Miso, Ginger & Smoked Duck Salad!! An experience to love!!

Miso and fresh ginger, the flavors of love that make this smoked duck & mache (lambs lettuce) salad. First the dressing, nothing complicated:

1 teaspoon Red Miso Paste
2 tablespoons Brown Rice Vinegar
1 tablespoon grated or pressed Fresh Ginger
1 teaspoon chopped or pressed Garlic
2 tablespoons Olive Oil
1/2 teaspoon Sesame Seed Oil ( roasted)
1/4 cup Water
2 tablespoons Mayonnaise
2 tablespoons chopped Chives
pinch Szehwan Pepper

In a food processor or blender combine all the ingredients until well incorporated and smooth, that's it !!
Personally I find Smoked Duck Brest over legs and thigh for this application to give a nicer presentation but breast meat can be pricey if you do not smoke your own as I do. Here is what you will need to put together an awe inspired salad

1 cup Mache (lambs lettuce)
1 cup Herb Salad Mix ( with cilantro & dill sprigs)
2 tablespoons sliced green onion
2 tablespoon Pomegranate Seeds (fresh)
1/4 cup smoked Duck Breast (julienned)
2 tablespoons Miso Ginger Dressing
1 good sprig Cilantro
1 teaspoon Roasted Sesame Seeds

In a large mixing bowl combine all the mentioned ingredients, reserve the cilantro sprig and 2 tablespoons of smoked duck for garnish, toss well and plate up on your favorite platter or plate, garnish with reserved duck and cilantro sprig. Enjoy!!
There is something that will surprise your palette as you enjoy your way thru this salad, the sweet yet salty flavors combined with the fresh dill and miso does something that combined with the pomegranate is.....I won't spoil this surprise!
This was actually what I prepared for dinner last night here at home, I paired it off with a 2009 HAHN Pinot Noir, I must say it went extremely well leaving me with a satisfied feeling of happiness with in!!
Have a GRAND DAY !!

Recipe for The Golden Goose !!

The above photo and request for it's recipe was emailed to me, a photo that I have not seen in a very long time. This photo was on the old Bataille Gourmet web site and is the works of Maria De Los Angeles Maldonado. If you are hell bent on getting it you could try to contact her thru the Arts Institute Culinary Programs Student profiles in Henderson Nevada. ( Las Vegas)

As this cold mornings sky came to life on my walk a formation of Geese gently flew there way to do what they do for the winter. This brougtht to mind one of my favorite recipes for the Christmas Goose that has become a tradition with my families Christmas gathering and has brought many a laughs along with it. There are no precise measurements in this recipe just good times, warm aromas and the tastiest goose one could sink there chops into.
Here is what you'll need to add to your shopping list,:
1 quart ottle Grand Marnier
1 quart bottle Cognac ( VSOP or better)
1 pound box Himalaian Rock Salt (kosher rock salt if you cant find hialaian)
1 ripe oranges
1 ripe pear
1 yellow onion
 black pepper
1 bulb garlic
1 bunch fresh Sage
a few sprigs German Thyme
1 5-7 pound goose
10 dried cloves

Remove gizzards and neck from the cavity of the goose and place to the side, rinse goose well with cold water. Pre-heat oven to 375 degrees while you are prepping the bird. Season the cavity of the bird with cracked pepper but no salt, cut the orange, onion and pear into quarters , separate garlic bulb and smash cloves but leave them in there skin, now take the sage and German thyme and place them into the cavity of the goose along with the orange, pear, onion, garlic and 1/2 of the dried cloves. Now pour about a quarter cup of Cognac and Grand Mariner into the cavity and tie it closed. Place the goose in a large roasting pan, take the remaining cloves and punch them into the skin along the breast line, cover goose with rock salt, yes I said cover the goose with rock salt packing it. What this does is render out the fat and season the bird as it cooks. Pour a cup of both boozes over the bird and into the oven it goes 20 mins per pound. Every 20 mins or so pour another cup of Cognac and Grand Mariner over the bird, be careful of back flash as the alcohol cooks out. Half way thru the cooking process remove the fat from the pan and set aside. When the bird is ready to come out of the oven, take it out and let it sit for 15-20 mins then remove the crusted blanket of salt and be taken back with awe when you reveal the beauty of the golden crisp skin. You'll be amazed at the flavor and the low sodium content preparing the goose this way.
The holidays are about family, good friends and love. The best gift I could ever recieve.
I shall return upon my next inspiring moment with more.

