Sunday, October 31, 2021

October 29, 2021 Lunch - East Ocean Dinner - Pork Goulash

October 29, 2021 Lunch - East Ocean  Dinner - Pork Goulash 


I slept until 7:45 and then worked a bit and showered and dressed.  At 10:45 I talked to Aaron and we agreed to meet for a working lunch at East Ocean.


When I arrived at 11:20 Aaron was waiting for me and had ordered.  He did not tell me what he ordered so I was thrilled when platters of Fried Tofu band Mixed Vegetables arrived with a container of warm rice and was even more thrilled when a platter of Manila clams in a scallion and ginger sauce was delivered.





I had eaten East Ocean’s roast duck for the last two days, so was ready for something different.


I loved the scallion and ginger sauce on the clams because the ginger was cooked and soft enough to eat.


The Aaron ordered two egg rolls.  They were served with a small plate filled with a shallow puddle of sweet and sour sauce and a syrup dispenser of mustard.  Aaron chose mustard and I chose the sweet sauce.  It is amazing how we revert to our childhood preferences.  


I really liked the egg rolls because they were crisp on the outside and soft on the inside.  I had never before tasted egg rolls that the dough on the inside of the crisp shell was so soft that it melted in my mouth.







After lunch we prepared some court documents for the trial next Wednesday.  We said goodbye around 2:00: and I returned home by 2:30.


I checked the market and I was up a little, mainly because I computed my yesterday gain late in the day after Amazon and Apple reported weak forecasts and got hammered in the after market.  The market came back a bit today to end above yesterday’s after market sell off.


We decided to incorporate the three types of mushrooms we have into a sort of goulash with pork and serve it on the interestingly shaped egg noodles we bought recently at Talin.



I chopped and minced 1/3 of an onion, pressed two cloves of garlic, two large portobello mushrooms we bought at Costco and Lion’s Mane and blue oyster mushrooms we bought at the Robinson Park Farmers’ Market.


Suzette then sautéed the


October 28, 2021 Lunch - Book Club Venison Stew and Bannock Dinner - PPI Roast Duck and Fried Tofu and Mixed Vegetables with rice

October 28, 2021 Lunch - Book Club Venison Stew and Bannock  Dinner - PPI Roast Duck and Fried Tofu and Mixed Vegetables with rice

I was awakened to the smell of Apple crisp. Suzette was in the kitchen baking or broiling the apple crisp to get the top to crisp up.


We then put the leaf in the table and lay the table cloth on the table and Suzette fetched the bowls for stew and bowls for crisp.


She left a few minutes after 9:00 and the rest of the prep for lunch and the book discussion was left to me.


I was already sore so I stopped to eat granola with milk, yogurt and blueberries for breakfast.


Then I set the table and fetched the stew and beers and a white wine and ginger ale. 


I made guacamole and filled bowls with praline pecans, dates, olives, biscochitos, and peanuts for the meeting.



Then at 10:30 I made the bannock.  Here is the recipe:


After flipping it I baked it for fifteen more minutes and turned off the heat and it got slightly scorched on the bottom as it sat for 45 minutes.



I added water and heated the stew and then turned off the heat as it began to stick to the bottom of the roasting pan.  I heated it again when everyone came.  Peter came at 11:30 and I had to ask him to drive to the store to pick up a bag of corn chips, which he did, God Bless him.


Everyone started arriving at 12:00. I opened the De Ponte 2016 Dundee Hills Pinot Noir.


Everyone took a bowl and I served the Venison Stew and Karl helped slice the Bannock into wedges so I could add a wedge of Bannock to each person’s bowl.


We then took our bowls to the dining room table set for eight and ate lunch.

We had followed a recipe from De Ponte titled Mustard and Cognac Beef Stew for the Venison Stew. Here is the recipe 



We adapted the recipe to Julia Child’s recipe for Boeuf Bourguignon by adding carrots, mushrooms, pearl onions, and potatoes.


