six course dinner

Staying Warm

2012-01-21T18:27:00.002-05:00

breakfast : chorizo 'toad in the hole', grapefruit, tea

lunch : red lentil and tomato soup with dill, spinach, and feta. sourdough and apple. homemade hard cider.

dinner : braised lamb shank, spinach, shallots, and chickpeas

its a rare occasion that i have the luxury to spend time purposefully cooking all of

the days meals. after some much needed rest, i spent most of this chilly day in the

kitchen cooking breakfast, lunch, and dinner. as the soup was simmering away and

the shanks were slowly braising, i avoided the snow, ice, and sleet outside by quietly

reading under the world's warmest blanket. only a wood stove would have made this

day any better.

Broccoli and Pistachio Soup

2012-01-08T17:41:00.002-05:00

easy. peasy. feel free to add some lemon squeezy.

bring a saucepan to a medium heat with a bit of olive oil. add some

broccoli florets and cook until nice and bright green, but not cooked

through. add some chopped garlic and small fistful of pistachios. pour

over top with some simmering chicken stock and cook for a few more

minutes (just until the broccoli is tender). purée the hell out of it and
pass it through a fine chinois. taste for salt and pepper and add a small
splash of rice wine vinegar. garnish with one floret of broccoli, a few
pistachios, a touch of ricotta or mascarpone, and a drop or two of olive oil.

Bucatini with Eggplant, Beef, and Mascarpone

2011-12-11T16:28:00.000-05:00

braise a small chuck roast in chicken stock for a few hours until its just

falling apart left and right. meanwhile, roast an eggplant in the oven until

it collapses on itself and starts to look like a really large raisin. allow to

cool. when the beef is done, strain off the stock and pour into a food

processor. add the soft eggplant flesh and a couple of clove of garlic and

give it a spin until it is super smooth. strain into a large pot with the now

shredded beef and a few tablespoons of tomato paste. add in some paprika

and crushed red pepper flakes. then simmer for for a bit and stir in some

mascarpone cheese. meanwhile, bring some salted water to a boil, and cook

the bucatini until just done. stir the noodles into the sauce to finish cooking.

check seasoning for salt and pepper. plate up with some chopped parsley

and a drizzle of good olive oil.

Tarte Tatin : 3 : Acorn Squash, Dry Sausage, and Mizuna

2011-11-19T16:33:00.002-05:00

roast the acorn squash with olive oil, salt, pepper, and

smoked paprika until soft. scoop the flesh of the squash

into a cast iron pan along with some diced dry sausage

and a small knob of butter. cover with puff pastry, adding

a few small vents in the bottom. cook until golden brown.

allow to cool for a minute, then turn out. toss the mizuna

with a little olive oil and salt and then just quickly wilt the

leaves for a second or two in a pan over medium heat. top

the tart with the mizuna and serve.

Wild Mushroom Cavatelli

2011-11-06T17:10:00.001-05:00

step one: have awesome friends share their foraged mushrooms from

a recent trip to maine (thanks again, yutaka and amy!) other steps:

simmer the wild mushrooms (black trumpets, lobster, etc.) in beef broth

with a little onion and a pat of butter. simmer until liquid is nearly gone.

mix eggs and flour to make pasta dough and knead for what will feel like
eternity. let the dough rest for at least 1/2 an hour. roll out into desired pasta

shape (I opted for cavatelli in this case). cook in salted water until done and

then move to the pan with the mushrooms. toss and cook together for about

a minute. season to taste with salt and pepper. toss in parsley and plate up.

top with a little grated parmesan.

Roast Zucchini Soup with Stilton

2011-10-23T19:18:00.000-04:00

roast a bunch of zucchini (and/or summer squash) until

done. toss in a large pot with a few chopped shallots, two

potatoes, and some good chicken stock. simmer over low

heat for about an hour. allow to cool slightly, then puree

with a large chunk of good Stilton cheese until smooth.

season with salt and pepper and drizzle on a glug or two

of good olive oil. don't forget some bread as well.

Braised Goat Shoulder with Cannellini Beans and Swiss Chard

2011-10-01T13:49:00.000-04:00

i'm going to be eating this all winter. guaranteed.

clean goat shoulder of any silverskin and excess fat. season with

salt, black pepper, and allspice. braise in the oven with white

wine, garlic, onion, and a red bell pepper for at least 3-4 hours.

when finished drain braising liquid through cheesecloth and allow

to chill. remove the now chilled fat and save for use some other time.

blend the onion, garlic, and bell pepper with the braising liquid until

smooth. cook in a pan with cannellini beans. add goat meat and swiss

chard and cook until warmed through. check for seasoning. serve.

Roasted Radishes, Brussels Sprouts, and Gorgonzola Spaetzle

2011-09-25T16:33:00.000-04:00

mix spaetzle batter in an 8:6:1 ratio (by weight) of flour:eggs:milk.
grate in some gorgonzola cheese to taste. cover and let sit for about

an hour. meanwhile, roast some halved radishes until done with

salt and pepper. set aside. shred a few brussels sprouts and finely

slice some red onion and add to the radishes. in a pan, gently toast
some whole cumin seeds until fragrant and toss with the vegetables.
cook spaetzle in salted water until just done and then lightly fry in
a pan with some butter. toss with vegetables and season with salt
and pepper. garnish with any remaining cumin seed and serve warm.

Gojee

2011-09-24T15:04:00.000-04:00

If you are like me (constantly undecisive about what to eat), Gojee.com can

help. Type in an ingredient you have / crave / dislike, and Gojee can help

point you in the right direction to a happier belly. How do they do it? By

carefully curating recipes from food blogs. And recently, Six Course Dinner

was asked to partake. Go check them out to figure out what to make tonight. Go

check them out to discover other great food blogs. Heck, go check them out just
to see my oddly cropped mug.

Tarte Tatin : 2 : Shallot & Bacon

2011-09-10T11:16:00.000-04:00

fry up bacon until crisp and remove from

pan. remove all but a few tablespoons of

bacon grease. peel and trim shallots. slice in

half and roast in the bacon grease with salt and

pepper until mostly cooked through. add bacon

and thyme and cover with puff pastry dough,

making a few small vents in the center. bake

until dough is nicely browned. let it rest for a

few minutes before turning out onto parchment.

Kinfolk

2011-08-19T09:08:00.000-04:00

The above is taken from Kinfolk Magazine, a new

magazine that celebrates the very simple pleasure of

enjoying time and food with friends and family. It is

basically a collection of people doing exactly what I

probably love most in this world. Needless to say, the

first issue is already sold out. (Yes, it is available printed

on actual paper as well as viewable online.) Their site

is full of great photos of people getting together to share

a meal. Like these people below, whom some of you may

recognize :

What a pleasant surprise to see that Sometimes Dining,
(a project that I am involved in) was picked up on their
blog. Seems like we must be doing something right!

Tarte Tatin : 1 : Tomato

2011-08-13T16:10:00.001-04:00

roast tomatoes with olive oil, salt, pepper, and thyme until

the natural sugars begin to caramelize. cover with a large

circle of rolled out puff pastry dough, making a few small

vents in the center. bake until the dough is nicely browned.

let it rest for a few minutes before flipping out onto parchment.

slice. serve.

Chilled Red Pepper and Yogurt Soup

2011-07-25T08:29:00.000-04:00

roast a few red bell peppers in the oven or char the

skin on a burner. remove all of the skin. briefly saute a

few cloves of garlic in olive oil. when nicely browned,

add the peppers and cook for a minute. add enough hot

chicken stock to cover by an inch. lower heat and reduce

until liquid is about half. allow to cool to room temperature.

puree in a food processor, adding goat's yogurt until you

reach desired consistency. chill for 1 hour. season with salt

and white pepper and garnish with olive oil and smoked paprika.

Gooseberry Eau de Vie

2011-07-07T22:37:00.000-04:00

in a jar that has been cleaned more thoroughly than an operating

room, combine one pint of fresh (and rinsed) gooseberries and

enough eau de vie to cover. screw on the lid tightly and place in

a cool, dark place for at the very least one month. give it a gentle

shake every few days. strain and serve as a digestif.

Smoked Bluefish Rillettes

2011-06-20T21:22:00.000-04:00

make creme fraiche by mixing a splash of buttermilk with

light cream. cover with plastic wrap and let sit at room

temperature overnight. in the morning, move creme fraiche

to the refrigerator until ready to make the rillettes. when

the time comes, cream one stick of butter in a stand mixer.

when the butter is nice and soft, add a bit of creme fraiche

and a pinch of salt while still beating. when combined, add

one and a half pounds of smoked bluefish, ground white

pepper, and a splash of scotch. beat on medium high until

the fish is finely shredded into the butter mixture.

spoon into glass jars, leaving 3/8 inch of space at the top.

using a spoon, level out the top of the mixture. chill for at

least one hour in the refrigerator (two would be better). take

a few sprigs of thyme and place in a pan with half of a stick

of butter. gently melt the butter, infusing it with the thyme.

strain out melted butter and spoon over the bluefish mixture

and chill for at least half and hour. allow to come to room

temperature before spreading on toasted bread and realizing
that you should have made more.

Lamb and Mint Flatbread

2011-05-03T20:12:00.000-04:00

preheat oven to 500F. in a pan with oil, brown ground lamb with

one small red onion. drain off fat. move lamb into a large bowl. to

the bowl, add one bunch (chopped) of each of the following: parsley,

mint, and scallions. also add zest of two lemons and a good squirt of

lemon juice and a glug of olive oil. season with salt, pepper and alleppo

pepper. roll out dough into an oblong shape. cover with lamb mixture,

pressing the mixture down into the dough. slide onto a pizza stone and

bake for 8 minutes. top with more lemon zest and serve.

Leek, Fennel, Pear Salad with Peas and Mint

2011-03-30T08:34:00.000-04:00

couldn't be simpler. wash and trim leeks. slice the

white part into thin matchsticks. do the same with the

fennel and pears. toss in a large bowl with some arugula,

lemon zest, peas, and freshly chopped mint. drizzle very

lightly with lemon juice and olive oil. season with salt.

toss. serve.

*blatantly stolen from sometimes

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Cider Braised Beef and Gorgonzola Cauliflower Mash

2011-03-13T16:23:00.001-04:00

sear a chuck roast in a dutch oven with a few tsp of oil until browned.

add a cup of apple (or pear) cider along with some salt and pepper. lid on

the dutch oven and into a 350F oven until the beef is tender (about 3 hours).

remove the meat from the oven and allow to cool for 20 minutes. in the

meantime, reserve some of the cider from the dutch oven. in a large

saucepan, cook cauliflower in a little oil until the florets start to carmelize.

add the reserved cider to the cauliflower along with enough water to cover.

cook until cauliflower is very tender. strain cauliflower into another pot.

mash cauliflower with a fork and add cream, butter, gorgonzola, salt, and

pepper. check meat for seasoning and add salt and pepper to taste. serve

with the mash and some roasted red pepper.

Horseradish and Poppy Seed Quiche

2011-03-06T17:29:00.001-05:00

in a large bowl, mix flour, butter, milk, and salt until well

combined. wrap in plastic wrap and refrigerate for one

hour. roll out large enough to overhang a buttered tart pan

by at least 1.5 inches. push dough into the pan carefully

and dock with fork tines. blind bake in a 400F oven for 25

minutes. meanwhile, mix eggs, heavy cream, poppy seeds,

and horseradish in a bowl. (when you think you've added

enough horseradish, add 25% more. trust me.) mix until

well combined and season with salt and pepper. pour egg

mixture into crust and bake until cooked through and golden.

sprinkle some grated parmesan cheese on during the last few

minutes of cooking. cool and slice.

Carrot Greens, Roasted Shallots, Eggs, and Capers

2011-02-17T07:33:00.001-05:00

heat some olive oil in an oven proof pan and sear one shallot, cut

lengthwise, until golden. reduce heat and flip shallot over and gently

cook through. reserve shallot. add rinsed and picked carrot greens

and flat leaf parsley leaves to the pan. turn greens frequently until

just cooked through. add a little more olive oil if necessary and

return the shallots to the pan. crack a few eggs over the greens and

drizzle a small amount of heavy cream over top. season with salt and

pepper and add a tsp of capers. move pan to a hot oven and bake

until the egg yolks barely begin to set. eat right from the pan for breakfast.

Crisped Candied Lemon Peel

2011-02-07T20:30:00.002-05:00

peel several lemons with a vegetable peeler. scrape

off any pith with a knife. add to simmering water for

two minutes. remove peels and dump water down the

drain. add water and sugar (1:1) to small pan. bring to

a boil and add peel. when liquid turns to a thick syrup,

remove peels and place evenly on a sil-pat lined half

sheet pan. add to a 375F oven and bake for 7 minutes.

Preserved Kumquats

2011-02-01T08:13:00.001-05:00

one clean jar + 20 or so halved kumquats + heaps of kosher salt + a months time = so very worth it.

Lemon Farinata with Broccolini and Asparagus

2011-01-16T18:12:00.000-05:00

mix chickpea flour, water, lemon juice, olive oil and salt in

a large bowl, whisking constantly. cover and let sit at room

temperature for at least four hours. when ready to bake, oil

a half sheet pan with olive oil and preheat oven to 475. in a

saute pan, gently cook broccolini and asparagus until with a

few tsp olive oil, garlic, and salt. cook until just tender. as

soon as the oven is ready, pour batter onto half sheet pan and

bake for 30 minutes. cover with broccolini and asparagus and

bake for 10-15 more minutes. slice into pieces and serve with
plenty of black pepper and grated parmesan.

Fish, Sweet Potato, and Spinach Stew

2010-12-27T16:44:00.002-05:00

saute one shallot in butter.add milk, dill, one

tilapia fillet and some smoked fish. bring to a

simmer for ten minutes. meanwhile, boil some

salted water. steam one pound of spinach over

top until tender. add finely diced sweet potato

to the water. remove from heat and cover for 10

minutes. remove fish from liquid and place into

ramekins. make a small roux and add to milk. stir

until well combined. add dill, salt, and pepper. top

fish with spinach, then the sweet potato. ladle over

top with thickened milk and garnish with dill. serve.

"C'mon, Fall..." Carrots

2010-07-24T13:47:00.002-04:00

Problem : Baltimore might as well be on Mercury. It's supposed to feel like 107 today and right now I'm considering that a dangerously low estimate. It's terribly hot out there!

Solution : Lure in the cooler autumn weather by preparing classic fall foods, like these carrots. You have to believe that this will work. You just have to. For me.

3 to 4 purple skinned carrots, halved

3 tbsp olive oil

thyme, for garnish

salt and pepper to taste

Preheat oven to 375F. In an ovenproof pan, heat the olive oil over medium heat and add the carrots. Sprinkle the carrots lightly with salt and cook for two minutes. Toss in the olive oil a few times and then place the pan in the oven. Roast for 20 minutes. Turn carrots once and cook for 5 more minutes. Remove from oven, season with salt and pepper. Garnish with a little thyme. Eat while imagining yourself raking leaves, carving pumpkins, and drinking cider. Feel cooler, yet?

Squash, Swiss Chard, and Goat Cheese Braid

2010-07-18T18:21:00.005-04:00

It's been about a month since I last wandered through this small slice of the internet, but I promise it is not because I've been lazy. Since my last post, I've attended two amazing weddings. The first wedding saw me as a one of several photographers and I am just now finishing up going through the bazillion photos I captured. The second wedding also provided an exciting challenge: Sometimes was the caterer. We've never catered anything before and were incredibly humbled and excited to be asked to cater. It was a blast cooking all of the food and I hope everyone enjoyed it as much as we did.

But now that the dust has all settled, it's time to give Six Course Dinner my undivided attention for a bit. It feels good to back on my home turf. So good, that I didn't even mind running the oven this afternoon. And since I've been doing a bit of baking lately, I figured why not incorporate that into today's post.

So preheat that oven: we've got a stuffed braided loaf to make.

5 pattypan squash, sliced
2 poblano peppers, sliced
1 small bunch Swiss chard, cleaned
4oz. goat cheese
2 tbs extra virgin olive oil
1 tsp fresh dill
1 quantity pizza dough, preferably homemade
salt and pepper to taste

Prep pizza dough and allow to come up to temperature if it has been sitting in your refrigerator. Preheat oven to 400F. In a saute pan, heat olive oil over medium heat. Add squash and the poblanos and cook until just tender. Season with salt, pepper and dill. Set aside to cool for 10 minutes.

