#confit potato skins

[fieriframes]

[AND HIGH-END RESTAURANT. FROM THOSE POTATO SKINS I WAS TALKING ABOUT... I HAVE LEARNED TO SUFFER IN SILENCE OF DUCT CONFIT POTATO SKINS IN A BAR.]

[foundationhq]

As you login to a work computer at Site-φ’s main base, you notice a new notification in your SCiPNET inbox. As the computer renders the splash image at a snail's pace, you squint at the title. The Phi-thon? It turns out to be a monthly newsletter... but what catches your eye is the announcement of a new member for THE BROKEN SCALES OF THEMIS.

𝑴𝒐𝒏𝒕𝒉𝒍𝒚 𝑺𝒑𝒆𝒄𝒊𝒂𝒍 𝑴𝒆𝒏𝒖

The monthly menu for March, as curated by CHEF DE CUISINE Fulgence Carême, will be available for a limited time alongside the regular menu with meat, fish, vegetarian, as well as vegan options for our staff.

BREAKFAST (6AM - 10:30 AM)

Sausage Royale Croissant Roll with cheddar cheese, beef sausage patty, two strips bacon, fried egg. Garnished with dill and parsley. With spiced ketchup to taste.

Salmon Belly Royale Croissant Roll with wild salmon, crème fraîche, spinach and collard green hollandaise, topped with ikura-style salmon roe and salmon skin cracklings.

Mushroom Royale Croissant Roll (V) with grilled portobello, cremini, and king oyster mushrooms, crispy shallots, onion jam, and a herby rosemary sauce.

LUNCH (12 PM - 5 PM)

Cheese & Leek Croquettes with yukon gold potatoes, confit pearl onions, and black garlic chips.

Soft-shell Crab Tempura Burger with deep-fried whole soft-shell crab, pickled cabbage, sorrel, arugula, iceberg lettuce, ponzu vinaigrette or parmesan mayo. Comes with old bay fries.

Heirloom Tomato Preserve Flatbread (V) with arkansas traveler, aunt ruby's german green, hillbilly, and purple calabash varieties. Comes with olive oil and balsamic vinegar dip.

DINNER (5 PM - CLOSE)

Slow-roasted Pistachio Lamb with mint and pistachio crusted lamb leg, roasted cauliflower and new potatoes, horseradish cream, and truffle-infused gravy.

Pan-seared Yuzu Scallops with hazelnuts, clementine slices, and yuzu beurre blanc sauce. Comes with a light slaw salad.

Crispy Hen-of-the-Woods Mushroom Platter (V) with a medley of grilled wild mushrooms, artichokes, asparagus, and quinoa-wild rice pilaf. Garnished with walnuts and vegan pesto.

DESSERT Fresh seasonal berries with Chai-spiced Clotted Cream with strawberries, blueberries, currants, blackberries, and gooseberries. Chai spice contains clove, cinnamon, nutmeg, cardamom, and ginger.

Coffee Caramel Frozen Brazo de Mercedes with blended coffee ice cream, peanuts, cashews, and warm caramel sauce.

Vegan Raspberry Coconut Mousse Parfait (V) with silken tofu, agave syrup, raspberries, and layered with vegan dark chocolate cookie crumble, and topped with roasted coconut shavings.

𝑾𝒆𝒂𝒕𝒉𝒆𝒓 𝑾𝒂𝒓𝒏𝒊𝒏𝒈

All personnel please be advised that there is a WEATHER WARNING in effect from 0100 to 2400 on March 29th; heavy cloud cover is expected to sock in during the early hours, accompanied shortly by freezing rain and sleet. Blizzard conditions should be in full force before 0500. Barring direct orders from Site Director Osterholz or, if applicable, MTFC 𝑆𝑀𝑂𝑂𝑇𝐻 𝑂𝑃𝐸𝑅𝐴𝑇𝑂𝑅, any unnecessary outdoor activities should be curtailed. Remain indoors. Do not be alarmed when blinds are lowered and locked in position; this is normal procedure at Site-φ in the case of extreme weather. There is nothing to see in the snow. You are not missing out.

𝑪𝒉𝒆𝒔𝒕𝒏𝒖𝒕𝒔 𝒓𝒐𝒂𝒔𝒕𝒊𝒏𝒈 𝒐𝒏 𝒂 𝑺𝒊𝒕𝒆-𝑨𝒑𝒑𝒓𝒐𝒗𝒆𝒅 𝑭𝒊𝒓𝒆

by SECURITY CAPTAIN J. Kato

How about that forecast, Site-φ! In honor of what’s probably going to be the last blizzard of the spring (don’t hold me to that, I’m no meteorologist! :D) Site Security will be hosting a bonfire at the campground the evening of March 28th. Come get cozy before the storm hits! BYOTTB (Bring Your Own Things* To Burn). *Adhering to all regulations re: flammable substances and safe use of the communal campground, found under Hazardous Materials (Reg. F-451) and Outdoor Recreation (Regs. C-10 through -14) in the Personnel Handbook.

RSVP! →

📍 all muses are welcome to attend this open event, taking place at the on-site campground on the evening of March 28th. These threads may be written whenever you like before the act closes, so long as they are dated to that time! several bonfires will be set and maintained by site-φ security personnel from nightfall to midnight. hot chocolate and non-alcoholic cider will be available; muses are welcome to bring food and/or shredder-ready paperwork, photographs of regrets, evidence of wrongdoings, unwanted papercrafts, and disappointing research to burn. there is also an optional interactive roll for a random [𝙲𝙻𝙰𝚂𝚂𝙸𝙵𝙸𝙴𝙳] element!

𝑭𝒓𝒂𝒏𝒌𝒊𝒆'𝒔 (𝑰𝒏)𝑭𝒂𝒎𝒐𝒖𝒔 𝑭𝒊𝒔𝒉

Following several hospitalizations linked to the most recent serving of Frankie’s Famous Fish last month, all waivers have been destroyed and future shipments of “fish” scratched from the order. Anyone who sees or smells “fish” should report this to Site Security. Site Administration would like to stress and remind personnel not to try Frankie’s Famous Fish at the cafeteria; do not believe the rumors the dish gives you powers if you survive. If anyone has seen Frankie, inform him that the HR Department and Director Osterholz desires a meeting. Immediately.

𝑫𝒆𝒇𝒆𝒏𝒔𝒆 𝑺𝒆𝒎𝒊𝒏𝒂𝒓 & 𝑪𝒐𝒎𝒃𝒂𝒕 𝑹𝒆𝒂𝒅𝒊𝒏𝒆𝒔𝒔 𝑨𝒔𝒔𝒆𝒔𝒔𝒎𝒆𝒏𝒕

The Security Department will continue to offer self-defense and weapons handling classes. Additionally, Op. 𝐷𝑌𝐼𝑁𝐺 𝐵𝑅𝐸𝐸𝐷 has been ordered to conduct combat readiness assessments on all members of MTF Chi-00. When asked for comment, he replied: “That so?” and stated that they should “Be on time.” Requests for elaboration were met with a smile, precisely one nod, and what may have been a laugh. Additional, remedial seminars can be arranged with Captain Kato in advance of your assessment.

