Turkey skin has nothing on this
This is a great use of an inexpensive light red you may have foolishly bought again around the start of November.
More so it is a fantastic way to present whole duck.
It does require de-boning the whole bird intact. To do this is very easy, but will require a sharp knife and 30 minutes. Flip duck over to backside and cut a slit to the bone from the neck to tail. Working from one side of cut, slice against bone leaving the skin and fat attached to the meat. Continue to work away meat to the thigh joint, pop from the socket and pull back. Do the same with the wing joint. Continue carefully to the breast then repeat on other side. Finally separate thin connection between fat and top of breast bone careful not to cut all the way through. Then work knife around leg and wing bones leaving outer skin intact around meat. Make fantastic meat stock with carcass bones.
Whole Duck Stuffed with Farro, Figs and Sausage
- 1 5-7lb whole duck
- 12-16 whole black figs
- 1 1/2 cups gamay based wine
- 2 tablespoons granulated sugar
- 1 dried bay leaf
- 2-3 sprigs thyme
- 1 teaspoon whole black peppercorns
- 6 whole allspice
- 1 lb mild pork sausage
- 1 cup farro
- 3/4 cup hazelnuts, toasted, skinned*, and coarsely chopped
- 1/2 cup chopped sage
A day before serving rinse and soak farro in cold water. Bring wine, sugar, and whole spices to a boil, then simmer 2 minutes. Remove from heat, add figs and cover. Let both stand overnight.
Day of bring 4 cups salted water to a boil and cook farro until al dente, strain and let cool to room temperature. Slice soaked figs into quarters. Add raw sausage, sage, hazelnuts and figs to farro and mix well. Season with salt and pepper. Take duck carcass and season with salt and pepper on both sides. Arrange meat skin down and spoon stuffing into a 3″ thick cylinder down center of meat. Pull together into a log and secure with kitchen twine every 2″. Place slit side down in a pan with roasting rack with 1 cup wine in base. Roast, basting every 15 minutes at 375 degrees until thermometer in stuffing center is 160 degrees about 1 1/2-2 hours. Turn heat down to 325 degrees after first hour. Let stand 10 minutes before slicing. Serve hot with pan gravy made from 1/2 cup drippings and 3 cups fresh carcass stock.
That is a big zucchini fritter
We got a ton of cucumbers from the garden.
What to do, what to do.
Chilled Cucumber Soup
- 2 1/2 lbs cucumbers seeded and chopped roughly
- 1 1/2 cups non fat Greek Yogurt
- 1/3-1 cup buttermilk
- 2 tbsp chopped fresh thyme
- small bunch fresh dill
- 1 tbsp olive oil
- 3 salted anchovies rinsed and separated into fillets
- 1 cup red onion roughly chopped
- 1 jalapeno
- 2-4 cloves garlic
Place cucumber, jalapeno, garlic, onion, anchovy, fresh spices and oil in a blender and combine until smooth. Add yogurt, and 1/3 cup buttermilk and blend again until smooth. Season with salt and pepper and let stand in refrigerator for at least 6 hours but up to 24. Re-blend and add more buttermilk to reach desired consistency. Serve cold garnished with zucchini fritters, chopped tomatoes or what ever else may come to mind.
The sauce also helps hide any cracks that may occur if you can’t help opening the oven to gaze at it while setting up
The blueberry bushes are really at peak production and there are too many berries to eat slowly.
This is my type of problem.
- 1 1/2 cups fresh blueberries
- 1/4 cup sugar
- 1 tbsp lemon juice
- 2 tsp cornstarch
- 1 tbsp water
- 1 1/2 cups graham crackers
- 2 tsp cinnamon
- 1/4 cup sugar
- 6 tbsp melted butter
- 28 oz cream cheese
- 1 cup sugar
- 1 cup Greek yogurt
- 2 tbsp flour
- 2 tsp vanilla extract
- 4 eggs
Make sauce first. Mix berries, sugar and lemon juice together in a sauce pan and let stand 15 minutes. Bring to boil and then simmer on medium until berries begin to break. Mix cornstarch and water together and add to berries. Mix and continue to simmer and crush berries until thickened and smooth. Remove from heat and stir every so often to keep from forming a skin on surface. Meanwhile mix all crust ingredients together and press evenly into the bottom of a greased spring form pan. Bake at 350 degrees until lightly browned, about 10 minutes. Remove and let cool. Meanwhile beat cheese and sugar until smooth in a mixer. Add flour, yogurt and vanilla and beat until smooth again. Add one egg at a time and beat in completely over medium low speed. Pour cheese mixture into spring form pan. Spoon 2 tbsp blueberry sauce on top of cheese and swirl in with a knife. Bake at 350 degrees until set and risen, about 1 hour. Turn off oven and leave cheesecake inside for another hour without opening the door. Remove from oven and let stand for 1 hour more until cooled completely. Spread remaining sauce over top evenly and place in refrigerator overnight before serving. Can be stored frozen for a month.
