Asian Fusion | Spectacularly Delicious

CALIFORNIA DUCK BURRITOS

January 28, 2010 by skfsullivan 34 Comments

Anyone who's ever complained of the mess of roasting a duck has obviously never cooked a goose. Get yourself a goose and you're talking bucket loads of spattering hot fat. You'll want to save some to fry potatoes the next day, but you still have to dispose of quarts of the stuff. That said, this method of cooking duck burritos 1.) … [Read more...]

DUMPLINGS ETIENNE

January 25, 2010 by skfsullivan 5 Comments

To establish your dumpling cred, it's good to follow a few guidelines. Even after you've got a number of killer recipes under your belt (like these Dumplings Etienne), resist the temptation to prepare them all at once. Focus on just one or two. If you crank out an array worthy of a dim sum palace, … [Read more...]

PRESERVED LEMON MUSTARD

I have a theory why home-made mustard stands out from commercial brands: store-bought mustard is processed to be shelf stable, i.e. heated and sealed, which in effect cooks it. Soaking and grinding the seeds at home results in a fresher, spicier, more mustardy result. This preserved lemon mustard has a lot of personality – sharp, […]

GRILLED CORN RELISH

Because why not? Making corn relish is an annual event here on Springy Banks. Come the holidays, it’s one of our most-requested condiments. This summer I added a new twist, grilling the corn first, giving a toasty, tawny flavor. Due to its popularity I always put up a whole bushel of corn. It might look daunting […]

WATER-CURED OLIVES, PICKLED GREEN ALMONDS, WHEY-PICKLED PEPPERS: WHAT I’VE LEARNED

This summer I tried my hand at few new types and techniques for pickling. The sub-head on this post is What I’ve Learned. Spoiler: It might better be called I Tried It So You Don’t Have To. Here goes. At my neighborhood green grocer in Astoria, United Brothers Fruit Markets, there’s always an enormous variety […]