BOOK A TIME! →

𝐿𝑎𝑏 𝐴𝑝𝑝𝑜𝑖𝑛𝑡𝑚𝑒𝑛𝑡𝑠

Lab spaces may still be booked through the Head of Research at Site-φ. Please let them know what you intend to research, and be advised that lab space is in slightly shorter than usual supply due to “a Newt-related incident.” Newt, who is a good dog, does not understand what this could be referring to. Neither does anyone else who was in the lab at the alleged time of the incident. Head of research insists that Newt “knows what he did.”

SUBMIT A REQUEST! →

📍 players are welcome to request a lab space for their researchers by contacting rp mgmt. please note that requesting a space as a themis member would immediately jump the line of the other scientists at the site. some themis researchers, depending on their prestige, may be given a full team of lab assistants to aid in their noble pursuit to secure, contain, and protect.

𝑾𝒂𝒍𝒌𝒊𝒏𝒈 𝑪𝒍𝒖𝒃 𝑺𝒊𝒈𝒏-𝑼𝒑𝒔

The Walking Club, a group of highly-intelligent pack of dogs, is looking for new members! remember — DON’T WALK ALONE. That is a formal directive, not a request. Joining the Walking Club is especially critical given the WEATHER WARNING soon to be in effect; any personnel who need to move between site buildings while the WARNING is active must contact the Walking Club. The correct way to contact the Walking Club is to step through the nearest door, close it behind you,* and whistle as loud as possible. If you are not a good whistler, that is okay! There is no such thing as a bad whistle if you put your heart into it! The Walking Club will still hear you and arrive shortly. *If Newt has chosen you as his walking buddy, you are advised to brace yourself against the door before whistling, to prevent injury.

𝑺𝒊𝒕𝒆-φ 𝑱𝒐𝒃 𝑩𝒐𝒂𝒓𝒅

The following “odd jobs,” which are in no way “odd” or “unusual,” are currently available, on an as-available, non-urgent basis, personnel schedules permitting. Consider being a Site-φ neighbor and lend a hand if you can!

GROW-LIGHT GARDEN ASSISTANT posted by HEAD GARDENER S. Oz Do you appreciate site-acceptable greenery? Do you feel “well”? Do you enjoy communing with the earth, unto which our mortal flesh will someday return, if we are lucky? Join the Grow-Light Garden Staff! BRING: your own garden-ready gloves and/or knee pads. DO NOT BRING: negative energies. Seriously. Do not. For everyone's sakes. EDIT: This position has been filled.

SUPPORT ARCHIVIST posted by HEAD LIBRARIAN and ARCHIVIST Dr. W. Zai While Junior Archivist M. Leitner recovers from unwise choices as regards his seafood intake, the Site-φ archives are in need of additional hands. These hands will, ideally, be experienced in standard archival procedures. EDIT: This position has been filled.

CONTACT NOW! →

📍 players are welcome to pick up supplemental odd jobs during their time at site-φ. you can pick up an odd job by contacting rp mgmt. however, please note that these listings are first-come, first-serve, and muses may be fired from their position if they are unable to fulfill the job’s requirements (posting a monthly prompt). however, these positions may also reveal more of site-φ’s mysteries. there is also an optional interactive roll for a random [𝙲𝙻𝙰𝚂𝚂𝙸𝙵𝙸𝙴𝙳] element!

𝑫𝒊𝒓𝒆𝒄𝒕𝒐𝒓 𝑶𝒔𝒕𝒆��𝒉𝒐𝒍𝒛'𝒔 𝑨𝒅𝒗𝒊𝒔𝒐𝒓𝒚 𝑨𝒏𝒏𝒐𝒖𝒏𝒄𝒆𝒎𝒆𝒏𝒕

𝑹𝑬: 𝑭𝑹𝑨𝑻𝑬𝑹𝑵𝑰𝒁𝑨𝑻𝑰𝑶𝑵

by DIRECTOR B. Osterholz

Good evening. It has been brought to my attention that our new additions here at Site-φ may be in need of a reminder as to the appropriateness of fraternization among personnel at this highly clandestine installation. To reiterate what was stated during onboarding and in the welcome brochure: “making eyes,” “canoodling,” and/or “partaking in the horizontal tango” with fellow staff members is not allowed at Site-φ. As you all know, the nature of our work demands absolute dedication and focus. Surely any rumors of anyone engaging in such acts on-site are, indeed, no more than crass rumors to razz the newcomers.

𝑺𝒊𝒕𝒆-φ 𝑩𝒊𝒓𝒕𝒉𝒅𝒂𝒚𝒔, 𝑨𝒏𝒏𝒊𝒗𝒆𝒓𝒔𝒂𝒓𝒊𝒆𝒔, 𝒂𝒏𝒅 𝑷𝒆𝒓𝒔𝒐𝒏𝒂𝒍 𝑪𝒆𝒍𝒆𝒃𝒓𝒂𝒕𝒊𝒐𝒏𝒔

Due to the sheer number of staff here at Site-φ, acknowledgments in the Phi-thon are through user submission. Thank you for celebrating your fellow Phi-thons.

𝑇ℎ𝑒 𝑃ℎ𝑖-𝑡ℎ𝑜𝑛 𝑤𝑜𝑢𝑙𝑑 𝑙𝑖𝑘𝑒 𝑡𝑜 𝑤𝑖𝑠ℎ 𝑡ℎ𝑒 𝑓𝑜𝑙𝑙𝑜𝑤𝑖𝑛𝑔 𝑎… 𝐻𝐴𝑃𝑃𝑌 𝐵𝐼𝑅𝑇𝐻𝐷𝐴𝑌! JUNIOR ENGINEER K. MADDOW, March 4th Happy b-day, K!!! Engi life is the best life! Couldn’t have made that particle blaster without ya! See you at Holly’s, a round on us! — Your pals at Engineering. ASSISTANT RESEARCHER C. VATYA, March 13th The Site-φ Researcher will be 50 this year. Thank you for all your hard work, encouragement, and good humor. From all of us in the 'Pataphysics Wing of Research and Development, we wish our fellow a happy birthday. WELLNESS COUNSELOR J. Oyuun, March 20th “The best gift you could possibly give me is to attend your mandatory wellness assessment. Anything more extravagant would, in fact, be inappropriate, given the nature of our strictly counselor-to-client relationship. But I also wouldn’t say no to more crayons or holographic stickers from that one place in Hōuston…”

MTF CHI-00 OPERATIVE 52 PICKUP, March 20th Happy birthday. From a secret admirer.

