Archive for February, 2012

Charcuterie, Main Dishes

RED CHOUCROUTE GARNI WITH DUCK AND SAUSAGES

RED CHOUCROUTE GARNI WITH DUCK AND SAUSAGES

Everyone and son frère has a tale about their first time in France when they tasted (fill in the blank) for the first time. Cue the deep swoon, the rapturous smile and fluttering eyelids that accompany the revelation that every meal before that moment had been a complete and utter sham.  My moment came with […]

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RECIPE: RED CHOUCROUTE GARNI WITH DUCK AND SAUSAGES

1 head of red cabbage, cored and thinly sliced 1/4 lb. thick bacon, cut into lardons 1 white onion, thinly sliced 1 large carrot, peeled and sliced 1 duck breast (@1 lb.)  2 tart green apples, peeled and cut into wedges 1 lb. fresh sauerkraut 1 bay leaf 1/2 c. white wine 2 c. chicken […]

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ALL RECIPES, Dessert, Salads

BLACK FRUIT SALAD SSD #13

BLACK FRUIT SALAD SSD #13

Time for a new entry in our series of Simply Spectacularly Delicious (SSD) recipes: Black Fruit Salad.  This couldn't be any easier or more elegant.  The single-color fruit salad (or crudité platter) is right out of Martha Stewart's play book. A good friend, who is an unassailable authority on all things Martha, shared the domestic […]

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Celebrity Recipes, Dessert, East Hampton, Party foods

BLOOD ORANGE CREPES SUZETTE

BLOOD ORANGE CREPES SUZETTE

When all is said and done, we have that certain Cathy to thank for the enduring mystic of Blood Orange Crêpes Suzette. Sophisticated beyond her years, she embodied culture and refinement to a generation hooked on black and white after-school TV reruns. You remember Cathy, don't you?    Of course I speak of the Cathy […]

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RECIPE: BLOOD ORANGE CREPES SUZETTE

RECIPE: BLOOD ORANGE CREPES SUZETTE

1 batch of crepes from Mastering the Art of French Cooking (click here for the recipe). This recipe uses 8 – 10 crepes. 4 blood oranges butter 1/2 c. pure maple syrup 3 T. cognac vanilla ice cream Supreme the oranges: with a sharp knife cut off both ends, then cut away the the rind […]

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RECIPE: SPICY PICKLED VEAL HEARTS AND LAMB TONGUES

RECIPE: SPICY PICKLED VEAL HEARTS AND LAMB TONGUES

4 lamb tongues 1 veal heart, trimmed of all fat and other unpleasantness 4 jalapenos 4 cloves of garlic 1/8 t. yellow mustard seeds 2 c. white vinegar 3/4 c. water  s&p Cut the heart open into flat steaks, following the lines of the muscle going from top to bottom.  Bring a large pot of […]

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