delphi: (Default)
[personal profile] delphi
A recent project motivated me to finally give some of my late grandmother's wonderful recipes a proper write-up, and on a grey day like today, all I can think about is the amazing meat pies she used to make. Anyone who likes duck (and really, who doesn't like duck?) simply must give this one a try.

Ingredients:

1 double pie crust*
1 duck
1 onion, finely chopped
4 tbsp. salt pork, cubed
2 cups chicken or duck stock
50 g. browned flour**
1 pinch cloves, cinnamon, and nutmeg
1/4 tsp. summer savory

Preparation:

Clean the duck and cut the meat into cubes, retaining the carcass.

Sear the duck meat with the pork fat and onion in a heavy pot. Add the broth and the duck carcass and cook for about 2 hours at medium heat, adding water as required.

Remove and dispose of duck carcass. Remove duck meat and put into pie crust. Remove 1 liter of the liquid, thickening it with browned flour. Season thickened sauce and pour over duck in crust.

Cover bottom crust with the top crust, brushing the edges with milk or water to seal.

Bake in a 400F oven for 10 minutes. Then reduce to 350F and bake for 20 minutes or until the pastry is golden.


* Use your tried and true pastry recipe, or, as I do, take a Tenderflake out of the freezer.
** Make by putting unbleached flour in a cast iron skillet and stirring and scraping with a wooden spoon over high heat while the flour colours to a golden beige or light brown. Cool before storing.
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[personal profile] cathouse_mary
Start out with your turkey or chicken, or even a game hen. Remove the giblets, then rinse inside and out in cold water, patting fry with paper towels afterward. Salt and pepper the cavity, and truss for roasting. Take softened butter and loosening the skin of the breast from the meat with your fingers, spoon the butter under the skin and then smooth the skin back into place. I use a tablespoon divided for a game hen, two for a chicken of four or five pounds, use your best judgment on a turkey. Seasoning the butter is optional, but I like to flavor my butter with garlic, lemon, and rosemary.

Rub the whole bird with olive oil, then season the skin as desired. Preheat the oven to 350F, and rack the bird - then insert some stainless steel item with some heft into the cavity. I use a pair of butter knives. Stainless steel conducts heat and helps the bird to cook more thoroughly. Cover the roasting pan and cook for 25 minutes per pound.

During the last hour of roasting, turn the heat up to 400F uncover the pan and brown the breast skin for 30 minutes. Then remove the pan from the oven, and carefully flip the bird breast-side down and return to the oven for another 30 minutes at 400F. Remove from oven, allow to sit for fifteen minutes, then remove the stainless steel before carving and serving.
cathouse_mary: (Default)
[personal profile] cathouse_mary
Strapped for time, too hot or just too tired to cook, the Minimalist comes up with 101 meals that can be ready in ten minutes or less.

THE MINIMALIST; 101 Summer Express: Simple Meals Ready in 10 Minutes or Less

by Mark Bittman
Published: July 18, 2007

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The Recipe Box

March 2011

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