It was a good entree.


After we finished the entree, I brought out the olives, guacamole, chips, the praline pecans, dates, and peanuts and we had our meeting.


At 2: 30 we ended the meeting by eating dessert, some of Suzette’s apple crisp with a bit of ice cream and Suzette’s homemade maraschino cherries.


Suzette had come home around 1;30 and ate a bowl of the Venison Stew so she got a taste and after the meeting I put the last of the stew into a container for a Charlie to take to Susan, so she could taste it.


Suzette’s apple crisp was amazing with all the lovely small slices of apple and all the raisins and cinnamon.


Also the Bannock bread was a success. Even though I scorched the bottom and the bottom was tough because I left it in the skillet, it was fully baked and tender and warm in the middle.


The book got a grade of C and the food got a grade of A.


I worked until 5:00 and then had to lie down.  Suzette came home and watched TV around 4:30.


Neither of us were particularly hungry or wanted to cook any more. 


We were lucky.  We had the leftovers from our lunch at East Ocean yesterday, the Roast Duck and Fried Tofu and mixed Vegetables and rice.


Suzette put all of that into a Pyrex baking dish and heated it in the microwave and we had a wonderful duck dinner.


We watch some of the Green Bay v. Arizona NFL game and at 8:25 switched to Midsomer Mystery and were in bed by 10:00.


Bon Appetit











October 31, 2021 Breakfast - Bacon, cheese, and tomato Omelette Lunch - charcuterie and cheese Sandwiches. Dinner - Grilled Rib Steak and Asparagus, Country Fried Potatoes and Onion, and Mushrooms and Shallot in a Brown Sauce

October 31, 2021 Breakfast - Bacon, cheese, and tomato Omelette  Lunch - charcuterie and cheese Sandwiches. Dinner - Grilled Rib Steak and Asparagus, Country Fried Potatoes and Onion, and Mushrooms and Shallot in a Brown Sauce


Today was pleasant and interesting. I spent the morning working on Aaron’s trial, except I took a break when Suzette served us a lovely Bacon, cheese, and sliced tomato Omelette.  I really enjoyed it because it was different from others we have made and delicious.


Lunch - 


At 3:30 I opened the package of charcuterie we bought at Costco and toasted two slices of Bosque Bakery Baguette.  I spread basil Mayo on both slices of baguette, then lay slices of brie on one and Jarlsberg cheese on the other. Finally, I lay slices of cured ham on the Jarlsberg sandwich and salami on the brie sandwich.  I added seven or eight olives and four slices of dill pickle to the plate and fetched a Dos Equis beer from the garage for a wonderful late lunch.


I then napped for 1/2 hour until 4:00 when Suzette awakened me and we drove to Kit Carson Park and walked to the two lakes.  We saw lots of ducks of the four main species; wood ducks, Mallards, Green Teal, and Ring necks.  Also, two large flocks of Canadian geese fly over head on their way to one of the sand bars in the Rio Grande.  


After our walk we drove to Smith’s at Constitution and Carlisle to shop.  We bought milk, brown sugar, asparagus, vanilla and Death by Chocolate ice cream, chicken thighs, and a whole chicken and a 12 pack of Angry Orchard Hard Cider.


We then drove home and made dinner.  


Dinner 


I sliced the last two clusters of Lion’s Mane mushrooms and sliced five Portobello mushrooms and 1/2 of a shallot while Suzette sliced two previously baked Yukon Gold potatoes and some yellow onion.  Suzette then started the mushrooms sautéing in one skillet and the sliced potatoes in another skillet.



             


Suzette wanted to make a brown sauce for the mushrooms, so she made about 6 oz. of beef broth from concentrate.


