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Cooking from "My Paris Kitchen"


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#91 Kim Shook

Kim Shook
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Posted 21 August 2014 - 08:46 PM

Tonight I did the Indian Cheese Bread.  As I said in the dinner thread, after much agita I got four good ones out of six, so not too bad.  I used ghee rather than go to the trouble of clarifying butter.  It is so inexpensive and available, so I figured why not? 


My first two were the burned ones upper right and upper middle.  The rest looked like the other two – nicely toasted and puffed with just a couple of charred areas.  As you can see, we nibbled at the non-charred edges of one of the ‘bad’ ones.  My problem with the recipe is an old one with me.  Whenever a recipe calls for heating up an iron skillet on high heat until it is screaming hot and then cooking something in it, I should know better.  It just doesn’t work for me.  I have wonderful, properly seasoned, old skillets (one of them belonged to my greatgrandmother – it is probably 100 years old).  But I put anything in a screaming hot skillet and it pours smoke and instantly carbonizes.  It triggers my asthma and I start coughing and then I have smoke, burned food and a skillet with half a hamburger welded to it to deal with.  Then I start all over again at a lower heat in a new pan!  So that’s what happened tonight :angry: .  I figured, “here I am in the 21st century in the United States of America – I’m using a fricken non-stick pan on medium high heat.”  They were perfect.  :rolleyes:


I took David’s idea and brushed them with garlic infused warm ghee as they came out of the pan.  I ended up mistiming dinner a bit and had to heat them up in my toaster oven for dinner.  I just set them on a rack and used the ‘toaster’ function.  It worked great and tasted every bit as good as the one right out of the pan.  I have two refrigerated and will toast them tomorrow and report back on how well they ‘held’.  I’d love to make these for company, but I know I wouldn’t want to do it at the last minute.  So I hope they hold up.  I actually liked the smooth, bland cheese in them.  With the dough so soft you’d have to use something pretty creamy – Brie or Camembert, I guess.  Any other ideas?  Mr. Kim wants me to try bleu with a black pepper infused honey drizzle.  

#92 FrogPrincesse

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Posted 04 August 2015 - 04:58 PM

Last night’s dinner: Counterfeit duck confit.




It’s very good and almost effortless.  You do need to plan in advance, though. The duck legs need to marinate overnight in their spice rub, and the cooking time is long so that it can be done at low temperature—which lets the fat render without burning and keeps the meat from becoming stringy. 


I omitted the gin from the marinade because I loathe the flavor, and the spice rub is pretty flexible so you could tweak it to suit your own tastes.  The important thing is to follow David’s directions for packing the duck legs close together in the pan, it keeps them partially submerged in the flavorful fat as they cook.


The meat doesn’t have the velvety texture of long-preserved confit but it wouldn’t be fair to expect it. It does deliver the flavor and crispy skin of a good confit, which is pretty awesome for all of 10 minutes of active prep work.


I am planning on trying out this recipe soon. I don't have the book but the recipe was shared on NPR.

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