florence--day three {travelogue}

day three is usually when jet lag hits

at least for me

after so many years of it being a pattern

it is probably now a learned response

or

i allow myself to succumb to it

because it is something you can say to people

and

 they won't judge

which is how

we found ourselves

giving 

rip van winkle

a run for his money

after a long sleep

a long walk seemed in order

we cruised the streets of florence

until it seemed a respectable time to look for lunch

i was craving roasted chicken and potatoes

we found it on the menu of a place that looked really nice

except they were playing sade

i can't stand sade

really

i can't

no specific reason

just can't tolerate her music

reminds me too much of jazz, i think

i like a hook

sade doesn't give you a hook

so i refused to go in

instead

i convinced myself that another place would be just as good

i was wrong

not even photo worthy

although

 mike liked his

he got some sort of pasta

i ordered chicken with roasted potatoes

and was served

seriously, seriously, seriously

overcooked anorexic chicken thigh-slash-leg

and 

french fries

i poked at it

i

ate the salad i had ordered

thinking

more room for gelato

which was good thinking

because it actually did leave

more room for gelato

but let me get ahead of myself here

don't despair

i had a bad meal in italy

no biggie

i made up for it at dinner

and then some

we ate at a fun place

when i say fun

i mean...bring your sense of fun

because if you bring your

"that would never go in america" attitude

you.

will.

 hate.

 this place

and 

they will hate you

so don't go

but

 if you still insist on going

don't tell them i told you to

because

i happen to like these people

and

 i would like to think they like us

you must make a reservation at Il Latini

a restaurant that looks small

but it isn't

you make a reservation

then you queue up

like so

then the crowd starts building

and 

everyone starts thinking that their reservation is the most important

they open the door

and

 it becomes a bit of a fiasco

they start calling out numbers

not names

but numbers

due

cinque

due

tre

everyone starts pushing and throwing up their hands saying

we are due

we are cinque

but mostly 

they start yelling

i have a reservation

rest assured

everyone has a reservation

and

 everyone gets in

and all is forgotten

when

the food starts arriving

first the antipasto

then you make choices

soup or pasta

oh you want pasta?

do you want

ravioli

gnocchi

pappardelle

or

spaghetti

hubs chose ravioli

i had soup

but the people next to us had soup and pasta

they had no idea what was next

oh

did i mention that at this place

they open a bottle of wine

you pay for what you drink

drink the whole bottle 10 euros

drink only half

5 euros

drink less

pay less

i love this system

 ooh la la

the main course

roasted meats

you want

chicken, rabbit, steak, lamb, pork, veal?
all of them

some of them

one of them

none of them

you decide

and of course

the side dishes

this is what our table looked like

you should know

we cleaned our plates

but declined dessert

which was a good idea

because they brought out 

a plate loaded with cantucci

(biscotti)

and

glasses of vin santo

just as we thought it was all over

they brought us a glass of moscato

you know

as you do

if you don't know the drill

you think

ahhh

they get you drunk

so you aren't freaked out by the bill

because

come on

this kind of meal

doesn't come cheap

unless you are at il latini

because they have

reasonable 

in spades

pisa-lucca---day 2 {travelogue}

saturday in florence

is like saturday in any city

locals pouring into town to do their weekend shopping

tourists milling about in large groups

staring upwards

just an all around

crowded situation

which is why

we got out of town

pisa and lucca the destination

turns out
it wasn't such a bad idea
the weather had turned runny
just as we took our seats on the excursion bus
rain began pouring down
(that really isn't its name...i don't know what the name was, except that it was one of those total tourist deals...which turn out to be a pretty good thing, actually)

i never think i am a fan of the organized tourist train/bus/walk
but i nearly always give them a try
i am hardly disappointed
except when it  includes food
which is a big bad bust
most of the time

those, i avoid
because
as you know
i am all about the food

speaking of which
we had steak and eggs for breakfast
but there are no photos
because i forgot
and by the time i remembered
it didn't look so appetizing
just trust me
leftover bistecca fiorentina
with a couple of fried eggs
and hunk of bread
is money