She then salted and peppered the rib steak and tossed the asparagus in a freezer bag with olive oil, salt, and pepper to coat them.  Then she grilled the steak and asparagus while watched and flipped the potatoes and mushrooms to brown them evenly on both sides.  When Suzette brought the grilled steak and asparagus in I added about 2 T. of Amontillado sherry to the mushrooms and then she dusted the mushrooms with flour and sautéed them to cook the flour and then added the beef stock and stirred to thicken the light brown sauce.  




I opened a bottle of 2015 De Ponte Lonesome Rock Ranch Pinot Noir.  It was not as elegantly smooth as De Ponte’s Dundee Hills Pinot Noir but it was mighty tasty, and had a youthful vigor even after 6 years.





Suzette sliced the steak and plated our plates with slices of steak and country fried potatoes covered with the mushroom sauce and I poured the wine.


Neither of us could finish our meal. We decided to use the PPIs to make a burrito, so we combined our half eaten plates of food in a plastic storage box.


We sipped the rest of our wine, I with a couple of chocolate sandwich cookies.  Suzette latter had a sip of cognac, as we watched Grantchester, Game 5 of the World Series, which Houston won and the Dallas Cowboys beat the Minnesota Vikings on Sunday Night Football and went to bed after Houston beat Atlanta to take the series to a sixth game.


Bon Appetit

Thursday, October 28, 2021

October 26, 2021 Lunch - Beef Pho Miso Noodle Soup. Dinner - PPI Beef and Noodles and prepping venison stew.

 October 26, 2021 Lunch - Beef Pho Miso Noodle Soup. Dinner - PPI Beef and Noodles and prepping venison stew.


Today we had decided to start cooking the Venison stew for the Book Club Lunch on Thursday.  Tomorrow we will make Bannock bread and an apple crisp to complete the menu for the Book Club luncheon.


We had chosen to cook the venison using the new recipe sent from De Ponte with the latest shipment of wine, Beef Stew with Mustard and Cognac.



 I had checked the recipe and saw that it required 3 cups of beef stock so I decided to prepare beef stock and lunch in the same pot.


At 11:30 I added the PPI steak and rib bones we had saved from our recent steak dinners in a 2 quart sauce pan filled 3/4 of water.  I added a pho seasoning cube, about 1 tsp. of crumbled dried pulse seaweed, a minced shallot, three kinds of noodles: a bundle of Vietnamese rice vermicelli, a bundle of wheat, and a bundle of bean thread noodles)l. I cooked those ingredients for about fifteen minutes and then added a mushroom thinly sliced, a T. of red miso, and 3 oz. of firm tofu cubed.


I cooked the soup for another fifteen or twenty minutes, tasting it occasionally.  Then I ate two bowls with as many noodles and tofu as possible.  I refilled the pot and simmered the beef stock most of the afternoon.


When Suzette came home she was not hungry, so we started cooking the venison stew.


Suzette rinsed off and dried the dozen or so osso bucco crosscut pieces of venison while I cut a medium onion into small cubes and minced two shallots and cut 1/4 lb. of thick sliced bacon into lardons (1/2 inch strips).


                                                                The Osso Bucco venison

                                                                  Cooking the lardons

Suzette then cooked the bacon strips in an enameled casserole.  She seasoned flour with salt and pepper, pre-heated the oven to 275 degrees, added butter to the bacon fat, removed the lardons, and braised the floured venison pieces.  She then sautéed the onion and shallots and fetched the large roasting pan and arranged the sautéed bacon, onion, and shallots and braised venison on the bottom of the roasting pan.  She then strained the beef broth and heated 3 cups of it in the enameled casserole and added tarragon flavored Dijon mustard and seeded Pommeroy mustard, 1/2 cup of cognac, and 1 cup of pinot Noir red wine to the stock.  Then I poured the flavored stock into the roasting pan. I then diced five potatoes into 1/2 inch cubes and we added the potato cubes to the roasting pan and cooked the ingredients in the 275 degree oven for 2 1/2 hours until 9:30 when we turned off the oven.  We will finish cooking the stew tomorrow.


