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Archive for January, 2010

When you stop at the convenience store or at a local coffee shop for your morning cup of coffee have you ever wondered how your cup of coffee came about? No, not how it was brewed but how it was that you are able to drink a cup of coffee. Sure, the coffee machine plays an important role in making your perfectly brewed cup of coffee, but just how did that coffee maker first come about, or how did the first person who ever sipped the first cup of coffee discover its magic?

Legend goes back to a lonely sheep herder in Ethiopia who noticed his sheep acting strangely every time they ate certain red berries from a certain bush. One has to wonder why he himself decided to give the berries a try. Well that is of no consequence because since that life altering decision man has been enjoying coffee in many different cultures, different countries and different places. Do you know they even drink coffee on the Space Shuttle? I wonder what kind of coffee machine they have.
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There are many people who have for long considered themselves purists in the world of coffee, and wouldn’t dream of touching this sacred brew. But all of this is changing now, coffee is being flavored and you can have any one of hundreds of kinds now.

Blenders are practically artists now, with exotic blends being designed all the time. There is an Indonesian blend which is a mix of Sumatran and Papua New Guinea beans that yields a flavorful full bodied brews. Newer regions such as Papua New Guinea and Sumatra are being scoured for new kinds of beans for these blends. Sumatra beans mixed with Colombian Patron gives a smoky, dark taste to the blend.

In addition to blending different beans, adding flavorings to coffee adds a new element. Many flavors, such as cherry, almond or vanilla, can soften the acidity of some blends. Add a banana hazelnut syrup to a plain robusta blend, and you have a whole new experience. Try a Tahitian vanilla latte for a real taste experience.
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For this recipe, I use either muscovy duck, a brazilian breed which is known for its incredible flavor and lean profile, or wild-hunted duck. Other breeds, such as moulard or pekin, will do fine, but be aware that the principal difference among these types of duck is the fat cap underneath the skin. With any breed of duck, to cook it properly, you want to render the fat from under the skin of the breast at a cooking temperature and time that will allow the skin to brown perfectly, once all the excess fat is rendered away. For all breeds, lightly score the duck breast, skin side, so that the skin is pierced (freeing the fat to render away), without going into the flesh of the breast. To do this, you will need a sharp knife. Score the breast at 45 deg. angles, so you end up with a diamond pattern on the skin side of the breast.

To prep the duck for cooking, score it and season it with salt and pepper on both sides. Allow the duck to rest for 30 minutes. When you are ready to serve, do not add butter or oil to your pan – just set the duck, skin side down, in the pan and cook over low to moderate heat. As the fat renders away, pour it off. You want to adjust your heat, and your time in cooking the skin side, so that most of the fat is rendered about the time your skin is browned nicely.

For 6

6 hen breasts, or 3 drake breasts (of moulard or muscovy), each portion being app. 8 ounces, uncooked.

Corn Crepes

Corn Crepes
4 cups corn kernels (about 4 ears)
salt
white pepper
1 ½ cups flour
4 eggs
1 ½ cups milk
3 tbsp melted butter
nutmeg (couple of pinches)
4 tbsp minced chives
Olive Oil

Heat oil in pan over medium heat. Add corn, salt and pepper and cover, cooking about 3-4 minutes and tossing through a couple of times. Process in food processor and cool. Once cool, add flour, eggs, milk, butter and nutmeg. Blend until smooth. Fold in minced chives. Refrigerate at least 3 hours. Prepare crepes with olive oil in non-stick per s.o.p. Cool and set aside. At service, take 3 crepes and reheat gently. Fold into triangles.
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One of the “tricks” I find most useful for hosting stress-free dinner parties is to make some of the recipes ahead. I find that too many last minute jobs can overwhelm me, so I plan ahead to eliminate as many as possible.

The more dishes you can prepare a day or some hours before guests ring your doorbell, the more you reduce your stress. Here are some reasons:

• You avoid a last minute crisis if preparation takes longer than you thought it would.

• If you like to cook, you’ll have the leisure to enjoy what you’re doing instead of feeling frantic about a deadline

• You have time to clean up after you cook.

• If there is a disaster, say you burn something, you have plenty of time to come up with an alternate plan.

• If you have prepared the dessert ahead, you don’t need to leave the table for a long stretch just when the conversation is getting really interesting.

Put your imagination to work for you! Try to imagine your way through the last minute jobs you will have to get dinner on the table, and reduce them to a minimum you feel comfortable with. It helps to think about what all those last minute jobs are: setting out the ice water pitcher, lighting the candles, putting items in serving dishes and getting the guests to the table.

By the way, many of these are jobs that your guests can do.
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