in Pisa
we did a tour of the church
which is beautiful
but dark
which is why i don't have any good photos
because in churches
you can't wear a hat
and
you can't use a flash

the real draw in Pisa
is the tower
a leaning tower
i love all the great photos that people fashion
holding the tower up
grimacing under the supposed weight
they never cease to humor me
but you rarely see this maneuver

someone kicking the darn thing over
but it is funny
right?
that is my husband
who enjoys a good laugh as much as i
we hooted over this one for hours

time for lunch
but in a tourist town
where restaurants actually name themselves
restaurant tourista
getting a good meal is a bit dubious
but we found one
just outside the main tourist area
called
trattoria bruno

(no identity crisis here)

the pasta outstanding
truly
hubs had

penne with rabbit and boar sauce
and i enjoyed

pasta with porcini mushrooms
the pasta was handmade
and so thin
you could almost see yourself through the sheets

simple yet delicious

from Pisa
we got back on the bus and headed to Lucca
a medieval city
that is usually quite lovely
but on a rainy saturday
with many of the venues closed for the afternoon
there was little to see

after getting a bit drenched in the rain
we stopped for a hot chocolate
which in this part of italy
is more like
warm chocolate pudding
than chocolate water
you decide if it sounds better or not

e poi
(which means and then
not the poi you eat in hawaii
which is not italian by any means
despite having the same name)

we visited a winery just outside of lucca
where
it turns out
they make the house wine
for one of my favorite places in New York City
Sant. Ambroeus
when i was getting married
my dress came from vera wang
and before my first appointment
and subsequently
my fittings
i would go have
coffee and a little something
at
sant ambroeus
 so when the proprietor of this winery in lucca
off-handedly mentioned the restaurant
i perked up with
on madison avenue!?!
she and i had a bonding moment
it is her brother's place
and all the "house wine" comes from here

 it is pretty good
a tasty drinkable wine
i was set to buy quite a bit
but then my new friend
(the owner)
gave me the name of their american distributor
so i wouldn't have to pay for shipping
which now means
i'll probably buy a whole case
ahh
those italians
so crafty!

after the wine and the food and the travel by bus
we were pretty wiped out
without plans for dinner

we grabbed a quick porchetta sandwich
and called it a night
actually
a night and half a day
since jet lag reared its ugly head
and we slept
about 12 hours
waking up just in time
to search out lunch....

beef and potato samosas

on a trip to india

i was slightly obsessed with street food

i had convinced myself

i would find authenticity and flavor

only imagined

what i hadn't considered

was

how difficult it would be

to convince others

to stop the car

and

dig in 

one afternoon

while sitting in the hotel bar

overlooking the taj mahal

i inquired if the kitchen could fix us a few snacks

typical of what locals might eat

surprisingly

they couldn't accommodate

unless

we took the meal 

in our room

you see

my request of samosa, pakora and the like

wasn't upmarket enough for the hotel

if we ate it in secret

they would fix it

fine.

by.

me.

lounging on our hotel room balcony

watching the sun set over the taj

while sipping cocktails

is a treat

doing it while

enjoying a loaded platter of savory treats

with

spicy chutneys

is an experience i won't soon forget

 

beef and potato samosas

(printable recipe)

(while the samosas served did not contain beef, i find it a great addition)

1 lb ground beef (max 15% fat)

1 1/2 cup russet or yukon gold potatoes--peeled and cubed

3 Tbs vegetable oil

1 cup onion--finely chopped

1 tsp garlic--finely minced

1 tsp ginger--peeled and finely minced

1 tsp thai bird chili--finely minced

juice of half a lime

2 Tbs fresh cilantro--finely chopped

square wonton wrappers (small for appetizer size)*

oil for frying

MASALA

1 Tbs whole coriander seed--toasted and ground

1 tsp whole cumin seed--toasted and ground

1/4 tsp cayenne

1/4 tsp ground black pepper

1/4 tsp turmeric

small pinch cinnamon

1 tsp kosher salt

Boil potatoes in salted water. Mash and set aside. Saute onion in vegetable oil until golden.  Add ginger, garlic, and chili.  Stir for about 3 minutes.  Add Masala and continue to stir.  Add ground beef and continue to cook until no longer pink. Let cool. Stir in lime juice, cilantro and mashed potato.