If you’d like to announce or contribute to our monthly newsletter, contact the Phi-thon via SCiPNET. →

📍 players are welcome to guest write or submit an in-character announcement for the monthly newsletter by contacting rp mgmt! reach out to us for more details.

Please enjoy a complimentary All You Can Brunch Buffet Ticket from us at the Phi-thon. Please note these tickets are valid for one person for one-time use. As Director Osterholz has advised in previous Phi-thon issues, ticket trading is not permitted on Site-φ.

📌 OOC GUIDELINES & HINTS!

These listings are supplemental features for enhancing your experience immersing into Site-φ’s world. Feel free to interact in any shape or form, be it directly or indirectly referencing them for open and closed starters, pager chats, self-paras... and even doing TTRPG rolls, or conversing with the NPCs 1-on-1! Based on your muse’s movements, new information, features, and subplots may be unlocked as these plot points develop. This game is responsive to you; your actions will directly affect the environment. All in all, however you wish to spend your time at Site-φ, we hope that it'll be a fun and memorable experience!

[askyves]

Prince Yves do you know any Waterfowl pot pie recipes

Truthfully, I don't work with savory recipes very often. However, this recipe for duck pot pie tastes quite similar to what you can find at the local restaurants in town, so I'd like to say it's decent enough.

I hope you enjoy!

Ingredients:

2 1/2 pounds raw duck bones (about 2 carcasses)

1 white onion, peeled and sliced

1 carrot, peeled and sliced

4 ribs celery, sliced

5 fresh parsley stems

5 sprigs fresh thyme

1/2 tablespoon whole black peppercorns

2 whole star anise

1/2 cinnamon stick

1/2 tablespoon whole allspice

1 gallon water

Duck Gravy Filling:

2 ounces unsalted butter

2 1/2 ounces all-purpose flour

2 legs duck confit, skin removed, meat shredded

2/3 cup peeled and diced carrots

2/3 cup diced onion

2/3 cup sliced celery

2/3 cup diced Yukon gold potatoes

2/3 cup fresh or frozen peas

5 ounces shiitake mushrooms, stems removed, caps cut in quarters

1 tablespoon chopped fresh thyme leaves

1/4 teaspoon Chinese five-spice powder (cinnamon, ginger, clove, coriander, nutmeg)

Pie:

1 pie crust recipe (enough for 2 crusts)

1 egg white, whisked with 1 teaspoon water

Method:

- Duck Stock:

Use a quick oven at 450 degrees F. Lay the duck bones out on a sheet tray. Put the tray on the middle rack in the oven. Roast the bones until they are a deep golden brown, about 1 hour.

Drain any fat from the tray and put the bones in a stockpot. Add the remaining ingredients and bring to a boil over high heat. Reduce the heat to medium-low and simmer uncovered for about 3 hours. Skim off any fat that accumulates at the top with a ladle while it is simmering.

After 3 hours, strain the stock. You should yield about 2 quarts of stock, if you have ended up with much more continue to simmer it until reduced to 2 quarts. Set aside.

- Duck Gravy Filling:

Melt the butter over medium heat in a large saucepot. Do not let the butter brown. Whisk in the flour and cook over medium heat, stirring frequently, until it turns very light brown, about 5 minutes.

Slowly whisk in 6 cups of the hot duck stock. Make sure to add the stock very slowly, whisking the entire time to avoid getting any lumps. Once it comes to a boil, reduce the heat to low and add all the remaining ingredients, except for the five-spice powder.

Simmer until the gravy thickly coats the back of a spoon and the vegetables are tender, about 30 minutes. Season the gravy, to taste, with salt, pepper, and the five-spice powder.

Use a moderate oven at 350 degrees F.

- Assemble the potpie:

Roll out the 2 pie crusts to about 13 inches in diameter. Lay 1 crust in a 9-inch deep-dish pie plate, making sure to have at least 1/2-inch extra hanging over the sides of the dish.

Fill with about 1/2 of the potpie filling, or until the filling is just under the level of the top of the dish. Gently, lay the other crust over the top. Trim the edges of the crust so that you have only about 1/2-inch extra. Tuck the crusts under all around and crimp closed using a fork.

Brush the top of the pie with the egg white. Cut 3 small slits in the center of the pie. Put the pie on a sheet tray and bake in the preheated oven until the crust is golden brown and the center is piping hot, about 1 hour.

Taglist: @floydsteeth @littlewitty @the12thnightproject @veryinactice @anonymousnamedhera @5mary5 @otomedad @solacedeer @sh0jun @yvies-whore @ludivineikewolf @chemila

Banner by @scummy-writes

Recipe inspo here

[townofcadence]

"What are you cooking?" From Lexus to Grayson

My Muse will Make Them a Meal

The plates were each placed with the utmost grace in front of Lexus as their time came to be presented, for a four course meal.

The first was an appetizer of sorts; home-made bread and salty butter churned from locally-sourced cream. It was comprised of half a loaf that appeared to have been braided with a few floral designs before it was cooked, and a golden wedge of butter beside it. Several slices had been perfectly cut to rest artistically on the plate from both. The bread's crust was a deep golden brown and had a crispy texture, but the inside was perfectly soft, aerated to be fluffy without losing any substance. With a smear of butter added, the combination was creamy and rich, melting in the mouth and flavoring the bread with a delicate, savory tang and an herbaceous freshness. There was just a pinch of salt in the butter as well, to highlight the balance of soft, almost-sweetness of the bread, and the light but savory flavor of the butter.

The next course, also an appetizer were raviolis, a set of six, placed on the plate in a circle. The pasta it was cooked in was translucent, allowing you to see the filling inside where it lay, a medley of greens and reds. a slight extra lip to the pasta also gave it the appearance of seashells, with the filling packed at the base. Their flavor is delicate, something bright with citrus and flavorful but earthy like basil and ricotta and a hint of beet or celery, depending on the color ravioli chosen. All of it was garnished with pest and a swirl of olive oil, one of the finer brands. Inside the ring of Raviolis were finely sliced, thin sea scallops, served chilled and garnished with colorful beets of red and green, as well as several herbs and lemon, for a refreshing flavor that was both light and unobtrusive, almost seamless with the similar flavors of the ravioli. The warm and chilled temperatures played together, as did the soft skin and filling of the ravioli, the bouncy yet tender texture of the scallop, and the soft crunch of thinly sliced beet and cucumber, drizzled with scallions and an tart, citrus vinaigrette.

The main course provided was pan seared duck, the outside crisped to perfection with a golden glazed crust decorated in an array of herbs and spices. The meat is topped with a garnish of an expensive serbian cheese, a crumbly feta-like textured cheese that bring a nutty, earthy flavor to the dish with a pinch of salt, carefully balanced with a rich, buttery taste that overall tastes quite clean. The duck itself is crisp, but on the inside it's divinely tender, flavorful and almost sweet from the sauce it is served with, that has a honey and fig flavor to balance against the savory of the meat. The duck is cooked perfectly as well, with no additional oiliness.