Stretch or roll your dough until it is about 18"x9" on a floured sheep pan. Make two parallel marks running down the center, about three inches apart. On the outside of each mark, slice the dough into 1/2 inch strips. Spread a layer of goat cheese between the two marks and top with Swiss chard, and half of the squash and poblanos. Repeat with another layer.

Starting at one end, begin to "braid" each of the dough strips one over the other all the way down the loaf. You'll probably be able to figure it out very easily. Pinch the ends together when you get to the end of the loaf. Brush the top of the loaf with a little olive oil and bake for 35 min. Allow to fully cool before slicing and serving.

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Food News Journal

2010-06-16T06:19:00.003-04:00

This morning I was excited to see that my branzino recipe has been featured as the daily recipe over at Food News Journal, an exceptionally informative blog that is quickly becoming an invaluable resource for me on all things food. There you'll find daily recipes from different food blogs, news and opinion pieces from all over the web, as well as links to different food events all over the country. The article on a Vancouver restaurant with a 'pay what you feel the food is worth' policy was extremely interesting. Anyway, if you've not yet seen Food News Journal, why not head over there and check it out! It's all the food news that's fit to report.
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Split Pea Paté with Valdeón and Rosemary

2010-06-07T06:30:00.005-04:00

Summer is nearly upon us in Baltimore. And as always, I have mixed feelings about this season. I definitely enjoy having lots of green trees around, and all of those amazing vegetables at the peak of their flavor, and how could I forget the fireworks! But the main thing I don't like is the weather. Baltimore gets so hot and humid that our trademark rowhouses turn into giant brick ovens roasting under the hot sun all day. All of these things bring me to one sad conclusion: it's too bloody hot to cook.

This summer I've decided to spend less time in front of a hot oven while spending my normal amount of time cooking. Some oven and stove work is unavoidable, but I'm going to try to keep it to a minimum. It just makes sense, doesn't it? So first out of the gate, we're whipping up this split pea paté. I realize this calls for roughly 30 minutes of boiling, but you can cook it earlier in the day before the sun rises too high as it needs a few hours in the fridge to get to the right consistency. Then, it's cool food all the way. Summer: 0. Me: 1.

1 cup green split peas
3 oz. Valdeón cheese
1 sprig of rosemary
1 shallot, diced
1/4 cup of walnuts
1 qt. water
1 tbsp butter (optional)
salt and pepper to taste

Bring the water to a boil, adding a little salt as well as 1 oz. of the Valdeón. When it is boiling, add the sprig of rosemary, the shallot, and the split peas. Cook for 30-40 minutes until the split peas are nice and tender. Drain off the peas and place them in a food processor, adding the remaining Valdeón, the walnuts, and the butter if desired. Process until nice and smooth. Check for seasoning and add salt and pepper to taste. Pour into a nice bowl and allow to cool. When at room temperature, cover with plastic wrap and move to the fridge for at least two hours to set up. Serve cool with some nice slices of toasted bread.

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Branzino

2010-05-23T17:23:00.008-04:00

Since the farmer's market in downtown Baltimore is now back in full swing, I get to indulge myself in one of their best offerings: fresh fish. Don't get me wrong, the 32nd Street Farmer's Market is still one of my favorite places in the world; they just don't have fresh fish. The proud people behind Salt River Lobster are available downtown every Sunday with many fresh catches. This morning I had my heart (and stomach) set on getting a whole fish. As usual, I was not disappointed. Some lovely whole branzino were available and after a few other purchases, I was heading home to keep this bad boy on ice. All that was left to do was toss together some onion, raisins, and oregano for a stuffing and get that sucker in the oven.

1 whole branzino, cleaned
1/4 cup golden raisins
1 vidalia onion
3 sprigs oregano
4 tbsp olive oil
4 tbsp red wine vinegar
1 tbsp butter
salt and pepper to taste

Preheat oven to 400F. Peel the onion and grate on a box grater. In a saucepan, heat the butter over a medium heat. Add the grated onion and the raisins plus a pinch of salt. Cook, stirring occasionally, until starting to brown. Add red wine vinegar and cook until the onions and raisins have absorbed all of the moisture. Set aside.

Rinse the fish out and pat dry with some paper towels. Season the inside and outside of the fish liberally with salt and pepper. Carefully stuff the inside with the onion/raisin mixture as well as the sprigs of oregano. Grease a roasting pan with the olive oil (in my case, I used a couple of sheets of aluminum foil to form a make-shift pan). Place the fish in the pan, tossing it over a few times to coat the entire surface with the oil. Roast for 20 minutes and then move to the broiler for an additional 3-5 minutes to aid in browning. Keep a close eye on the fish when it is under the broiler. If the tail starts to get too brown, cover it with some aluminum foil.

Remove the fish from the broiler and careful carve off portions. Serve with some of the stuffing, some flageolet beans, and maybe some bull's blood beet greens. Garnish with a little oregano. And don't forget to save those bones for stock!

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Zucchini with Brown Butter, Shallots, and Dill

2010-04-27T07:47:00.004-04:00

Well that is slightly embarrassing. I completely forgot to post the recipe I use for the zucchini and shallots that I included with the breast of lamb recipe. Oops. I thought I would make good and post it now. It is a really simple dish that could easily stand alone as well.

Normally when I cook, I reduce the amount of butter by at least half at any given time. However, this is one of those dishes where a nice large knob of butter really is a good idea. You could use olive oil if you want, and that would be good. But if you want great: there really is no substitute for butter.

4 zucchini, cut into short wedges
3 shallots, sliced into rings
3 tbsp fresh dill
4 tbsp butter
juice of one lemon
salt and pepper to taste

Preheat oven to 400F. In a large oven proof skillet, heat butter over medium heat until it starts to smell a little nutty and has gone a shade or two darker. When the butter is ready, add the shallots and a light sprinkle of salt. Cook for about a minute until the shallots are translucent. Add the zucchini and toss to coat in the butter. Cook for a few minutes until the zucchini are just starting to show some color. Squeeze the lemon juice over the entire dish and place the skillet in the oven for 8 - 10 minutes until the zucchini are pleasantly soft and have a little golden color. Season with salt and pepper and garnish with some fresh dill. Serve hot.

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Cider Braised Breast of Lamb

2010-04-22T20:09:00.004-04:00

Lamb is one of my favorite animal proteins. It is incredibly delicious, tender, and unfortunately: expensive. So I was excited to learn more about lamb breast. Similar to spare ribs, lamb breast is a cut that may not offer very much meat but does offer a great flavor for very little money. Why? Because if you want that melting tenderness you have to cook the sucker for two and a half hours! Good thing I am patient.

1 2lbs lamb breast
1 pint cider
1 tbsp olive oil
1/4 small onion, thinly sliced
2 tbsp fresh marjoram
salt and pepper to taste

Preheat oven to 325F. Remove excess fat from lamb breast and discard. Liberally rub both sides of the lamb breast with salt, pepper, and marjoram. In a large pan or griddle, heat the olive oil over medium heat. Brown the lamb in the oil and move to an oven safe casserole. Pour the cider (preferably homemade) over the lamb and add some thinly sliced onion. Cover and tightly seal with aluminum foil and move to oven. Braise the lamb for two and a half hours of until the rib bones easily slide out of the meat. Serve with zucchini and shallots.
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Lunchtime Blues

2010-04-19T12:49:00.003-04:00

I may have mentioned this here before, but I tend to largely ignore lunch foods. Not that I don't eat lunch; I do everyday. Its just that I never really consider it a meal that is really worth worrying about. I am much more interested in cooking for dinner (surprised?) and even brunch than I am for my midday meal. I'd rather just grab some left overs and maybe a yogurt and call it over. But recently I have been trying to get back to being more satisfied with my lunches. The yogurt remains, but I've decided to start from scratch on everything else. Ideally a great lunch is compromised of any combination of soup, salad, or sandwich. Today I'm focusing on the sandwich part. In fact I've got two sandwiches to offer.

And as I am trying to learn more about bread baking, I've gone to great lengths to research what bread would suit me the best. I think I might actually have found it. It takes about three days to make, although it is not really that complicated. Normally I'd share this find, but right now I'm going to be a little selfish and keep it all for myself. I'm still tweaking it a bit and want it to be perfect before I toss it up on here.

Anyway, the two sandwiches really don't require recipes. It is just rather important to use ingredients that will hold up to the quality of the bread. For one sandwich I've gone with some excellent tuna which I lightly dressed in homemade tarragon garlic aioli. And the other sandwich cradles some roasted red peppers and horseradish cheddar. Both are topped with sweet pea vines before being devoured.

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Leek Risotto with Mustard Parsley Coulis

2010-04-04T17:40:00.004-04:00

I love dirty vegetables. While many people would think that a dirty vegetable simply has not been washed thoroughly, I tend to see the dirt as a certain degree of pedigree: a symbol that that vegetable has just been removed from the ground and is at it's very freshest. And these particular leeks were at their best. Pulled from a local garden only a matter of hours before I was lucky enough to receive them as a gift, these baby leeks needed only a quick rinse before I put them to work.

1 1/4 cups arborio rice
1 quart chicken or vegetable stock
5 baby leeks, thoroughly cleaned and finely chopped
3 tbsp butter
1 1/2 tbsp mustard
1 small bunch parsley, leaves only
2 cloves garlic, smashed
2 tbsp olive oil
juice from one lemon
salt and pepper to taste

In a large sauce pan, slowly bring the stock to a strong simmer. Meanwhile, heat 2 tbsp butter in a large saute pan over medium heat. Chop the whites of the leeks, discarding the tough greens. Lightly saute the leeks in the butter until just cooked. Add the arborio rice, gently tossing frequently to coat each grain in a little butter. Cook until translucent. Add a ladleful of simmering stock to the rice, stirring to combine. Keeping adding only one ladleful of stock to the rice only after the rice has absorbed all of the previous ladles worth of stock. Stir each time to add the stock and occasionally as needed.

Between ladlefuls, place parsley, garlic, mustard, olive oil, lemon juice, and 1/4 cup stock in a food processor. Process until very smooth and strain through a fine mesh strainer to remove any left over solids. Season with salt and pepper and reserve.

When the risotto is almost finished, stir in the remaining butter and remove from the heat. Season with salt and pepper to taste and stir in the mustard parsley coulis. Serve warm with a little parsley as a garnish.

Thanks again for the leeks, Angie!
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Hasselback Potatoes with Garlic Yogurt and Red Onion Jalapeno Confit

2010-03-11T22:30:00.006-05:00

Winter is rapidly winding down to a close. (We get to change our clocks this weekend!) And, as with every year, I find myself both welcoming the warmer weather and fresh vegetables as much as I dread saying goodbye to all the warming comfort foods of winter. So this year, instead of putting those comfort foods away until the temperatures take a nose dive again, I've decided to adapt some of them for year-round enjoyment. With so many winter staples to choose from, it is hard to know where to start, but the humble baked potato seems like a good idea. Instead of just tossing Idaho's best into an oven before smothering it with sour cream and chives, here we have finely (almost) sliced Yukon Gold potatos, roasted garlic goats milk yogurt, and some tangy-sweet red onion and jalapeno confit. Shredded cheddar and crumble bacon need not apply.

2 Yukon Gold potatoes

4 tbsp olive oil
1 head of garlic
half of a red onion
1 jalapeno, seeds removed
1 cup pomegranate juice
2 tbsp balsamic reduction
1 tbsp butter
1/4 cup goats milk yogurt
fresh thyme
fresh parsley, chopped
salt and pepper to taste

Preheat oven to 400F. While the oven is heating up, carefully slice potatoes every 1/8th of an inch, only going about 3/4 of the way down. (Two dowels on either side of the potato will help you cut to the right depth without going through). Place the potatoes in salted water until ready to roast. In a cast iron skillet, heat 3 tbsp of olive oil over low heat with several sprigs of thyme.

When the oil takes on the flavor of the thyme, remove the herbs from the skillet. Drain the potatoes well, and coat the potatoes in the oil thoroughly. Sprinkle with a little salt and pepper and move cast iron pan to the oven. Also, slice the top third off of a head of garlic, removing excess papery skin, drizzle with olive oil and wrap in aluminum foil. Place in the oven alongside the cast iron pan. Roast both for about 40 minutes or until tender.

Meanwhile, slice the red onion lengthwise into thin slivers. Heat butter in a saucepan over medium heat. Saute onions, but do not let them turn brown. Add the pomegranate juice, sliced jalapeno, and balsamic reduction (that you made yourself, right?) and lower the heat to a slow simmer. Gently simmer until almost all the juice is absorbed and the onions are very tender. Season with salt and pepper and reserve.

Remove the potatoes and garlic from the oven when they are done. Carefully remove the garlic from the aluminum foil and allow to cool for a minute before squeezing the now soft cloves into a bowl. Gently mash with a fork and stir in the goats milk yogurt. Season with salt and pepper to taste. Spoon over potatoes. Serve with the confit and garnish with parsley.
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Turning Two

2010-03-02T07:43:00.002-05:00

Happy 2nd Birthday, 6CD. You're growing up too fast. So fast in fact, that I didn't even have time to make something special. But I guess you're not supposed to cook your own birthday meal, are you? Regardless, here is something special from a few days ago (from Sometimes).

6 yukon gold potatoes
6 egg yolks
1 tbsp butter
1 quart of veggie stock
1/4 cup cilantro pesto

Take a ring mold and punch out a cylinder from each potato. Next take a slightly smaller ring mold and cut down into the center of the ring mold about half an inch or so. Remove the ring mold and carefully scoop out the now cut potato to form a cavity. Hold in a salted water bath as you bring the stock up to a boil. Steam the potato over the stock until just tender. Place a small knob of butter in each cavity and follow with a single egg yolk. Cover with foil and bake until gently warmed through, but make sure the yolk is still nice an runny. Top with a light coating of cilantro pesto. Serve with a finely chopped fennel salad.
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Featured.

2010-02-17T19:08:00.005-05:00

I'm definitely not one to showoff, but I was excited to see this yesterday. I'm not sure how long it has been up, but Saveur Magazine's website features a recipe from this little blog on their "Best of the Web" section. Very cool! You can check it out here if you like.
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Rushin' Salad

2010-02-15T20:53:00.004-05:00

So I have this strange desire sometimes to eat foods from cuisines that are somehow connected to my current surrounding climate. Its sort of like a little mind/tastebud/stomach vacation that I get to take when the weather changes. Right now those surroundings are covered by a ridiculous amount of snow so in my head I am somewhere very cold. And since we are supposed to get even more snow tonight, I've bumped that mental location even further north. So in that bizarre spirit, I decided to make a Russian Salad. The Russian Salad is quite similar to your average potato salad, but it also sometimes contains a little meat. But despite the cold weather, constant shoveling, and walking to work I still really don't need to be eating a ton of mayonnaise. Mayo: exit stage right because your replacement has arrived. Enter creamy, thick Greek yogurt. The yogurt may not be a traditional option in a Russian Salad, but who's gonna stop me? That's what I thought.

This salad also takes about ten minutes to make as well since there is very little cooking. I've added a bit of salmon (couldn't resist) and the entire dish can be made in the time it takes the slamon to cook. (In my case, this was about ten mintues.) Here's the list:

1 cup Greek yogurt
2 yukon gold potatoes, finely diced
2 cubanelle peppers, finely diced
1 bunch green onions, sliced thin
10 cornichons, finley diced
1/4 cup thinly sliced red cabbage
1 tsp fresh dill
2 tbsp fesh chopped parsley
1 lbs salmon fillet
3 tbsp lemon juice
zest of one lemon
salt and pepper to taste

Preheat oven to 400F. Place salmon on some aluminum foil and season with salt and pepper. Bake until desired level of doneness. (I follow the "8 minutes per inch of thickness" rule myself.) In a large saucepan, bring 1 quart of salted water to a boil. As the water is heating up, finely chop the vegetables. Nothing should be larger than a 1/4 " dice. Mix all the vegetables, except the potatoes, in a large bowl. When the water is at a boil, add the potatoes to the saucepan. Let the water return to a boil and then turn off the stove and cover. Let this sit for 5 minutes. While the potatoes are cooking, flake the salmon into the bowl with the other vegetables. Drain the potatoes and rinse lightly with cold water. Add to the other vegetables. Stir in herbs, lemon zest, lemon juice, and yogurt. Season to taste with salt and pepper. Serve with some crusty bread.
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Been A While....

