I get the impression that sitting down to a meal is slowly becoming extinct. I think that is a shame. Especially if you put some good work in the kitchen. If nothing else you have a captured audience to tell you how much they enjoy your food. Turn off the TV, get out the good silver.
I wish more people ate duck. I love it. Here it is with a dried cherry port sauce.
I know it tastes good, but seriously. After 45 minutes of killing and dismantling a live lobster, this is what I have to show for it. No wonder I prefer scallops.
Lobster Risotto with Peas and Asparagus.
One of the Naked Chef (Food Network) shows had him preparing simple braised chicken. Slow cooked in a pan with olives, garlic, tomatoes, rosemary and white wine to deglaze. I like that each simple ingredient adds a component (olive = salty, tomato = acid, rosemary = spice). Here is a variation with arugula and red onion rings.
I think I learn something from every cookbook I buy. Unfortunately, I didn’t see this picture when I bought this book (Crave). For some reason this book is useless to me now.
Five eggs and four cups of flour (and maybe some parsley folded in). Let it sit for an hour, roll it out and boil it up.
Mushrooms, cream, onions, salami… a little Parmesan on top.