Make a cone with the wonton wrapper, sealing sides with water.  Again using water to seal, close the cone and set on a cookie sheet, lined with parchment paper and dusted with cornstarch.  You may refrigerate for several hours at this point, or freeze for future use.

Heat oil in  heavy bottom pot to 350F.  Drop samosas in a few at a time, careful not to crowd the pan.  Cook until nicely browned.  Serve warm or room temperature with raita and a variety of chutney.

*you may make your own samosa wrappers, as i do on occasion when i want larger portions...but i find the wontons, while not authentic, perfectly delicious and very convenient.

Samosa Wrappers

2 1/2 cups flour

1 tsp kosher salt

1/3-1 cup water

sift flour, add salt.  add water a little at a time and mix until you have a soft, but not sticky dough.  cover and let sit for about 30 minutes.  divide dough into 6 portions.  flatten each portion into a disk.  roll each disk to a 6" circle.  cover and let rest about 15 minutes.  roll each circle further into a 12" circle.  heat a griddle and toast each circle slightly (but do not fully dry out).  cut each circle into quarters.  fashion each quarter into a cone and fill.  use water or egg wash to seal the edges and close the wrapper over the filling.  fry in 350F oil until golden brown.

will travel for food

yesterday

a friend posted a question on facebook

asking

"what is the farthest you've traveled just for food"

my initial response

"i'm embarrassed to say"

soon

it became a competition

complete with 

 mocking and cajolery

another friend

asked

in that manner that indicates more statement than question

"isn't all travel about food?"

i'm in that camp

for me

food is part of the sensory experience 

of travel

but i am curious

do you feel the same way?

to answer the question regarding how far i have traveled....specifically...for food

it is a toss up between

127 miles

in the dead of winter in alaska for halibut fish and chips

or

140 miles round trip

from a campground in mississippi to a rural gas station

for caramel cake 

(you can see that story here)

and

I ask YOU

what is the farthest you have traveled just for food?

i would love to read your response

in the comment section

the original food trucks {travelogue}

i never understood

the why 

of

waiting in queues winding corners

for food

deemed 

"awesome"

by virtue of a great social media strategy

the food

usually expensive

often disappointing

always a lesson in compromise

i prefer

not 

finding my next great meal through a twitter feed

the next hot

rolling rip-off

can wait

artisanal

delicious

food

is handcuffed in that environment

when i am in italy

i follow the markets

freshly made porchetta each wednesday

salumi

made by the same hand i shook

as we exchanged pleasantries

arguably

they are food trucks

but 

without the 

frenzy

of a trend

that may already have seen

its best days

*these photos were taken at the weekly market of a small village in umbria

(apologies if i offend any food truck vendors. some of you may have amazing food..stop hiding your light under a bushel)