2010-01-29T08:15:00.004-05:00

Although it may seem that I have dropped off the face of the earth, I assure you I have not. Since wrapping up a year of weekly posts, I decided to give myself a little break from this blog. (Honestly, one post a week was hard enough. I don't know how so many people get around to updating several times a week, every week.) But while things may appear quiet around Six Course Dinner, there are several projects in the works. All of them tasty. Here's a rather uninformative sneak peek:

Got any ideas? Need another cryptic hint? Okay, here:

If you haven't figured it out (not that I' making it easy for you), you'll just have to wait and see. Waiting really is the hardest part.
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Resolution: Resolved!

2009-12-31T15:27:00.005-05:00

This may be the first year I have ever kept a New Year's resolution. Although, since I rarely even make one, I can't say that there has been much competition. Regardless of years past, I'm really glad I kept this one. I had resolved to work on this blog more: at least one post per calendar week. While I was hoping to get a few more in, I'm still rather satisfied with 59 posts. There have been weeks where I easily threw up two posts without even flinching. And there have been weeks where even doing one post felt like a chore. But I'm okay with that. This year saw a fair amount of change at 6CD. Between moving and adjusting to a new kitchen, a lengthy jury duty stay, the loss of my grandparents, and helping to start and run a DIY dining space, I am definitely in a different space than I was this time last year. But I am ready for more and eager to see what 2010 will provide!

I'd also like to take this space to briefly thank the people who voted for me for a Homie Cooking Award (sponsored by The Kitchn)! I'd tell you all to go and vote for me, but even I realized this too late. The first round of voting is in and I didn't make the final cut, but it was just really nice to see that people (even though they were only two people) gave me a vote. So thanks again! It means a TON to know I'm not just talking to myself out here. Trust me.

Anyway, I'm just relaxing here; prepping some food for a potluck New Years party this evening. (I'm making a Kale and Gorgonzola Gratin with a Panko crust.) So, as I sign off for the last time this year, I wish you all a happy and healthy New Year! Happy New Year, everyone!

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Truffles '09

2009-12-26T11:04:00.003-05:00

This years truffles are finally completed. I make them every year as gifts for the people I work with. While they are easy to make, they do take some time. In addition to that, rolling a few dozen lumps of ganache into spheres with my "hot hands" guarantees some chocolatey mess as well. But that's just me. Anyway, here are this years flavors:

Smoked Fleur de Sel
Sesame Seed
Hazelnut Rosemary
Cocoa and Cayenne
Pistachio Fennel

As much fun as they are to make, I still prefer making them only once a year. It just makes things more special. so, how about you? Any special holiday gifts being made in your kitchen this year? I want to hear about 'em!
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Snow Day!

2009-12-19T16:01:00.003-05:00

So far we have somewhere between 4 and 8 inches of snow here in Baltimore, depending on where you measure. But I'm all for snow. The city looks so much better and peaceful under a thick coat of the fluffy stuff. And when things get nice and quiet (Baltimore pretty much shuts down in the snow), there is not a whole lot to do except make some food. So I decided to make a simple soup featuring some green beans that were sort of on their last legs. This is actually a pretty quick soup to make, depending on whether or not you have some vegetable stock on hand (like i had).

2 quarts homemade vegetable stock
1 lbs green beans, chopped
2 tbsp butter
2/3 cup cream
2 tbsp lemon juice
1 tsp dried herbs de provence
salt and white pepper to taste

In a large pot, heat vegetable stock to a slow simmer. In a large skillet, heat butter and gently saute the green beans with the lemon juice and herbs de provence. When just tender, remove the beans from the heat. Place green beans in a blender and blend until smooth. Add the mixture to the stock, along with the cream, and stir to combine. Season with salt and white pepper to taste. When done, get outside and shovel!
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Horseradish Aioli

2009-12-12T23:26:00.002-05:00

Aioli is not quite the same as mayonnaise, but still very similar. It is also one of those things that people would usually shy away from making at home. Making it is dead easy and will make your forearms look just like Popeye. Here, we've added horseradish instead of the traditional garlic. The amount of searing heat in horseradish can differ from one horseradish root to another, so add as much as you can stand!

1 cup neutral oil
1/2 cup extra virgin olive oil
2 egg yolks
1 tbsp mustard
4 tbsp lemon juice or white wine vinegar
as much finely grated horseradish as desired
salt and pepper

Grate as much horseradish as desired and combine with 1/2 the lemon juice. In a large bowl, mix egg yolks, 1/4 the lemon juice, mustard, and a little salt. Whisk thoroughly to combine. From a squeeze bottle, gently pour in a drop or two of the neutral oil. Whisk this into the yolk mixture, only adding a few more drops when the oil has been fully incorporated (and NOT before!). After 1/3 of the neutral oil has been incorporated, you can add a little more oil at a time, but never stop whisking. When the neutral oil is all incorporated, add the remaining lemon juice and the horseradish. Whisk well to combine, and start the process again with the olive oil. Taste for salt, pepper, and horseradish and adjust properly.

Letting the aioli sit covered and overnight in the fridge will intensify the horseradish flavor a little bit. Consider making this the day before you need it to allow time to either add more horseradish, or another egg yolk and some oil to tame the heat if it is too powerful.

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Smoked Cocoa Nib Ice Cream

2009-12-05T16:03:00.002-05:00

One of the benefits of working in a woodshop is having unbridled access to hardwood sawdust. And if you read the last two words of that sentence and instantly knew where I was going with this: give your self a firm pat on the back. That's right: smoking. Hardwood sawdust is ideal for smoking as it requires no pre-soaking. Check out Alton Brown's do-it-yourself smoker for more info.

This is just a quick smoke. One change of sawdust should do it. But, I guess you could cheat and just use liquid smoke if the weather isn't cooperating (say maybe some sort of wintry mix, perhaps?).

2 cups crème anglaise
1/2 cup cocoa nibs
2 tbsp bourbon

Set up you smoker with hardwood sawdust (maple in my case). Smoke the cocoa nibs in a cheesecloth pouch for one change of sawdust. This should take about an hour or so. Mix with crème anglaise and bourbon and place in the freezer. Stir every one in a while and refreeze until desired consistency is reached.
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Happy Thanksgiving

2009-11-27T16:08:00.003-05:00

I realize that Thanksgiving is probably a foodie's dream come true and that maybe a special Thanksgiving recipe might have been expected. Well, sorry to burst your bubble, but while I am usually the one in the kitchen I always find myself sitting to eat at the table as well. Even though I was able to find a little time to help cook the big dinner (gravy, mashed potatoes, and a side dish of kale), I am still so full of turkey and stuffing to even think about cooking.

So, hope everyone had a great Thanksgiving! There will be a recipe next week if I can command enough energy to stand up!
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Turkey Stock

2009-11-21T17:44:00.003-05:00

Part of what makes a great Thanksgiving day turkey is the gravy. And it doesn't take a lot of time or ingredients as long as you are willing to do a little prep work. I'm talking about turkey stock. Everyone makes vegetable, chicken, and beef stock, but we only usually make turkey stock once a year: with the left over bones from Thanksgiving dinner. I'm here to tell you that you should also be making a small batch of turkey stock before the meal. And it will only take you one hour. That's all. No endless hours of simmering. Barely any chopping. Just one hour. Here's how:

2 lbs turkey necks
1 lbs turkey bones (can be leftovers)
2 carrots, peeled
2 ribs of celery, rinsed
1 small onion
3 sprigs of thyme
3 tbsp olive oil

Preheat oven to 400F. In a large oven proof saucepan, combine 2 tbsp olive oil with turkey necks and bones. Roast for 30 minutes. While you are roasting, bring a 3 quarts of water to a boil in a large pot. Also, break the carrots and celery in half with your hands and cut the onion into quarters. When the roasting is done, remove from the oven and place on a medium flame on the stove. Add the remaining olive oil and the vegetables and stir until they begin to brown (about three minutes). Add the thyme. Ladle the boiling water over the turkey until you have enough liquid to cover. Raise the heat to maintain a strong simmer. Simmer for 25 minutes. Kill the heat, cover and let the stock cool down to room temperature before straining.
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Herring with Prosciutto, Grapefruit, and Sweet Potato Mash

2009-11-14T13:57:00.003-05:00

Right into it:

1 large white sweet potato
2 slices prosciutto, chopped
1 package lightly smoked herring
5 sections of grapefruit
1 tbsp unsalted butter, melted
1/4 cup heavy cream
salt and pepper to taste

Bring a pot of water (and a pinch of salt) to a boil. Peel and cut up the sweet potato and add to the boiling water. Cook until tender and pass through a potato ricer. Stir in heavy cream and melted butter until smooth. Season with salt and pepper. Dress with prosciutto, grapefruit sections and herring. Serves four.
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Golden Beet Pappardelle with Brown Butter, Sage, and Liver

2009-11-07T15:14:00.004-05:00

I've had the flu all this week and the last thing on my mind has been cooking. Aside from sleeping, I haven't really done much else, let alone eat. Every time I would work up enough energy to get something to eat, nothing would appeal to me. Last night I was feeling good enough to go out and grab some food with a friend. I had two mini corn muffins and a few spoonfuls of avocado for dinner, by far my biggest meal of the day.

But I am feeling even better today and I can tell that things are looking up: my appetite has returned. My stomach has been rumbling all afternoon, anxiously waiting to be put back into service. Who am I to say no? Time to cook.

The golden beets are here mostly for their beautiful color as opposed to their flavor, but one could always add some more if desired. And omitting the livers shouldn't ruffle any feathers either.

2 golden beets, grated
1 chicken liver, finely chopped
3 tbsp unsalted butter
fresh sage, chopped
pappardelle noodles
salt and pepper to taste

In a large saucepan, heat 1 tbsp butter and gently cook the grated beet. Just before the beets start to take on any color, add 2 qts. of water and bring to a boil. Season with a little salt. In another pan, heat remaining butter. Just before the butter begins to turn brown, add chopped liver and sage. Cook until just done and remove from heat. Add the pappardelle to boiling water and cook until just done. Remove the cooked noodles from the water and add to the butter/sage/liver mixture. Heat through, tossing constantly. Season with salt and pepper to taste. Serve.
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Caramelly Fail.

2009-10-31T15:30:00.004-04:00

Normally, I don't bother too much with looking up recipes unless either baking or confectionery is involved. Well, this time I should have done a bit more research. In trying to making some special Halloween treats, I really botched it up. The above was supposed to end up as curried pumpkin caramels all nicely tied up in little wax paper wrappers for a Halloween party. I should have added the pumpkin much later so that it didn't start to burn before reaching the required firm-ball stage (around 248F). Sorry, everyone: looks like there will be yet another bag of chips tonight.

However, I do take a lot of pride in knowing that I don't have too many of these kinds of failures. It is not too often that I find myself ruining food very far beyond being remotely salvageable. I guess I can be happy with that. Plus, the cider is looking really good and will probably be bottled next week.

But you've got to laugh a little when these things happen (until you realize how much "fun" you'll be having cleaning up burnt sugar). So, do you have any "culinary failures" you'd like to share?
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Red Kuri Squash with Cocoa Nibs, Cayenne, and Scotch

2009-10-22T20:13:00.005-04:00

Somewhere between sweet and savory is where you will find this little idea of a dish. It's a place that I like to frequent as I don't really like sweets all that much. I usually try to sneak something a little savory into my desserts. Not to say that this is necessarily a dessert. One could easily put this at the beginning or ending of a fancy dinner depending on their tastes. That and the addition of either a bit more salt or sugar. I can see it at either, but I still think I would make it as a dessert, even without the sugar.

Red Kuri squash is a great little squash that is worth seeking out. It looks like a small, slightly oblong pumpkin that is wearing a little party hat. It's flesh can be orange or even slightly green or yellow. Mine just happened to be orange to match the leaves outside of my window. Perfect.

1 Red Kuri Squash
2 tbsp unsalted butter
2 tbsp Scotch
1 tbsp cocoa nibs
1 tsp cayenne pepper
salt or sugar to taste
1 oz. Roquefort (optional but recommended)

Preheat oven to 350F. Cut squash into small squares or rectangles. Heat butter in a pan over medium heat. Gently brown squash until nice and golden. Move squash to oven on a half sheet pan. Reserve the butter. **CAUTION! This next move can be dangerous, so pay attention: Move the pan of butter far away from the stove and let it cool down. Add the Scotch and go back to the stove. Gently tilt the pan over the flame to ignite the Scotch. You will probably have a huge flame that will scare the bejesus out of you and might even set off your fire alarm (sorry, neighbors). The flame will die down within seconds. Be very careful, consider having your fire extinguisher near by if you have never done this before. Try this at your own risk.**

Bake the squash in the oven until fully cooked. Remove and plate the squash with the Scotch/butter sauce, some cocoa nibs, cayenne pepper, and a little Roquefort cheese.
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Faux-lenta

2009-10-17T13:48:00.002-04:00

I love polenta. It makes a great side dish to any number of vegetables, meats, and even the humble poached egg. And as much as I love polenta, I'm not so crazy about having so much corn (and the sugars that are hidden inside) in my diet. So I started thinking about a substitute that would still have great flavor and that wouldn't change the creamy texture that polenta is so well known for. Maintaining the beautiful yellow color was also something that was important to me and I didn't want to add any coloring (dyes, tumeric, saffron, etc.).

Enter the yellow split pea. Significantly more nutritious than corn, a 1/4 cup of yellow split peas contains almost 50% of your recommended daily intake of fiber and considerably less sugars. And it still tastes great, with a slightly more earthy pea flavor. So how do you make it? The same way you would polenta, but with one little step before you can begin cooking. And it involves a coffee grinder.

First you must grind the yellow split peas in a coffee grinder dedicated for spices. Just wipe out any spice residue before you begin. Also, you should make sure to pick through the split peas first to make sure that there are no small pebbles that could ruin your blade. Grind until the split peas resemble something like coarsely ground corn. Then just cook like you would polenta, whisking quickly at first to break up any clumps. A little butter, salt and pepper and you are all set.
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Lamb Soup with Beet Horseradish and Lemon

2009-10-08T19:32:00.003-04:00

It is definitely getting cooler in these parts. And getting darker earlier too. Unfortunately, that is the one part of the "out with the old-in with the new" that I don't look forward to this time of year. As night time creeps in a little earlier each day, one of the activities I have been really enjoying lately is stock making. Preparing your own stocks is an easy way to add incredible flavor and depth to your dishes and sauces, or even to just make your own soup. It takes very little actual work, but does take a fair amount of cooking time. I've made a few batches lately which I have been turning into soups for my lunch. The latest batch was made with some less than desirable cuts of lamb. These cuts are perfectly suited for long simmering required by stock making. Because they are not more tender cuts, they are ridiculously inexpensive which never hurts either.

4 lbs. lamb (mix of stew meat and neck bones)
2 gallons of water
5 large carrots
5 large ribs of celery
3 onions
3 fresh bay leaves, torn
2 tbsp tomato paste
2 tbsp olive oil
1 tbsp beet horseradish
juice of two lemons
5 sprigs fresh thyme
5 oz. capelli d'angelo pasta
salt and pepper to taste

For the stock:

In a stock pot, heat oil over medium heat. Brown the lamb in batches and reserve. Cut all of the vegetables into large chunks and add to the stock pot, cooking in the lamb drippings until nicely browned. Add in bay leaves and tomato paste and stir. Pour in 1 gallon of water and bring to a boil. Once boiling, reduce to a rolling simmer and cook for 45 minutes to 1 hour.

** I find that after about an hour, the vegetables will have spent all of the flavor and no longer are required to be in the pot. I remove them at this point. **

Add the neck bones and most of the stew meat, reserving some for later. Add the remaining gallon of water and the thyme. Bring back to a boil and reduce to a rolling simmer and cook for three to five hours. Be sure to skim off any scum that might come to the top. After two to three hours, taste the stock every once in a while to check it's progress. When you are satisfied with the results, remove from the heat.

