Archive for November, 2009
PF Thanksgiving: A Different Bird Being the ‘Word’
Alas, I meant to post this earlier in the week but I was too entertained by this.
I love duck and I’ve come to discover that there is something deeply satisfying about slow-roasting a whole duck (hell, any bird, really). Done correctly, it invariably produces the requisite “Oooohs” and “Ahhhhs” from your guests as it is brought from oven to counter. Luke’s turkey the other day had the same effect, more appropriate for a Rockwell painting than our “very special” Thanksgiving table.
Duck is quite a grand, elegant meat. I love the fat it packs (it’s a lot), how a slow-roast produces meat that falls off its tiny bones and the combination of a crispy skin and succulent flesh become something special, elegant and refined. Roast chicken is a Tuesday night meal but duck means it’s time for the weekend.
PF Thanksgiving: Earth-Shatteringly Awesome Maple Nutmeg Tart
So, this might look like an unassuming little custard tart, but it is–like Jem and the Holograms–truly, truly, truly outrageous. Trancendent, even. Marrying the dusky sweetness of maple with nutmeg’s tingling spice, this is bar none the best way to eat either, and inspires absolute devotion from first bite. To wit, a recent evite invitation: “And if Luke doesn’t make that tart thing then we are no longer friends.” How could you not love a dessert inspiring such demands?!
First appearing in Melissa Clark’s lengthy disquisition on pie crust in the NYTimes several years ago, this recipe has been championed by several in the blogosphere already, notably the delightful Deb of Smitten Kitchen. Though I’ve made no real changes to the recipe, it is simply too good not to share. If homemade pie crust freaks you out and store bought grosses you out, then bake it in a pretty dish without. This is too good to let pastry fear stop you.
PF Thanksgiving: Cranberries to Relish
I wasn’t originally planning on posting this. It’s a bright juicy relish that neither I nor my family (save for Daddy J, he’s more of a jelly guy…) could imagine Thanksgiving without, but it’s also just my adaptation of my Grandma Neecie’s adaptation of the recipe that’s appeared on the back of the Ocean Spray bags since God only knows when. But, as we sat at a pre-Thanksgiving dinner this weekend, both Mr. T and our guests made special note of the relish and extracted a promise that it would get posted.
Of course, now that I think about it, this tasty little number has always made a splash. Mr. T and I spent last Christmas with his family in London, and the sweet and lovely Mrs. T remembered the relish from Thanksgiving with my family years before. So, Mr. T and I set off to the City to find cranberries. Having already checked out several of the local markets, we finally–the day before England in its entirety shuts down for the holiday–spied them in the food hall at where else but Fortnum & Mason.
Updates from a VERY SPECIAL PF Thanksgiving
In honor of their first Thanksgiving as bloggers, the Fruits have decided to co-host dinner. This means blended guest lists, borrowed chairs, and the relinquishment of (the illusion of?) total control. In short, it’s going to be a delicious, if bumpy, ride. Join them this week as they prep a passel of sumptuous sides and dazzling desserts to compliment the make-or-break family favorites that your Thanksgiving can’t do without. Look for an exotic squash bhatia, a cranberry relish to rule them all, cute and savory individual dressings, and a tart that is hands down the best way ever to consume maple syrup.
Luke Hates Me
And now, so do our four readers of PF for pushing carrots. I know that many of you will look at this drink and want to blow chunks but hear me (read me?) out first. Please.
Yes, Luke was rather depressed/ deflated/ bothered and bewildered when I pulled carrots out of my bag on Sunday. I proudly proffered these carrots, grabbing them by their stems with all the jubilant energy of Bugs B and I was greeted with a reaction more appropriate for Yosemite Sam, except Luke is blond and Sam is a ginger. And I didn’t see any pistols. There were no pistols to my knowledge.
PF Farmers’ Market Challenge: Carrots!
The Fruits have decided to–virtually–kick each other around a little. This week, we’re launching a new, fortnightly feature: the Farmers’ Market Challenge. Every other week Joe (aka the “freshmaker”) will surprise Luke (aka “Mr. Perfect”) with a fresh ingredient from a local D.C. farmers’ market. The challenge will be for each of us to create a dish based on the ingredient while hewing to closely to our own particular m.o. First up are some gorgeous carrots from the Dupont Circle Farmers’ Market this past Sunday. Luke’s post is below the fold; look for my carrot creation tomorrow.
Posted in Fresh, Perfect, Recipe | 
Tags: cake, carrot, carrot cake, cream cheese frosting, Farm Fresh Challenge | 
4 Comments »
Punched
O.K. The Fresh Fruit is functioning at moderate capacity today. I hosted a cocktail reception/gathering at my home last night for some local journalists and made the following punch which packs quite a bit of, well, punch.
This was my first foray into punch making/serving and it made me feel a bit like a 50′s house frau. A similar experience whenever I make a bundt cake–what am I, going to the PTA?
When Art Worlds Combine
So, I totally had an Ina Garten moment yesterday when I transported a meal to a friend’s art studio a block away from my home. His show is opening this Saturday and he’s been working rather long hours. I thought a simple, hot meal would be a nice gesture. How bad can that be?
I’m not an artist though my friend refers to my interest in cooking and this blog in general as a form of art. O.K., I’ll bite but it’s difficult for me to completely digest this point as I often hew fairly close to recipes I find that intrigue me. That’s art?
PF Cocktail Hour: Whiskey Sour Smackdown
Mr. T says that I’ve ruined the whiskey sour for him. Despite the blend of smoky-smooth whiskey, tangy lemon juice, and a touch of sweet being a favorite of his, the sours he gets at home are far superior to those made at your average bar–so much so that he won’t even bother ordering them out anymore.
No, there’s no icky powdered sour mix in MY liquor cabinet, thank you so much. Instead, I use a half-and-half syrup of fresh lemon juice and honey. Fresh is better than bottled–or, gah, powdered–lemon juice. Honey, too, is far superior, providing sweetness, of course, but body too. Its complex flavors compliment the similarly layered whiskey in a delightful way. Of course there’s the question of egg. Egg white, to be exact. Many old-school sours include a bit of egg white to add froth and body. With our friend Maria, we decided to do a taste-test to see how these different permutations stacked up.
Beyond Raw Radishes
I’m overwhelmed these days by the bounty and variety of radishes at the farmers markets and often a bit stumped as to finding the best way of preparing them. We all have simply tossed them into a salad for color and heat, a role they serve quite nicely–and ubiquitously. I’ve always loved a plate of French breakfast radishes–with their delicate, pink/white icicle look–accompanied by some fleur de sel and a few slices of baguettes with soft butter. Just gorgeous. But how else to prepare without defaulting to the traditional?