white truffles of umbria

as you may have figured

i am mid-term into an italian holiday

luckily

the bulk of our trip is in umbria

more luck

it is truffle season

the white truffles of umbria 

are highly fragrant

and prized

i met a purveyor this afternoon

and was able to get a few knobs for myself

the truffle hunter gave me a little tip

to store the truffles in a large container

aside 2 or 3 raw eggs in their shell

after several days

the eggs themselves will taste of truffle

i'll let you know

how it goes

through this window {travelogue}

this is a window

in 

florence italy

7 via de conti

to be exact

twenty five years ago

give or take a few months

i sat on the other side

looking out

watching merchants, tourists, students, neighbors

wander to and from

the san lorenzo market

occasionally

my friends would shout 

from the street below

an invite to the jolly cafe

pink floyd videos playing all day across the back wall

grande heinekens and great hot dogs

cheap

really cheap

tacked along the walls within that room 

behind the window

were

posters

photos

letters from home

beds shoved against 

3 of the 4 walls

and

3 strangers from california

became

memory makers

memories that swarm

and ooze like honey

into the creases of our lives

of days

that changed us

made us bold

gave us a bit more context

allowed us to shed our comfort

i visit this window each time i come to florence

and this year

the 25th anniversary

the shutters are flung wide

exposing

an

empty building

i asked the shop keep

across the way

about my surrogate home

he simply said

non c'e piu

it is no more

*i am currently traveling about italy...gathering more memories

travelogue spokane {travel}

spokane, washington was my home for 6 interrupted years

interrupted because

the years weren't consecutive

 i attended university here

then left

transferred back for a job

and left again

i return several times each year

for meetings

and i find myself

envious of spokanites

yes

it. is. true.

each time i return to spokane i find new treasures

frozen mornings, warming to crisp afternoons

flaming red leaves of trees readying for winter

a crook of the river, hugging a long forgotten road

along a stretch of highway leading out of town

sits a charming eatery

a jewel of a place

called chaps

walking in the door

is more like stumbling into a magical cottage

i felt a bit like gretel  

following the scent of sugar and spices

to an airy room

dressed in chandeliers, marbled tables

and

incredibly hip patrons

i am a pastry chef

for professional reasons (cough,cough)

i sample

the adorable young man behind the counter {trevor}

recommended

an

apple fritter

and

vegetable omelet with chorizo
(not on the menu)

i added a pumpkin latte

the omelet was overstuffed and oozing with cheese

joined with perfectly cooked breakfast potatoes 

and freshly baked thick toast

the latte was as large as the harvest moon and filled with the flavors of pumpkin pie

it all was delicious, but i must admit

the fritter was my favorite

eschewing the cloying sweetness of a donut, for the mastery of a french pastry

it had me plotting my next visit before i finished my last

if you find yourself with a grumbling stomach

wandering the by-ways of the northwest

seek out chaps

a not-so-hidden treasure

in spokane washington

turmeric & cumin crispy smashed potatoes

i do enjoy

serving a meal 

of

homegrown

freshly harvested food

i swell with pride

as i lay a platter down proclaiming

all prepared from our garden harvest

'so simple and easy'

knowing full well

that the ease i feel is from years

of curiously

observing generations of the amazing cooks in my family

of boldly

wandering into restaurant kitchens simply asking to see a technique

of sitting with locals

at a farm table in the hills of italy

on the banks of a river in costa rica

roadside in india

and listening 

of trial and error

of trial and success

i learned of turmeric potatoes in india

brightly colored and deeply spiced

a perfect accompaniment to richly stewed meats

the version i present here

is a bit more tame

still brightly colored and assertively spiced

but more suited to roasted meats or a vegetarian meal

sadly, my potato harvest was a bit of a bust this year...but in a brush of serendipity, i was sent a few pounds of potatoes from friedas asking if i would like to give them a try.  i like the piccolo potatoes (sold in 1 1/2lb bags from the little potato company at Ralphs grocery) for this recipe once cooked they have crispy crust, with creamy interior

 turmeric & cumin crispy smashed potatoes

1 1/2 lbs small potatoes

(i used piccolo from the little potato company, this will work with new, fingerling or any other small potato)

1 Tbs turmeric powder

1 tsp kosher salt, plus more to taste

3 Tbs olive oil

1 generous teaspoon whole cumin seed

1/2 generous teaspoon whole mustard seed

place whole potatoes in a pot of cool water to cover.  add turmeric and 1 tsp salt and stir.  bring to a boil and simmer for approximately 15-20 minutes (until the potatoes are cooked through)

drain and place in a roasting dish in a single layer.  

using the back of a fork, press each potato until it is a bit broken and smashed, but not completely flattened.

