Beet and Smoked Trout Salad

Recipe 11 of 103 April describes this dish as being full of contrasts. The beets are warm and sweet, the smokey trout is salty, flaky and tender, then the creme fraiche joins in to refresh your palate. Here is what you will need serves 4 3 to 4 bunches of baby beets (20-25) washed wellContinue reading “Beet and Smoked Trout Salad”

Lemon Olive Oil Dressing

Recipe 10 of 103 The perfect simple salad dressing. The simplest combination of ingredients, the bright acidity of the lemon and green grassiness of the olive oil, seasoned well with sea salt and pepper. April talks about using this dressing on grilled fish and boiled potatoes. I could slather it on so much more….. Basically youContinue reading “Lemon Olive Oil Dressing”

Pie*ography

I was asked to be part of a cook book last March I had about 5 days notice to contribute a recipe for a pie and write a story about how this pie is like me….seriously? The pie came to me instantly Writing about how this pie is like me?? This is the part whereContinue reading “Pie*ography”

Ginger Cake

Recipe 9 of 103 Gingerbread is a childhood memory for me. Every summer my Mom and I would go to the Del Mar Fair. There were two things we always did every year, eat gingerbread and take pictures in the photo booth. My Mom would sing this song on our way to the little pinkContinue reading “Ginger Cake”

Chopped Chicken Liver on Toast

Recipe 8 of 103 This one is for my Mom, she loves chicken livers. This is from the chapter called “nibbles” April serves this at the Spotted Pig in NY, it’s a staple on her menu. I will admit I hated liver growing up, my mom tried her best to get me to like it,Continue reading “Chopped Chicken Liver on Toast”

Sausage Stuffed Onions

Recipe 7 of 103 I like sausage and I like onions, so this recipe seemed to make sense. April requests that you use her fresh sausage recipe but as I struggle to source the proper meats for this project I opted for store-bought for this recipe. Ideally you’ll want to get a spicy italian porkContinue reading “Sausage Stuffed Onions”

Banoffee Pie

Recipe 6 of 103 Banoffee Pie? New to me, how about you? It’s creation dates back to an English Pub called the Hungry Monk in the 1970’s in East Sussex. As I read the recipe I stopped at “caramelized milk” and I had a wtf moment. I read further and all I could think was,Continue reading “Banoffee Pie”

Asparagus with Parmesan Custard and Prosciutto

Recipe 5 of 103 She had me at custard….sweet or savory I love custard. Creamy, silky, decadent custard, throw in some salty prosciutto, crispy asparagus on grilled bread. done 🙂 You can make the custard a day or two ahead, or make a ton and always have it in your fridge for a quick biteContinue reading “Asparagus with Parmesan Custard and Prosciutto”

Brussels Sprouts with Pancetta and Juniper Berries

Recipe 4 of 103   All photos by Jenny 🙂 How about some veggies after all that amazing duckiness? Brussels Sprouts…do you love or hate? I LOVE them! If cooked well, they are amazing. I see them on menus all over in various preparations, grilled, shredded, cold or hot, these little morsels are all theContinue reading “Brussels Sprouts with Pancetta and Juniper Berries”

Duck Confit

Recipe 3 of 103 Duck Confit was a revelation for me while in culinary school.  First how easy it was to make and second how good it was fresh out of the duck fat. It’s rich, tender, crunchy, salty and delicious. Confit is something cooked in its own fat, duck legs cooked in duck fat, porkContinue reading “Duck Confit”