Several mushrooms, cut into coins also join the dish to form a small ring around the duck breasts, and they have a meaty texture that adds an almost autumnal, spiced flavor to the dish. There is also mashed potatoes on the plate, buttery soft and finely processed to the softest, cloud-like texture, but still with a weight on your tongue with each bite. A small sprinkle of truffle is added atop the potatoes as well, grated finely so it melts into the warm softness of the potato, bringing with it a robust, woodsy flavor. Sliced baby tomatoes, cooked confit with garlic and herbs, are also on the plate, as well as grilled slices of fresh squash and zucchini. The tomatoes bring a distinct texture that melts in your mouth almost immediately due to their small size and how they were cooked, but they pack a wallop of fresh flavor. The other vegetables bring a similar flavor in their own way with a slightly crispier texture and clean taste, with only salt and pepper to augment them slightly, to balance against the spiced starches and sweet-and-savory meat from the rest of the dish. The main course is served with a glass of aged brunello, a drink that adds a dark, fruity but acidic flavor, tannin heavy to pair with the fattiness of the duck, also with notes of fig, cherry, and hazelnut to tie it to the dish's flavor.

The final dish, dessert, is brought out; a square of chocolate pudding, separated into four distinct layers, each a chocolatey delight born from different styles of Belgian chocolate. It is creamy, soft, and layered with a fine topping of champagne jelly, which adds something fresh to the chocolate to keep it from being too rich. It appears to be dusted with a fine glitter. All of which is hidden beneath a dome of chocolate drizzled with the thinnest layer of salted caramel. A drink is also provided with the last dish, a saffron cordial, called Safran Şerbeti, a Turkish drink known for it's floral, fruity, and sweet elements, turned a beautiful shade of gold by the saffron threads dissolved in the sugar. It is served chilled, and has notes of lemon and orange, as well as honey and a pinch of spiced ginger. It is served in a long glass, which also contains an additional lemon slice submerged inside.

[askwhatsforlunch]

Savoury, Apple and Cider Roast Capon

This beautifully fragrant Savoury, Apple and Cider Roast Capon was la pièce de résistance of our Christmas Lunch yesterday, its skin gorgeously crisp, its flesh delectably juicy! And this big bird offers plenty of leftovers for today, whether you want to warm it again or make sandwiches to munch on whilst playing a board game! Happy Boxing Day!

Ingredients (serves at least 6):

5 rashers smoked streaky bacon

2 tablespoons olive oil

1 small onion

2 medium apples, rinsed

1 large garlic clove, minced

2 tablespoons apple brandy

a bunch fresh Summer savoury

3 thick slices stale bread

1/2 teaspoon fleur de sel or sea salt flakes

½ teaspoon freshly cracked black pepper

1 cup Cider

1 (3.5-kilo/7.70-pound) fresh capon (preferably free-range)

½ teaspoon salt

½ freshly cracked black pepper

2 tablespoons unsalted butter, softened

1/2 cup cider

In a large, deep nonstick skillet, cook bacon rashers over medium-high heat, a couple of minutes. Transfer bacon rashers to a plate; set aside.

Add olive oil to bacon fat. Peel and finely chop onion, and add to the skillet. Cook, 1 minute.

Halve, core and dice apples.

Stir in diced apples into the skillet. Cook, 3 minutes. Stir in minced garlic, and cook, 1 minute more, Pour in apple brandy, and reduce heat to medium.

Finely chop Summer savoury; stir about three-quarters into the skillet. Finally, cut stale bread into dices, and add to the skillet. Season with fleur de sel and black pepper.

Stir in Cider. Once almost all the Cider is soaked up, remove from the heat. 

Preheat oven to 240°C/465°F.

Remove pockets of fat inside the capon. Season the inside and outside of the bird with salt and black pepper. Rub the seasoning and butter gently all over, and stuff with the apple and bacon stuffing. Tie the legs with twine, if necessary, so the stuffing doesn’t spill out.

Sit stuffed capon into a large roasting dish, and sprinkle with remaining chopped Summer savoury. Add Cider, and place in the middle of the oven. Cook, at 240°C/465°F, 10 minutes. Then, reduce oven temperature to 170°C/340°F, and cook, 2 hours and thirty-five minutes*. Regularly baste the capon with its fat .Collect some of the fat in a bowl each time you baste it, and use it to make Ruth’s Roasted Potatoes.

Once cooked, carefully remove from the oven, and cover with foil. Let sit, a quarter of an hour, before serving and carving.

Serve Savoury, Apple and Cider Roast Capon with Apple-Cranberry Sauce, Ruth’s Roasted Potatoes, Rosemary Baked Apples and Chestnuts, and feast merrily!

Capon Fat: Once the roasting juices and fat have cooled, place the roasting tin in the refrigerator, covered with cling film. The following day, remove from the refrigerator and, with a tablespoon, gently scoop out the cream-coloured capon fat and spoon it into a clean, sterelised jar, making sure not to scoop the congealed juices of the capon. Close tightly; it will keep for a few months (up to six) in the refrigerator, and will make delicious Roasted Potatoes, Confit Duck or make a tasty, hearty alternative to olive oil all Winter long!

[funnyfooddatabase]

Jock Lindsey’s Hangar Bar Jungle Cruise Movie Menu Items

Food AND Drink

Type of Funny Food: Tie-In Product

Introduced: July 2021

Location: Jock Lindsey’s Hangar Bar, Disney Springs

To help promote the Disney adventure film Jungle Cruise, Jock Lindsey’s Hangar Bar restaurant offered some movie-themed food and drink for a limited time at their location in Disney’s shopping center, Disney Springs. 

The food included the "Everyone DUCK!" Flatbread (a flatbread with duck confit, Kalamata olives, and roasted red pepper coulis) and the "Forbidden Eye" Brazilian-style Skins (a sweet potato dish with smoked sausage, couve, quail egg “eyes”, and a five-cheese blend).

Meanwhile, for drinks (left to right), they served the Sleeping Zebra (RumChata liqueur, Stoli Vanil vodka, Bailey's Irish Cream, half & half, and chocolate sauce), Huallaga Hibiscus (Tito's vodka, elderflower liqueur, cane sugar, lime juice, soda water, hibiscus, and mint), and the Feeding Freezy (Herradura Blanco Tequila, Malibu coconut rum, pineapple juice, sweet and sour and curaçao topped with pineapple salsa, grenadine, and candy fish).

[foodies-channel]

🍥 smoked chicken confit. mashed roasted sweet potatoes. oyster mushrooms. truffle asparagus. pickled mustard seeds. bourbon “demi” pan sauce. chicken skin chip. marigold and dill

🍔YouTube || 🍟Reddit

[formeryelpers]

Destroyer, 3578 Hayden Ave, Culver City, CA 90232

I’ve had Destroyer bookmarked for years. Known for inventive, seasonal New American cuisine, the café has a casual chic, minimalist feel. Love how the menu is projected on the wall (e.g., avocado confit, crispy chicken schnitzel, smoked fish, delicata squash tart, French toast, sweet potato waffle). There’s also a case of tempting pastries (cookies, financiers, Danish, cake, croissants).