in a skillet, place the olive oil, cumin and mustard seed.  heat on medium until the seeds begin to jump and pop.  immediately pour the hot oil and spices evenly over the smashed potatoes.  place immediately into to 375 degree oven for about 30-45 minutes. check periodically and stir if needed for even roasting.  remove from oven and taste for salt.

pair with roasted chicken or minted lamb or simply dab a bit of plain greek yogurt mixed with a bit of lemon juice over the top for a warm salad.

disclosure

while i was sent the potatoes as a courtesy, i was not prompted to write about them nor was i compensated in any way to write this recipe-post.  the opinions are my own.

walldogs like cheeseheads {travel}

wisconsin is hubster's home state

we travel to his hometown

about once a year

while driving into town, after a long day of travel, 

hubster and i noticed

the little town of plymouth 

seemed brighter

what we were noticing

but not seeing fully, because of darkness

was the brilliant work of

the walldogs

who descended onto plymouth

for a few days last month

to paint 

murals showcasing 

the long and wonderful history

of this small town

a town 

considered to be

the 

CHEESE CAPITAL OF THE WORLD

if you appreciate

history of small communities

and

signage vernacular

take a walk through plymouth, wisconsin

then stop at

Chesters 

for a great burger served by a car hop

follow it up

with a custard sundae

at

Culvers

if you are in town on a thursday in summer

go to the city park

you can hang with the locals

and

work off your meal

while

dancing the polka

caramel cake

warm and sticky

like a rainbow lolly half eaten. forgotten in the crease of the car seat.

three showers a day

couldn't keep me felling fresh

add to it

a severe case of chiggers

itchy feet

my face swollen to near paralysis

and

you find yourself

smack dab in the middle of one of my favorite food moments

Mississippi 2010-Hubster's Family Reunion

I had been obsessed about caramel cake since reading about Minnie's version of it, in the novel The Help. It is a beautifully written story about fictitious people, weaving through real life. It was captivating.  Almost as captivating as its descriptions of food.

I can't help myself.

I spent the whole "girl with the dragon tattoo" trilogy wondering if people in Sweden actually eat that many sandwiches.

but i digress

Hubster and I were mid-stop in our three week southern states roadtrip, when we hit Mississippi.  I had long forgotten my barbecue binges in Texas and my creole cravings in New Orleans. We were crossing the state line, and i needed caramel cake.

As we drove through some of the most beautiful country

green as the hills of Ireland

with scattered towns

population- merely a blip
I frantically dug through travel books/notes/the web, looking for a bakery, or a sign

touting

BEST CARAMEL CAKE EVER!

nothin'

We were in Mississippi for a family reunion, not a cake walk.  So, I settled in. 

Kind of

  Not really

About 3 days in, the men went golfing.  The remainder of the family was doing other things. I'm not sure, I didn't ask, I was on a mission. I spent an hour that morning with one last ditch effort, searching the web.
i spotted it

A place called Buck's One Stop in Calhoun City

a mere 70 miles away

I'm from Los Angeles. It takes and hour to go 15 miles.  70 miles on open roads? Total breeze

The GPS was slightly off and took me to a dead end street, in a not so friendly neighborhood.  I thought to myself, this is the South, it could be that Buck was making cakes in his garage.  It could happen.  I almost knocked on the door, then thought better of it.  Because I was alone and without cell coverage, I figured i'd best to make one more pass down main street.

no buck's one stop

no buck anything

I did, however, happen upon a parking lot crowded with cars.  A make-shift sign on the front door of the building named the place Bubba T's.  It seemed nice. Actually, it seemed like a community center, possibly serving meals to the homeless.

Really hearty meals of richly smoked meats and slow braised greens

 in an all you can eat fashion

self portioned,

from a modge podge of steam pans

I got in line

Wondering if perhaps, this wasn't an invitation only, memorial luncheon for Bubba T.