At this point, I like to remove the lamb and strain the stock. Then I ladle the stock into several plastic containers. I allow the stock to cool. As the stock cools, the fat will collect on the top. Simply remove the fat for a fat free stock that will still have plenty of body. Refrigerate for three to four days or freeze for three months.

For the soup:

Pour the de-fatted stock into a pot and bring to a boil. Add the reserved stew meat and reduce the heat to a rolling simmer for 30 minutes. About 25 minutes into cooking the stew meat, add the capelli d-angelo and the lemon juice. Season with salt and pepper to taste and serve with a garnish of beet horseradish and some thyme.

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Hard Cider

2009-10-03T12:54:00.003-04:00

One topic I don't believe I have talked about on Six Course Dinner is my flirtation with fermenting. (I guess the sourdough starter sort of counts.) Over the last few years, there have been many sessions of watching barley steeping in 150F water, yeast selection, and hop aroma filled nostrils. And while brewing beer is tremendously satisfying, all the boiling and sanitizing does end up making it quite a process. So as fall starts to get comfy in these parts, I was really looking forward to some more fermenting projects. This time I've decided to save a bit of time and a bit of clean up and make some hard cider, or apfelwein. I've added some spices to support the great apple cider from my local farmer's market.

5 gallons apple cider
1/2 cup maple syrup
1 cup light brown sugar
2 tbsp allspice berries
1 tsp grains of paradise
1/2 tsp coriander
1/4 tsp white peppercorns
1 package Wyeast cider yeast

***If you have never brewed before or don't have carboys and airlocks I highly recommend familiarizing yourself with the basic brewing process, with additional focus on sanitization. Cider and beer making both are only possible because of rigorous sanitizing of anything that might come in contact with your brew. Also, U.S. laws require that anyone fermenting beer, cider, mead, wine, or sake be 21 years old or older. You don't want the ATF coming after you, do you? Didn't think so.***

Bring 3/4 of one gallon of cider to boil and add the light brown sugar and maple syrup to dissolve. Place the remaining 1/4 gallon of cider in the freezer; you will need this when you bottle. In a pan, gently toast the spices over medium heat until fragrant, but not burned. Lightly crush in a mortar and pestle. Add to the boiling mixture and cook for five minutes. REmove from heat, cover, and let it return to room temperature.

In your sanitized carboy, pour in your now cooled and sugar/spice laden cider. Pour two more gallons of cider on top of this. Pitch your activated yeast. Pour remaining two gallons of cider into carboy to help aerate the entire batch. Seal with a sanitized airlock. Ferment for at least four weeks.

One month later, remove the cider from the freezer. Let it thaw and then boil for 5 minutes. Remove from heat, and cover, letting the cider come down to room temperature. Put in another sanitized bottling bucket or carboy. Through a sanitized siphon, move the cider into the bottling bucket. Bottle in sanitized bottles and wait a week or two for the subtle carbonation to take place. Enjoy slightly chilled and preferably outside.
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Guest Post 1 : Beet Apple Salsa and Curry Pumpkin Hummus

2009-09-21T23:30:00.002-04:00

So here's a new thing for Six Course Dinner. For the first time (but not the last?) , we have a guest post. This comes from Ashley North Compton of The Wanderous. You have been reading The Wanderous, haven't you? Six Course Dinner was lucky enough to be apart of The Wanderous a few times over the summer, and now it is time to repay the favor. So here is Ashley's take on some perfect autumn snacking foods, as well as a few gorgeous photos and the sassiest writing to ever grace 6CD. Without further ado....Ashley? If you are ready?

Oh fall, you're back and I am happy for your abundant return.

I think, if nothing else, fall is a celebration of variety. Lots of tonal, saturated colors abound. Many different textures and tastes are available naturally. Bitter and savory mix with natural-sweet [think root vegetables] + spicy. Said spice[s] compliment the crunchiest of apples and the succulent-est (uh...) of squash. I could go on; I will spare you.

Though fall clearly strikes many-a-fancy; there is something a bit sad about the carefree, long, slow summer nights escaping away. Enter :: traditional summer dishes re-imagined with fall-like flavors...

In no particular order- beet apple salsa + curry-pumpkin hummus. Served in tandem to kick the autumnal color-qualities up a notch with an edible dipping mechanism[s] of ones' choosing. Tending towards temperature contrasts, I made homemade [read: slightly crunchy but mostly warm] spelt tortilla chips topped with black sea salt. Natural charcoal on the salt is detoxifying- and also, contrast is pretty. Truly- this duo, separate or together, would be good on many-an item...from a grilled veggie to a rice cracker to within a wrap or atop salad. Dips are sort of awesome that way- they keep for a while and are endlessly malleable to form, or supplement, other dishes at a later date.

Let's start, in a scholarly-alphabetical fashion, with the farmers-market-procured:

Beet Apple Salsa
[makes about 2 c; double/triple to your hearts content].

4-6 medium to large beets
1 gala apple
1/2 red onion
2 fresh cayenne peppers (or 1 jalapeño)
1 clove of garlic
2 TB cold pressed olive oil
2 TB red wine vinegar
1 TB fresh lemon juice
sea salt + freshly ground pepper to taste

Peel and steam the beets. Beets are lovely roasted- but steaming keeps a bit more of the crunch. Next, dice the apple, onion and said (now cooled) beets. Mince the garlic and add, then the cayennes after de-ribbing and de-seeding them [unless you are a badass]. Combine with all other ingredients.

Curry-Pumpkin Hummus
[makes about 4 cups as such]

1 can of organic pumpkin
1 can of organic garbanzo beans
[note :: yes, freshly cooking both of the above is preferred...but sometimes annoying]
1 TB tahini
1/4 c. curried cashews [alternatively 1/4 c. raw cashews and about 1/2 extra TB of curry]
4 TB fresh lemon juice
2 cloves garlic
1-2 tsp of fresh ginger
3 TB olive oil
a splash of balsamic vinegar
a splash of authentic maple syrup
1 TB curry powder [to taste]
sea salt + freshly ground pepper, to taste

Combine all in a food processor. Add more olive oil if need-be.

Either recipe is easily doctored and is notably subjective. Consistencies and 'hotness' can be altered to one's liking. The only requirement is both, respectively, must be placed in pretty little bowls.

Not too shabby, I would say. Thanks, Ashley! Job well done! All of those words and photos are property of Ashley North Compton, so show 'm some respect, eh?

If you are interested in writing up a guest post, send me an email and we'll work something out. If the rest are as good as this, I might have time to go on a nice vacation. If only I could afford to...maybe if I sold a kidney....

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One Day, These Asian Pears Will Sing

2009-09-19T17:48:00.009-04:00

.............................................................................................See this asian pear tree?

It has just found a new home right in that spot. I know because I put it there. I dug the hole to the correct depth. I cleared out all of the old and gnarly roots that were there from some long gone tree or vine. I made sure the tree was level. I checked to see that the bud union faced north. I filled in the hole with rich soil. I built a berm around the tree.

I did it because I wanted to help.

This tree is now apart of the latest addition to Great Kids Farm, a farm owned by Baltimore City Public Schools that helps teach students about the sources of healthy foods as well as supplying the school system with nutritious foods instead of frozen/canned/processed foods. About 25 or so volunteers spent a few hours at this gem of a farm to help plant a 'mini orchard' of apples, plums, persimmons, peaches, and even asian pears.

The hope is that students will come and learn more about where their food comes from as well as directly take part in growing the very food that will end up on their cafeteria tray. It is an amazing thing being done by Baltimore City Public Schools, and more directly, Tony Geraci, the man who started it all (and recent winner of Baltimore City Paper's "Best Public Servant" award). I heard Mr. Geraci talk a few weeks ago about the program and I am very glad to be able to help out.

If you live in the Greater Baltimore area, I urge you to look into supporting this program in anyway way you can. I don't get too political on Six Course Dinner, but this is a cause that is too important to pass by. Helping our city's students get the proper nutrition they need to help stay focused in class has enormous payoffs for everyone. Besides, don't you want to get out to a beautiful farm for an afternoon:

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"Ancho Chile Sourdough Brownie Waffles" or "Using Your Sourdough Starter"

2009-09-12T17:48:00.004-04:00

You have been using your sourdough starter, right? Good. Because I'm getting pretty excited by mine. Latest creation, the extremely elusive ancho chile brownie waffle. A breakfast years in the making, these waffles can definitely be filed under "fuel in the tank".

I'm not going to post the waffle recipe here, as it is directly evolved from the King Arthur Flour recipe. Simply make a double batch, adding some cocoa powder and 72% chocolate to one batch and three ground up ancho chiles to the other. Top with some strawberries and some freshly whipped whipped cream and serve alongside a few incredible people.

above photo by kvh

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Salmon with Blueberry Mustard and Sour Cream

2009-09-05T17:46:00.002-04:00

I know that I have recently done a post featuring salmon. I'll admit it, salmon is probably my favorite fish. I could go on and on about how much I could eat it at any meal of the day, but that is time better spent cooking rather than preaching. So, here is a simple and delicious accompaniment to a nice fillet of salmon.

1 cup blueberries
2 - 3 heaping tbsp whole grain mustard
1 shallot, chopped
2 tbsp butter
salt and pepper to taste

In a pan over medium heat, add butter and cook until melted. Add finely chopped shallot and cook until starting to become translucent. Before the shallots have begun to brown, add blueberries, stirring in to coat with butter in the pan. As the blueberries begin to cook, they will start to soften. When they do, gently crush then with the back of a spoon. When the pan is full of a wonderfully purple paste, stir in mustard. Cook down for one minute to remove excess moisture. Season with salt and pepper and serve with salmon and a nice dollop of fresh sour cream.

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Soba and Squash

2009-08-26T22:31:00.004-04:00

This quickly assembled union of soba noodles and summer squash is one of those meals that is ready even before you've set the table. The whole dish can be prepared before the water has even come to a boil. Having only four main ingredients to gather up doesn't hurt either! It's a simple summer noodle dish of cool soba noodles and summer squash lightly coated with some fresh dill infused crème fraîche. The only thing left to do is lightly season with salt and pepper and you are all set. My personal best "fridge-to-table" time" is 7 minutes. Think you can beat that?

4 oz. soba noodles
1 medium summer squash
3 tbsp fresh dill, chopped
3 tbsp crème fraîche
salt and pepper to taste

In a large saucepan, bring 3 qts. of water to a boil over high heat. Meanwhile, finely slice the summer squash with a chef's knife, or on a mandoline, and place in a large heatproof bowl. Place the bowl in the sink. When the water is boiling, add the soba noodles and cook for 4-5 minutes, or until tender. Place a colander over the bowl containing the squash. Pour noodles and boiling water into the colander, so the bowl collects all of the hot liquid. (This boiling water will briefly blanch the thinly sliced squash.) Separate the colander from the bowl and move the bowl to the counter. Rinse noodles under cold water until they are nice and cool, about 1 minute. Place the colander back into the sink and poor the squash over the noodles. Gently rinse again to cool the squash down. Move both ingredients to a bowl and fold in the dill and crème fraîche (you can substitute sour cream in a pinch). Season with salt and pepper to taste. (Maybe add a little crushed red pepper, if you like....) Serves two.

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Sockeye Salmon with Cilantro, Grapefruit, Green Beans, and Sweet Corn

2009-08-20T19:33:00.003-04:00

In addition to death and taxes, I'd like to add unbearable summer heat to the list of guaranteed certainties. I made it through June and July remarkably well, but August? That's a different beast altogether. Hot and sticky are two things I don't like to be (as well as rude and homicidal while we're at it), but I can take solace in two other 'sure things': that fall is on the horizon, and that our blasted sun I've been silently cursing is largely responsible for a plethora of great summer vegetables. And for that, I am grateful.

This is the time of the year when I rarely fire up the stove so I like to take advantage of really good ingredients and try not to mess with them too much. For example, only two of the ingredients in this dish ever come in contact with heat, and when they do it is not for very long. In fact, most of this dish can be prepared between runs through the sprinkler. Which would be a good thing if only I had a sprinkler to run through. Oh, well.

1/2 lbs wild caught Sockeye salmon
1 grapefruit, sectioned
1 bunch cilantro, thoroughly washed
1/2 lbs fresh green beans, trimmed
2 cups sweet corn
1 cup white wine
1/4 small red onion
2 tbsp olive oil
salt and pepper to taste

In a blender or food processor, blend sweet corn into a smooth puree. Move to a small saucepan and gently cook over low heat, adding the white wine. Feel free to add some cilantro stalks at this point as they have great flavor and are easy to remove before plating. Let this gently cook for about five minutes and then remove form heat. Season with salt and pepper.

With a mandoline (or some good knife skills) slice green beans lengthwise into four or five slices each. Chop in half when done and reserve. Slice a little red onion this way as well. Have your cilantro cleaned and finely chopped and with grapefruit sectioned and free of any pith.

In a saute pan, heat olive oil over medium heat. Prepare salmon by running the back of your knife blade against the skin. Go with the direction of the scales with firm pressure to try to press out as much moisture as possible. This well help to develop crisp skin. Lightly season with salt and pepper. Sear salmon skin side down until nice and crisp. This should not take long. When skin is a healthy golden brown, gently flip the fish over to cook the flesh. Reduce heat and cook until the salmon is cooked medium to medium rare. (Time will depend on thickness of the fish.) remove from heat when done.

To assemble, ladle sweet corn/white wine broth into a wide and shallow bowl. Top with green beans, grapefruit, red onion, cilantro, and finally the salmon. Sprinkle with a little extra salt and pepper and serve. Makes two servings.

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Sourdough Starter

2009-08-15T19:12:00.002-04:00

The above photo contains three things that alone are not that spectacular, but when they get together: magic happens. Flour. Water. Grapes. Done. Thats all. Well, plus a little time. Behold: my first sourdough starter.

Since the weather is still too warm to do much serious cooking, I've taken to starting up a more long term project. Making my own sourdough starter seemed to fit the bill. With the recent acquisition of a digital kitchen scale, I figured bread baking season is open for business. Unless you have worked in a carnival and/or understand how humidity affects flour, using a scale (digital or otherwise) is the only way to accurately know how much flour you are using. Conclusion: if you are baking, you should have a scale. End of story. Back to the starter:

1 lbs flour
1 pint water
1 lbs crushed organic grapes
a large bowl
a clean dish towel
cheesecloth

In a large clean bowl, mix flour and water (measured by weight). Crush grapes and wrap in cheesecloth. Reserve any grape juice and add to mixture. Add packet of grapes. Cover with a clean dish towel and store at 70-80F. After the mixture has started to ferment (anywhere from 1 to 5 days, remove grapes and add 1/2 cup of flour and 1/2 cup of water. Do this once or twice a day for 3-4 days, then transfer to a clean container and refrigerate until ready to use. You will have to feed the starter periodically.

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Roast Pork with Rosemary and Blueberries

2009-08-06T20:27:00.004-04:00

So far, summer here has been rather bearable. It's been hot here and there, but overall I haven't been forced to sit in a certain chain bookstore for hours on end just to enjoy the air conditioning. I like when it is not too hot. Give me spring, fall, and winter any day of the week. I could easily skip the summer heat and be completely content. So, in the spirit of our relatively cool summer (only 80F today), I decided it was okay to fire up the oven: but only for a few minutes. In my mind, the oven is reserved for only cooler weather. So I decided to make something that easily could work in both warmer and cooler weather. The use of blueberries gives the pork a nice and juicy partner and the rosemary adds a certain brightness. Summer food? Winter food? Who cares! Good food is for every season!

1 lbs. pork tenderloin
5 sprigs of fresh rosemary
1/2 small onion, finely chopped
1 oz. dried blueberries
1 cup dry red wine
3 tbsp olive oil
2 tbsp unsalted butter
salt and pepper to taste

Preheat oven to 425F. In a large (ovenproof) saute pan, heat olive oil over medium heat. Add 2 sprigs of rosemary and heat for one minute. Meanwhile, season pork with salt and pepper. After the oil has taken on the flavor of the rosemary, remove the sprigs and add the pork, browning on all sides. When well browned, move pan to the oven for 10-15 minutes (depending on circumference of the loin) and roast. Remove loin from the pan and let rest (under a loose piece of aluminum foil) for 5 minutes. Turn off the oven.

