Thursday, January 7, 2010
they will look a little like a tri-cornered hat. Drop uszka into boiling broth or water and cook 10 minutes or until tender when tested.
2 cups Flour
1 tsp Salt
2 tablespoons Sour Cream
1/4 cup Lukewarm Water
To make the filling
1 head Napa Cabbage
6 pieces dried dried porcini mushrooms
1/4 cup Duck stock
2 tablespoons Butter
1/3 cup cooked Duck meat
Salt & Pepper
strain through a colander in to a clean pot, keep hot till ready to serve.
Barszcz (Borshch, Clear Beet Soup)
4 cups clarified duck stock
1 beet sliced
1 clove garlic sliced
2 slices lemon
1 tablespoon lemon juice
1 teaspoon sugar
salt and pepper
fennel fronds and duck cracklings for garnish
Place duck skin on a baking sheet pan, bake at 225 degrees F. till crisp and golden brown let cool, cut in to thin strips (a toaster oven works good for this)
Tuesday, January 5, 2010
Finally Place a large sieve or colander lined with several layers of damp 100-percent-cotton cheesecloth over a large bowl. Pour the stock through the cloth to strain out the particles and egg white.
Monday, January 4, 2010
3 yellow onions, quartered (skin left on)
3 stalks celery, coarsely chopped
2 carrots, coarsely chopped
1 bay leaves
about 10 whole peppercorns
fresh Herbs thyme, parsley, rosemary, what ever you have( if not use dried)
Saturday, January 2, 2010
2 or 3 Baby Beets
1 Tablespoon Sriracha Hot Chili Sauce
Salt and Pepper
Peel and dice Beets. Place Beets in a 2 Qt. sauce pan cover with water and bring to a boil over medium-high heat. Reduce heat to maintain a simmer and cook till tender about 15 minuter let cool. Puree in a blender the Beets and cooking water. Transfer to a bowl, cover and refrigerate.
Chicken is your choice. I used 2 boneless breasts cut into fingers and 2 thighs I boned.
In a re-closable bag or a bowl combined about 1 cup of Beet puree, Sriracha, Salt and Pepper add Chicken refrigerate 4 Hours or over night
2/3 Beet puree
1/3 cup Tomato sauce
1/4 cup Ketchup
2 Tablespoon brown Sugar
1 Tablespoon Honey
2 Tablespoons Balsamic Vinegar
2 teaspoons Worcestershire sauce
1 teaspoon Tahini
Combined all the ingredients in a sauce pan and mix well, over medium heat bring to a boil stirring frequently, remove from heat
before cooking the Chicken remove from marinade pat dry with paper towels and coat with oil. I seasoned the Chicken with ground Garam Masala spice mix and Salt.
Starting on the skin side grill till juices run clear. Let rest 5 minutes before serving.
I served it with a creamy Coleslaw with Carrots and diced Beet leaves and white Bead