The Simple Spatula

Category: Meat

dinner for four.

On a cool August evening. All served with brown rice and white wine, on the deck of course. Duck Breast with a cherry reduction Serves 4 2 1lb Moulard or Magret Duck Breasts 1/4 cups red or white wine 1/3 cup tart cherry jam 2 tsp light colored honey salt and pepper Using a sharp [...]

Duck Leg Confit

So I’m cleaning out my freezer to move (more on that later) and I found some Moulard duck legs lurking around behind the vodka and under the peas. I’ve been meaning to make duck confit and shoved those legs back there because I just didn’t have the time. However, it quickly occurred to me that [...]

For that Thanksgiving turkey.

The past few weeks I’ve had this nagging feeling that I have to start using up the food in my freezer. Not because there is too much food in it — although I could open a bakery with all the bread in there and I may have stuffed a duck carcass in the back when [...]

What it was like – a timeline.

Disclaimer: If the topic of hunting upsets you, you may want to stop reading this. No worries though, we’ll catch up next time. In general, I try not to discuss food politics in this space. Just from reading my posts I think it’s pretty obvious where I stand on the whole local, organic, slow food [...]

Roasted Lola Duck

Last Saturday a woman walked up to my stand at this market and shyly said exactly this “I’ve never roasted a duck before”. The words tumbled off ┬áher tongue in a rush like a confession that she could no longer keep to herself and then smiled as if she accidentally let out a secret. It [...]

Sauteed Purple Cabbage with Apples and Red Wine

Have you ever wondered why a cabbage is so heavy? Its because that homely crucifer has far more layers tightly wound inside than you could ever imagine. Seriously, I cut up a medium-sized purple cabbage on sunday, sauteed it, served it to several guests and ate it every day for 3 to follow. I STILL [...]

My kind of people.

My first day of work was an orientation of sorts. We learned the layout, what we should wear, how to properly build the tables each morning. We learned the specifics of what we would do each Sunday and, of course, we learned each others names. We played one of those ice breaker introduction games; you [...]

Brisket and "Goop"

Everyone has a few household items or foods that they call by an odd name. Maybe it originally descended from a family member who speaks another language or maybe one day someone was at a loss for words and just made one up that stuck. Whatever the reason, the words become a natural, integrated part [...]