Chef Jordan Kahn calls himself the creative director. His restaurant, Vespertine, earned two Michelin stars.

Order at the counter, get your own utensils, and find a table. They’ll give you a number and bring your food to the table, but you have to pick up your own drinks.

Sweet corn porridge ($24) of sweet corn, pearl couscous, squash blossom, poached egg, crispy chicken skin, brown butter, and urfa chili. First, the porridge was gorgeous and the portion was satisfying. It was creamy and had lots of textures and flavors like the brown butter, charred onion, squash blossom, fresh corn kernels. The egg was hidden underneath but had a runny yolk. It was rich and sweet. It was a little too sweet for me but still delicious. The urfa chili wasn’t spicy enough for me. Would love hot sauce on the side.

Sweet corn cookie ($5) with urfa chili: Excellent cookie with crispy edges, softer towards the middle, the urfa chili doesn’t seem spicy?

Lemon ginger tonic ($5): liked that it was tart and zesty, not sweet

All the seating is outdoors. I only spotted small tables. As I was waiting in line, I noticed that they sell stoneware dishes and housemade condiments like cranberry vinegar, spicy peanut butter, caramelized milk jam, and lemon thyme elderflower honey. Parking was difficult to find in the area.

They include a Healthy LA fee to provide healthcare to their full-time employees.

4.5 out of 5 stars

By Lolia S.

[jollytigerbanana]

Fox and Hounds at Sproston

In the heart of Sproston, where the meadows bloom,

The Fox and Hounds awaits, a cozy room.

As daylight wanes and shadows stretch long,

We gather 'round tables, where stories belong.

The air is crisp, with a hint of dew,

And the scent of promise lingers, anew.

A spring evening unfolds, like petals unfurl,

As we step into a world of flavors and swirl.

The menu whispers secrets—starters galore,

From crispy calamari to goat cheese encore.

I chose the wild mushroom bruschetta, divine,

Each bite a symphony, a prelude to wine.

The fox prowls the kitchen, orchestrating the feast,

His hounds—ingredients—dance to the beat.

Lamb shank confit, tender as twilight's kiss,

And sea bass, seared golden, a savory bliss.

The garden peas pirouette, mint leaves in tow,

While roasted potatoes waltz, their skins all aglow.

The sauce, a crescendo, rich and harmonious,

We savor each note, our taste buds victorious.

Dessert arrives, a sweet serenade,

Chocolate fondant erupts, a molten cascade.

Vanilla bean ice cream pirouettes on the plate,

And berries twirl, their vibrant hues celebrate.

Yummy, indeed! We linger, enchanted by the night,

As stars peek through windows, casting soft light.

The Fox and Hounds, a haven of culinary delight,

Where memories are etched, and hearts take flight.

So raise your glass, dear friends, to this springtime affair,

At the Fox and Hounds, where magic fills the air.

For in shared meals and laughter, we find our grace,

And the fox and hounds dance on, in this timeless space.

[fieriframes]

[AND HIGH-END RESTAURANT. FROM THOSE POTATO SKINS I WAS TALKING ABOUT... I HAVE LEARNED TO SUFFER IN SILENCE OF DUCT CONFIT POTATO SKINS IN A BAR.]

[25mn]

Cook with Duck Confit

COOKING WITH DUCK CONFIT What is confit? Confit is a French word that signifies "saved," and alludes to a strategy for slow preparing food - and putting away it - in fat. Duck confit is a typical fixing in Gascony, the Southwest locale of France, where you'll find many little containers loaded up with confit of numerous sorts put away in the basements. It was grown some time before refrigeration to soften an extreme slice and to store it over the colder time of year. Both the cycle and the meat that has had to deal with this interaction are called confit. Duck leg confit is a mark D'Artagnan item, and a crucial fixing in our cassoulet recipe unit. Confit: a Short History - Our Items - Dartagnan.com It's exceptionally simple to make your own confit, yet the time has come consuming. You will require a lot of duck fat to wash the duck legs - or hare legs, as in our recipe. Vanquish confit at home, or go the simple course and purchase our duck leg confit or our chicken leg confit.

Step by step instructions to Cook with Duck Confit There's no limit to ways of eating duck confit. The exemplary method for getting a charge out of it is to just warm it, either skin-side down in a dish with duck fat, or put it under the grill for a couple of moments until the meat is warmed through and the skin is really firm. Confit will add an aspect to pretty much any dish, however the following are a couple of thoughts for getting a charge out of duck leg confit.

Amazing Pasta Pick your number one pasta, and add a serving of destroyed duck confit on top, or throw it with pasta for duck confit carbonara. Add a broiled duck egg on top - with a runny yolk - for a definitive pasta dish.

Best Bread rolls and Sauce A solace food exemplary turns out to be significantly more scrumptious with destroyed duck confit. Pour thick sauce over flaky bread rolls and duck confit for a really brilliant encounter.

Duck Confit in Pie Trade out chicken in a pot pie, or meat in shepherd's pie, and use duck all things being equal. Nothing says solace like duck confit in a pie. Our duck confit shepherd's pie recipe is a fall and winter #1.

Potatoes and Duck Ground or cut potatoes carmelized with duck fat in a container are the ideal home for destroyed duck confit. One more method for appreciating duck confit with potatoes is our simple sheet dish recipe with green beans and fingerlings.

Duck Sandwiches Destroyed duck confit can act as the focal point of fascination in many kinds of sandwiches; attempt it with your number one bar-b-que sauce or in our Vietnamese-style duck confit banh mi recipe.

Duck Confit with Beans Obviously, duck confit and white Tarbais beans are a characteristic matching, best knowledgeable about cassoulet. In any case, another most loved is duck confit with lentils, as this recipe authenticates. Get French green lentils, frequently called lentilles du Puy, on the off chance that you can track down them. Serve over creamed tawny or spinach.

Duck Nachos and Tacos Utilize destroyed duck confit rather than ground hamburger and layer into nachos for your next game-day treat. Numerous culinary specialists offer duck confit tacos, which are simple and enjoyable to cook at home.

Duck Salad Crisped in the stove or on a barbecue, destroyed duck confit is wonderful on a plate of mixed greens. Our recipe for fresh duck salad with Thai chile and lime dressing is brilliant and invigorating. Or on the other hand attempt an Ariane #1: duck salad in the style of Gascony.

Duck Confit with Greens Steam spinach or sauté Swiss chard in duck fat, and mix with destroyed duck confit until all around warmed.

Duck Confit with Cabbage For an exquisite feast, place duck confit in a pot with destroyed cabbage, white wine, and chicken stock and prepare everything for about 60 minutes. Garbure is an exemplary dish of Southwestern France and is the embodiment of solace food.