Recipe for Lamb Shanks aux Paul !!

My sister Anne recently gave me several shanks from a couple of lambs she took to slaughter from her place in the Seriera Foothills. Shanks can be very tough ands greasy if not prepared properly. Many recipes out there skip or don't include what I believe to be the key for a perfectly cooked shank, here is my way to prepare Lamb Shanks, first you will need to set aside about 4 to 5 hours time. Preheat the oven to 375 degrees. As the oven is coming to temp heat up a cast iron skillet (large) over high heat.  Season the shanks(in this case two) with Salt, Fresh Ground Pepper and a bit of Garlic Powder. Place about a tablespoon of Olive Oil in the hot skillet followed by the Lamb Shanks, sear the shanks on all sides and the end, achieving a complete sear takes some practice so just do your best. Once the shanks are nicely seared the are ready for the oven , all most. As the shanks are searing gather up 1 cup of rosemary, 1 cup of chopped leeks and 1 cup split garlic cloves, cover the shanks with the pre mentioned and into the oven they go for 30 mins at 375, after 30 mins reduce the heat to 325 degrees and allow to slow roast for 2 hours. Remove skillet from oven, remove shanks from skillet, render the fat from the skillet and deglaze with Red Wine. Some say Merlot must be used but I find a good Cab or even Pinot do just fine, now in a stock pot or stewing pot place the roasted shanks along with another 1 cup of Rosemary, 1 cup of Garlic, 2 cups of Chipolini Onions, 1 quart of chicken stock, all the pan drippings minus the fat, half a bottle of red wine and two tablespoons Dijon Mustard. Cover the pot and into the oven for another 2 1/2 hours. After 2 1/2 hours remove from oven, and carefully remove the lamb shanks, cover with foil and let rest for 20 mins, as the lamb rests reduce the remaining liquid by 1/2 and strain for the most outrageous sauce. On a serving platter place the tender shanks and drizzle the sauce over them, garnish with fresh rosemary and mint. I like to serve them with roasted Brussels sprouts and garlic roasted French Fingerling or mashed Potatoes. Bon Appetite !!!!
I realize I have not been blogging much as of late, guess I am still stuck in a place of regret and disappointment with in which sometimes brings about a lack of motivation, but have no fear this to shall pass.

Rose Petal #2

OK, I am back with another way to glaze a rose petal. I know I said this would follow in the evening of my last post but better late then never. So many changes, most for the good of things, some that bring emotions of what could have been, huuuuugh.
This is easy but not as spectacular in appearance, First you will need to make a simple syrup using water and sugar ( equal parts ).  Once your SS has cooled to around 100 degrees fill a clean spray bottle with the SS. Place your clean Rose Petals on a baking sheet lined with parchment paper, spray each petal with the SS (fine mist) and allow to sit at room temp for 30 mins or so, once the SS has set up carefully pick up each petal with tweezers and lightly dip the petal in fine sugar, place the petals back on a baking sheet with clean parchment and into a 225 oven for 45 mins, after 45 mins pull them from the oven and into the freezer for 10 mins or until the sugar has set up. Remove from freezer and place in an airtight container until you are ready to use them.  They will keep for about 3 weeks.
The rains have arrived which always bring me to a place of contemplation with in, have a nice day and be safe!!

Glazed Rose Petals Shelf Life !!

Another quick answer to the question about Glazed Rose Petals,  Yes they can keep for a day or two, actually longer.  Place them in an air tight container lined with a paper towel and you can get up to a week out of them.  I will share another application for glazing rose petals with sugar that will keep for much longer soon, for now it is out the door for another day filled with challenges and change !!
Until then !!!!