                                  The assembled dish with potatoes before liquid added


                                                Braising the venison in the pork fat
        


Suzette had eaten Posole and tamales for lunch and so only ate chips and sour cream mixed with avocado.   I simply ate the rest of the noodles and beef left after Suzette sieved the beef stock from the stock pot that was  addied to the stew.


We were both tired and went to bed at 9:45.


Bon Appetit 

October 27, 2021 Lunch - East Ocean. Dinner - Venison Stew

 October 27, 2021 Lunch - East Ocean. Dinner - Venison Stew 


I had a cup of hot chocolate for breakfast because I had two telephone conferences that lasted until noon.


Suzette was working at home today, so we decided to go to East Ocean for lunch.  I suggested she order for us and she ordered the two dishes I would have ordered, Roast Half Duck and Stir Fried Deep Fried Tofu with Mixed Vegetables.  Since the new ownership has taken over the duck has improved noticeably. It now has a crispier glazed skin and seems more succulent.  The fried tofu and Mixed Vegetables are the same, except perhaps an omission of celery’ which is an improvement.  There are nine vegetables (onion, bok Choy, carrot, sliced bamboo shoots, sliced water chestnuts, snow peas, broccoli, mushrooms, and tiny corn).


The fried tofu was softer today, which I also liked. The dishes were served with rice.  We ordered hot tea.




We ate until full and still filled a box with enough duck and mixed vegetables for another meal.


When we returned home we brought the venison stew in and Suzette heated it on top of the stove and then added more water and red wine.


I peeled and cut all of the carrots from our garden plus two additional store bought carrots and added them to the stew and Suzette covered the roasting pan and baked it covered in a 275 degree oven for 3 more hours for a total of 7 hours.  


I had a meeting at 3:30 that lasted until 5:00, after which I diced 1 lb. of portobello mushrooms. Suzette removed and thawed a lb. of frozen pearl onions.


I then Sautéed the mushrooms in butter and olive oil with 1 1/2 T. of minced shallot for about thirty minutes and put the cooked mushrooms into the stew.


I then sautéed the pearl onions that Suzette had thawed. I followed Julia Child’s recipe from Mastering the Art of French Cooking Vol. 1.  I sautéed the onions for a few minute ps and added a crushed basil leaf, a few sprigs of thyme, and about 1 T. of parsley and then 1/2 cup of red wine.  After about twenty minutes more of braising I removed the thyme and bay leafs and transferred the onions to the stew pan.

After a few more minutes Suzette mixed all the ingredients together in the  stew pot and spooned enough stew into bowls and heated them and we ate venison stew for dinner.



I then poured the last of the De Ponte 2017 Reserve into glasses and we ate an interesting dinner of venison stew.  We did not find the flavor of the venison to dominate as much as the mustard flavor but the sauce and meat had a more buttery texture.


After dinner I cored and sliced most of the apples we picked from our tree this year and Suzette baked them into an apple crisp.  By 10:00 the crisp was baked to golden brown and we went to bed.


Bon Appetit 







 

Monday, October 25, 2021

October 25, 2021 Lunch - 2000 Vietnam, Duck Leg Soup. Dinner - Stir Fried Pork with Mixed Vegetables and rice

October 25, 2021 Lunch - 2000 Vietnam, Duck Leg Soup. Dinner - Stir Fried Pork with Mixed Vegetables and rice


I awakened at 8:00 and dressed and went to a 9:00 appointment until 10:00.


Then I changed clothes and went to my 11:00 Yoga session until noon.


I then drove to 2000 Vietnam and exorcised my passion for duck with another bowl of Duck Leg Soup with wheat vermicelli noodles.


I then went home and watched the market close.  It was a good day after a terrible day on Friday.  My portfolio regained about 47% of its Friday loss.


I was sore from Yoga so napped until 4:00.


Suzette came home around 5:00.


At 6:00 I got up and started cooking.  I made a cup of rice.


