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  1. Grilled Duck Breast With Black Currant Jelly And Herbs De Provence Marinade Serves 6 as Main Dish. Duck Breasts 2 1 lb. Muscovy duck, breasts, or other variety of duck Marinade 2 T soy sauce 1 T herbs, de Provence or mixed dried herbs 1 tsp freshly grated ginger 2 cloves garlic, minced 2 T black jelly, current 1 lime, grated, zest, and, juice of freshly cracked black pepper Duck Breasts Add duck breasts to pan and distribute the marinade evenly over all sides of duck. Cover and refrigerate for at least 1 hour or up to 3 hours. Preheat grill to high. Cutting only through the skin and fat, score the duck breasts with five diagonal lines. Grill duck, skin side down, for 1 to 2 minutes just to caramelize skin side. Use a water sprayer to reduce flare up from the duck fat. Duck will colour very quickly. Remove promptly from grill and transfer duck, skin side down to a small roasting pan. Place on upper rack of BBQ. Bake for 8 to 10 minutes or until breast is still very rare. Drain off duck fat and turn breasts over. Cook another 3 to 4 minutes until duck breast is medium rare. Cover with foil and let rest for five minutes before slicing. Reserve pan drippings as sauce. Marinade Combine ingredients for marinade in a medium shallow pan until blended. See the duck for further cooking instructions. Keywords: Main Dish, Intermediate, Duck, Dinner, French ( RG441 )
  2. Pickled Onions I use red onions with a light vinegar because the result turns a lovely pink color. 2 large red onions 1 c vinegar (distilled, cider, or white wine) 1 tsp salt 1/2 tsp sugar Finely slice the onions. Place in a colander and run under hot water for 1 to 2 minutes. Place the onions in a non-reactive bowl and add vinegar, salt, and sugar. Refrigerate for at least 6 hours. Keywords: Vegetables, Condiment ( RG267 )
  3. Green chutney (Haree chutney) Almost every north Indian home makes a version of this recipe that is unique to that family. In many homes, it's served with every meal. The last time I was in India I was ecstatic for the simple reason that every single day I was able to eat fresh green chutney made with mint, cilantro and green mango. This recipe is easy to vary. You can omit the mint and use cilantro alone. Or you can use chopped green mango, if you can find it -- the mango gives the chutney a delicious sour taste. Increase the number of chilies (I have been known to add up to 10) to make a hot pepper chutney. Or you can make a mint chutney by increasing the mint and using less cilantro (but do include some cilantro or the chutney will be bitter). Suvir Saran 1-1/2 c firmly packed, chopped fresh cilantro 1/2 c firmly packed mint leaves 2 to 3 fresh, hot green chilies, stemmed 2 inches fresh ginger, peeled and cut into chunks 1/2 red onion, quartered Juice of 2 lemons 1 T sugar 1/2 tsp salt 1/4 c water Combine all of the ingredients in a blender and process to a puree. (This won’t blend easily; you’ll need to stop and start the blending and scrape and stir the ingredients often to get the mixture to catch. You can add a bit more water to facilitate the process but the flavor of the chutney will be milder.) Makes 1 1/2 cups. Keywords: Easy, Blender, Condiment, Indian, The Daily Gullet ( RG182 )
  4. Tamarind chutney (Imlee kee chutney) Tamarind makes a sweet and sour chutney with the consistency of hot fudge sauce. It's an important element in the street- and snack-foods of northern India. Suvir Saran 1 T canola oil 1 tsp cumin seeds 1 tsp ground ginger 1/2 tsp cayenne pepper 1/2 tsp fennel seeds 1/2 tsp asafetida 1/2 tsp garam masala 2 c water 1-1/4 c sugar 3 T tamarind concentrate Combine the oil and the spices in a medium saucepan over medium-high heat and cook, stirring, 1 minute Add the water, the sugar and the tamarind concentrate. Bring to a boil, turn the heat down and simmer until it turns a chocolaty brown color and is thick enough to coat the back of the spoon, 20 to 30 minutes. (While still warm, it will look like a thin chocolate sauce and it will thicken a bit as it cools.) Makes about 1 1/4 cups. Keywords: Easy, Condiment, Indian, The Daily Gullet ( RG181 )
