Fall Feast

Oct 05, 2007 18:07

This whole meal was sort of a coming out party. I have been a vegetarian for the past six years. This was my first time ever to cook a land animal.




With this much good beer, you know this meal is going to be serious business.






The walnuts were roasted inside the butter before we browned the butter. The milk solids were left in the butter rather than skimmed, because it is the cooked milk solids solids that make butter brown.




A variation of Mark Bittman's NYTimes pear, zucchini, and potato soup. We added chives rosemary from the garden, the aforementioned walnuts and carrots, sour cream and an olive.

My camera died for the salad course. Su. Watercress, charred pears, bleu cheese, and lemon sauce.




Duck smoked for three hours, my first time to grill anything. The left pan is for providing moisture. We had a hard time keeping the temperature at 325; without coal we had a hard time keeping the hickory chunks aflame. We used hickory instead of a preferred apple wood, but in the end the bird was as smoky as a Lucky Strike. We finished it in the oven at 500, crisping the outside but failing to melt away enough of the fat, leaving the bird moist but unpleasantly fatty.




The duck was glazed in a pomegranate, orange juice, ginger glaze, with garlic, molasses, coriander, and sugar, and dried jalepe~nos. The bird was stuffed with shallots, garlic, garden rosemary, and the theme ingredient, pears.




Bread pudding with whiskey sauce and dried fig.

Any advice on how to make a gravy and stock?
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