My version of Duck with prunes

I love duck meat. It's so nice and dark and rich but mild and tender when cooked right. You can't go wrong these days with duck breasts. One big one is enough for 2 people. Score the fat side slightly and brown  in a combination of oil and butter.

I'm a one-pan-man...take the duck out and add some onions and prunes. 

 Brown these babies....add some dark beer - I've got Belgian beer close by but a Mad-Hatter would do just fine. 

 Put it in the oven for about 30 minutes - not too long or the duck with dry out. Pull the breast out and let it rest while your puree what's left in the pan to make a delicious sauce. Toss a salad and make some home-made french fries. Wine or beer goes fine.

Veggie Sandwhiches

When we feel like we've eaten too much meat we take a veggie break. This is a week-night meal for us - and it's wicked hearty. I usually saute brocolli, green and red peppers, and some onions in olive oil. I toast a nice bun or bread and spread it with some hot mustard. Pile the saute mixture on the bread with some grated cooked beets, avacodo and some swiss cheese.

 Grill it for 10-15 minutes. I make a blue cheese dressnig to go over it. Trust me - you don't need anything else. This recipe actually comes from the Moosewood Cookbook. It scares me to think I've been making it for 25 years.

Faye's Thanksgiving Table 2011

When you have company don't forget to set a nice table. This was my mom's table setting for Thanksgiving this year with Richard, Joe William and I. The flowers are from Loraine!

The recipe Dinah gave me for Cranberry Salad

 I don't really have a great picture of the finished product but my taste-testers loved this cranberry salad (William). It's got all the ingredients you might wish for to accompany a heavy turkey dinner...tangy but not too sweet - crunchy and fresh...jell-o at it's best!

 It's got an apple, pineapple, walnuts, cellery, cooked-down cranberries and lemon jell-o.

 You gotta mix everything before the jello sets.

 You can put it in a mold or pretty bowl...it all gets eaten.

Thanks Dinah!

Sweet Potato Butternut Squash Pumpkin Puree

This is a really easy sturdy recipe great with lamb and turkey - let's say roasted meat in general. You can bake almost any root vegetable in the oven- this time it was a small organic pumpkin, a butternut squash and a few sweet potatoes...and puree it!

When all the vegetables are soft and tender add some sour cream, cream and butter - creme fraiche or a bit of cream cheese - you know what I mean....and puree.

It should look like this. I like some fresh grated nutmeg but that's not for everyone.

Put a big glob of butter on the top and pop it in the oven when ever you need it.

Traditional Turkey with Stuffing

What to do with leftover paella...stuffed peppers!

I know that a lot of people don't have leftover paella but we do because once people know you make it you seem to be making if often. This leftover dish is really just a stuffed pepper but with a twist. Most recipes for stuffed peppers say you should parboil them first...cut off the tops and clean them, place on the stove in cold water and let them come to a boil for 5 minutes...drain and cool. 

Take the tops and dice them with some shallots or onions...brown in oil.

Add ground beef and a little bit of curry powder....cook till done.

Mix with the leftover seafood paella, a beaten egg and a half a cup or so of nice cheese.

Stuff peppers and top with breadcrumbs and bake at 350 (160) for 45 minutes.

Americans don't generally mix seafood and beef but I think this is an excellent example of how delicious it can be!

I made 3 stuffed peppers and William and I ate two the first night....pictured is the left-leftover lunch the next day...I still had some paella that I heated up in the oven with a half of pepper each...with a glass of wine in the last summer sun in the backyard it felt like I was on vacation for 15 minutes.