  5. Spicy Mustard Spread Spice up your hot dogs and hamburgers with this zesty spread 1/4 c butter, softened 2 T ground mustard 2 T white vinegar 1/4 tsp garlic salt 4 drops hot pepper sauce Combine all ingredients. Beat until smooth. Chill. Serve with hotdogs, hamburgers, steaks or pork chops. Keywords: Easy, Condiment ( RG174 )
  6. Mustard Sauce for Pork 1 T flour 3/4 c milk 1/2 tsp dried mint 3 T dijon mustard 2 T chicken broth 1/4 c sour cream 1/8 tsp pepper Combine flour, milk and mint in small saucepan until blended, over low heat. Bring to a boil. Cook for 2 minutes. Stir in mustard and broth. Remove from heat. Whisk in sour cream and pepper. Serve warm. Keywords: Easy, Condiment ( RG173 )
  7. Suvir's Apple-Cranberry Chutney Serves 8 as Side. Here's a link to the Apple Chutney thread. This makes a delicious condiment for Lamb or Pork Chops, I used it as an alternative to traditional Cranberry Sauce for Thanksgiving. * Suvir said to leave the Chile whole, which I suppose would add less heat and could be removed before serving. 1 T Vegetable Oil 1 T minced Ginger 1 tsp minced Red Chile (seeded & deveined)* 1/2 tsp Fennel Seed 1 pinch Asafoetida 4 c Granny Smith Apple, peeled and diced (~3 apples) 1/2 c dried Cranberries 1/4 c Water 1/8 tsp Salt 1 T Sugar 1/2 T Balsamic Vinegar 1 Pinch dried ground Cayenne Pepper Heat a 2 quart saucepan, add oil and fry the ginger, chile, fennel and asafoetida. When some of the fennel seeds look toasty (1-2 minutes), add apple, stir to coat with spices. Add cranberries, water, salt, sugar and vinegar, stir, cover for about three minutes, then remove cover and cook, stirring occasionally, until the pan is dry and the apples are about ready to fall apart. Check for seasoning and add cayenne pepper to taste. Yields: about 2 cups Keywords: Side, Condiment, Kosher, Vegan, Vegetarian, Intermediate, Fruit, Indian ( RG165 )
  8. TOMATO CHUTNEY I have missed this chutney for the longest of time. Growing up in Delhi, my sisters best friend in school was from the South. (Andhra Pradesh to be precise. Andhra is most famous for their pickles and chutneys). Her mother would make the best tomato chutney. A couple of years ago, experimenting with some really ripe tomatoes and relying on my memory, I came up with the recipe. It really tastes like Durgas mothers recipe. I now make it all the time. And in fact, when tomatoes are in season and ripe and bursting with flavor and juice, I make a lot of this chutney, can it and give it out as gifts to friends when visiting them. It is a fiery chutney for most palates. But those that are familiar with Andhra pickles and chutneys will find it just average. I love the chutney with fenugreek seeds, they add a slight bitterness to the chutney that I love. If you are not a fan of bitter tastes, avoid using it. Suvir Saran 8 lb very ripe beefsteak tomatoes, chopped finely 1-1/2 c canola oil 40 fresh curry leaves 16 whole dried chiles 2 T mustard seeds 1 T cumin seeds 1/4 tsp fenugreek seeds, optional 1/3 c sugar 2 T cayenne (half if you want a milder chutney) 2 T corriander seed powder 1 T paprika 1 T sambhaar powder 2 tsp turmeric 1/2 tsp asafetida 1 6 oz can tomato paste 3 T salt (or more to taste) 1. Pour the oil in a large sauce pot, enough to hold the tomatoes and then some. It is important that the pot be deep, as the chutney will simmer a long while and will splatter otherwise all over your stove and counter. 2. Measure out all the dried spices other than the asafetida into a bowl and set aside. 3. In the oil add the curry leaves, whole red chiles, mustard seeds, cumin seeds and fenugreek seeds if using. Fry over a medium high flame for 3 minutes or until the chiles are a nice dark color and the cumin are a nice golden brown. 4. Now add the asafetida and fry for half a minute. Add the dried spices and fry for barely half a minute and add the chopped tomatoes. Add the salt and sugar. Stir well and cook on this medium high flame for an hour and a half or until the oil has separated and the chutney begins to stick to the bottom of the pan. 5. Fill the chutney into 10 sterilized half-pint jars and process as per manufacturers instructions for 20 minutes. 6. Cool, check for seal, label and store. Keywords: Indian, Intermediate, Condiment, Vegetables ( RG139 )
