Recipe Sketchbook: Tomatoes, Duck Confit

Dinner and lunch guests scheduled for the weekend.  The dinner fell through because of illness.  Not a big deal.  Just had to use the ingredients on hand while they were fresh.

100917-demian-tomato-melon-85Summer Spheres: Salad of Baby Heirloom Tomatoes and Mozzarella

Peel baby heirloom tomatoes and marinate in olive oil, salt and red wine vinegar.  Dress baby arugula and purslane with a vinaigrette of olive oil, lemon juice, lemon zest, anchovie, shallot, cornichon, dijon, salt and pepper.  Plate tomatoes and greens with fresh mozzarella, melon, pickled green tomatoes and good olive oil.

100919-demian-duck-ravioli-85Ravioli of Duck Confit

Glaze baby carrots.  Glaze cipollini onions.  Make ravioli pasta sheets and stuff with a mixture of duck confit, ricotta cheese, chopped parsley, garlic, lemon zest, lemon juice, etc.  Cook ravioli and plate dressed with a sauce of sauteed chanterelles, glazed cipollinis, flageolet beans, green peas, fresh thyme, chicken stock and one glazed baby carrot.  A summer-to-fall transitional dish.