Recipe, Award Winning French Onion Soup !!

A  few posts ago I mentioned onions and the facts around cooking with onions or expensive onions rather. Onions produce a chemical that give them there sweet powerful taste when they are in there raw state, when they are cooked the chemical is evaporated out making an onion just that, an onion. When I first heard this I had to put it to the test and I found it to be true for the most part.
I am a lover of French Onion Soup, it is a little known fact that in 1997 I brought home the blue ribbon in a culinary competition for guess what, that's right you heard it here first, French Onion Soup.  There is nothing complicated in this recipe as you will see, just a whole lot of flavor !! I have adjusted the recipe to a manageable amount for home:

Ingredients:

3 med onions (1 white, 1 yellow, 1 red cleaned & sliced)
2 tablespoons olive oil,
5 cups chicken broth
1 cup red wine
pinch of thyme
2 tablespoons fresh chopped garlic
1 tablespoon finely chopped jalapeno chili (seeded and roasted)
freshly chopped chives (for garnish)
S&P to taste

heat a large saucepan or stockpot over med-high heat,  add olive oil and onions, cook onions stirring occasionally until nicely browned, 8-10 mins. Add jalapeno, garlic and thyme, cook 1 min more, add wine and cook an additional minute or so,  add chicken broth and bring to boil, reduce heat to simmer cover and simmer for 10 mins, season to taste with salt and fresh cracked pepper and there yo have it, oops I forgot the chives for garnish. I like to add a toasted french crouton and aged Gruyere cheese to the top and place under the broiler until the cheese becomes bubbly and golden, if you choose to do the cheese thing, be sure to use an oven safe bowl.
Wow, just the process of sharing this has me thinking about a cold winters night in front of the fireplace with that special someone and a good glass of Bordeaux!!!!
Have a good day and think good thoughts...................

Rose Petals, Recipe of love !!!

This should get fun and interesting.  I have been in the mindset of not dating since the demise of my last relationship, well that was until recently.
Now this is where it gets fun & interesting,  food is a wonderful way for me to express myself and how I feel about someone.  Preparing from my heart with all the passion of how I feel towards that certain someone, it is challenging as well.  One never knows what the likes and dislikes at first so here are a few rules I go by when I prepare that first special meal for that someone special:

1) No Oysters or Clams
2) No Indian Cuisine
3) No Sushi or Sashimi
4) Nothing from there native country, in this case way south of the boarder, Central America.
5) Nothing that is too far over the edge that will take time away from personal interaction & getting to know one another.
6) Keep it simple, and uncomplicated yet presented well and with care.
7) Do not make her plate up but rather serve family style.

Oddly, I feel like a teenager once again, which is a GRAND thing.  This past year has been one of the most difficult for me yet one of the most fulfilling and meaningful,  now I am ready to share all the goodness which I really thought I would never do again,  think I'll go a bit slower this time around as well.
OK, onto the menu,  as I said keep the cuisine simple and uncomplicated. If I do wish to toss in some flare a good way of doing this is with a would be final course or garnish.  Glazed Rose petals are my pick, elegant yet easy to prepare.

12 ea  Rose Petals ( Red and Rose in color hold up the best)
1 ea egg white
4 teaspoons super fine sugar ( not powdered)

Gently rinse rose petals under stream of cold water and place on paper towel to dry. In a bowl beat the egg white until foamy, using a pastry brush carefully coat each petal with the egg white mixture, place each petal on a baking sheet lined with parchment paper making sure the petals do not touch. Sprinkle each petal with fine sugar and place in a 85 degree preheated oven for 4 hours or until the sugar has become hard and crystallized.  It is wise to occasionally open the oven door to allow for the lowest possible core temp of your oven. Use as garnish or serve with a premium champagne.
Have a GREAT DAY !! Leave the door of possibility open, you just might find yourself surprised !!