I gathered my courage while filling my plate, silently practicing my lines and voice inflection.  The minute I opened my mouth, I was a tell.  Not from around here, certainly not Bubba's kin.  Thankfully, I noticed a small cashier's sign in the far corner of the room. Behind the register sat the most adorable priscilla presley circa 1968 look alike. while she tallied my bill,  we made small talk. yes, i am from out of town, yes, it is hot enough for me, no, i don't need napkins. 

And then I did it. I asked if she knew Buck's One Stop. Her reply, "Yep. The Texaco. You need gas?" First of all, I was standing there, paying for a loaded plate of food, including some sort of pudding-I wasn't going to admit I was looking for more food.  Secondly, I was embarrassed.  Embarrassed that I had driven 70 miles to buy cake I had read about in a book and that I may or may not have crashed a funeral lunch. So, I lied.

Yes, I need gas

I almost didn't stop at the Texaco which, by the way, was no longer Buck's, it had been sold to Mark. But in the spirit of optimism, I held out hope. I've experienced great food at truck stops in Italy, it could happen in Calhoun City.

Nearly a full year has passed yet that day remains an indelible memory.  I can see the patrons, hear the sounds, feel the arctic blast of air rushing me like a wave as i opened the grimy gas station door.  At first glance it looked like every road-side station snack shop--cigarettes, candy, gum, chips. 

And then

I saw it

I felt like Tony Orlando, but instead of yellow ribbons, I saw cakes and pies.

Right there, in the Texaco station, in the township of Calhoun City, population 1770, were the most beautiful, freshly baked cakes I had ever laid eyes on. Including, the object of my obsession.

caramel cake

sky high and drenched in icing

a single slice

flanked by

strawberry cake and coconut cream pie
Behind the counter was the proprietress, amply bosomed, kind-faced and seemingly unaware that people drive miles for her confections. As she and I locked eyes over the counter, my heart sank.  Just one piece remaining. A generous slice, but a single slice, none-the-less.  How was I going to eat the slice of cake while still sharing it with others? Apparently,my lips were moving and I was muttering it out loud.  To which the nice lady gave me a great big smile and pointed at a floor to ceiling shelving unit, stacked with pink boxes.

pink boxes of cake

My heart jumped. I may have shed a tear. I think I giggled a bit.  I was prepared to sell my soul. And had this been Los Angeles, I might have had to.  Because I walked out of there with 2 whole cakes--one caramel, one strawberry--an additional slice of each (for tasting purposes), and maybe some pie. I'm not exactly admitting to the pie. I'm just saying, they sold pie too.

My version of caramel cake tastes pretty close to what I remember from Calhoun City.  It combines a tender crumb white cake with a rich and sugary poured icing.

  Caramel Cake

(printable recipe)

white velvet butter cake

from rose levy birnbaum

4 oz egg whites--room temperature

1 cup whole milk--divided--room temperature

2 1/4 tsp vanilla

3 cups sifted cake flour

1 1/2 cup sugar

1 Tbs + 1 tsp baking powder

12 Tbs unsalted butter-room temperature

1/4 tsp kosher salt (my addition)

In a mixer combine all the dry ingredients, and mix for about 30 seconds. Add the butter and mix until the flour gets crumbly. Stir in 1/4 cup of the milk and bring the speed to medium high and beat for about 30 seconds.  In a bowl, stir together the egg whites, milk and vanilla.  Add to the dry ingredients in 3 additions, scraping down the sides and beating for about 5-10 seconds after each addition. Do not over mix, but make sure it is all incorporated.  Pour into 2-7" cake tins, which you have parchment lined and greased.   smooth the batter and bake in a preheated 350 oven for approximately 35 minutes.  Bake until a tester comes out clean.

Cool in pan for 10 minutes, then turn over onto cooling rack and allow to cool completely.  Slice each round into two horizontally to make 4 layers total.