So warm and sticky
These are a great way to use some fresh blueberries.
- 2 cups fresh blueberries
- 1/4 cup packed brown sugar
- 1 tsp cornstarch
- 2 1/4 cups unbleached white flour
- 3 tbsp sugar
- 1 tsp salt
- 2 tsp active dry yeast
- 1/4 cup milk
- 1/2 cup water
- 2 1/2 tbsp butter
- 1 egg
- 1 cup powdered sugar
- 2-4 tbsp milk
Mix brown sugar and 1 1/2 cups fresh blueberries and let macerate for 30 minutes. Mash berries and add cornstarch and mix well. In a large bowl mix flour sugar and yeast. Add salt and mix again. Heat milk, butter and water until butter melts, add to flour and mix into a rough dough. Add egg and mix well, then add enough flour to form a smooth dough while kneading for 8 minutes. Let rest 20 minutes then roll out into a rectangle about 12″x16″. Spread crushed berry mix over dough leaving 1″ of dough at long edge clean. Spread remaining fresh berries over filling and roll into a tight log. Cut into 10-12 equal sized wheels and place on a greased baking tray. Cover and let rise until doubled, about 2 hours. Bake in an oven at 375 degrees until browned and done, about 25 minutes. Mix glaze ingredients together and drizzle over hot buns. Serve.
eat more vegetables
So this guy named Arty walks up to the Whole Foods checkout line and before anyone can stop him chokes 3 people so he can pick up a dropped $5 bill. The next day the local paper’s headline was Arty Chokes 3 for Five Dollars at Whole Foods.
This is my second favorite way to serve artichokes. In the summer sometimes you don’t want to turn on the oven.
Grilled Artichokes with Lemon Mint Oil
- 2-4 artichokes, stems cut to 1″, shaved, topped and leaf tips snipped
- 1-2 lemons
- 4-5 tbsp mint leaves chopped
- Olive oil
- 1 tsp cayenne pepper
Squeeze lemon juice into a bowl with spices and add enough oil to make a thin sauce. Slice artichokes in half along stem and use a fork to remove chioke and pointy interior reddish leaves. Place in a pot of salted water with lemon peels and bring to a boil. Cook until just tender, about 15 minutes and pour into ice water. Shake dry and dredge in marinade. Prepare grill, shake marinade from artichokes and grill until done. At the last flip turn them heart up and equally distribute marinade into each open artichoke bowl. Be careful not to spill. Serve hot.
Posted in Appetizers, Food, Garden, Grilling/Smoking, Italian, Recipes, vegetarian
Tagged artichoke, barbecue, BBQ, easy, quick
don’t hold the pie responsible for an idiotic hair metal song
This is a perfect pie to use up a load of fresh cherries that may be a hair under ripe.
Whole Cherry Pie
- 1 double pie crust
- 5 cups whole pitted cherries
- 3 tbsp chopped fresh mint
- 1 tbsp lemon juice
- 3 tbsp corn starch
- 1/2 tsp salt
- 1 cup sugar
- 1/2 tsp vanilla extract
Preheat oven to 425. Mix sugar, cornstarch and salt in a bowl. Add cherries, lemon juice, mint and vanilla, stir well and let stand 30 minutes. Make pie dough. Grease a pie dish, place bottom sheet of pastry in, then cherries, then top sheet. Brush with milk and sprinkle with sugar. Cover with foil and bake for 15 minutes then turn heat down to 375 and bake until done, about another hour. Let cool for 30 minutes before slicing. Serve with fresh whipped cream.
it knows kung fu
This is a good coleslaw for fish or any grilling with a tropical/Asian twist.
- 1 bok choy sliced into thin ribbons
- 1/2 head red kale sliced into thin ribbons
- 1 lrg green onion halved and sliced thin
- 1/2 bunch cilantro diced fine
- 3 garlic scapes diced fine
- 1 lemon juiced
- 1/2 lime juiced
- 1 tangerine juiced
- 2 tbsp brown sugar
- 2 tbsp fish sauce
- 2 tbsp sesame oil
- 1/4 cup rice wine vinegar
- 1 cup Greek yogurt
- 2 tbsp chopped fresh mint
- 2-4 tbsp sunflower seeds
Toss bok choy, kale, onion, sunflower seeds and half the cilantro in a large bowl and set aside. Combine everything else and whip until smooth adding more rice vinegar by taste. Pour dressing over greens and mix well. Let set for 30 minutes before serving.