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Working my way through some Indian recipes from a not very good book - an experiment in seeing what works and what doesn't. The night before last I turned my kitchen into a post-hurricane site with a

Ta. I must give this a try.

Thank you thank you. But doesn't everyone look better wearing a bath mat?

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For the last week, I have been working on some confit duck legs for a dinner party tonight.

 

The process was more laborious than difficult and the end result was a little more salty than I expected. Despite that, it still seemed to go down well with our guests.

 

I served it with some diced potatoes sauteed in duck fat and puy lentils cooked with carrots, celery, onion, whole garlic and thyme.

 

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P1110464 by Dos Hermanos, on Flickr

 

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P1120466 by Dos Hermanos, on Flickr

 

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P1130471 by Dos Hermanos, on Flickr

 

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P1180533 by Dos Hermanos, on Flickr

 

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P1180540 by Dos Hermanos, on Flickr

 

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P1180551 by Dos Hermanos, on Flickr

 

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P1180545 by Dos Hermanos, on Flickr

 

Slapsie

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Definitely see this as a spring time occasion....

 

Last night kept it healthy-ish..

 

Boiled asparagus with a tarragon vinegar and a little olive oil... Some hard boiled eggs.. No shopping either!

 

 

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Arugala salad.. They all went well together..

 

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had this image of a dinner in my head when i bought the truffle... had a customer that needed to be dropped off, by me, in times square at 6 o'clock... two friends arrived at 7 for dinner.. i was planning several things, not being able to make it to the fish store, not having time, all created for a fun go at it.

Black truffle and 15 egg yolk pasta:

 

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egg yolk and pesto ravioli al la barolo lunch one beautiful day: no garlic, just oil and basil, salt.

 

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cut with a ring:

 

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handcut and machine made pasta mixed:

 

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leftovers:

 

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pesce with truffle mash.. ran through a ricer then a super fine sieve..

 

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sprouts roasted:

 

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I tried making those raviolis once but crashed and burned. Someone told me to use wonton skins but they fell apart. Maybe worth another try.

 

I rolled it out to a 7 and then placed them in. I feel a wonton would be too thick though, i have never used a wonton skin.. I have a pack sitting in my freezer... Definitely worth another try... I wish I had a duck egg though.. We are thinking of doing something like that.. Duck egg ravioli sitting in a mushroom jus topped with mushrooms and a little Italian truffle cheese.

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I tried making those raviolis once but crashed and burned. Someone told me to use wonton skins but they fell apart. Maybe worth another try.

 

I rolled it out to a 7 and then placed them in. I feel a wonton would be too thick though, i have never used a wonton skin.. I have a pack sitting in my freezer... Definitely worth another try... I wish I had a duck egg though.. We are thinking of doing something like that.. Duck egg ravioli sitting in a mushroom jus topped with mushrooms and a little Italian truffle cheese.

do you semi-freeze the yolks?

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I tried making those raviolis once but crashed and burned. Someone told me to use wonton skins but they fell apart. Maybe worth another try.

 

I rolled it out to a 7 and then placed them in. I feel a wonton would be too thick though, i have never used a wonton skin.. I have a pack sitting in my freezer... Definitely worth another try... I wish I had a duck egg though.. We are thinking of doing something like that.. Duck egg ravioli sitting in a mushroom jus topped with mushrooms and a little Italian truffle cheese.

 

Thanks for the tip. Will make for a nice Valentines Day dinner starter! Definitely seductive food.

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I tried making those raviolis once but crashed and burned. Someone told me to use wonton skins but they fell apart. Maybe worth another try.

 

I rolled it out to a 7 and then placed them in. I feel a wonton would be too thick though, i have never used a wonton skin.. I have a pack sitting in my freezer... Definitely worth another try... I wish I had a duck egg though.. We are thinking of doing something like that.. Duck egg ravioli sitting in a mushroom jus topped with mushrooms and a little Italian truffle cheese.

do you semi-freeze the yolks?

 

The yolks came right out of the fridge so, they were cold but not frozen.. I would consider freezing them if I have to make them for 30 people or so.. I need to test it but, i think keeping them in a tray out on the porch in winter to be probably just as good.

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