In the same pan, add the chopped onion and gently cook until translucent. Add the blue berries and the remaining sprigs of rosemary. Add wine and reduce heat. Reduce wine until about 1/4 cup. Remove rosemary. Stir in the butter and let the sauce cool for a few minutes. Taste and salt and pepper appropriately. Slice the pork on the bias and dress with some blueberries and wine and a little chopped rosemary.

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Zucchini Pasta with Basil and Scallions

2009-08-01T00:02:00.002-04:00

Call it pasta. Call it salad. Just don't call it pasta salad. Using a vegetable as a "noodle" is a great way to keep your kitchen cool in the summer. There is no heat applied and every ingredient can come straight from the fridge. All you need are a few good knife skills (and maybe a mandoline) to create very thin noodle-like strands from vegetables. My noodles ended up about a 1/16th of an inch thick: perfect for a noodle. Add a little bit of extra flavorings and you are ready for dinner.

5 zucchini
2 large bunches of fresh basil
6 scallions
2 tbsp olive oil
3 tbsp apple cider vinegar
salt and pepper to taste

Take the zucchini and slice into very thin slices with a sharp chef's knife or on a mandoline. Stack the slices to recreate the original shape of the zucchini. With your knife, slice into 1/16th of an inch strips. Place all zucchini noodles into a colander and lightly salt. Let sit for 30 minutes to pull excess moisture out of the vegetables. Move to a large bowl. Chop basil into very thin pieces, like a chiffonade. Add to zucchini. Slice the greens of the scallions and add to the noodles. Season with salt and pepper, and add olive oil and vinegar. Toss well to coat each noodle with the dressing.

Feel free to add any of these ingredients to make the dish even better: lemon juice, crushed red pepper, thinly sliced garlic, goat cheese, pine nuts, mustard......

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Be Back Soon...

2009-07-25T01:38:00.002-04:00

I don't really like to announce these things to large groups of people, but..no post this week.

I'll be out of town attending the funeral of my grandfather. 95 years is a long time to live. We should all be so lucky.

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Tomato and Rosewater Sorbet

2009-07-18T17:42:00.004-04:00

Summer is in full swing, which means one thing: tomatoes. Although tomatoes have been popping up at the local farmer's markets for weeks now, the really good ones are just starting to show up. This morning, one bunch of orange colored tomatoes caught my eye. Determined not to just eat them like an apple, I thought I would turn them into an even more refreshing treat: sorbet. I did not want to make it too sweet (which you could if you wanted), as the tomatoes already have a very distinct sweetness in their own right. Just a touch of added sweetness, and a healthy does of rosewater, and a few other ingredients and I was ready for the icebox.

4 very ripe tomatoes, seeded
1/2 cup rosewater
1/3 cup sugar
3 tbsp lime juice
2 tbsp vodka
pinch of salt

In a food processor or blender, puree tomatoes until smooth. Pour into a large, but shallow baking dish. Mix in rosewater, lime juice, vodka, and sugar until well combined. Sprinkle with a pinch of salt and place in the freezer for three hours. Every half hour, stir the mixture with a fork to break up large ice crystals. If stirred properly, the end result should be very smooth. Serve cold (and preferably outside).

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Gravlax = Heaven

2009-07-11T11:29:00.005-04:00

It is pretty much a simple equation: salt + sugar + salmon + time = heaven.

How I love salmon. Such a delicious fish that's diversity continues to astound me. I love it pan seared. I love it grilled. I love it poached. I love it smoked. But the most simplest method I find is to salt cure the salmon. Salt curing involves no application of heat (which is great for the summertime), a handful of staple ingredients, and a small amount of refrigerator space. The only other ingredient is the most pesky one: time. Unlike curing duck breast, making salt cured salmon, known as gravlax, takes only a day or two. Still, just knowing the silky texture that awaits you can make those 48 hours almost unbearable!

2 fillets of salmon, totaling 1 lbs.

1/2 cup kosher salt
1/2 cup brown sugar
1 small bunch fresh dill
freshly ground black pepper
1/4 cup peaty Scotch ( if desired)

Check your salmon for any pin bones and remove as necessary with clean tweezers or needle nose pliers. If desired, gently marinate salmon, flesh side down, in some peaty Scotch (I recommend Caol Ila) for about half and hour. Pat dry. On a large piece of cling film, spread some of the salt and sugar mixture in an area slightly larger than the first fillet. Top mixture with first fillet. Sprinkle some freshly ground black pepper on top and cover with more salt/sugar. At this point, place the fresh dill on top. (Confession time: I didn't have fresh dill for this batch and will openly confess to using dried dill. The results will still be great. Used 3 - 4 tbsp dried dill if you must.) Repeat the process for the other fillet. and invert on top of the first fillet.

Wrap tightly with cling film. Wrap with another layer of cling film to ensure nothing drips out of the parcel. Place in a dish with a high rim, like a pie plate. On top the whole parcel, place an inverted dinner plate. Add some weight on top the dinner plate. You can used can goods or anything else, just make sure the weight is distributed as evenly as possible. Place the entire set up in your refrigerator for 48 hours, turning the fish every 12 hours or so. When done, briefly rinse under running water to remove any excess salt. Dry thoroughly with paper towels and slice on the bias as thinly as possible. Use your sharpest knife and try to slice with one long stroke instead of sawing away.

Great for breakfast with cream cheese on a bagel, or better still: some baguette.

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Wanderous Food

2009-07-06T20:29:00.009-04:00

This weekend I celebrated our nation's independence by playing wiffle ball, eating all sorts of grilled food, waving sparklers through the evening air, and becoming famous.

That's because I recently had the wonderful opportunity to be featured on The Wanderous. The Wanderous is a great blog devoted to all things awesome (ergo, my status as awesome has now been secured). When you are done reading this, head over to The Wanderous and learn about all sorts of really cool things you'll never knew you were able to live without.

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Gorgonzola Aleppo Pepper Compound Butter

2009-07-04T15:07:00.004-04:00

Compound butters are a great way to infuse more flavor into a meal. The basic principle is this: let butter soften and then add any ingredient (herbs, spices, etc.) that would help compliment what you are going to serve. Compound butters are not used for cooking. They are used more as a garnish, to be spread onto grilled vegetables, roasted meats, and other tasty items. Think of it as a ready made sauce just waiting to be used. You can freeze them, like you would any butter, and slice off a piece as needed.

8 0z. unsalted butter, room temperature
3 oz. gorgonzola dulce, room temperature
1/2 tbsp aleppo pepper
1/4 tsp cayenne pepper
fresh parley, finely chopped
salt and pepper to taste

In a bowl, combine all ingredients. With your hands, mix thoroughly until well combined. Take a sheet of parchment paper, and scoop out butter mixture close to one end. Try to form into a log shape. Gently roll the paper up, giving even pressure to compress butter into a tight log. Twist the ends of the parchment and tie with kitchen string. Place in fridge or freezer until cold enough to slice. Try it spread over some freshly grilled corn on the cob!

Braised Pork Shoulder Empanadas

2009-06-27T13:32:00.002-04:00

I've found myself rather busy lately and without much time to sit down and cook. When I can peer into the future and see myself heading in eight different directions at once, I like to cut myself off at the pass and prepare a large batch of food for times when cooking is not going to be an option. Usually, this happens in the winter and large quantities of minestrone soup fits the bill. But seeing as it is now officially summer (and hot, hot, hot!), minestrone soup is sort of out of the question. Instead, I made this delicious little empanadas. Easy to make, and even easier to eat on the go, these little guys transport very well when you are no where near your dining room table.

2 lbs pork shoulder
3 cherry peppers
8 oz. farmers cheese
20 empanada wrappers
1 cup fresh cilantro, washed
3 cloves garlic, smashed
2.5 cups orange juice
0.5 cups lime juice
1 cup apple cider vinegar
3 tbsp olive oil
1 cup grape seed oil
1 tbsp allspice berries
1 tsp black pepper
1 tsp cumin seed
4 cloves
salt and pepper to taste

Several hours (or even the night before) you want to start cooking, grind up the allspice berries, cumin, and black pepper until they are every fine. Rub into the pork and let it sit (covered) in the fridge: at least 4 hours. Also, slice the cherry peppers thinly and place into a clean glass jar with 1 cup orange juice, 1 cup apple cider vinegar, and 1/2 cup of cilantro. Screw on the jar and place in the fridge (for at least 4 hours).

Preheat your oven to 325F. In a large dutch oven, heat 3 tbsp olive oil over medium heat. Add garlic and gently saute, but to not burn. At this point, also add the pork shoulder. Allow the shoulder to brown, turning it to get every side. When browned all over, add the remaining orange juice and the lime juice. Cover and place in the oven for 2.5 hours, or until fork tender. Let the pork rest for 30 minutes after braising. Then shred the pork.

I like to take the braising liquid, which now has a TON of flavor, and reduce it on the stove until it is just under one cup of liquid. I then pour this over the shredded pork and add another 1/2 cup of chopped cilantro. It is only now that I would think about seasoning it with salt and pepper.

Next, heat up grape seed oil in a skillet for frying. While the oil is heating up, spread 1 tsp farmers cheese onto an emapanada wrapper. Top with a tbsp or so of the shredded pork, and a few slices of our pickled peppers.

Make sure you are placing your filling off center. Fold over the empanada wrapper and crimp the edges together making a tight seal. Gently fry each empanada for a minute or two per side, until nice and golden brown. Let them cool for a few minutes before serving.

Sometimes

2009-06-19T06:27:00.003-04:00

Yesterday, I told you about a great asparagus, lemon, and egg soup and how it was made by three people for something great. Well, it was all a part of a test drive for Baltimore's latest 'diy restaurant'.

Announcing: Sometimes. Sometimes is an alternative dining experience dedicated to serving great food for those who prefer something slightly different you cannot get at a regular restaurant. Sometimes has a small staff (three cooks, two servers) which allows for greater flexibility in how and when meals are offered. Like the name, sometimes the restaurant is open, and sometimes it is not. So how do you attend? Check out sometimes and find out.

Asparagus, Lemon, and Egg Soup

2009-06-18T21:42:00.003-04:00

Everyone remembers from grade school that the three states of matter are solid, liquid, and gas. What they didn't tell you as you were sitting behind your tiny desk is that they could easily have been talking about soup. In one soup bowl, you have neatly contained all three states of matter. You've got your solids (meat, vegetables, noodles, etc.) and liquids (broth, stock, cream, etc.) and even gas (the perfumed steam rising from the bowl.) Not only that, but soup (and rest) are pretty much the only medicine I take when I am feeling sick. But soup is not just another sick day cliche, it is great whenever you are great. And this soup in particular (which was designed by myself and two other great cooks) was consumed during something great. (Check here for more details.)

This soup is a subtle one. The asparagus and lemon flavor is there, even though you are staring at a relatively clear broth. But the real treat is the raw egg yolk. By pouring the soup over the yolk, you are not only slightly cooking it, but you are creating a culinary bomb. When you go to eat the soup, you pop the yolk. This releases the still runny yolk into the broth, changing the seemingly thin bodied liquid into a rich and lip-smacking soup.

2 bunches asparagus, grilled
1 liter vegetable stock
2 lemons
4 raw egg yolks
parsley, chopped
salt and pepper

Bring stock to a boil in a large stock pot. While the liquid is warming up, grill asparagus until done and slightly charred. Remove hard part of the asparagus stem and place in a blender (reserve a few) with a ladleful of stock and some parsley. Puree until smooth. Add to stock and simmer for a few minutes. Zest and juice the two lemons. Add zest and juice to the stock. Stir well to mix thoroughly. Taste and season with salt and pepper. Lastly, add an egg yolk to each bowl. Gently ladle the soup (which is warm but not too hot: allow the soup to stand for a few minutes if too hot) over the egg yolk and garnish with some parsley and the tips of the reserved asparagus.

Chickpeas with Rosemary and Preserved Blood Orange

2009-06-13T09:39:00.002-04:00

Finally. Sorry for the delay with this. I have excuses, but I honestly don't even think they matter a whole lot. But, I finally got around to using my preserved blood oranges. As I mentioned before, I was interested in trying these out as a response to the lack of a thorough taste description of preserved lemons. Well, I still haven't had preserved lemons, but if they are anything like my little blood oranges here, you can just go ahead and sign me up as a preserved lemon lover as well.

So what do preserved blood oranges taste like? Well, to find out I simply cooked them with some chickpeas and rosemary. I didn't want anything too complex to cover up the flavor of the oranges so this time I restricted myself to two ingredients (plus some olive oil, salt, and pepper). I used the rind of one quarter of a preserved blood orange. You don't eat the flesh, it is simply too salty. The rind has a slightly squishy texture and the pith is translucent, like it has been candied. The first thing you notice about them is they are very, very salty. But that saltiness is immediately followed by an intense citrus flavor. Definitely orangey, but I really can only describe it as uniquely citrus. And in combination with the rosemary, the preserved blood orange still shined through, although the 'piney-ness' of the rosemary supported it very well.

This is definitely one to keep in the rotation. I'm sure you'll see more preserved blood orange on 6CD in the weeks and months to come. Until then, why not make your own?

Notes From the 6CD Kitchen

2009-06-04T21:52:00.002-04:00

First off, I haven't forgotten about you, dear readers. My recent move was relatively painless and I am in the process of getting my new apartment whipped into shape. I know that there are some people out there asking "where's the recipe this week?" "What about the blood oranges you promised to tell us about two weeks ago?" All in due time, my friends.

My excuse this week, aside from the mountains of boxes I must sift through and finding homes for each one's contents, is a mildly frustrating one. For those of you who know me personally, you know that I got a new apartment because my previous landlord lacked the knowledge (as well as funding) to complete even the simplest repair. So when I moved into my new pad, I was excited to know that everything would be working just great. Everything that is, but the oven/stove. Yup. Not hooked up to the gas line. So, deciding not to rely on the microwave for my meals, there has been very little cooking this week. Preparing cold cereal counts as cooking, right? Right?

But, fear not as the new (and decidedly more competent) landlord will be around this weekend to take care of everything. I have so much more faith in him. Let's hope he lives up to my expectations.

In the meantime, I have a request for you. Every week I offer you a new dish. Sometimes I hear back from readers (both near and far) about their culinary adventures. So, since I am sorry to say that I have no recipe for you this week, I thought I'd give you the chance to tell me about yours. What have you been cooking lately? Anything totally amazing? Something that changed the way you view your food / you life / your pets? Anything so awful you cringe at the very thought of it? Let me know! I'm all ears and I've got an empty plate.

Roasted Apples and Radishes with Mustard and Mint

2009-05-29T00:09:00.004-04:00

I know that I promised you last week that I would tell you more about my preserved blood oranges, but I just didn't get to them this week. You might recall that I am in the process of moving, so cooking has not really been on my radar this week. In fact, all of my pots and pans are already packed up. So, hopefully I will get to the blood oranges next week. (But don't hold me to it).

I did, however, throw this little dish together for some friends the other day. It is very simple to make and doesn't require a lot of prep work. Plus, it tastes really good too. What were the odds?

2 apples
12 radishes
2 tbsp olive oil
2 tbsp mustard
1 tbsp fresh chopped mint
1 tbsp balsamic vinegar
salt and pepper to taste

Preheat oven to 375F. Chop apples into bit sized pieces and radishes into quarters. In an ovenproof pan, heat olive oil over medium heat. Add apples and radishes and toss to coat with the olive oil. Cook for a few minutes before moving the pan into the oven. Roast the apples and radishes for 25-30 minutes or until very tender. Remove from oven and stir in mustard, mint, and balsamic vinegar. Season with salt and pepper and serve.

Preserved Blood Oranges

2009-05-23T08:27:00.003-04:00

Remember my duck with blood orange mayonnaise post a while back? Go ahead and refesh your memory. I'll wait.

Got it? Good. Well, I ended up not using all of my blood oranges and was about to just going to sit down and eat those radiant little fruits when a little inspiration showed up. I have heard about preserved lemons (the act of packing sliced up lemons in lemon juice and salt and allowing the 'citrus cure' to preserve the fruit) before but had never tried them. And in doing a little research, it became clear to me that it is very hard to get a good description of what they taste like. So, I thought I'd give it a go, but this time I would use my blood oranges. I started them shortly after my blood orange mayonnaise post and they have been waiting for me ever since.