Then for about 45 minutes I chopped vegetables (ginger, garlic, Yu Choy, onion, two Italian sweet peppers, four mushrooms, and a carrot) and I cubed a piece of pork sirloin after cutting 8 pork steaks from a pork loin.


I then heated 2 T. of peanut oil in a wok until hot and then added the pork, garlic and ginger.  After a minute or two I added the chopped hard vegetables (the sweet peppers, onion, carrot, and Yu Choy stalks).


While the vegetables were cooking I made a seasoning sauce with sesame oil, soy sauce, Chinese rice wine, cornstarch, and water.


I cooked the hard vegetables for about ten minutes until they softened slightly and then added the soft ingredients (the green Yu Choy leaves, and sliced mushrooms.


I then covered the wok and let the vegetables steam for two or three minutes.  The I turned the ingredients several times to make sure all the vegetables were cooked and then added the seasoning sauce.  The sauce quickly thickened into a paste so I added another 1/2 cup of water to make the sauce creamy and flow and we were ready to eat.


I served a ladle of rice and covered it with a ladle of the stir-fry dish.



I let Willy pick the wine from the recent delivery of De Ponte wines and he picked a 2017 Reserve Pinot Noir.  It was an excellent choice.  It had both youthful fruit and acid with an elegant long finish so characteristic of De Ponte’s better wines.  Its retail price was $55.00 and less 25% discount for wine club membership, so an excellent bottle for $41.25.


After dinner Willy left and we watched the Antiques Roadshow until 9:00, when Suzette went to bed. I made a cup of chai and ate a few cookies and went to bed at 10:00 and blogged this blog.


Bon Appetit




October 24, 2021 Lunch - Pasta with Spaghetti Sauce with Sausage. Dinner - Charcuterie with Debbie and Jeff

October 24, 2021 Lunch - Pasta with Spaghetti Sauce with Sausage. Dinner - Charcuterie with Debbie and Jeff


Suzette went to work early today.


I spent the morning watching the news and soccer and showered and shaved.  The early game was wonderful. Liecester City beat a very aggressive Brentford 2 to 1.  The big match between Man U. and Liverpool turned out to be a dud.  Liverpool scored 5 points in the first half and Man U. was in total disarray.


The last half Liverpool simply passed the ball around and Man U. did not attack the ball, perhaps because one attack by Pogba resulted in a red card and his ejectment from the match, which left Man U. playing short handed with only 10 players.


I worked on the dematerialization forms for a while and then at 12:45 I heated some PPI pasta and Spaghetti sauce with Italian Sausage.  I drank the rest of the La Gitana Rioja with lunch.



At 2:00 I lay down and napped until 4:00.  


Then I dressed and I grabbed a bottle of 2018 Clay Hill De Ponte Pinot Noir and we left for Costco.  We power shopped, buying charcuterie, olives, baguettes, mushrooms, and brie cheese in 15 minutes.


We then drove to Debbie and Jeff’s house up on the side of the mountain  at the top of Glenwood Hills.


We spent a lovely evening watching the sun set and eating a light dinner.


Besides the French baguette and charcuterie we brought, Debbie put out guacamole and chips, a lovely onion dip, crackers, mustard, and cubes of cheese. 


Jeff drank beer and Debbie was probably drinking scotch, so Suzette and I drank the entire bottle of 2018 Clay Hill, which was full bodied with dark Cherry flavors and an almost jammy texture.


We nibbled and talked until 7:20, when we said goodnight.


We arrived him 7:50 so were able to see all of Grantchester and then watched Baptise, a series about a retired French policeman.


We went to bed at 10:00.


