Austin Food Journal

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.

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.

I can’t wait. I think I will start them from seed in the garage. Above are some from last year.