Basically, you scrub the orange well and slice it into sections, leaving them barely intact on one end. Then you rub plenty of kosher salt into the flesh and rind. Place them in a very clean jar, and pour even more kosher salt in. (If my memory serves me right, I feel like I used just under a cup of salt total.) Then you simply cover the salted fruit with blood orange juice. Screw the very clean lid on and let it rest in a cool, dark place for a few weeks. Every couple of days, give it a little shake to redistribute any undissolved salt.

So, back to the big question. What do preserved blood oranges taste like?

I'm not telling. At least, not yet. But soon. This is mostly because Six Course Dinner is in the process of moving. Not web pages or anything, but physically moving. As soon as the dust settles, I'll fill you in on all the 'juicy' blood orange details. So stay tuned.

Bulgur and Fig Paste Dessert with Almonds

2009-05-16T18:32:00.007-04:00

So I'm biking home from work the other day and I run into my friend Rachel who tells me how she and another friend Angie cooked something from my blog. This is news that I always like to hear. She begins telling me that they made my Camembert, Radish, and Sweet Corn Cakes but didn't have any panko. Well, ingenuity took over and Rachel sent her husband out to the nearest convenience store to find a suitable substitute. What did he find? Ritz crackers. The reports are in and the crackers got two thumbs up from my friends. And to top it off, it sounds like they are planning more 'bastardizations' of my recipes. I say bring it on!

Of course, I am the first to admit that I do a fair amount of running around to find the right ingredients for the recipes on this blog. I am very willing to bike 5 or 6 miles just to buy the perfect kind of cheese. I will visit two separate farmers markets just to make sure I have all of my vegetables. I realize this may be a little nuts and most people probably are not going to be as willing to visit 3 to 4 food stores. Making multiple trips doesn't work for everybody.

So I came up with this dessert in response. Instead of finding out at the last minute you don't have one ingredient and decide to run out to corner store to a substitute, I was determined to do ALL of my food shopping for this dish entirely at my local convenience store! I headed down to University Mart, just a hop, skip, and jump away from my apartment and right near Johns Hopkins University. They tend to carry a few more unique items that the 7-11 wouldn't dream of having. Plus, they have the best falafel and hummus sandwich in town. (Because you always want your sandwich fillings and condiments to be made of the exact same ingredients...)

It was kind of fun to plan out something to cook while perusing the aisles stocked with everything from beef jerky to cultured yogurt drinks to AA batteries. After a few minutes, I figured out what I would make. Taking advantage of the Middle Eastern ownership, I found some bulgur wheat that I thought would be perfect. Everything else just fell into place. Remember, this all came from a convenience store.

1 cup fine bulgur
1 8 oz. can sweetened, condensed milk
1 cup water
1 handful of almonds, crushed
2 Hershey's Dark Chocolate bars
1 box Fig Newtons

In a saucepan, heat condensed milk and water to a boil. When boiling, add bulgur. Stir briefly and turn off the burner. Cover and let sit for 30 minutes. Meanwhile, melt down the chocolate bars in a double boiler. Pour onto a sheet pan lined with parchment paper, spreading it out evenly and about 1/8th to 1/4 in. thick and stick in the freezer. Take the Fig Newtons and remove the cookie part, leaving only the fig paste center. Reserve fig paste. When bulgur has cooled, spread onto frozen chocolate in an even 1/4 in. layer. Top with fig paste and crushed almond. Return to freezer for 20 minutes to set up, but don't let it freeze. Remove from freezer and cut into rectangles the same size as the fig paste. Serve.

Honeydew Vichyssoise

2009-05-09T18:46:00.005-04:00

The one thing about cooking that always takes some getting used to is seasonal cooking. I try to cook with what is fresh and in season, but there is always a part of me that craves pot roast in July and corn on the cob in February. I always seem to yearn for foods from other seasons. Even for this blog, a lot of the time during the winter I am coming up with ideas that are really more suited for summer cooking. And even as I type these words I have a few ideas rattling around in my head for autumn. Maybe my taste buds are from the southern hemisphere......

Because I can't time travel (....yet....) I am happy to make use of what I have. And sometimes, I can find a happy middle ground between the seasons. Take vichyssoise for instance. Say it with me: VISH-EE-SWAS. (Nice job. You've been practicing.) Vichyssoise is a great meal that is just as good in the spring as it is in the winter, and vice versa. And this potato and leek soup is served cold for a refreshing break from these warm days. The classic garnish of wild chives as well as some honeydew plants this bowl of soup firmly in it's rightful time. While the addition of honeydew may sound strange, it's subtle sweetness plays nicely against the leeks.

6 medium sized waxy potatoes, peeled and cubed
2 leeks, trimmed and washed
1 ½ cups honeydew, cubed
1 qt. veg stock
3 tbsp olive oil
1 cup light cream
1 bay leaf
wild chives
salt and pepper to taste

Heat olive oil in a large sauce pan while you cut up the vegetables. Remember to wash the leeks to get out any sand or dirt that might be inside. Saute leeks until tender, but do not let them brown. Add potatoes, stock, and bay leaf. Bring to a boil. Reduce to a simmer and cook for about 20 minutes or until potatoes are tender. Remove the bay leaf and then remove the pan from heat.

In a blender or food processor, puree the mixture until very smooth and pour back into the sauce pan. Add the honeydew and pulse until smooth. Add to the potato leek mixture. Whisk in cream and salt and pepper to taste. Chill in refrigerator for at least 2 hours, or until well chilled. Serve cold with wild chives and some extra pepper for a garnish.

Fettucine Rigate with Eggplant Tomato Ragout

2009-04-29T20:42:00.008-04:00

Cooking for yourself can be great, but cooking for the people who enrich your life can be truly awesome. Having wonderful friends is a real blessing and a large part of my enjoyment of cooking. When I know I will be cooking for important people in my life you can bet that I'm going to give it my best as a way of giving another part of myself back to my friends and family. And this past weekend I was lucky enough to go camping with some of them at Assateague Island National Seashore.

Nothing like soaking up some sun, napping on the beach, and keeping an eye out for wild ponies to pass the time. Not to mention the assured availability of cooking on a fire. Since my apartment has no backyard and my grill is currently on loan until I can secure enough acreage to justify it's triumphant return, my live fire cooking prospects have been slim as of late. Cooking over a campfire offers my inner griller just enough of a buzz to satisfy me. Think of it as a nicotine patch for charcoal briquettes.

Now, I know that there is nothing wrong with roasting a few hot dogs over a campfire (and I'm glad we still did that!), but I wanted to do something a bit more unexpected while we were camping. I wanted something that was appropriate for that kind of "fire power" but also wasn't just something else to grill. And I know I've been posting a lot of this lately (which I will be taking a break from after this post, I swear), but I wanted to cook pasta on the campfire. This does pose a few problems. For one, bringing 6 qts of water to a boil on a small campfire grill takes a loooooooooooonnnnnnggg amount of time. Glaciers move faster. And the sauce? Do I simmer it for hours on the fire? How will I regulate temperature of there is too much/too little wind? Does carrying a stock pot to campsite even make sense?! All these things are important to think about when you've got four other hunger campers to feed and a backup plan isn't really a possibility. The answer is plan and pack ahead of time. Admittedly, I made some tomato ragout the day before we left and brought it with me. Because I was going to bring the sauce with me I had to justify the use of the campfire over a camp stove in some way. I decided to roast an eggplant directly on the hot coals from the fire and add that to the sauce to give it more flavor and add some body. While this takes a fair amount of time to prepare, it will be gobbled up quickly and will still leave you with a little room for a s'more or two.

1 large eggplant

1 head of garlic

2 cups tomato ragout or tomato sauce

20oz. fettucine rigate

5 tbsp extra virgin olive oil

fresh breadcrumbs or panko to garnish

salt and pepper to taste

First you will need to get a good campfire going. As the logs turn into ashed over coals, move them to one side of the fire. Make sure to keep the fire going strong on the other side of the pit. Place a stock pot with 6 qts. of salted water and 2 tbsp olive oil on the fire side. This will take a long time to get to a boil if you don't have a lid like me. Cook pasta until al dente. Meanwhile...

On the other side, place your eggplant directly onto some hot coals. Cut the top off of your head of garlic and place on a piece of tinfoil. Remove excess outer papery skin and pour a generous 2 tbsp olive oil over top. Crumple up tinfoil around it and place the packet on some coals near the eggplant. After a couple of minutes you will probably hear a popping sound from the eggplant. The water in the eggplant has increased its pressure inside the eggplant and has just blown a hole through the skin. This is a sign that things are cooking, but do make sure your not too close when it goes off just in case. Let the eggplant and garlic cook for 30-40 minutes as needed. The eggplant will become incredibly soft and collapse on itself. With tongs (you always pack your tongs when you go camping, right?) very carefully pull the eggplant off the coals and onto a plate. Remove the garlic packet as well. Carefully scoop out the flesh of the eggplant into another pan the same diameter as the stockpot. Try not to get too much burnt eggplant skin in during the transfer. Some is bound to get in, but do pick out the large pieces. Squeeze the garlic cloves into the pan as well. Mash everything with a fork and stir to combine. Add remaining olive oil and begin to heat on the grill over the coals. Cook to reduce some of the liquid from the eggplant. Add tomato ragout and stir. Add or remove coals if necessary, but try to maintain a simmer until pasta is done cooking. Season to taste with salt and pepper.

When pasta is done, use tongs to remove noodles to a large bowl. Pour about a cup to a cup and a half of the pasta cooking water unto the sauce depending on how much the ragout has reduced. Add sauce to pasta and coat the noodles thoroughly. Plate up and serve with a fistful of fresh breadcrumbs or panko on top. Serves 5-6 hungry campers.

Asparagus and Dill Orrechiette

2009-04-24T00:05:00.004-04:00

Aside from the occasional round of mini golf, I am no golfer. However, I do know that the dimples on a golf ball are really what makes the ball fly it's best. I know it has something to do with creating a slightly more vacuous space around it or maybe creating more lift. I'm not really sure. But that concave shape is ideally suited for the function it performs. Much like 'little ears', or orrechiette. This pasta's concave shape is perfect for cradling whatever flavor you savour during it's brief journey from plate to mouth. This time it is asparagus and dill. Some salmon on top wouldn't hurt either. Just sayin'.....

8 oz. orrechiette

6 spears of asparagus, trimmed

1 tsp dill

1 clove of garlic

3 tbsp extra virgin olive oil

juice of one lemon

salt and pepper to taste

In a large pot, bring 3 qts. of water to a boil. Salt the water and add a tbsp of the olive oil. Add the orrechiette, stirring briefly. Let the pasta cook until al dente. Meanwhile, bring one cup of water to a simmer in a large skillet. Add asparagus and cook until just tender. Remove asparagus from heat and place in a food processor along with garlic and the remaining olive oil. Add a 1/2 cup of the pasta cooking water and pulse until smooth. Season with salt and pepper and stir in dill and lemon juice.

When the pasta is done, drain in a colander. Combine with the asparagus/dill and serve.

Drunken Spaghetti

2009-04-12T08:46:00.003-04:00

I think one of the best things about food blogging is the ability to show the world your creative meals. The ones you spent a long time thinking about trying to combine flavors in unique ways or adding new and interesting processes to your cooking. That is one of the goals here at 6CD. I primarily want to show more original foods. But I realize that nothing lives in a vacuum and that even ideas that I feel may be original have probably been thought of before by someone else. These things are bound to happen.

But today I wander from my own path. Today I knowingly post a dish that is not a 6CD original. Trust me, this won't be habit forming. But this looked so wonderful, so simple, and so smart that I had to try it. And you should too. Check out the 'original' at Serio usEats.

1 bottle drinkable dry red wine

1 pint water

10 oz. spaghetti

2 cloves of garlic, lightly crushed

2 tbsp butter

1 tbsp finely chopped herb of choice (marjoram used here)

Parmesan cheese

salt and pepper to taste

In a large saucepan, bring wine and water to a boil. Season with salt and add garlic. Add pasta and cook until al dente. Meanwhile, in a large bowl add butter, herbs, and cheese. When the pasta is done, ladle noodles into bowl. Be sure that a little wine gets into the bowl as well. Stir well to distribute herbs and butter evenly throughout. Season to taste and serve with some warm crusty bread.

Buttermilk Mac 'n Cheese

2009-04-05T09:08:00.005-04:00

Early April has it's share of dilemmas. It is definitely spring, but it can still feel a little like winter at times. Take yesterday for example. The wind was blowing so strong I was keeping eye on the horizon for fears of farmhouse laden twisters and any villainous characters who happen to live somewhere west of here. Thankfully that never happened and no one was sucked into a technicolor dream world. But the winds were a reminder of the changing of the seasons and soon one of my favorite seasons will draw to a close. I'm not talking about winter either. I'm talking about comfort food season. Sure spring and summer have their own comfort foods, but in my opinion the idea of true comfort foods are meant solely for the colder months. That's when that extra butter, cheese, bacon, etc. are the most appreciated. So with what appears to be a final farewell to that glorious time, let's say good bye properly with this Buttermilk Mac 'n Cheese. The buttermilk brings a certain tang to the sauce that helps bring this dish into springtime.

8 oz. elbow macaroni

8 oz. shredded cheddar cheese

8 oz. buttermilk

2 tbsp flour

2 tbsp butter

2 tbsp panko or regular bread crumbs

4 sprigs fresh marjoram

1/8 tsp smoked sweet paprika

salt and pepper to taste

Preheat oven to 350°F. In a large pot, bring three quarts of water to a boil. Add salt to season. Cook macaroni until al dente. Remove from heat, drain, briefly rinse under cold water, and drain again.

While the macaroni is cooking, heat the butter in a pan over medium heat. Once melted, whisk in the flour until well combined. Reduce heat and gently cook, whisking constantly, until the mixture just begins to darken. This is a roux. Mix in 6 oz. of the shredded cheese, the buttermilk, and the paprika. Stir until the cheese is mostly melted and then turn off the heat. Add 3 of the 4 sprigs of marjoram and continue stirring for five minutes. At this point the cheese should be completely melted and the marjoram should have flavored the sauce. Remove the marjoram and stir in the cooked pasta. Mix well to combine and season with salt and pepper.

Pour into your cooking vessel (I used two small and shallow ovenproof bowls). Top with the remainder of the cheese and the panko. Cover loosely with foil and bake for 20-30 minutes. Remove foil to brown the top. You may want to move the dish closer to your broiler if you want, but watch it closely as the breadcrumbs can very easily burn.

Remove from oven and sprinkle with chopped marjoram from the 4th sprig. Allow to cool for a few minutes before devouring.

Duck with Blood Orange Mayonnaise and Artichokes

2009-03-29T17:31:00.003-04:00

Making your own mayonnaise is something that every mayo lover should try to do at least once. And then a second and third time. Homemade mayo is infinitely better than the stuff you can buy in a jar and only has a few ingredients. Plus you can add your own flavorings as you go for even more tasty possibilities. Adding the juice and zest of a blood orange instead of lemon juice will result in a slightly rosier mayo known as 'maltese mayonnaise.' If that doesn't make you want to grab your whisk, maybe this will: Homemade mayo will give you Popeye-sized forearms. Whisking oil drop by drop into a few egg yolks for half an hour should seriously be considered an official workout. Just sayin'.......

1 duck breast

2 egg yolks

1 cup safflower oil

1/2 tsp salt

1/4 tsp sugar

1/4 tsp ground mustard

1 tbsp apple cider vinegar

juice of one blood orange

zest of one blood orange

1 cup artichoke bottoms

chives, for garnish

salt and pepper to taste

In a large bowl, combine egg yolks, salt, sugar, ground mustard, apple cider vinegar, and blood orange zest with a whisk. Next, carefully add safflower oil drop by drop, whisking the entire time. Only add each drop after you have incorporated the previous drop with the egg mixture. When half of the oil is added, add the blood orange juice. Continue adding oil and whisking constantly until all the oil has been used up. (Some of you may recognize this method as Alton Brown's method. If so, you and I should be friends.) Set aside.

