sort of French

5-02-2019 Thu. 


DINNER ---  home baked French baguette | chicken liver pate |  sauteed kale |  duck confit 

• dd's sourdough baguette baked in  home oven , No 1 experiment 

chocolate bread, goat cheese, preserved kumquat

4-24-2019 Wed. 


DINNER ---  homemade chocolate nuts bread with whipped goat cheese and  home-preserved kumquat, white chocolate pearls | broccoli , golden pepper and apple salad | parboiled greens | sweet sour lotus root | duck confit 

• rich and complex flavors 

duck confit

10-17-2018 Wed. 


DINNER ---  duck confit | sauteed bittermelon | French green lentils with minced vegetables 

•  48 hour curing , 8 hour at 180 degree, in oil. 

duck confit without duck fat

9-26-2018 Wed. 


DINNER ---  pan-fried lotus root | stir-fried bitter melon and wood ear | duck confit and water cress salad with plum 

dd's cha bun for breakfast at panel meeting

• very tasty, sealed in wraps and submerged in water, in oven at  low temperature setting for hours. 

duck confit

9-14-2018 Fri. 


 DINNER ---   duck confit | pea shoots | fried ripe plantain | french green lentils with shiitake, celery, leek, roasted red pepper, green chili, green onion and garlic | home baked sourdough bread | wine 

• two day curing, overnight cooking,  happy with the result. 

duck confit and etc.

9-15-2017 Fri.  


 DINNER --- (at home) simmered kale with sausage | duck confit with seared skin | baked whole carrots with spice rub | pan-fried potato scallop 
(at Susann's) baked pastry savory | two soups with bread | lobster tails with rice and lettuce | dessert | wine

****

• duck confit this time is a little short of marinating time, the texture is not as good as last time ( needs 3 days) . 
• cooking group dinners restarts 

duck confit

8-09-2017 Wed.  


DINNER --- burrata tomato basil | duck leg confit | boiled baby potatoes | sauteed kale | pan-fried shishito | wine 

 

• duck was marinated with salt and rosemary for 2 days, then 8 hour low heat of 180 degree i oven,  covered in oil with fresh rosemary and garlic. 

duck confit and French green lentil

10-24-2014 Fri. mild, high wind, clouds.  


BREAKFAST --- coffee
LUNCH --- Shanghai ji-cai wonton soup 
AFTERNOON-TEATIME --- apple
DINNER --- French green lentil with vegetables | par-boiled bok choy | duck confit | wine

 

• carried on whole week with whatever is available in the fridge and in the pantry

cauliflower, two ways

9-03-2014 Wed. hoe, cloudy.  


BREAKFAST --- coffee  
LUNCH --- steamed Ji-cai buns 
AFTERNOON-TEATIME --- Italian plums 
DINNER ---  broiled cauliflowers with spice and grated cheese | simmered cauliflower with tomato and cilantro | duck confit | parboiled baby spinach | rice | salad | wine 

 

• a little cheese made strong flavor and nice  top layer texture on broiled cauliflower

duck confit, ultimate slow cooking

8-13-2014 Wed. mild, clouds.  


BREAKFAST --- coffee
LUNCH --- pasta with ragu sauce
AFTERNOON-TEATIME --- cherries
DINNER --- stir-fried bitter melon and green pepper | white fish ceviche with cucumber |  duck confit | reed leaf wrapped rice | salad | wine 

•   rather hands-off and error-free on duck leg confit now, salt, herb, and low 180 degree plus time.

duck confit

7-22-2014 Tue. hot, cloudy.  


BREAKFAST --- coffee
LUNCH --- green pasta 
AFTERNOON-TEATIME ---  tea | cherries 
DINNER ---  duck confit | pan-fried new potatoes with rosemary | avocado salad | wine 

 

• confit is a good cooking method for summer, easy and cool, a day of curing in the fridge, a night of low-temperature poaching in oven.

duck confit

4-03-2014 Thu. mild, cloudy.  


BREAKFAST --- coffee
LUNCH --- rice with eggplant and bitter melon 
AFTERNOON-TEATIME ---apple
DINNER ---  duck confit | par-boiled greens with mustard oil dressing | curry cauliflowers | pan-fried baby potatoes | wine 

 

• finally gets to duck confit,  the slowest of slow cooking ,  3 day curing and  over night cooking at 170.

whole foods

7-07-2013 Sun. hot, sunny.  


WEEKEND BREAKFAST --- coffee | bread and cheese | watermelon | blueberries | peach   
AFTERNOON-TEATIME --- grapes
DINNER --- sauteed Chinese greens | boiled new potatoes | duck confit | salad of cherry tomato, radish, lettuce and avocado | wine 

• the kid eats a whole tomato, a whole cucumber and a whole duck leg confit, primitive hand-held style.

American pie

7-06-2013 Sat. hot, sunny.  


WEEKEND BREAKFAST --- coffee | bread and cheese | watermelon | raspberries 
AFTERNOON-TEATIME --- ( at Vipiano ) cappuccino 
DINNER --- Guacamole and chips | ceviche | beet and walnut salad | duck confit | sauteed asparagus | rice | raspberry pie with whipped cream | wine 

 

• Homemade pie, fresh raspberries 

Mediterranean, Spainish and French

5-04-2013 Sat. mild, sunny.



WEEKEND BREAKFAST --- coffee | Norwegian pancake with apple and mango | bread | grapes 
AFTERNOON-TEATIME --- guacamole with chips | flat bread with romesco sauce | beer   DINNER --- truffle goose liver mouse | bread | duck confit | homemade gnocchi with romesco sauce | pan-fried baby artichoke with shallots | wine 

a family walk in M. Garden

 

• a fun and relaxed family gathering