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I was thinking last night that it might be helpful to people if I indexed all my recipes and created an index post that would float at the top of my LJ. Would you find that useful?

In the meantime...

( Crispy Roasted Duck with Mustard Sauce )

We had a dish somewhat like this last month at Menton. It was delicious, but I thought it could be better. So when the Fish Ladies had striped bass at the farmers market today, I decided now was the time to see what I could do ( Read more... )

I know I've posted this before, but it's so good that I just had to share again!

( Recipe behind the cut )

The organic meat stand at our farmers market had goat for stew last week, so I made some. I stuck pretty closely to this recipe, but added both broth and red wine and slow-cooked it on low for 12 hours. The meat shredded and was perfectly tender and delicious over egg noodles. It was a little spicy for Alice and I, so I think I'll halve the ( Read more... )

I couldn't resist the cherries at Russo's this week, but I knew we'd never eat them all in time. So I made this recipe and used some of the awesome chestnut liqueur that we got in France and it is extremely tasty, but not very creamy--I think next time I'll try a recipe that starts with a more custardy base.

After sailing with Gilly on Friday, I had a fabulously productive day on Saturday that included, among other things, making a dynamite dinner of steak au poivre served over a salad of mixed greens and heirloom tomatoes dressed with lemon olive oil, as well as a couple of new things:

( #18 Smoked Trout Pate )

I had raspberries desperately in need of use and some white chocolate chunks leftover from another project, so when I found this recipe, it seemed like the perfect solution. It came out beautifully creamy, sweet and tart, and just lovely for these hot evenings.

Thanks to hotpoint, we had an extra loaf of Iggy's bread that needed to be used, so I decided to try making panzanella again. I've tried it before, but never been really happy with the result. Working from this recipe, however, I made not only the best one I've achieved, but I think the best one I've ever tasted. Since I made significant changes, I'll ( Read more... )

I've been making pickles for a few months now, but realized I haven't given myself credit for them. I started with this recipe, but tweaked it a bit. Turns out that 2 cups of water is as much as my container holds, and in that, 3 Tbs of salt is plenty. I'm using plain old McCormick's pickling spice, although I think that I may work on assembling ( Read more... )