Duck & goose
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Foie gras and confits - 6 Nov 2011
I've just come across this video of Dan Barber of the Blue Hill Farm complex and restaurant in upstate New York. Please give it a look, whether you're a foie gras fan or violently opposed. read more...
Eden Center unscrambled - one of my favorite markets - 26 Oct 2011
If you want a trip to Vietnam without leaving the area, head out to the Eden Center on Wilson Boulevard at Seven Corners, just before Route 50 and Route 7 intersect. You won't hear English spoken. The music blaring from the outdoor speakers comes from a local Vietnamese radio station. It's packed with Vietnamese tailors, jewelers, video stores, Chinese medicine practitioners and more. This is the list of food-related outlets, to eat at or to buy ingredients for your home-cooked Vietnamese feast. read more...
Christmas - dreaming of a different one & where to buy the ingredients - 15 Dec 2010
"Christmas comes but once a year and when it comes it brings..." Uncle George (who'll take over the single malt whiskey if no-one stops him), Aunt Mavis (who's just decided to turn vegetarian), and all their dreadful children. It's enough to drive you crackers. (Even more so, now that Health & Safety gnomes are debating whether that banger should be removed from crackers...)
Give Christmas a new sparkle and celebrate someone else's - with Britain's Christmas crackers, Italy's Omino di Neve, Switzerland's Zimststerne, Jamaica's West Indian Black Cake and more... read more...
Adobo-Spiced Duck Breast - 11 Nov 2010
When Howsoon Cham' was the owner-chef of Red Ginger and Café Tropé he used a chile spice rub packed with a Mexican-Mayan punch to give a new twist to duck breast that goes down well at this time of year. You can use it just as successfully with chicken, meat or fish and left-overs will keep in the refrigerator for up to three weeks. read more...
Pork or Duck Rillettes - 8 Apr 2010
Rillettes are a South-West-France spread of meats simmered slowly in herbs and wine then shredded and packed into preserving jars to make a rough country paté to eat with good strong bread and a munch of cornichons - those tiny French cucumber pickles that aren't suffocatingly sweet like Bread & Butter pickles. They can be made with pork, rabbit, goose or duck - or a mix of all four. Make them in quantity and pot them up in Le Parfait kilner jars or Mason jars and you'll have an instant treat for unexpected friends any time of year... read more...
Roasted Pennsylvania Pheasant Breast, Braised Red Cabbage, Maple Syrup Sweet Potato Mousse and Huckleberry Sauce - 9 Dec 2009
Peter Schaffrath, chef of the Hay Adams' Lafayette Room's recipe is a soothing but elegant cold weather dish. Though there are four separate elements, each is simple to cook. And what could be better for the festive season? read more...
Halalco - 25 Nov 2008
While some of us may back off from offal, those who like a good steak and kidney pie can find the necessary lambs' kidneys at Halalco. If that sounds like a forkful too far, choose the Halal duck. This Halal supermarket is like a holiday to somewhere south of the Bosphorus. read more...
Mains: Roasted Peking Duck, Kohlrabi, Apples, and Chard - 9 Sep 2008
This is a dish to take you into fall and winter from Brendan Cox, late of Circle Bistro and Notti Bianche, now of DC Coast. While the duck is roasting in the oven, you have plenty of time to tackle the vegetables and the rich sauce. read more...
Maxim's Supermarket - one of my favorite markets - 31 Mar 2008
There's no shortage of Oriental and Asian markets in the area. But some of them offer a little extra. At Maxim's, it's the take-out food counter. It's packed with dishes some of which you need to be a little adventurous to try, like tripe, and various parts of the inner pig that look like Captain Davy Jones' face in 'Pirates of the Caribbean'. But there's also a wonderful stewed pork picnic cut that's been marinated and slow-cooked until it's almost purple which wouldn't upset the most conservative eater. And there are noodles and vegetable dishes, along with fried fish and chicken dishes that would frighten no-one. $4.25 buys you your choice of three dishes for a take-out meal in a box. read more...
Oriental & South East Asian markets - 26 Nov 2007
There is no shortage of Oriental and South East Asian supermarkets in the area. But some offer a little extra. read more...
The lunch shift is over and chef Peter Smith, owner of PS 7’s restaurant is surrounded by gin. No, he’s not relaxing over a drink. The gin is in bowls in an pre-formed state. It’s the mash, a mix of herbs and berries and peels and roots that Smith has worked out how to use in his food as flavorings.
Chew On This: Your first 'Duh' of the year...
Eggplant
Baked beans - the musical fruit
Ribollita - wondersoup or wodge?
Yasaman Persian Bakery - one of my favorites
Breads - a good chew
Duck & goose
A festive 'Special': Foie Gras Creme Caramel
Festive presents weird and wacky at World Market
Walnut oil
The perfect Yorkshire pudding
Chew On This: The acai berry diet can only thin your wallet...
The Queen Mum's favorite cake
West Indian Black Cake
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