  9. When you read that a place is a Good Food Guide “cooking 3” and does three courses for £21.50 and throws in a bottle of house wine between the two of you, then you have to get in the car and go give it a try. Unfortunately the wine offer doesn’t run on a Saturday night but that was the only real disappointment of tonight’s meal. It’s a small shop-front place with a few tables on the ground floor and a few more in the cellar. If I have a criticism, then it is that it gets damned hot in the cellar. Serving staff are young, friendly and good at their jobs, keeping a ready eye open for what’s happening on each table. The menu offers half a dozen or so choices at each course and, whilst you can certainly pick a good meal at no extra charge, a goodly number of dishes carry supplements (but usually only a couple of quid). My wife opened the evening with a very reasonably priced glass of house champagne (£5) and we nibbled on some homemade bread and aioli. Then she got stuck in to what was probably the best dish of the night. A disc of well flavoured black pudding sat on another disc of fondant potato, a Granny Smith sauce cutting through the richness. Nothing spectacular here – just good ingredients, cooked well. She followed this with a rump steak, sauté potatoes, the crispiest tastiest onion rings you’ll ever want to find and a peppercorn sauce. Yes, of course it was a bit 1980s, but it was good eating. I had a fishcake to start – good balance of potato and what I think was haddock. The surrounding sauce packed a punch – oil, capers, cornichons, samphire. I liked this. Less successful was my main – British rose veal served with pasta and a tomato sauce. Veal was fine (and I was pleased to see it on a menu); pasta was nicely al dente; sauce was mediocre. A little dish of mixed veg was also served. For dessert I had a vanilla pannacotta which sat on a shortbread. Good dish – the vanilla definitely in evidence. The other dessert was homemade ice cream – vanilla and orange, served with a chocolate sauce – which was pretty good. Espresso was served hot and strong and was a good end to the meal. It had all been worth the 50 minute drive – if it was closer to home, we’d be in there every month.
  10. Next week I will be volunteering at the James Beard house as a student chef. I figured that this will be a good opportunity to get in a little practice and learn some new techniques. I was told that the typical work will be prep and maybe some plating. My main concern is that I studied baking and pastry in culinary school. I was not taught knife skills, meat fab, etc... that I might have to do. The volunteer coordinator at the James Beard Foundation assured me that I will be able to be of use. Given that i am paying approx $35 round trip train ticket from New Haven, CT to volunteer, I want to make sure that i will be of service. What do you think? Thanks, Dan
  11. I especially love the jamaica flower or hibiscus tea on a hot day and decided to make some ice cream out of it today. I just steeped the dried flowers like I normally do for the tea bag ice creams (like earl grey) in the heated base. I stepped away for 2 minutes, came back and oh my gosh! The cream curdled like I squeezed a whole lemon in it. I read that there is Protocatechuic acid in the flower.. not that I know what that means except that it has the word acid in it... Has anyone tried to do this? I want to know why it happened... I think I'll just make a simple syrup, super concentrated jamaica solution and use that instead... would that work? or will it just cause a lot of crystallization? Help! I want to eat it in ice cream form!
