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ideas for serving duck wings in restaurant

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Hi
I know you used to buy whole ducks in stella. Can you tell me what was your idea for duck wings?

Lamb Medallions with Ginger Confit

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During a vacation at the  L´Assiette Champenoise, an Inn on the outskirts of Reims in Tinqueux in France, we had numerous wonderful dishes and this absolutely extraordinaire take on Lamb. This can be prepared with pork loin, if lamb availability is scant in your region.

NOISETTES D´AGNEAU AU CONFIT DE GINGEMBRE

LAMB MEDALLIONS WITH GINGER CONFIT

RECIPE INGREDIENTS:

1 three inch piece of fresh ginger peeled, and sliced into match stick size strips

2 cups of dry white wine of choice

1 cup of Champagne or White Wine Vinegar

THE LAMB

Idea for grilling squash

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Getting colder here up in the northeast, but we're getting some of those final bumper crops of certain veggies at crop share, summer squash and zucchini still. I love grilling them up for sandwiches and wraps during the week along with some eggplant and cheese, or pan bagnat style refrigerator sandwich. The zucc and squash are a little annoying to grill, when you cut them into slices they fall apart, or there's like 40 pieces on the grill that become tough to manage. This isn't anything earth shattering, but a little idea i toyed with tonight that worked pretty well.

Grilled shrimp marinated in Spicy Thai marinade with Basil and Cilantro with a side of Rice peas and Cilantro

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Nothing like grilling shrimp in the Midwest in the month of March. 

I have used this marinade on beef before and it is outstanding. I think I prefer it on shrimp.

http://www.foodandwine.com/recipes/spicy-thai-marinade-with-basil-and-ci...

The Rice Peas and Cilantro was what I had on hand and googled the three ingredients and this is what came up:

Pictures From Stella's Last Lunch Lecture

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For about a year now, we've been doing various Lunch Lectures at Stella. The most recent was a four part series on French regional cooking. We construct a multi-course tasting menu paired with wine, and I give commentary on the food and do some demonstrations. The whole idea is to give attendees a solid overview of various techniques and approaches, while feeding them delicious food and wine.

we call it Judy's chili, served for Grey Cup and SuperBowl

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  • 1 lg.onion, sliced
  • 2 cloves garlic, sliced
  • 2 lbs. hamburger, browned and drained with onion and garlic
  • 1 28 oz can diced tomatoes
  • 2 cans pinto beans, drained
  • 1 can kidney beans, drained
  • 2 cans stagg chili
  • 1 4 oz can chopped chilies
  • 1 envelope chili mix
  • 1 tbsp cumin
  • 1 tbsp chili powder
  • 1/2 cup black coffee
  • Salt & Pepper to taste

Serve with skillet cornbread. You may want more but common sense says no way I can't.

Fine Puff Paste made into Stawberry Turn Overs

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To make the finest puff pastry, with many delicate layers as shown below in this final product of a Strawberry Turn - Over

This Fine Puff Paste recipe is from the middle 1800's or earlier.   The butter and lard are to be measured as a "teacup" which is a scant 3/4 cup.

 

The taste is unique and is more like a pie crust taste, yet having  a light layered texture structure.

 

 

Butter Tarts

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Hey everybody. Thought I would share this great Canadian, mouth watering, lip smacking tradition.
I've been experimenting in trying to get the perfect butter tart, which would be one that slowly oozes out and runs down your chin when you sink your teeth into it. But to no avail...yet! These ones are definitely close, and gooey.
So if you try baking these and you end up getting that oozing feeling, please share!
Besides that, I hope you enjoy!

Paella Valenciana - Valencian Style Rice

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PAELLA is named after the PALLERA, a shallow round iron Valencian pan used for cooking this ancient medieval festive shepherd´s and hunter´s  national dish of the Iberian Peninsula which comes in a wide variety of styles; coastal takes employing only shellfish, and / or mountain style chicken or feathered game and / or vegetable  rice dishes which has become renowned throughout the world.

 

The world Pallera derived from the Catalan language, where it denotes in English, the word Skillet. The pan is made of metal and / or clay terracotta earthenware.

Harvard Science & Cooking Course

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Hello everyone. I'm new to the site and am already learning a lot about how to be a better home cook.

I just wanted to mention that I have also been working through an edX course some of you may be interested in. It primarily deals with the chemistry behind cooking. I know Jacob has gone into some scientific details on some of his podcasts. So if you liked those and aren't afraid of some equations, the course might be of interest. It ended a few months ago, but you should still be able to just view the archived course.

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