Caramel Icing

2 cups light brown sugar

1 stick unsalted butter

1/3 cup whole milk

2 Tbs real maple syrup

1/4 tsp kosher salt

1 tsp vanilla extract

3 cups confectioner's sugar

1 cup chopped toasted pecans

Bring brown sugar, butter, milk, maple syrup and salt to a simmer.  Simmer just until the sugar is no longer grainy, don't let it boil.  Remove from heat and add vanilla, stirring constantly.  Allow to cool just slightly...so that it isn't scorching hot, but nicely warm.  Whisk in powdered sugar.  You have to work fast, this will set up rather quickly.  Pour icing on each layer as you stack it, you don't want it to completely pour over the sides, but it can drip over without issue.  once all the layers are set, pour the remaining icing over the top using a ladle.  use the bottom of the ladle to coax the icing over the sides to cover completely.

sprinkle pecans on top

*full disclosure

i love this frosting, so i make 1 batch and allow it to cool a bit, then spread like frosting between the layers. this gives me a bit thicker layer of filling.  i then make a second batch and completely bathe the cake in it. it is my preferred method...but 1 batch of icing will work as well.

how i celebrate

today is my birthday

kind of a big one

but not a milestone

if i live a nice long healthy life

today, 

is the day i hit

mid-life

not too long ago

i heard someone say

mid-life is not for a crisis

but for

readjustment

i like the idea

look back

see what worked well

what didn't

and  

maneuver the next half of my life

applying what i've learned

this year in celebration

hubster and i slipped away

we are spending a few days

on a sheep farm

lambing

is in full swing

today

the bleat of new babies

is the only song

i wish to hear

newly born

hubster with his new bff

bangers and mash

last fall

hubster and i were in london

visiting with my good friend

she

treated us to a proper lunch

at a fancy restaurant

hubster and i

insisted on ordering

pub-type food

fish and chips

and

banger and mash

here's what i ate

believe me

it was as yummy as it looks

recently

i attempted a

duplication

let me first say this

it is not easy to find good bangers

it is a matter of

trial and error

but really

i could think of worse things

than
sausage tasting

actually

i think it would make a really fun party

instead of fondue

cook up some sausage

dip it in
mashed potatoes
 and
 gravy
add a cold bottle of lager
and
 you just might start a trend

my version of bangers and mash

Bangers and Mash
mushroom gravy
(printable recipe)
1 stalk celery--finely diced
1 carrot--finely diced
1 onion--finely diced
pinch salt
3 cups beef stock
1 bay leaf
3-4 sprigs parsley
2 sprigs thyme
2 oz unsalted butter-softened
3 Tbs flour
3 crimini mushooms--sliced
4 crimini mushrooms--diced
cook the celery, carrot, and onion in a bit of olive oil until just softened. add the beef stock all at once and stir.  toss in the sliced mushrooms, the bay leaf , the parsley and thyme.  cover and let simmer for at least 30 minutes but up to an hour.  strain.  return the liquid back to the pot.  mix together the butter and flour in a bowl.  add the warm stock, a bit at a time to the butter-flour mixture, whisking to make a smooth paste.  once you have a runny paste (much like toothpaste), whisk it into the broth until smooth.  toss in the diced mushrooms and simmer until it thickens and the mushrooms soften--about 10 minutes.  
bangers
4 bangers
4 thick cut bacon rashers
1/2 bottle lager
put bangers and bacon in a sided saute pan.  pour in beer and simmer until the beer has completely evaporated.  add just a bit of olive oil and allow it to continue to cook until the bangers are cooked through.  your pan will get really dark and scary looking.  don't worry...it won't damage (fill the pan with water and slowly simmer on the stove, it will clean right up)
mash
(printable recipe)
5 smallish yukon gold potatoes--peeled and halved
1/2 stick of unsalted butter--room temp
2 oz cream chese--room temp
milk
salt and pepper
boil potatoes in salted water.  drain and return to pot. toss in butter and cream cheese and mash.  add enough milk to get your desired consistency.  once you add the milk, you have to be mindful.  do not whip and beat endlessly. if you do, you may end up with gummy mash--yuck.  better to have a lump or two. if you like silky mashed potatoes, run them through a ricer before adding butter and cream cheese.  add salt and pepper to taste.
to assemble
place a generous portion of potatoes on your plate. top with the sausage and enough gravy to make you smile. top with a rasher of bacon.

