Duck Confit is one of those great foods that people created out of necessity. The need was to be able to store duck meat for long periods of time with out it spoiling. You can actually confit most anything and it is actually one of the oldest methods of preserving food. The most popular items to confit are cuts of meat with high fat content and fruits.
To confit something you cook it in a liquid for a period of time and at a high enough temperature to ensure that all bacteria have not survived the ordeal. By doing this to meats you are also imparting a great amount of flavor and it so happens to be that duck fat is the tastiest of fats.
Photography: Shaved black truffle by Allerina & Glen MacLarty Truffles are sort of the Holy Grail of ingredients. Extremely rare, expensive, and flavorful. Prized by chefs from all over the World, Truffles are a delicacy no matter where you are. Let’s learn a little about these fungi.
Prosciutto is one of those great foods that can be enjoyed untouched by itself and still fill your mouth with a cacophony of flavors. This method of preservation and preparation originates in Italy where it is still produced en mass. I found some interesting information about Prosciutto in books and on the web, so I [...]
To me, Gravalax has always been one of those rare findings on my plate. I do fancy the occasional bagel with Gravalax and a little cream cheese. However, finding a restaurant that offers an appetizer plate of Gravalax with some cheese and bread is hard to do.
Imagine having a certificate that says you own a beautiful olive tree in central Italy. Now imagine receiving the oil made from its olives. To me this would be a wonderful gift.
I have a feeling that not many Americans really know what Sangria is all about. I see it on a drink menu very rarely and often times it could be better. Sangria is that drink you dream about sipping on during a long hot summer day with friends and family. Let’s [...]
