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Roasted Duck Breast with Honey and Spices (La Bout...

For 2 persons Ingredients: 1 duck breast (360 g) 1 half-teaspoon ground cinnamon 1 star anise 1 cinnamon stick 1 pinch crushed pepper 3 tablespoons honey 15 cl meat broth Fine salt   Preparation: Heat the honey in a pan over high heat; add all the spices. Heat 2 to 3 min, the time that it takes for the honey to caramelize slightly. Pour the meat broth into the honey and let it reduce until you obtain a sauce.  ...

Calamari on Green Peas with Creamy Risotto and Fre...

For 4 persons Ingredients for the risotto 180 grs of risotto rice 2 tablespoons virgin olive oil, 1 onion 1 branch thyme 1 small spoon salt 1 pinch black pepper 15cl of white wine 20cl of chicken stock 20cl of vegetable stock Peel the onion and then chop it into tiny cubes. Gently warm the olive oil in a sauce pan and add the onions.  Stir them and then add the rice.  Stir everything slowly until the mixture becomes a bit...

An Indian Summer Wine You Want

By Robert Paul – With many of the meals of Indian summer you want a wine that’s bright red-fruit forward to hold its own with, say, rabbit, potato-crusted salmon, turkey, chicken stew or the roasted vegetables of an autumn harvest table. A French pinot noir that I find compliments the September foods of Indian Summer is the Joseph Drouhin LaForêt Bourgogne Pinot Noir (2011). The winery was founded in 1880 in Beaune...

Summer Dessert Recipe Favorite

Strawberry Rhubarb Crisp Yield: 6 servings Ingredients • 4 cups fresh rhubarb, 1-inch diced (4 to 5 stalks) • 3 cups fresh strawberries, hulled and halved, if large • 1 cup raspberries • 1 1/4 cups granulated sugar • 1 1/2 teaspoons grated orange zest • 1 tablespoon cornstarch • 1/2 cup freshly squeezed orange juice • 1 cup all-purpose flour • 1/2 cup light brown sugar, lightly packed • 1/2 teaspoon kosher salt • 1 cup...

Culinary travels with Chef Judi

Welcome to the flavors of culinary travels. Each month I will bring the destinations from my edible adventures back to the Suncoast. Explore some the most delectable experiences through vivid pictures, recipes and suggestions on where to go, what to eat and where to stay. This month, I take you away to one of my favorite eating cities, San Francisco. While this city’s culinary reputation is one of innovation and invention,...

Review: The Seasonal Jewish Kitchen: A Fresh Take ...

By Abby Weingarten Think you’ve already absorbed everything there is to know about Jewish cooking? Well, even my Bubbe could learn something from this book. Amelia Saltsman’s fresh take on traditional, authentic and old-fashioned recipes brings Jewish cuisine into the modern age. As our culture moves into a locavore mindset, this book is the perfect complement to that contemporary culinary way of thinking. It is an...
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