i am linking this up to
tuesday night supper club
and
hearth and soul blog hop
and
beat the winter blues

crispy duck

when i heard that the secret ingredient for the iron chef challenge over at a latte with ott, a i freaked 

*a little* 

while i love crispy duck previously it only made its way into my kitchen already cooked

procured from one of those places downtown

with ducks and pork belly

hanging in the window

so delicious


the first time i remember having crispy duck
was at a very fancy chinese restaurant
in the heart of kensington, london
in the late 90's
they served
shark fin soup
and 
other delicacies
i am almost positive
it was the most expensive restaurant
ever
i was a guest
of a wealthy business man and his wife
who thankfully,
were adverse to shark fin
but loved crispy duck
and 
garlic noodles
they had ordered the duck when making the dinner reservation
several days prior
great fuss had been made
i must admit
it was impressive
and worth the king's ransom
it demanded

because i hardly

back away from a challenge
and particularly a food one

i purchased a duck

from the butcher

and 

made

crispy duck

duck broth
and
with the leftovers
whipped up
duck fried rice
(recipe coming soon)

Crispy Duck
(printable recipe)
*this is a 2 day affair...so plan accordingly
1 whole duck--cleaned and dried
finely grated zest from 1 orange
2 tsp chinese 5 spice
2 tsp kosher salt
1 tsp garlic powder
1 recipe duck broth
1 recipe glazing sauce
hoisin sauce--to serve
finely sliced green onions--to serve
cucumber cut into strips--to serve
chinese pancakes--to serve
remove the neck and any other parts from the cavity of the duck.  wash and dry the bird.  remove the back bone and snap the breast bone and flatten the duck.
like so

throw the back in the freezer--it is great for stock
mix the orange zest, five spice, salt and garlic powder in a small bowl. rub over the entire duck.  place the duck in the refrigerator and let sit 8 hours or overnight.  on day of duck preparation, remove the duck from the fridge and let sit at room temperature for 1 hour.  Steam duck for 25 minutes using duck broth in place of water. I use a bamboo steamer over a wok, but you can use whatever steaming mechanism you have.

Let the duck sit in the steamer for 5 minutes after removing it from the heat.  Lift it from the steamer and place on a roasting rack..in a roasting pan.  Let it fully dry---I place a small fan in front of it for about 2 hours.  once dry, brush liberally with the glazing sauce--fully saturating the duck.  Again, let sit at least an hour..to dry the skin again.  Meanwhile, preheat the oven to 450. Place the duck in the oven for 20 minutes, then reduce the heat to 350 and cook for about another 40 minutes.  Do not continue to baste, as it will reduce the crispiness of the skin.
Duck Broth
1/2 carrot--chopped
1/2 celery--chopped
1" knob fresh ginger--roughly chopped
1 shallot--chopped
1 rasher bacon--chopped
olive oil
duck neck (if your duck doesn't come with it, use the back)
1/2 oz calvados
3 cups chicken stock
heat a stock pot over medium heat.  add about 1 TBS of olive oil and bacon.  cook until the bacon begins to throw off some fat, then toss in the carrot, celery, ginger, and shallot.  cook for about 3 minutes, then toss in the duck neck.  cook for 5-6 minutes more then pour in the calvados and let it absorb.  add the chicken broth and let simmer for about 2 hours.  strain all solids, tossing everything except the duck neck.  return the duck neck to the broth and cool until needed. if refrigerating overnight, skim off the solid fat and discard before using.
Glazing Sauce
juice of 1 orange
3 Tbs rice vinegar
3 Tbs honey
1/3 cup soy sauce
heat all ingredients together just until the honey melts enough to incorporate into the rest of the liquid


i am linking this up to
tuesday night supper club
hearth and soul blog hop 
and
iron chef challenge