April 25th, 2010
And I thought Chang’s fried chicken with ‘octo vin’ was good. Good god, i was wrong. Well, not wrong, but there is something even better you can do with some nice pieces of chicken, that still have their skin on. David Changs magnificent recipe from his magnificent book (Momofuku) for the oh-so-magnificent chicken wings. He, himself, claims, that this recipe is the worlds longest recipe for chicken wings and that they’re very, very good. I didn’t know how right he was, when i first read those words.
Two days ago I was finally motivated enough to spend a lot of time on some chicken wings. It was all quite spontaneous. I went to the store, got some chicken wings with tips and a lot of lard. In the original recipe he wants you to cold-smoke the chicken wings, but in my tiny kitchen I really don’t have the possibility to do so. So I decided to do it the alternative way with infusing the chicken with smoky bacon flavor while confiting.
Continue reading…
March 8th, 2010
So, we decided to eat more vegetables and light, fresh stuff for the next week or two. The last weeks were kind of filled with a lot of red meat, fat and almost no fresh vegetables. Well at least it wasn’t enough. Tonight I started with a roasted tomato and arugula salad with some slices of oven roasted chicken, marinated with olive oil, garlic and thyme.
Oven roasted tomatoes are always a nice thing, especially in the winter, when tomatoes aren’t that great in general. The roasting really brings out the natural flavour and sweetness of the tomatoes, even if they just tasted like water before.
Continue reading…
January 26th, 2010
I found the recipe for this treat at shesimmers and after some weeks of having it bookmarked I finally tried it. The result is a perfectly creamy mousse, that definitely reminds me of foie gras, even though there still is some difference. Still, I think it’s the perfect thing to serve with some bread and wine if you have guests and want to keep things simple.
Continue reading…