  12. A friend posed a question on summer sausage. He said his jalapeno summer sausage did not hold its shape well, and he used fresh jalapenos. I think using pickled jalapenos would be a better solution. Any advice would be great; thanks.
  13. Last night's balmy skies graced our cocktail hour in the garden of the James Beard House. Apparently there are a lot of Bordeaux Wine Lovers a bout since this sold out event was subscribed by a diverse age group. The only 'difficult' part of the evening was making one's way past the swarm of staff from The Highlawn Pavilion & Manor who were hard at work in the petite kitchen to make each plate picture perfect. The appetizerrs [Frogs Legs w. black garlic, Spoons of Lobster w. mango, shots of spring pea soup w. jamon froth, wagu beef w. leeks and FG torchon] lept off the plates. Perhaps it was the Perrier-Jouet that helped them slide down? As Chef Mitchell Altholz slaved away in the kitchen ad the Knowles dynasty kept a laid back but watchful eye, the rest of us enjoyed this multi-course meal that began w. a plate of assorted crudo and ended with desserts typical of Bordeaux. An oil poached halibut, pheasant w foie gras & truffle & beef w. Bordeaux & blue cheese filled the gap between first and last courses. Michael Giulini of Deutsch & Sons supplied some excellent wines from Chateau Bonnet Rose to Ch Coucheroy Blanc to a Margaux, and a St Emilion. Surely the spirit of James Beard was hovering overhead on this wonderful evening...and me, I was the luckiest, as I got to enjoy all of it!
  14. I'd like to reserve a place for an upscale business lunch somewhere near Avenue and Bloor, where holding a conversation will not be a challenge due to background noise. Has anyone visited JK at the Gardiner at lunchtime recently? How loud is the space during lunch time? Has anyone had lunch at Prime at the Windsor Arms? It looks like Prime might be a good choice for a conservative diner. http://www.windsorarmshotel.com/prime_menus/ I realize C5 is an option, but I think the lunch menu might be a little adventurous for the person I'm dining with. Sounds like Spice Room has lost Couillard, and I'm not sure the direction the kitchen has now taken. Also looked at Pangaea's lunch menu which seems steep for what it is. Think One will be too trendy, and I wasn't impressed with my last 2 meals at the Studio Cafe. Gallery Grill won't work for this lunch (want to keep the lunch off campus). Jacques Bistro du Parc's tables are too close together for the type of conversation we will be having. Is there anywhere else you'd recommend?
  15. Rhubarb is out in force at the farmers market so I picked up two big bunches today. I'd like to make a batch of jam, and I really like the idea of throwing in some candied ginger and perhaps a splash of vanilla. There doesn't seem to be any sure-bet recipe when I Google. The quantity of sugar varies wildly (I prefer not sickly-sweet jam) and some don't include any sort of jelling agent as far as I can tell. My understanding is that rhubarb contains virtually no pectin so you have to add either industrial pectin or some other fruit like lemon or apple. Anyone care to share their most favorite recipe?
  16. Does anyone have a line on Mustard essence? I need it to make Mostarda and I have called everone.
  17. Browsing a "diet" site to see what was on the horizon I stumbled on these olives that former (?) Iron Chef) Cat Cora is marketing. Well maybe it will get non olive eaters to open their minds? Anyone seen these?
  18. Chef Andres, Welcome. Could you tell us when will be able to taste Jamón Ibérico and what steps where taken to import it into the United States. And what makes this different than Jamon Serano. I am really looking forward to experiencing your Minibar, I hope to visit it soon. cyberdillo
  19. I am about to be overrun with tromboncino zucchini. I started growing them on a six foot bean tower, but the recent heat wave caused them to explode out the top like a fountain and they are now threatenting to eat my house. Only after I planted them did I read that the vines can get to 25 feet. Oh. DE-AH. They're really a lovely veg, nice long seedless neck, not watery, not bitter. I think they'd make great pickles. Can I substitute them in any pickle recipe, or is there something special I need to do so as not to kill all my friends with botulism? I'm thinking of something sweet and hot, anyone have advice or good recipes? Here's my little beauty... (a picture should follow...if not, I still haven't figured out how to post a photo).