Duck Stew This speedy and simple bean stew recipe utilizes three sorts of duck charcuterie, a little lager, and a lot of new chile peppers for extraordinary profundity of flavor and a generous surface.

[butts-bouncing-on-the-beltway]

Okay so the conclusion here is that apparently my plan is to make spiced lemon Colcannon mashers and top half with Swedish Meatballs and half with meatless chorizo patties and queso fundido which is FINE but why did it have to be such a weird journey here?

Anyway, recipe time

Spiced lemon Colcannon mashers (one pot, gluten free, dairy free, vegetarian/vegan friendly for the galbladderless celiacs among us):

Prep

Wash your potatoes. I use about a gallon of red potatoes because their skin is delicious left into the mash and high in vitamins I struggle to obtain. Chop them into chunks no more than 1.5in cubed (they don't need to be cube shaped, but try to stay under what that volume would be - red potatoes are often small enough that this only means ⅛ or even ½ cut potatoes)

Put all your potatoes into a big pot with 2cups cabbage and a cup of shredded coriander leaves, and cover with water so that if you dip your pointer finger in and rest the tip on the top of your potato/greens layer, there is still water up that first knuckle right below the nail.

Set the water to a simmering boil and drop in your flavors [in my case, grated lemon zest, grated onion, ground nutmeg, large salt crystals, ground peppercorn, tarragon, olive pomace, and garlic confit]

Cover the pot and let the potatoes become tender in their stock. When done simmering, remove from heat.

Add your fats and risers [¼-½ teaspoon baking powder, dairy-free milk powder (I picked some up from Judee's who sells in grocery retail sizes and - mercifully - in bulk through a number of retailers), olive/avocado/coconut/grapeseed/cottonseed oil depending on readiness of availability]

Mash or blend to your desired chunkiness/smoothness.

Portion out and store.

Swedish meatballs and gravy (one pot, gluten free, dairy free)

In a bowl, combine ground meat (I like ground dark meat poultry or ground beef), whole blended egg liquid (this basically just means you need BOTH white and yolk of your eggs, rather than needing to separate out. This is particularly convenient if, say, you have chickens and a frankly absurd amount of eggs to try and use up so you frequently crack, separate/blend, and store your egg liquid in bulk in your freezer or buy cartons of whole liquid egg like I do. Pls do not put egg shell in your potats] tamari sauce, crumb (I use tempura rice flour and/or rice panko crumb), dairy free milk powder, onion mince, garlic, ground nutmeg and allspice, salt and pepper.

Mix together and portion into meatballs and set aside to chill until cook time

Blend cooking oil, flour (in this case I will usually use a blend of lentil and rice flour), more dairy free milk powder, ground mustard seed, dill, and coriander seed, blend thoroughly over lowest heat, then add meatballs, scoop sauce over each meatball, cover the pan, and cook until done.

Portion out and store

Vegetarian chorizo patties with queso fundido (gluten free, vegetarian/vegan friendly, labor intensive)

Rinse your beans, then throw them into a pot with water to slow cook overnight. I like to use my crockpot. Make sure to flavor your stock with your ground chorizo herbs (in my case, cloves and allspice, coriander and cumin, bay leaf, oregano and cinnamon, paprika, and chili flakes, plus salt and pepper.

Mash your cooked beans in their liquid, and then blend in your binding agents (I use lentil flour and ground flax seed).

Portion out patties and bake them at 375°F for 20min. Ideally you'll flip that partly through, but if that's too much hassle, you can lightly crumple tinfoil and lay your patties out across them, and they will get an "airfry" effect without needing to be flipped.

Put milk or rehydrated milk powder [dairy or non dairy] in a pot on a low simmer. Add some of your chorizo spice mix and small pieces of Oaxaca cheese, stir until thick and blended.

Cut in diced sundried tomatoes, diced chili peppers, lime zest, and coriander leaves preserved in salt and oil, fold into the cheese dip.

Portion out patties and queso fundido into packages and store.

Congrats and good luck on your adventure I guess

Oh my god I forgot about Colcannon mashers.....

[rtisantraveller]

How to make Duck Confit at Home

How to make Duck Confit at Home

Last year I was meandering around a Parisian market in Saint Germain. The clientele at this market were virtually all French as many tourists opt for the Aligre a little further north of the Seine. Small stalls set up selling everything from fresh fruit and vegetables, fish, meat and preserved products. 

One stall in particular specialised in terrines, foie gras and charcuterie. While munching…

[lagycart]

quan’s kitchen, four points by sheraton, kuala lumpur.

was here with a friend last weekend for dinner, the restaurant is inside the rather new four points by sheraton hotel just at the end of petaling street, so the location is great. their menu consist of malaysian and western dishes, mix n match is a pretty good idea.

ordered the wild mushroom soup which i really enjoyed, this smells amazing and the mushroom taste is appetizing and flavorful, the texture is just nice, not too soupy or thick. it is a great way to kick start a meal if you like mushroom.

the duck confit dish came with roasted potato and a side salad and banana cake as dessert. the duck leg noodles also feature the same grilled duck with noodles and egg tart for dessert.

initially, the grilled duck was overcooked and quite charcoaled, we complained for the one which is really burnt and got a replacement that tasted awesome with crispy skin and tender meat. however, the noodles was so salty that it is not edible. the chef team here obviously is not up to standard being in a hotel kitchen, although the main chef did apologize multiple times. definitely a big room of improvement there. service staff are also not very consistent, some are really nice and polite while some are just blur and unprofessional.

i do see this place having potential to be a nice restaurant to go for nice meals, but improvements are definitely required for their quality. the ambiance is awesome with a nice city view and the food price is at an acceptable hotel restaurant level, only if the food and service is up to standards.

[ceciliatan]

Duck Day 2019 Menu and Recipes

Our thanksgiving-day extravaganza is done, and as usual I’m posting a blog entry for posterity and my own reference so I can find these things again if I need them. :-)

We’ve done “Asian fusion” many times–it’s kind of corwin and my culinary wheelhouse–but this is the first time we really incorporated more filipino flavors.

First, the menu:

2019 Duck Day: Tour of the Eastern Rim of the Pacific (Tokyo, Shanghai, Manila, Palu)

“Sinigang” Amuse Tomato Dashi & Sake (Kubota Hekijyu junmai daiginjo) with a dehydrated mushroom chip powdered shoyu powdered tamarind

“Pu-Pu Platter” with Scorpion Bowl Curry puff with curry mayo Lumpia (traditional filipino fried spring rolls) Chicken wings with candied ginger and orange Pickles: honshimeji mushroom, yuzu-pickled napa Assortment of dipping sauces

“Adobo” served with Sapporo Premium duck confit adobo style (with soy, vinegar, garlic and ginger) with a duck-fat crisped potato and adobo-style vinaigrette tossed peas topped with crispy garlic

Zhajiang Mian (fried sauce noodle) homemade chewy wheat noodle with ground duck and bean paste sauce With shochu oolong hi-ball

Duck a l’kalamansi (filipino bitter orange) with Trimbach Reserve Gewurtzraminer Rice two ways Steamed bok choy and a caramel vinegar gastrique

Palate cleanser Yuzu sorbet with finger lime caviar, served with Kikusui Perfect Snow unfiltered sake

Dessert Saikyo miso ice cream With almond brown butter Sablé cookies Puffed rice And hot chocolate

Tea, Coffee, and Mignardise candied ginger almond coconut mango-marmalade thumbprint cookies almond brown-butter-chocolate cookies

Every year there ends up being something we forgot to serve. This year it was the matchstick carrots and cucumber that were supposed to garnish the zhajiang noodle! Ah well.