Bon Appetit 

Sunday, October 24, 2021

October 23, 2021 Brunch - BLT Sandwich Snack - Cream Herring on Rye and BBQ Spare ribs, baked Mac and Cheese and green tomato chutney Dinner - Artichoke

 October 23, 2021 Brunch - BLT Sandwich   Snack - Cream Herring on Rye and BBQ Spare ribs, baked Mac and Cheese and green tomato chutney Dinner - Artichoke 


In the morning I watched a late goal by Leeds to tie Wolverhampton and then we walked to the farmers market and back home, 1.3 miles, my longest walk in the last two years.


When we returned home we fried six strips of thick cut bacon I bought at Smith’s on Wednesday.  Suzette sliced some tomatoes from our garden that we ripened in the kitchen window and I fetched the basil mayonnaise and green leaf lettuce.  Suzette sliced pieces of French Baguette and toasted them.  I then spread Mayo on them and then we garnished the bread with bacon, lettuce, and tomato.


I added some pickled leeks and dill pickles to mine.  Suzette drank a beer and I drank V-8 juice with juice of 1/2 lime. We enjoyed the beautiful warm morning as we ate our sandwiches in the garden.


After brunch we put the cover over the fish pond and then I lay down for a couple of hours.


When I got up at 4:00 I toasted two slices of rye bread and spread sour cream on them and then put fillets of pickled creamed herring on them.  I fetched an Oktoberfest beer and poured a shot glass of Aalborg aquavit.




Suzette came to the kitchen looking for something to snack on and reheated several ribs and some Mac and cheese from last night’s dinner at the Bistro.


I finished the ribs, and Mac and cheese leftovers from dinner after I ate the herring snack.



We got dressed and went to the symphony, arriving at 6:00 just a minute or two before it began playing.  There was a gentleman sitting in one of our seats in a group with four others, who had to move over one seat each which was quite funny.  The program included a lovely Sibelius violin concerto played by the great violinist, Rachel Barton Pine, and Dvorak’s energetic 8th symphony. Dvorak’s 9th “New World Symphony” is one of my favorites, which was written just after the 8th.  Unfortunately, his 8th is dominated by a Bohemian folk song theme and a sort of bird song theme that does not express the powerful theme of the 9th, in my opinion.


After the symphony we met Nancy and Cliff for dinner at Artichoke.


None of us was hungry.  They had eaten a late lunch at the Territorial House restaurant.  


So we decided on separate checks for each couple. They split a 1/2 roasted chicken served on polenta and a Mixed greens salad and Nancy ordered a glass of Chardonnay.  Suzette ordered the buttera appetizer and I ordered the Duck Rillette served in a small 4 oz. jar on a plate with a small pile of seeded Dijon mustard, cornichons, and pickled ginger.


Duck rillette

Chicken with Polenta

                                                  Ssuzette’s Buttera


Here is the recipe for duck rillette: Oc


aromatic duck rillettes recipe


These rillettes are perfect for appetizers with a cocktail or for hostess gifts during the holidays (or both!)


Course Appetizer

Cuisine French

Keyword duck, pate


Prep Time 1 hour 30 min

Cook Time 7 hours


Servings 16

ingredients

  • 1 whole duck about 6 pounds

for spice rub

  • 2 tablespoons kosher salt
  • 2 generous teaspoons freshly ground black pepper
  • 2 heaping teaspoons dried thyme

for the aromatics

  • 12 cloves garlic crushed and peeled
  • 3- inch knob of fresh ginger don't worry about peeling, sliced into quarter inch pieces
  • 3-4 bay leaves
  • peel from an orange no white pith
  • 1 large bunch of fresh thyme
  • 1 tablespoon black peppercorns

to assemble rillettes

  • cold duck meat
  • 1 1/2 tablespoons cognac or brandy
  • 2 tablespoons room temperature unsalted butter
  • 2-3 tablespoons warm duck fat from the duck you've roasted
  • 2 tablespoons warm duck stock from the duck you've roasted
  • 2 teaspoons parsley chopped
  • 1 teaspoon orange zest
  • 1 teaspoon dijon mustarad
  • dash of cayenne pepper
  • salt and freshly ground black pepper to taste