In a large saute pan, preheat over medium high heat. Score the skin of the duck breast all the way through the fat, but do not cut into the skin. Season with salt and pepper. When the pan is good and hot, cook duck breast fat side down first. A lot of fat will seep out so be careful of any splatters. When crisp and golden brown, turn over and cook the flesh side until the breast is cooked to medium rare. Remove from pan and let it rest for five minutes. Meanwhile, in the hot duck fat, saute artichoke bottoms until golden brown and plate.

Slice the duck breast on the bias and against the grain. Plate with artichokes, blood orange mayo, a few small slices of blood orange, and some chives.

IMPORTANT!!!! Never throw out your duck fat. Let it cool until it is safe to handle and pour through a paper coffee filter. Put this in your fridge and use it as a cooking fat for everything. Vegetables, meat, and breakfast cereals will all benefit from the glorious duck fat.

All Things Bacon.....

2009-03-25T18:37:00.006-04:00

A few weeks ago I was contacted by our own homegrown newspaper The Baltimore Sun for an article they were writing on bacon. Seems as though someone tipped them off for my, let's say....admiration of all things bacon. Henceforth, that very night I went home and threw together some Bacon and Egg Ice Cream, resulting in a previous blog post. They said they might want to run it in the paper and I wanted the recipe to be available, whisks at the ready. Well, they decided they didn't want to run the recipe, but here is the article if you want a read. It's not much, but it's something. I even tried some shameless self-promotion, but they must have seen right through it. Next time I'll hit 'em harder....

(PS- Kate, I totally made sure they knew what I made. I don't want you to think I'm stealing your bacon-y thunder with their loose wording. I only made the bacon toffee, bacon rum, and the bacon and egg ice cream. Also, I cannot claim the last one to be an original dish.)

(PPS- Image downloaded from the article on the website. All credit goes to them.)

Game Hen with Broiled Scallions and Tarragon Ricotta

2009-03-21T16:45:00.003-04:00

SPRING!!!! Man, is it good to see you! I've waited quite some time for you to roll around again. Remember how awesome you were last year? Not too rainy....plus, you stayed around until late June. Thanks again for not letting summer arrive early. That was definately appreciated. Since you've returned, let's celebrate. I've got some ricotta and some tarragon. Oh, and some scallions. And some left over game hen as well. Let's do this thing.

1 bunch of tarragon, finely chopped

1 cup whole milk ricotta

1 bunch scallions, roots and top 4 inches removed

1 tbsp olive oil

1 tsp lemon juice

salt and pepper to taste

In a saucepan, heat olive oil over medium heat. Gently heat up game hen (any left over poultry will also work) until warmed all the way through. Remove poultry from pan and add scallions. Briefly cook until scallions begin to slightly brown. Remove from heat and set aside.

In a bowl, combine ricotta with tarragon and lemon juice and some salt and pepper to taste. Stir to mix well. Plate scallions and game hen and add some ricotta on the side. Enjoy.

Bacon and Egg Ice Cream

2009-03-11T00:06:00.015-04:00

Even though this ice cream has been around for some time, it might sound weird to some people. (But I'm willing to bet that those people also prefer their steak, duck, and tuna all to be cooked until they have the texture of some rather cheap leather. The kind that must be labelled "leatherette".) Indeed, this ice cream does take a little bit of an open mind. But, it has bacon in it, so you sort of see where this is going to end up: an empty ice cream bowl.

Most people credit Heston Blumenthal for first coming up with this idea. And I bet he deserves that credit. Many others have put their spin on this ice cream flavor as well. So what makes mine different? Honestly, not too much. But a few tiny tricks have snuck their way in. Let's see what they are:

1 pint heavy cream

1 cup milk

1 cup sugar

7 slices of good quality bacon

6 egg yolks, beaten

1/2 tsp vanilla extract

1 small splash of rum

pinch of salt

Preheat oven to 400°F. Line a half sheet pan with tin foil and place a cooling rack on top. In a bowl, combing vanilla extract and bacon and mix to coat the bacon well. Arrange bacon on the cooling rack, and roast for 20 minutes, or until nice and browned. Try to avoid burning the bacon. Allow to cool and chop six of the seven slices, reserving the seventh slice. (Of course, since bacon does not usually come in a 7-slice pack, you probably should have made a few more slices to keep you from eating the bacon meant for the ice cream.) In a bowl, add the remaining chopped bacon to the heavy cream and milk and refrigerate for eight hours. Overnight is even better.

In another bowl, whisk the egg yolks with the sugar and salt until well combined (see above photo). Set aside. Make a double boiler out of a large metal mixing bowl placed over a wide pan in which an inch of water is being heated over medium low heat. In this double boiler, combine the egg and sugar mixture with bacon steeped cream and milk. Gently heat, whisking constantly.

The idea is to heat the mixture slowly as not to cook the egg. If the temperature rises to quickly, the eggs will scramble. Use a candy thermometer to monitor the temperature. If it is getting too hot too fast, remove from heat but continue whisking. Cook until the mixture is thick enough to coat the back of a spoon and remove from heat to cool.

As the mixture cools, take the reserved piece of bacon and chop it up into small pieces. In a small bowl, add the bacon and just enough rum for the bacon to soak up. This bacon is going to go in the ice cream and the alcohol will help these small bacon pieces remain a little chewy, instead of frozen solid. Pour off (or drink) any unabsorbed rum.

Strain the egg/dairy/bacon mixture to remove all solids. Pour into a bowl and add the rum soaked bacon. Freeze for several hours until the correct consistency is reached. (You may have to increase the power to your freezer to ensure proper freezing due to the high fat content). Feel free to use an ice cream maker. Consult your manual for use. Serve nice and cold.

PS: Two desserts back to back? I know it is odd to put two posts like that so close together (especially since the both happen to be ice cream). So, what gives? I recently noticed that there were not too many desserts on Six Course Dinner. And every good dinner should have something a little sweet at the end, right?

Pistachio and Fennel Pollen Ice Cream

2009-03-02T08:18:00.007-05:00

This is an ice cream I made long before I started keeping track of my recipes on this site. I confess to not making the ice cream itself (one day.....) but only adding the flavoring to some already very good quality vanilla ice cream. But this is still a special flavor for a special ice cream because it uses an ingredient from my very first post. I did this because today this little blog turns 1.

Happy birthday, Six Course Dinner! You've come a long way and I hope I can keep you important to other people in the same way you've become important for me. Here's to one year!

1 pint vanilla ice cream

1/4 cup pistachios, shelled

1 tbsp fennel pollen

Crush the pistachios into small pieces by placing them in a ziploc bag and using a roller pin. In a large bowl, add pistachios, fennel pollen, and ice cream. With a stiff spoon or an ice cream paddle, work the ingredients into the ice cream. Return ice cream to carton and place back in freezer for at least one hour to harden up again. Sprinkle a little more fennel pollen on top before serving. Also, if you can't get hold of fennel pollen, some crushed fennel seed will do the job.

Quick Omelette with Sardines

2009-03-01T14:42:00.003-05:00

Today I decided that I have been ignoring a small section of my local grocer's shelves. Many times I have walked by the tinned foods without giving any thought to actually eating them. Of course the occasional can of tuna makes it's way into my basket, but that is about as deep as my curiosity usually takes me. This morning, however, that changed. I had seen the tins of sardines and often wondered if I might actually like the mysterious contents inside. Would they be too fishy? Would they smell terrible? Could I eat a whole tin?

About twenty minutes ago, I had the answers: No. No. Yes!

The sardines turned out to be a great addition to my table and a product I will surely use again. As not to mask their delicate flavor, I paired these silvery little guys with a simple omelette. This actually made for a great and quick breakfast, a rare event documented on this site. Enjoy.

1 tin of Norwegian sardines, in olive oil

2 eggs, beaten

1 shallot, minced

2 slices of prosciutto, chopped

3 tbsp fresh parsley, chopped

1 tbsp olive oil

salt and pepper to taste

In an omelette pan, heat olive oil over medium heat and gently saute shallot until translucent. Add chopped prosciutto and cook for another minute or two. In a seperate bowl, whisk eggs and parsley together until well combined. Add a pinch of salt and some black pepper. Pour egg mixture over shallots. Quickly stir to lightly scramble the eggs. Cook until eggs are still just a little runny and remove from pan.

Plate four sardines and grind a little black pepper over them. Top with a tablespoon or two of the eggs. Serve with a little parsley garnished on top.

Roast Kohlrabi with Romesco Sauce

2009-02-22T16:31:00.007-05:00

Romesco sauce is a wonderful accompaniment to a lot of foods. While I didn't have any nyora (traditional dried red peppers) to make a strict Romesco, substituting red bell pepper with some smoked paprika will work in a pinch. To the red pepper all you need are some almonds, garlic, olive oil, and salt. A very simple sauce, for a very simple vegetable: kohlrabi.

2 kohlrabi, bulbs only

1 large red bell pepper, seeded and chopped

2 cloves garlic, chopped

½ cup almonds, chopped

3 tbsp olive oil

1 tsp smoked paprika

1 tbsp red wine vinegar

fresh chopped parsley, for garnish

salt and pepper to taste

Preheat oven to 450°F. Peel and chop kohlrabi into one inch chunks. Heat 2 tbsp olive oil in an oven proof pan on the stove. When the oil is shimmering, add kohlrabi. Toss carefully to coat the kohlrabi in the oil and put into oven. Roast for about 25-30 minutes. Check frequently to make sure the kohlrabi isn't burning and stir to allow for even browning.

Meanwhile, heat 1 tbsp olive oil on the stove over medium-low heat. Add smoked paprika and garlic and gently cook for a few minutes. Add red bell pepper and almonds and cook until the bell pepper is just done. Remove from heat and place in a food processor. To the mixture add red wine vinegar. Carefully process the mixture until just smooth. Some chunks are okay, but nothing too big. Season to taste with salt and pepper and serve with kohlrabi garnished with parsley.

Radicchio, Sage, and Taleggio Crostini

2009-02-18T21:42:00.021-05:00

One of my favorite parts about serving food to important people in my life is the anticipation. And I don't necessarily mean their anticipation. I am talking about my anticipation. It sounds weird, I know, but that moment right when you start to serve the food might be on of my favorite parts of a lengthy sit down dinner. All the work is now pretty much done (minus a few last minute details during plating) and you can finally start to enjoy the evening. Everyone has arrived. Coats are tossed onto a rocking chair in the living room and all the settings on the table now have a human counterpart. Someone has prudently opened a bottle of wine. A quick toast to good friends, and then the food begins.....

My second favorite moment? The first bite, of course.

In the spirit of that first bite, I thought I would offer a very simple starter. (I haven't posted one of these in a while.) Crostini would also work well simply as finger food if you make them small enough. But since at this point no one is standing around mingling, I like to slice long, narrow segments of baguettes. These normally take only two or three bites.

12 thins slices of baguette, cut on the bias

3 shallots, minced

1 small head of radicchio, leaves cut chiffonade

12 leaves of fresh sage, chopped

⅓ lb. of taleggio cheese, at room temperature

2 tbsp olive oil

salt and pepper to taste

Begin by spreading a small amount of taleggio onto each slice of baguette. In a toaster oven, lightly toast for a few minutes until cheese is nice and melted. (This can also be done in a regular oven at 350°F for a few minutes.)

In a saucepan, heat olive oil over medium-low heat. Add shallot and a pinch of salt. Gently saute until translucent. Add sage, radicchio, and a little black pepper. Stir and cook until radicchio is just beginning to wilt. Quickly remove from pan onto a plate.

Top toasted and cheesy baguette with radicchio and serve.

Broccoli Pesto with Cannellini Beans

2009-02-15T17:03:00.010-05:00

Since I live very close to a farmer's market, a local food market, and a massive supermarket, I usually don't have to bring a wheel barrow when I do my food shopping. Instead of doing my shopping for a few weeks, I find it easier to go once or twice a week. This method allows great freedom in what I cook because I don't have to plan far ahead. Besides, the odds that I will want to eat a meal I plan on making two weeks down the road are pretty slim. I'm more of a "that-should-taste-good-I-think-I'll-make-that-tonight" kinda guy. So I can make a quick run to the store or farmer's market and grab what I need.

But sometimes you just don't feel like running around to two different food stores. Sometimes you just want to make something and eat it for a week (lasagna: I''m looking in your direction). When this urge arises, I tend to make something that I can use for a variety of meals and that is simple to make.

Enter broccoli pesto. This delicious sauce is not only really good for you, but also works to keep you satisfied every night of the week. Tonight, I topped some cannellini beans with a bit of crushed red pepper and smothered it in this broccoli pesto, an extra splash of olive oil, and a touch of parsley. This pesto would also work great on pasta, roasted vegetables, a nice piece of fish, white pizza, etc. With so many choices, you'll be happily reaching for this pesto for days!

3 small heads of broccoli, seperated into florets

3 cloves garlic

8 whole hazelnuts

5 tbsp extra virgin olive oil

1 oz. parmigiano reggiano cheese

2 cups water

juice of one lemon

parsley, for garnish

salt and pepper to taste

In a large saucepan, bring water to a boil with a healthy pinch of salt. Add broccoli florets and cook until just done. This should only take a few minutes. Meanwhile, in a food processor: add hazelnuts, garlic, parmigiano reggiano, and half of the olive oil. Process to a smooth paste and scrape into a large bowl.

When the broccoli is done, drain in a colander. Make sure to reserve a cup of the water. Process the broccoli in the food processor, in batches if you need to. Add some of the olive oil in each batch. Combine broccoli with the garlic, hazelnut, and cheese puree. Stir to combine. Add juice of the lemon. At this time, you may add up to a cup of the water the broccoli was cooked in to thin out the pesto. Season with salt and pepper to taste.

I served this with some cannellini beans that I briefly cooked in olive oil with a little crushed red pepper. Such a good combination. I also will add, that I have Karen at Off the Meat Hook to thank for this. It was something I was thinking about making, and stumbling across her version of the pesto helped me bring mine into to focus.

Wine Braised Leeks with Mushrooms, Polenta, and Gorgonzola

2009-02-14T15:59:00.009-05:00

This past week has been remarkably warm here in Baltimore. With a few days seeing the mercury hovering in the 60's, it is easy to forget that we are still in the middle of February. I would normally say to enjoy it while you can because I wouldn't be surprised if Old Man Winter still has a few tricks up his icy sleeves, but it was just too nice outside for that kind of talk. So I decided to combine winter and spring flavors into one small meal. Springy leeks are braised in red wine and combined with mushrooms, creamy polenta, and a bit of tangy gorgonzola. This is based off of a braised leek recipe I used to make but cannot locate right now.

2 leeks, trimmed of their greens

2 large mushrooms, sliced, no stems

1 ½ cups red wine

1 tsp fresh marjoram

1 tbsp butter

2 tbsp olive oil

2 cups water

½ cup corn meal

gorgonzola, for garnish

salt and pepper to taste

Over medium heat, heat oil in a large sauce pan. As the oil is heating, trim the leeks into a log shape. Slice in half lengthwise and briefly rinse under running water to remove any dirt that may be trapped between the layers.

To the oil, add the mushrooms and cook until done. Remove from pan and lightly season with salt. In the same sauce pan, place the leeks cut side down in the remaining oil. Gently saute until the leeks start to get nice and golden brown. Add the marjoram, wine, and a pinch of salt. Reduce heat to low and cover. Gently cook until leeks are cooked through and wine has reduced to a few tablespoons.

Meanwhile, in another pot, bring the water up to a boil. Add butter and a healthy pinch of salt. When the water is at a full boil, quickly whisk in corn meal. Reduce heat and cook until the cornmeal has absorbed all the liquid, stirring occasionally.

Assemble by plating the polenta and then the mushrooms. Spoon the reduction over the mushrooms and top with a few leeks. Garnish with gorgonzola and black pepper.

Brussells Sprouts and Green Onion Galette with Walnut Mustard

2009-02-06T07:25:00.010-05:00

You don't see very much baking on this blog. That's not because don't like baking. In college I spent a good four month period where I baked my own bread once a week. Of course, I would have to make three loaves at a time (two for me for sandwiches and such, and one for my roommates to eat). But the main reason I don't bake these days is a pretty lame excuse: my oven.