“Sinigang” Amuse

Tomato Dashi & Sake (Kubota Hekijyu junmai daiginjo) with a dehydrated mushroom chip powdered shoyu powdered tamarind

This dish combines two things. One is the idea of sinigang, which is a filipino tamarind-flavored stew/soup that often has fish, tomato, and onion. The other is the technique of mixing sake with a hot, intense broth to delicious effect. We learned this trick one wet, cold rainy afternoon while out day drinking with a chef friend-of-a-friend in the Akabane area of Tokyo. One of the places he took us was an oden (stewed fishball & tofu) shop where you could buy a one-cup sake. When you drank half your sake, for ten yen you could get them to top up the glass with the oden broth.

corwin made the broth by starting with our home-canned smoked tomato water (already one of the most umami-intense things we have), simmering it with kombu and bonito flakes to make it tomato dashi, and then going over to a friend/s house to borrow his Spinzall (food centrifuge) to clarify it.

For the tamarind flavor we put tamarind powder on the plate for folks to rim their glasses with. We also gave them the soup and the sake separately to mix as they liked. And also some powdered soy sauce we got as a parting gift at one of the fancy restaurants we ate at in Kyoto: Shimogamo Saryo.

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Some of the delights of #duckday2019

A post shared by Regis (@rmd1023) on Nov 28, 2019 at 9:49pm PST

“Pu-Pu Platter” with Scorpion Bowl Curry puff with curry mayo Lumpia (traditional filipino fried spring rolls) Chicken wings with candied ginger and orange Pickles: honshimeji mushroom, yuzu-pickled napa Assortment of dipping sauces

Curry Puff corwin made the curry puff (karipap), startingwith making his own curry powder. He didn’t use the karipap recipe in Asian Dumplings but instead used his own biscuit dough recipe and it worked beautifully.

Lumpia It was my first time making lumpia. Lumpia is one of those foods that was at every filipino party we went to when I was growing up, but my family was never the one that made them. (We brought the pancit or the dessert.) It was traditional for the aunties to complain about what a pain they are to make, though. Well, now I know what they mean, but it is SO WORTH IT.

This is by far the weirdest dumpling skin or wrapper I’ve made yet. Andrea Nguyen’s ASIAN DUMPLINGS is my go-to book–she hasn’t steered me wrong, yet. The technique for making these involved picking up the entire blob of wet dough in your hand and them blopping it onto a slightly hot pan, and the smear you leave on the pan IS THE LUMPIA WRAPPER.

What I learned is if the pan is too hot is that it just sears the ball of dough in your hand but it doesn’t stick to the pan. This is bad. And if the pan isn’t hot enough, then it doesn’t work either. So there is a very narrow window where it works. I had to turn the burner on and off between each one and also dribble a little extra water into the dough before each one. What would work is I would make one, and when the pan was the right heat, the wrapper would release, and this would mean it was now the right heat for the next one to be made. I would turn off the heat, make the next one, let it cool for a few seconds in the pan and then have to heat it back up again to release it and be ready for the next one.

Here’s Andrea Nguyen’s short video on how to do it:

The filling I used was similar to the recipe in Asian Dumplings, but I replaced the carrot and bean with water chestnuts (and the ground meat was duck). If I do it again I’ll probably use pork and up the intensity of the spices/salt/fish sauce. It could use dried shrimp in the sauce.

Chicken Wings with Candied Ginger and Orange This was one of those ideas I had one day while we were out and I made a note in my phone months ago: what if instead of just having a chicken wing that was honey-glazed and chewy you could take that to the next level by having actual bits of candied ginger and candied orange rind in the glaze? I tested it last week and was very pleased with the results.

Although I candied my own ginger for the mignardise in this meal, I used some that I had bought at Cambridge Naturals for this recipe, and the candied orange rinds were some fancy artisanal ones corwin picked up at Formaggio. But I think Trader Joe’s or whatever would work just as well.

The first step is oven-frying the chicken wings as detailed by J. Kenji Lopez-Alt at Serious Eats (as in this recipe: https://www.seriouseats.com/recipes/2015/01/hot-and-numbing-oven-fried-xian-chicken-wings-recipe.html)

I ran tests last week where I tried both spicing them with a technique as described in the Serious Eats article (toss the crispy wings in oil and then in a spice mix) and also by tossing them in a glaze. Turned out the way we liked them best was tossed in the spices and THEN dipped in the glaze separately. That was a little impractical for a large dinner party so I settled for brushing them with glaze and then sprinkling the chopped bits of candied ginger and orange rind on them. By not coating them completely in glaze, they retain more crispness.

Glaze: 1 cup orange juice 1 cup water quarter to half cup yuzu marmalade or other citrus marmalade quarter to half cup apple cider vinegar 1/8 to quarter cup brown sugar powdered ginger minced garlic

I am a little loose on the quantities in the glaze recipe because I think it really depends on how sweet the orange juice is and how sour the vinegar is — you just have to taste it to see if it’s what you want.

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Second course: “pu pu platter with scorpion bowl”. I reinvented the chicken wing for this, with candied ginger and orange rind. Curried duck puffs. And fried lumpia with ground duck and shrimp filling (Filipino spring rolls) which are the fiddliest thing I’ve ever made! But damn they came out great! #duckday2019

A post shared by Cecilia Tan (@ctan_writer) on Nov 28, 2019 at 10:18pm PST

“Adobo” served with Sapporo Premium duck confit adobo style (with soy, vinegar, garlic and ginger) with a duck-fat crisped potato and adobo-style vinaigrette tossed peas topped with crispy garlic

Adobo is a filipino dish that has more variations than there are islands. The common element seems to be the combination of soy, vinegar, and garlic. Some have curry powder, some have ginger, etc. Some stew chicken and pork together, some are just chicken. My family’s adobo was usually chicken, potatoes, and green beans, stewed together in soy and vinegar with garlic (and served over white rice).

