DUCK CONFIT
Confit: Mystery and Alchemy Making confit is fun, which maybe says a lot about my sense of fun. But it’s hands-on, you have to be patient, and then you have to be patient some more. There is an air of mystery, and one of alchemy because you are transforming a meat you know into one […]
Squash Soup – Soupe au Potimarron
Autumn has arrived! It’s taken its time, but now there’s a chill in the air, the leaves are drifting down, and at the market all the root vegetables have made their winter appearance, along with squash of every hue. Being a squash fan, my first instinct is to make squash soup. I use either red […]
Winter/Spring
I steamed and sautéed baby turnips last night for dinner, then served them atop a bed of bay-scented quinoa. It wasn’t a festival of colors, though the minced chives helped, but oh was it delicious! You may wonder what inspired such a meal. Part of it is my newly vegetarian daughter. The other part is […]
