im kinda excited for some italian. ive gained an appreciation for tomato based sauces in recent years so im keen to see what this next chapter brings our way.
I love duck. I used to make a duck dressing for thanksgiving. Roasted a duck the day before thanksgiving, then all the meat went into the dressing, and the fat served as the fat for cooking the onion, etc, and then adding most if not all of it to the dressing. Also poached then chopped the turkey innards, challa bread or sometimes some corn bread too. You get the idea. It was fantastic if I do say so myself.
Your skills are outrageous now, Jamie! That looked so succulent and i could taste the different flavours. I wonder if the duck could have been “butterflied” but all way through, so that you had two schnitzel pieces to roll. Although… the free form tenderising as problem solver seemed to work very well. Bravo!
Whatever you spent on the large leek, bundle of stem carrots and large fresh turnip was worth it, Jamie. The visual of you returning from the fridge laden with multi-hued premium produce gave me a giggle – and the pocketed leek was thoroughly inspired!!!
To be scrupulously honest I only ever seen morels in photos. I always thought they looked “earthy”. I’m of the Never Wash group regarding mushrooms- but I do wipe them with a paper towel. I would have washed the morels though, as the recipe called for it. I’m torn about cooking in plastic wrap though. I don’t like that at all. Tin foil? It looked scrumptious, but then I love duck. Another triumph mon chef. Looking forward to the next❤❤❤
im kinda excited for some italian. ive gained an appreciation for tomato based sauces in recent years so im keen to see what this next chapter brings our way.
I love duck. I used to make a duck dressing for thanksgiving. Roasted a duck the day before thanksgiving, then all the meat went into the dressing, and the fat served as the fat for cooking the onion, etc, and then adding most if not all of it to the dressing. Also poached then chopped the turkey innards, challa bread or sometimes some corn bread too. You get the idea. It was fantastic if I do say so myself.
Your skills are outrageous now, Jamie! That looked so succulent and i could taste the different flavours. I wonder if the duck could have been “butterflied” but all way through, so that you had two schnitzel pieces to roll. Although… the free form tenderising as problem solver seemed to work very well.
Bravo!
Morels…. yum!
Cutting corners with the sauce?! I come here to watch you toil and suffer! Don’t take that away from me lol 😝
Whatever you spent on the large leek, bundle of stem carrots and large fresh turnip was worth it, Jamie. The visual of you returning from the fridge laden with multi-hued premium produce gave me a giggle – and the pocketed leek was thoroughly inspired!!!
To be scrupulously honest I only ever seen morels in photos. I always thought they looked “earthy”. I’m of the Never Wash group regarding mushrooms- but I do wipe them with a paper towel. I would have washed the morels though, as the recipe called for it. I’m torn about cooking in plastic wrap though. I don’t like that at all. Tin foil? It looked scrumptious, but then I love duck. Another triumph mon chef. Looking forward to the next❤❤❤