  20. Somewhere I read about an expansive jam from Britian, can't remember where I read about it (Here? Gastronomica? The Saturday Evening Post?) but a woman described it as teeny tiny whole strawberries and oh-so-delicious. Cannot google myself into it . . . The preserving thread, which captivated me yesterday, made me remember it. Can you help me?
  21. Hello All- What purpose did pickles serve in a meal? I can remember my grand mother never considering her table properly set when guests were coming unless there were some pickles on the table. What purpose did pickles play and when were they most important? Were offering pickled vegetables on the table a southern thing that made its way north? I can understand from a food preservation standpoint the purpose of pickling, but did pickles serve to counterpoint the blandness of other food? Were pickles precursors to hot sauces? Did pickles help dress up left overs or mask food which was nearing the end of its freshness? I'd appreciate any info you can offer. The table routines of the early 1900's seem like such a mystery to me.
  22. chowchow23

    Pickles

    hey everybody! i'm new here and i'm in love with pickles. i go through a jar a day and i was wondering if you guys know a simple recipe for pickling cucumbers? i'd like one without the need of dill, lime and peppers. thanks you guys
  23. Parents across for a couple of days next week, and taking us out for dinner Wednesday. They're staying in St James and had booked a table at Quaglino's, as Dad had walked past a couple of times and thought it looked small and intimate (!) and it's got two red forks in his Michelin, which apparently means that it's 'particularly welcoming'. I swiftly disabused him of its diminutive size and intimacy, to which he suggested that I book something instead. First thought was L'Oranger, but haven't been for years and concerned that it might get a bit pricey. Second thought was Le Caprice but also haven't been for years and concerned that it's not particularly welcoming (for non-regulars). Having been lurking for a long time, I know what an opinionated bunch you all are (although less so without Simon M's input), so can anyone either comment on the two choices noted, ideally based on recent experience, or suggest something else. Would really like to keep it to £300-400 for dinner, with a modest attack at the wine list. ta
  24. I make this yummy honey jelly and have been for years. Mainly for personal friends but I'm investigating taking to another level. I've got what I think are great flavors -- cranberry, raspberry, lemon, mango, and apricot. This jelly gets all of its sweetness from the honey and whatever flavor I use -- no added sugar. Anyway...now to my brain freeze: I want to make new batch as guest favors for my upcoming wedding and I'd like it to be something truly unique. Maybe its just that I've got brain overload with all the other wedding details but, for the life of me, I can't think any more. I mean there's the obvious -- strawberry, peach, etc. -- but I'd like to do some type of duo flavor combination instead. If it helps you do the thinking for me the wedding will be outside, in August, in the Blue Ridge Mountains of North Carolina. Any suggestions are welcome and appreciated. Karen
  25. Stayed at a major chain hotel this week and on the breakfast table were 4 jars of preserves-marmalade, grape, boysenberry and strawberry. These are the mini jars for one time use. I wanted to take them home (unopened) for two reasons-my little girls would have gotten a kick out of them either for eating or playing with their play kitchen and tea sets. The other reason is a jar of jelly simply sits in our refrigerator until it grows green and I throw it out. The small one time use jars are perfect for our occassional need. I am not one who pilfers sweet n low packets or other things that restaurants frequently find missing. I could have opened them all and 'sampled' them on my toast thus the hotel would have thrown them out anyway. I am sure that if I asked the server if I could take them she would have said yes. But I left the table empty handed. Would it have been ok to take (or ask to) the jars home?
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