Morels with Asparagus & Five Reason to Eschew Recipes

Mushroom Hunting

There was a time when my father and I would have walked the distance up the hill to Gordon’s Rocky Top. We would have crossed the creek, stepping gingerly across the slick rocks like seasoned hopscotch players, hiked to the fork in the path, taken the trail on the left, and then quietly ascended the long, wooded hill. On our way, we would have walked past the pond, and if we were lucky, we might have spooked an owl or happened upon some white tail deer. Continue reading “Morels with Asparagus & Five Reason to Eschew Recipes”

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The New Steak (+ a Recipe for Duck Teriyaki)

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A whole roast duck is as satisfying to eat as it is pretty on the table; while foie gras is a rich man’s food and confit is pure comfort, a delicious seared and crispy-skinned duck breast is one of the real luxuries of eating.

Duck is versatile, but quirky to cook. And when something is unusual, people tend to keep it at an arm’s distance in a that’s my crazy uncle sort of way. But I’m here to say that it is simple to prepare; no matter which cut you’re preparing, cooking duck comes down to two things: rendering off the fat, and getting the skin crispy. Continue reading “The New Steak (+ a Recipe for Duck Teriyaki)”

Mustard Crusted Beef Tenderloin with Sauce Robert

Brown the tenderloin first for added flavor before crusting and baking in the oven.
Brown the tenderloin first for added flavor before crusting and baking in the oven.

Through most of the month of December, I spend a lot of my time preparing recipes that taste great but don’t absorb a lot of my time. It’s the holidays after all, and not only do I want to enjoy them but I have other things to do: trim the tree, make cookies, go to the neighbors’ caroling party where they serve the punch that requires a second cup of coffee and a little extra recovery time the next morning. Continue reading “Mustard Crusted Beef Tenderloin with Sauce Robert”