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.
Summer 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 [...]

Recipe Sketchbook: Duck, Beets, Heirloom Tomato, Melon

Duck Breast, Beet Ribbons, Pomegranate, Baby Beets, Arugula, Duck Jus
(inspired by chef Dan Barber of Blue Hill at Stone Barns) Trimmed and seasoned duck breast the day before with salt, pepper, nutmeg, a thyme sprig and a bay leaf.  Wrapped and refrigerated.  Roasted baby beets in an aluminum foil pouch brushed in olive oil and [...]

Recipe Sketchbook: Cassoulet

Obsessing about it for weeks now, I was determined to come up with the best dang recipe for cassoulet.  And then… make it.  In my search I came across a straight-forward cassoulet recipe that had been posted by The Amateur Gourmet which looked very good.  In it he follows a Daniel Boulud cookbook recipe (minus some rendered fat).  From his description and [...]

In The Recipe Lab: Thomas Keller’s Duck Confit

All of my cassoulet meditation recently provoked me to the point of tracking down pigs feet and making Fergus Henderson’s Trotter Gear.  Then, with a fridge full of the porcine pedal goo, I figured the only logical thing to do would be to put some of it to use and make the cassoulet that had [...]