for new flavors. This dish definitely hits the mark. Its flavors are bold and exciting. A combination of flavor that I’ve not previously experienced. The base for the sauce is a kroeung, the Cambodian term for a spice/herb blend. This version includes lemongrass, lime leaves and zest, dried red chiles, … Continue Reading
Bones. They’re not just for dogs. I’ve enjoyed bone marrow, sliced in half lengthwise with coarse sea salt and toast, at restaurants on occasion. But there’s a certain satisfaction when you make things yourself. I want to see (and taste) the whole process, step by step. This was my first time roasting bone marrow. What a … Continue Reading
Every year for Thanksgiving I roast a whole duck. And then, without much thought, the duck carcass gets discarded. But this year, it finally dawned on me to make duck stock from the leftover bones. Deliciously rich, luscious stock. Oh, and don’t forget to strain all that heavenly rendered duck fat from your roasted bird. Duck … Continue Reading
