duck

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April 2, 2016

hacked by NG689Skw

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Cassoulet in 3 Easy Days

March 27, 2014

The never ending Winter weather has provided one nice side benefit – I’ve not yet tired of comforting meaty stews and braises and casseroles. I’ve made Beef Bourguignon and Indian beef stews and lasagnas and hearty curries, all soul warming dishes meant for chilly nights. But my favorite dish made this season was cassoulet. I’ve […]

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Cooking, Here and There

March 6, 2014

It’s been a while since I’ve posted some recent cooking endeavors, so let’s do that. My brother and I cooked some of this post together, as we tend to do, with these first dishes being from the Japanese Soul Cooking cookbook. I bought it for him for Christmas so I could read it and we […]

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Porchetta. Pasta. Duck. Beans. Seamless Ravioli.

November 1, 2012

Dude and I cooked a meal. I bought a pork shoulder and whole belly from Riverview Farms. Above, in perhaps my manliest photo ever (note – blow torch, chef’s knife, hack saw, and beer bottle), I butchered the shoulder. He/she will never dance again. Dude’s kids were appalled.

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Gu’s Bistro

July 5, 2012
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Hit up Gu’s Bistro with some friends/wine jerks a few weeks ago. We used to do this at Tasty China, but I like Gu’s. The people are very nice, and the food can be just as good, though it is different. I really liked the eggplant, and the cumin lamb, and the fried shrimp were […]

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Duck Feast [Cooking]

March 8, 2012

It’s always good fun getting together with buddies to cook, and my friends Matt and Aaron and I have been talking about doing that for a while. After some scheduling conflicts, we finally pulled it off a few weeks ago, deciding to cook a little duck. Which ended up being a big understatement. I purchased […]

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More Fun with Sous Vide

February 23, 2012

Quick post – I’ve been on the road for work all week, with little time to blog. Geez, real job getting all in the way and stuff. I’ve been cooking a fair amount lately, including having plenty of fun with my sous vide cooker. I did a beef chuck roast for about 40 hours at […]

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Duck Confit

January 17, 2011

As someone who claims to be really into cooking, it’s embarrassing to admit I’ve never done a proper batch of duck legs confit. Once I basically did it with the two legs on a whole duck I purchased, but I wasn’t able to render enough fat to fully cover the duck, so I had to […]

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