Normally, ovens cycle themselves on and off to regulate temperature. Mine tends to be on the lazy side a bit. I tend to observe that my oven runs a little high and then cycles itself off for a long time. This doesn't seem to be a big deal for roasting or braising, but it does effect things like trying to bake bread when you want to maintain a certain temperature to allow for a fuller rise. But regardless, I still wanted to bake something. And with a little puff pastry on my side, all I needed for a great galette were some healthy and seasonal toppings.

1 sheet puff pastry, thawed

1 dozen brussells sprouts, cut in half lengthwise

1 bunch green onion, cut into two inch pieces

3 tbsp whole grain mustard

¼ cup walnuts, chopped

3 ½ tbsp olive oil

4 tbsp parmesan cheese, finely shredded

salt and pepper to taste

Preheat oven to 400°F. In a large skillet, heat 3 tbsp olive oil over medium heat. When oil is good and hot, but not smoking, add brussells sprouts cut side down. Cook until the cut side is starting to brown. We are looking for a rich golden color. Like so:

When they all look as dashing as the one above, flip them over to brown the other side. Reduce heat a little as to not burn the outside leaves too much. Cook until just tender. Remove from heat and season to taste with salt and pepper.

To prepare your puff pastry, gently unfold pastry onto parchment paper on a baking sheet. The pastry should be thawed, but still cold. I like to give mine a brief once over with my rolling pin to compress the layers just a little bit. I want this galette to have a slightly thinner crust.

With the back of a spoon or a spatula, evenly spread the mustard all over, leaving the last ¼ inch still exposed. Sprinkle with walnuts, brussells sprouts, green onion, and parmesan cheese. Brush the exposed pastry edge with the remaining ½ tbsp of olive oil to aid in browning. (You could also do an egg wash. Which is even better. Why didn't I? Simple: I was out of eggs. Sue me. No. You probably shouldn't.) It should all look like this:

Bake for around 15 minutes until the crust is cooked through and nice and golden. Also, a note about brussells sprouts for you sprout haters: stop the hate. I realize these little guys get a bad rap. But hey, if you like coleslaw, you should like brussells sprouts. There are just tiny cabbages. Nothing wrong with that. If you are still on the fence, you could up the flavor with some goat cheese or even that one ingredient that does make everything better: bacon.

Vegetarian Tomato-less Chili

2009-02-02T17:44:00.008-05:00

Before I start getting angry hate mail from Texans calling for me to jump off a bridge, let's get something straight: I know this might not actually be chili. Most (i.e.- all) people from Texas pretty much agree that this is chili:

Chilies + Spices (oregano, cumin, garlic) + Meat (beef) + Tomatoes = Chili

You will notice that there are no beans. While I am not about to find out, I imagine serving chili with beans to a Texan is akin to slapping a lion across the face just to see how it will react. But who cares? I live in Maryland. I put beans in my chili. I'm all for the 'when in Rome' attitude if I was sitting in a restaurant in Houston. In that case, I would happily forgo expectations of having a single bean in my chili. Until then, I'm gonna make it how I want to. And this time, I decided to challenge myself to leave out that other chili staple: the tomato.

2 yellow summer squash, chopped

2 acorn squash, sliced in half lengthwise and seeded

1 large onion, chopped

1 cubanelle pepper, chopped

1 orange bell pepper, chopped

1 small eggplant, sliced in half lengthwise

1 small can green chilies

15 oz. black beans, cooked

15 oz. hominy, cooked

3 cloves of garlic

4 tbsp olive oil

2 tbsp cumin, freshly ground

2 tbsp smoked paprika

3/4 tbsp cayenne pepper

1 tbsp oregano

1/4 cup cilantro, washed and minced

salt and pepper to taste

Garnish:

sour cream

1 cup water

1/4 cup apple cider vinegar

1 jalapeno, finely diced

Preheat oven to 375°F.

Coat the cut sides of the acorn squash and eggplant with a little olive oil and sprinkle with a little salt. Place on a baking sheet lined with parchment paper. Roast squash until it is cooked through. Roast eggplant until it is practically collapsing on itself. Remove from oven and allow to cool.

In a large pot, heat 2 tbsp of olive oil over a medium flame with the cumin, paprika, and cayenne pepper. Add onion, cubanelle pepper, orange bell pepper, yellow squash, oregano, and garlic. Cook until tender, without burning the garlic.

In a large bowl, scoop out eggplant from it's skin and mash with a fork until it is a smooth paste. Do the same with one of the acorn squash. Stir in green chilies, black beans, hominy, and cilantro and add to the pot. Add 1 cup of water and simmer for 15 minutes.

Peel the remaining acorn squash and cut into 1" to 1.5" cubes. Gently fold cubes into the pot, trying not to break them up. Add some hot sauce if you like as well. Taste for salt and pepper.

Garnish:

I like this simple garnish on my chili. It is a slightly lazier version of the garnish on enchiladas de plaza from Diana Kennedy, the best thing to happen to Mexican cuisine since chocolate.

In a small sauce pan, bring water and apple cider vinegar to a boil. Add finely diced jalapeno (as well as radish, carrot or even potato if you would like), cover, and turn off the heat. Remove from the water after five minutes and you will have the perfect little jalapeno pickle to put atop some rich sour cream. Serve hot.

World's Best Hot Chocolate

2009-01-25T00:08:00.009-05:00

Two weeks ago, I spent an incredibly relaxing and snowy weekend in a cabin with good friends. Old Man Winter kept it cold outside, but the warmth by the fire was welcomed by all. After some wonderful food (thanks again, bone/davis), I prepared everyone some hot chocolate. Not the kind you can buy in small packets, but real hot chocolate. The kind with actual chocolate. I also added some cayenne pepper to enhance the flavor. While I believe I added a wee bit more cayenne than I should have, I have since corrected my formula to a tamer, and more pleasant concoction.

The original recipe comes from the very great, and very Swiss, FX. He runs FXCuisine, which is a great source of inspiration. His writing, photos, and food have been the basis for some of my dishes. For the ease of the reader, I have converted his recipe for hot chocolate, with a few delicious tweaks. Directions can read on his page. Enjoy. This makes 8 large, or 16 regular servings.

12 oz. sugar

8 oz. cocoa powder

32oz. 60% cocoa chocolate chips

16 cups water

To which you should also add: 1/2 - 3/4 tsp of cayenne pepper.

And if it is really cold outside, a healthy splash or whiskey/whisky or brandy never hurt either.

Apple and Potato Gratin

2009-01-24T14:39:00.012-05:00

Ahhhh.........comfort food. Welcome back into my life. You are such a wonderful companion during the winter months. You make my apartment smell wonderful and make me forget of any worries I might be having. You could very vell be one of my best friends. What have you brought me today?

Pink lady apples and red skinned potatoes? I like your style. With a little cheese, this could make a pretty delicious gratin, even if I am going to eat you for breakfast. Maybe wash you down with a little hot chocolate later. Today is starting to look pretty good....

1 large apple

1 large red skinned potato

1/4 cup shredded cheddar cheese

4 tbsp heavy cream

1 tbsp butter

salt

Preheat oven to 375°F. Thinly slice potatoes (with a very sharp knife or a mandoline) and place in a large bowl of water too remove excess starches. Thinly slice apples (same cutting method as above) and reserve. Melt butter in a cast iron skillet to evenly coat the bottom and sides. Start alternating slices of apple and potato in the skillet until the bottom is covered.

Pour the heavy cream over top, as well as the shredded cheddar cheese. Add a sprinkling of salt, cover with tinfoil, and bake in the oven for about thirty minutes, or until the potatoes are tender. Remove the tinfoil to brown the cheese until golden brown. Serve warm.

This recipe only makes one layer of the gratin for a quick breakfast. For a more substantial meal, feel free to make many layers and adjust cooking time as necessary.

Broiled Endive with Walnut Ricotta and Rigatoni

2009-01-17T10:10:00.013-05:00

Sometimes you don't need a lot of ingredients to make excellent food. The above dish has literally has eight ingredients. And that includes water, salt, and pepper. In addition to only the bare essentials, you also barely need any time to make it. I had everything ready to go well before the pasta was done.

12 oz. ricotta cheese

2 heads belgian endive, cut into thin wedges

1/2 cup walnuts, chopped

1 ladle of pasta water

11/2 oz. parmesan cheese

rigatoni

olive oil

salt and pepper to taste

Preheat broiler. Bring enough salted water to cook the rigatoni to a boil. Add pasta. While pasta is cooking, chop walnuts, and combine with ricotta and parmesan, and salt and pepper to taste. Set this aside.

In a flameproof pan, place endive (lightly coated in olive oil and a pinch of salt) under the broiler until tender, but do not burn. Don't go too far from the broiler and keep and eye on it! Stir one ladleful of pasta water into the ricotta and stir to combine. Drain cooked pasta and mix with walnut ricotta mixture and endive. Serve warm.

Lost in Translation

2009-01-05T22:26:00.008-05:00

While this doesn't have anything to do with any particular recipe, I did stumble across this great phrasing (courtesy of Google Translate from it's original Swedish) while doing some food research:

"Mix down the orange shell and let the batter swell like a moment. Bake in the world iron with a little butter."

I couldn't write that if I tried. Sometimes misunderstanding is a wonderful thing.

Lobster Risotto

2009-01-04T17:48:00.005-05:00

January has a tendency to make me crave a warm bowl of just about anything. Oatmeal for breakfast, soup for lunch, and _______ for dinner. It almost doesn't matter what it is as long as it is comforting and warm in a bowl. Chili tends to work nicely, but I prefer chili in February when it is the coldest. This time I decided to turn to risotto. Being rich and creamy, risotto may be one the great foods of winter. It is also easy to make: you DO NOT have to stir risotto constantly. A little stirring is needed, but gone are the days worn out arms.

Risotto is great with only a little shallot and cheese, but this risotto needs to be a little special. So I added a small amount of lobster to give the dish an extra boost on the richness scale. Someone page Robin Leach, because rice just got a whole lot richer.

1 cup arborio or other short grained rice

1 qt. chicken stock plus 1 cup white wine, simmering

1 shallot, minced

2 tbsp butter

6 oz. lobster meat

2 oz. Parmesan cheese, shredded

chives, for garnish

salt and pepper to taste

In a large sauce pan, heat butter until melted over a medium flame. Add minced shallot and gently cook until translucent, but not browned. Add rice and cook gently until kernels begin to become about halfway translucent. Add a ladleful of stock/wine mixture to rice and stir to combine. You may stop stirring for the time being.

In another pan , gently cook the lobster meat in any method of your choice. You may poach if you have some court boullion on hand. A gentle saute would also work. You could even oil poach if you liked. Cook until just shy of being done and remove from heat. Chop.

Meanwhile, once the rice has absorbed all the liquid, add another ladleful of stock. Stir to combine. Keep adding stock only after the rice has absorbed the previous ladleful, stirring briefly with each addition. When the last ladleful is added, added chopped lobster meat and remove heat. Cover and let sit for five minutes. Add shaved Parmesan, chopped chives, and salt and pepper. Serve in a warm bowl.

Finding More Time In '09

2009-01-01T15:20:00.003-05:00

2009 calendar from Orange Beautiful

At a New Year's Eve party last night (thanks again Matt and Sara!), several people asked me if I had any resolutions for the year. Given recent holiday travels, holiday dinners, and holiday stresses I haven't had much time to sit down and figure out any resolutions I would like to adopt.

Until this morning. Upon checking this blog, I realized that I have only updated 25 times (including this one) since the first post last March. I feel like I could have done a lot better. I can make excuses all I want, but ultimately, I just didn't post as often as I easily could have. So here's my resolution: I'm going to impose a one post per week minimum. Hopefully, I will still end the year with more than 52 posts, but 52 would be the minimum.

I'm looking forward to my new posting schedule as well as the new year. 2008 had it's ups and downs, but a new year is starting with endless possibilities. Here's hoping that it will be a great year for everyone! Cheers!

Home Cured Duck Prosciutto

2008-12-21T09:51:00.008-05:00

I swear that piles of meat will not become a trend on this site. But I just have to show you this one. What you see above is the result of about six minutes of actual work and two weeks of very impatient waiting. Curing your own duck prosciutto is so easy, it is amazing that any one would even dream of going to a fancy shop to pay through the nose for this stuff.

So how does it work? Basically, you bury a duck breast in kosher salt. I mean, you really bury it. A half an inch of salt on all sides would be the minimum to use. Feel free to add some other flavors to the salt. In this case, I added some juniper berries, allspice berries, bay leaf, crushed red pepper, and black pepper. By covering the duck in salt, you are pulling a lot of moisture out of the meat and adding flavoring as well. This salty environment is not the kind of place that harmful bacteria would be likely to find a safe haven, which is a good thing considering this never gets cooked.

After 24-48 hours in the salt (which you have been keeping in your fridge, right?) start digging to extract the meat from it's snowy nest. Rinse off the salt briefly under water and dry throughly. Next, you wrap it in cheese cloth and hang it in your refrigerator for two weeks. It is very important that there is some space around the duck as it hangs. The dry and cool air further dries out the meat which does help for preservation, also gives the meat a wonderful texture.

Try making it once. Seriously.

Lamb Tartare

2008-11-18T18:45:00.006-05:00

I've never wanted to be a test pilot. Nor a daredevil. Or even a tightrope walker. Nope. Not once. I've never been one to really risk my life for 'the thrill'. But, do I live dangerously? Maybe...

You see, I have no problem with eating a little bit of raw meat. Of course, I don't make it a regular event. And while most people don't have a problem with eating sushi, they have a very hard time understanding why anyone would like to eat red meat without any application of heat. Raw meat actually tastes very good and has a very 'clean' quality.

Of course, I cannot say that eating raw meat is for everybody. Pregnant women, for example, should avoid eating any meat that is undercooked. Check out some safety tips before deciding whether or not eating raw meat is for you. Always make sure you are getting your meat as fresh as possible from a respectable source.

3 oz. raw lamb

1 habenaro pepper, finely minced (seeds optional)

1 egg yolk

3 cups of water, plus 1 cup ice cold water

1/2 tsp. salt

black pepper

Bring 3 cups of water to a boil in a 2 quart saucepan. Seperate the yolk from the egg white and gently drop into the water. Cook for 30 seconds maximum and gently remove from the water. Place the yolk in the remaining cold water to stop the cooking process.

Finely mince lamb, cutting across the grain, into 1/4" cubes. Combine with habanero, salt, and pepper. Place egg yolk on top and serve.

Mushroom & Rosemary Bread Pudding

2008-11-17T18:45:00.007-05:00

Sometimes a little decadence doesn't hurt. Especially, when the temperature outside begins to drop. When cold weather starts to seep into my bones, rich and comforting food is the only thing on the brain.

With that in mind, I present this humble bread pudding. Not just for dessert, bread pudding can make a great savory meal to enjoy with friends. A little know-how is all you need for this dish. It is very, very easy to make and the end result is overwhelmingly satisfying. Here's how:

1/2 loaf of bread, torn into bite sized pieces

1 oz. dried shiitake mushrooms

1 cup milk

3 eggs, beaten

1 tbsp fresh rosemary

1 tbsp butter, plus extra for greasing

fresh parsley, for garnish.

salt and pepper to taste

Begin by soaking the mushrooms in enough warm water to cover. Let the mushrooms rehydrate for at least 30 minutes. Drain the mushrooms, but reserve the water. Squeeze the excess water from the mushrooms and cut into strips. Preheat oven to 375°F.

In a large bowl, combine mushrooms, bread, rosemary, salt, pepper, milk, and eggs. Stir to combine well. Grease the inside of your cooking vessel (loaf pan, small casserole, or any other ovenproof dish) with butter. Pour mixture in and roughly level the surface. Place the entire cooking vessel inside a larger casserole dish. In the larger casserole dish, add enough water to come up to the same level as the bread pudding. Slide the whole thing into the oven and bake for 30 min, or until done. You can check by inserting the tip of a knife into the pudding. If it comes out clean, you are done.

While the pudding is in the oven, turn your attention to the reserved mushroom-infused water. Take the water and begin to reduce it on the stove. The amount of time spent on reducing will depend on how much water you used originally. Reduce until it is just a few tablespoons. Stir in the butter until well melted. Pour with over the pudding just before serving. Garnish with a little parsley and serve.