for (optional) garnish

  • additional orange zest
  • black pepper
  • parsley leaves

special equipment

  • 4-6 ramekins canning jars or other half-pint sized crocks

instructions

  • Heat oven to 250 degrees.
  • In a small bowl mix together the kosher salt, black pepper and dried thyme. Set aside.
  • In a medium bowl combine the garlic, ginger, bay leaves, orange peel, thyme and peppercorns. Toss to combine with your hands. Set aside.
  • Place the duck in a roasting pan. Sprinkle the inside of the duck cavity with 1/3 of the spice rub. Sprinkle 1/3 on the back of the duck. With your hands, insert the potpourri fully into the duck cavity. Sprinkle duck breast with the remaining 1/3 of the spice rub. 
  • Place the duck in the oven and cook for 7 hours, or until the duck meat is easy to pull away from the bones. Note: this low, slow method of cooking will render copious amounts of duck fat and jellied stock and may fill 1/3 of the baking dish. That's what you want.
  • Lift the duck and drain any fluids from it. Transfer to a cutting board. Place a sieve over a quart sized jar or other storage container and pour the drippings and stock through the strainer. Seal with a lid and refrigerate.
  • Remove the skin from the duck. Remove the flesh from the duck and transfer it to a sealed storage container and refrigerate overnight. You can discard the skin and bones from the duck (or keep them and make a really good duck stock).
  • Remove the stock/fat jar from the refrigerator. They will have separated into two distinct layers. The top is duck fat and the bottom layer is duck stock. Use a spoon to scoop out the top layer of duck fat and transfer to another container. You'll use a little bit of each for this recipe -- the rest can be saved for other uses (plenty of duck fat/stock recipes here).

if using a stand mixer:

  • Transfer the duck meat to the bowl of a stand mixer. Add the cognac, softened butter, parsley, orange zest, dijon mustard and cayenne pepper.  Add 2-3 tablespoons of duck fat and 2 tablespoons of the broth to the duck meat.
  • Attach the paddle attachment on the stand mixer and mix on a low speed until meat breaks apart and is incorporated with the other ingredients. 2-3 minutes.

if mixing by hand:

  • Use a wooden spoon and work the meat mixture into the other ingredients, until it's a fairly smooth consistency and all the ingredients are well combined.
  • Fill half-cup ramekins or canning jars with the duck mixture. Smooth the tops with the back of a spoon.
  • Top the aromatic duck rillettes with optional garnish and seal the rillettes with 1-2 tablespoons of additional duck fat. Cover and refrigerate for several days and up to a week for the flavors to marry.
  • Serve with crackers or crostini and a cocktail!

notes

Crazy as it sounds -- my duck yielded 4 half-pint crocks. 


Suzette ordered a glass of German Riesling and I ordered a glass of Elk Cove Pinot Gris.  I am afraid I made a scene about the wine. It did not taste like Elk Cove Pinot Gris. It tasted like a Chardonnay. So I tasted Suzette’s glass of wine and it tasted like a German Riesling.  So I rejected the first glass that the waiter brought because I had tasted malolactic fermentation in the first glass where there should not have been any.  So, I asked him to bring the bottle of Elk Cove and pour me a sip.  When I tasted the sip he poured from the bottle it tasted like Elk Cove Pinot Gris, so I asked him to pour a glass from the bottle. I thoroughly enjoyed the second glass.  I guess after our experience at Scalo I don’t trust anyone.


After dinner we said goodnight and drove home, arriving at 10:00.


I took the venison out of the fridge and the container of pistachio ice cream and ate a bowl of ice cream for dessert.  


Suzette went to bed soon after we returned home.


I watched Saturday Night Live and the Texas Tech v. Kansas State football game for a while and then went to bed after midnight.  They re-broadcast the most competitive college football game on late night TV every Saturday night. In this game Kansas State beat Texas Tech 25 to 24.


Bon Appetit