“If music be the food of love, play on!” This famous Shakespearean quote, according to the Phrase Meaning website, refers to Orsini requesting an excess of music to sate his obsession with love, much in the way food satisfies one’s appetite.
On Valentine’s Day, my husband and I bathe in excessive amounts of both food and music. Nothing thrills us more than a beautifully orchestrated meal set to Zimerman’s romantic interpretation of Chopin’s 4 ballades, played repeatedly.
Duck breasts are one of our favorite dishes, easy to prepare and perfect for a romantic evening spent at home. I wish duck, like chicken, were more readily available in America. I adore it’s rich, dark meat, especially when served medium rare and paired with fruity sauces.
I’m speculating many Americans are put off by the fat rendered from cooking duck. I drain and save the fat, coveting it as an added bonus. The Science of Cooking website, among others, touts duck fat as a healthy substitute for butter. I, personally, love the savory, rich “mouth-feel” of many foods cooked in duck fat.
In this recipe, the sauce is made while the duck is cooking. You may, however, find it easier to make your sauce the day before serving. Raspberry sauce may be made up to 48 hours in advance; simply reheat before serving. I always serve duck breasts with mashed potatoes and turnips; a heavenly marriage of flavor and texture!
Like a thunder of army boots marching into town, I dread the inevitable scourge of New Year’s insight promoting radical behavioral shifts sure to trample me next month. December offers us carte blanche; Eat, Drink and Be Merry. But January draws nigh, when some of us find ourselves hamsters on a double wheel of guilt trips, agonizing over the previous year’s excess of food and … Full recipe post »
Must pasta insist we default to basil and oregano when seasoning the accompanying sauce? Does Indian cuisine demand we pay homage to proteins with basmati rice, potatoes or Naan? Break free the chains! Particularly now since Al Dente’s latest line of Piccola Pastas have hit market shelves to switch things up. My last post, Pastazanella, was inspired by … Full recipe post »
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enticed me to Patagonia. A friend gave me a vial of ground sumac berries--4 months later I was
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trips and favorite associated recipes. Browse my travel recipes...
Here are ideas gleaned from others that speak to me;
where I highlight projects that bring friends, neighborhoods, and communities together. For me,
complimentary food makes the project and event more fun. Browse my projects and related recipes...