To deconstruct it, corwin confit’ed duck legs sous vide with soy-vinegar-garlic-ginger in the bags. Then he shredded the meat and crisped it in cast iron, and served it with an adobo-flavored reduction, topped with crispy garlic. I boiled the potatoes in advance, then crushed them slightly to give them crisp edges roasted in duck fat. The beans in the dish I replaced by making a mix of bias-cut fresh snap peas and fresh snow peas tossed in a soy-vinegar-ginger-garlic vinaigrette.

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Deconstructed Filipino adobo. Confit duck with a soy-vinegar reduction and crispy garlic, duck fat crisped potato, and fresh snap pea in adobo-style vinaigrette #duckday2019

A post shared by Cecilia Tan (@ctan_writer) on Nov 28, 2019 at 10:21pm PST

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Poultry differently. #duckday2019

A post shared by Liz LaManche (@liz_lamanche) on Nov 29, 2019 at 10:55am PST

Zhajiang Mian (fried sauce noodle) homemade chewy wheat noodle with ground duck and bean paste sauce With shochu oolong hi-ball

Normally we do a lot of wine pairings, but a lot of wines just don’t pair with these strong and tangy flavors as well as other alcohols do.

For this one we made Chu-hi, which is the Japanese shochu high ball, using dark pearl oolong tea and a whiskey-like shochu called Gokoo that we first had at Momi Nonmi in Cambridge a couple of weeks ago. (It’s seriously great if you’re a whiskey drinker.)

For the wheat noodle we ended up borrowing a pasta extruding machine from our friends David and Diane. What was funny is when corwin ran our test, he made the dough way too dry, so the noodles came out very rough and odd-looking. But they were so tasty and the chewiness was really good, so we decided to just keep going and use them in the meal.

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Noodle extrusion experiment. I think the pasta is too dry….?

A post shared by Cecilia Tan (@ctan_writer) on Nov 25, 2019 at 9:53pm PST

The sauce I sort of improvised on some zhajiang mian recipes but I wanted something somewhat spicier to highlight the duck. (Among the ones I looked at: Woks of Life, China Sichuan Food.)

Sauce: 1 lb. ground meat — let sit in 1 tablespoon corn starch, 1 tsp salt, 1/2 tsp white pepper, 1 tablespoon oil 15 minutes before starting

6 slices ginger, minced 6 cloves garlic, minced 6-10 fresh shiitake, chopped/minced

1/4 cup sweet bean paste 1/4 to 1/2 cup ground bean paste 1 tablespoon chili bean paste

1/3 cup dark soy sauce 1 cup water

Soften the ginger and garlic in the oil and then brown the meat. Add the mushrooms after a minute or two, and once the meat is no longer pink, add all the wet ingredients and stir together to combine. Let simmer 15 minutes. Then add 1/2 cup water with 1 TBS cornstarch dissolved in it to thicken. If still too thin, simmer 5 more minutes.

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Zhajiang “fried sauce” noodles – homemade thick wheat noodle with ground duck and bean paste sauce. So happy with how this came out! #duckday2019

A post shared by Cecilia Tan (@ctan_writer) on Nov 28, 2019 at 10:24pm PST

This was the dish where I forgot the garnish! I have all these matchstick cut carrots and cucumber and I forgot entirely to put them on the plate! There’s always SOMETHING that gets left off.

Duck a l’kalamansi (filipino bitter orange) with Trimbach Reserve Gewurtzraminer Rice two ways Steamed bok choy and a caramel vinegar gastrique

This is basically duck a l’orange, which we’ve never done in all these years of making duck. Typically this comes out too sweet because people use regular oranges instead of bitter oranges. corwin ordered a bunch of kalamansi (filipino bitter orange) online, though, when he was getting our now-nnual yuzu order. This is also when he picked up the finger limes for the palate cleanser.

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Duck a l’orange done Peking style with calamansi oranges for a Filipino touch. #duckday2019

A post shared by Cecilia Tan (@ctan_writer) on Nov 28, 2019 at 10:25pm PST

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Yin yang rice. One of the elements of one of the courses. #duckday2019

A post shared by Cecilia Tan (@ctan_writer) on Nov 28, 2019 at 10:03pm PST

Palate cleanser Yuzu sorbet with finger lime caviar, served with Kikusui Perfect Snow unfiltered sake

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Palate cleanser! Yuzu slush with Australian finger lime caviar! And an unfiltered sake

#duckday2019

A post shared by Cecilia Tan (@ctan_writer) on Nov 28, 2019 at 10:28pm PST

Dessert Saikyo miso ice cream With almond brown butter Sablé cookies Puffed rice And hot chocolate

This dessert was inspired directly by Chris Chung at Momi Nonmi, who serves a saikyo miso ice cream regularly and damn, it’s good. Saikyo is a sweet miso, but it’s also salty, and the result is sort of like a butterscotch or salted caramel flavor. corwin made the ice cream and I made the almond brown butter sable cookies, and crisped the rice.

The crispy rice topping was probably the most work. You have to cook it three times: first you just cook the rice. Then spread it in pan and bake it until it’s dry (around 45 minutes at 250 degrees, IIRC), and then you deep fry it in small batches and spread on paper towels to dry. It kept crispy in an air tight container with some silica gel packs for a few days just fine.

The brown butter sables took some experimenting but I settled on was not only incorporating brown butter into the sable dough, but brushing the tops of the cookies before baking. Otherwise the brown butter flavor was too subtle. I made these by rolling a quarter of the dough into a log shape, letting it chill, and then slicing the log into circles.

I then used the other quarter dough to make these almond chocolate mignardise. (And the other half is still in the fridge waiting for me to do something with…)

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Inventing cookie recipes when I can’t find the exact thing I’m imagining. #duckday2019

A post shared by Cecilia Tan (@ctan_writer) on Nov 26, 2019 at 7:32pm PST

Tea, Coffee, and Mignardise candied ginger almond coconut mango-marmalade thumbprint cookies almond brown-butter-chocolate cookies

Candied ginger: I used Alton Brown’s recipe. If I do it again I’ll cut the ginger thicker.

Almond coconut mango-marmalade thumbprint cookies (GLUTEN FREE!) — I based these on this recipe by Texan Erin: https://ift.tt/34ySMcx Using the Trader Joe’s Virgin Coconut Oil gives them a really strong coconut flavor and scent.

I made the mango marmalade by taking yuzu marmalade we already had, and a mango that corwin’s mother mailed us from her yard in Florida that we had in the freezer (she sends a whole box and we don’t always get to eating them all before they start to go too soft). The frozen mango flesh doesn’t even need to be pureed — it’s basically mush — so I just cooked it down with the marmalade and a little extra sugar to combine them and thicken up.

These stay soft. They might have been slightly crisp at the edges right from the oven but they soften as they sit. Still delicious.

That’s all I can think of! Now I can close all my recipe tabs!

from cecilia tan https://ift.tt/2q3BVzo via IFTTT

[foodies-channel]

[homemade] Chicken mousse roulade wrapped in prosciutto, chicken skin crisps, fondant potato, confit onion pur\xc3\xa9e, sticky chicken jus..