Can't get enough of David Cook!
Thursday, May 22, 2008
Wednesday, May 21, 2008
Duck Liver Terrine
Speaking of ducks, who doesn't love Duck Liver Mousse? It's one of the best liver products from ducks (maybe next to Foie Gras, which I have to admit, is a real pleasure to the palate)
Yield 2 terrines
TOOLS/EQUIPMENT:
1 robot coupe (food processor)
1 tamis (sieve or a mesh strainer)
1 rubber spatula
2 terrine molds with lids
Plastic wrap
1 4-in deep full size pan for bain marie.
It's always good to know what you will need!
INGREDIENTS:
2. lbs ground pork fat back
22 0z duck liver clean of sinew , fat and green spots
6 oz of finely chopped onion
2 eggs
6 oz milk (scalded, keep warm)
1 oz flour
3/4 oz salt
(optional) ¼ tsp Prague #1
1 oz brandy
1/3 oz quatre epice
1 tsp ground black pepper
PROCEDURE
1- In a pan melt the fat back until liquid under medium heat (don’t burn!)
2- Strain unmelted pieces of fat and set aside, both the melted and unmelted fat, keep warm (stays warm longer in a metal container, like a bain marie)
Have all the ingredients at the ready as well as the lined terrine before you undertake the next steps. Preheat oven to 250 degrees too.
3- Use the food processor to puree the unmelted fat until creamy. Add the fresh liver and puree again.
4- Bring the milk to a boil then pour steadily into the robot coupe while running.
5- Pour the melted the hot melted fat in the same fashion.
At that point you should have a smooth and creamy emulsion. Do not delay this entire procedure as you can not let the fat get cold when adding to the liver.
6 - Add the seasoning, eggs, flour and onion and puree again for 30 seconds.
Clean the sides of the bowl with the spatula and run the robot coupe for a few more seconds.
7- Strain the mixture thru a tamis .
8- Pour into a lined terrine mold.
9- Wipe off the spills and place lids.
10- Bake into a bain marie in a 250 oven unti internal temp reaches 145, notice that the liver mousse sets at this point, it's a little jiggly like a custard. (water bath: I suggest putting the terrine in the pan then bring it to the oven, then pour water till about a third of it's height, it's just safer to do it this way than moving a pan to the oven filled with water and terrine)
11- Remove from water bath let rest and chill overnight.
12- Unmold, slice and serve (with toasts, dijon mustard and conrichons, if you have violet mustard, even better!)
Yield 2 terrines
TOOLS/EQUIPMENT:
1 robot coupe (food processor)
1 tamis (sieve or a mesh strainer)
1 rubber spatula
2 terrine molds with lids
Plastic wrap
1 4-in deep full size pan for bain marie.
It's always good to know what you will need!
INGREDIENTS:
2. lbs ground pork fat back
22 0z duck liver clean of sinew , fat and green spots
6 oz of finely chopped onion
2 eggs
6 oz milk (scalded, keep warm)
1 oz flour
3/4 oz salt
(optional) ¼ tsp Prague #1
1 oz brandy
1/3 oz quatre epice
1 tsp ground black pepper
PROCEDURE
1- In a pan melt the fat back until liquid under medium heat (don’t burn!)
2- Strain unmelted pieces of fat and set aside, both the melted and unmelted fat, keep warm (stays warm longer in a metal container, like a bain marie)
Have all the ingredients at the ready as well as the lined terrine before you undertake the next steps. Preheat oven to 250 degrees too.
3- Use the food processor to puree the unmelted fat until creamy. Add the fresh liver and puree again.
4- Bring the milk to a boil then pour steadily into the robot coupe while running.
5- Pour the melted the hot melted fat in the same fashion.
At that point you should have a smooth and creamy emulsion. Do not delay this entire procedure as you can not let the fat get cold when adding to the liver.
6 - Add the seasoning, eggs, flour and onion and puree again for 30 seconds.
Clean the sides of the bowl with the spatula and run the robot coupe for a few more seconds.
7- Strain the mixture thru a tamis .
8- Pour into a lined terrine mold.
9- Wipe off the spills and place lids.
10- Bake into a bain marie in a 250 oven unti internal temp reaches 145, notice that the liver mousse sets at this point, it's a little jiggly like a custard. (water bath: I suggest putting the terrine in the pan then bring it to the oven, then pour water till about a third of it's height, it's just safer to do it this way than moving a pan to the oven filled with water and terrine)
11- Remove from water bath let rest and chill overnight.
12- Unmold, slice and serve (with toasts, dijon mustard and conrichons, if you have violet mustard, even better!)
Finding Family in NYC
I went to NYC last year to work for Spice Market. I feel to be so fortunate to have found special people who became friends and eventually extended family.
I just want to share this beautiful prayer Auntie Emily sent, especially in times of existential crisis like this.
-------------------------------------------------
emelie roaquin
wrote: Date: Wed, 21 May 2008 07:33:56 -0700 (PDT)
From: emelie roaquin
Subject: Re: Hello
To: Namee
CC: Rod C Roaquin
You are always welcome to visit and if you ever want to spend your holidays in NY, come on over. If you ever want to explore Boston, Debbie can accomodate you. As life would have it, the bonds have been formed from the friendship your Grandpa had with my Uncle, then, your Dad & my brother in law as classmates in their early years. How can one not believe that God plans beautifully so we are able to take care of one another. Who would think that with the 8 million people in NY, you would wind up with us as an extended family! Some time ago, friends sent me this prayer and may you find strength in it.
May there be peace within you today. May you trust God that you are exactly where you are meant to be.
"I believe that friends are quiet angels who lift us to our feet when our wings have trouble remembering how to fly."
love & peace,
Auntie Emelie
I just want to share this beautiful prayer Auntie Emily sent, especially in times of existential crisis like this.
-------------------------------------------------
emelie roaquin
wrote: Date: Wed, 21 May 2008 07:33:56 -0700 (PDT)
From: emelie roaquin
Subject: Re: Hello
To: Namee
CC: Rod C Roaquin
You are always welcome to visit and if you ever want to spend your holidays in NY, come on over. If you ever want to explore Boston, Debbie can accomodate you. As life would have it, the bonds have been formed from the friendship your Grandpa had with my Uncle, then, your Dad & my brother in law as classmates in their early years. How can one not believe that God plans beautifully so we are able to take care of one another. Who would think that with the 8 million people in NY, you would wind up with us as an extended family! Some time ago, friends sent me this prayer and may you find strength in it.
May there be peace within you today. May you trust God that you are exactly where you are meant to be.
"I believe that friends are quiet angels who lift us to our feet when our wings have trouble remembering how to fly."
love & peace,
Auntie Emelie
Duck Confit
Since the Mangan Yaman Festival, my mom has been bugging me to send her a recipe for Duck Confit. It's not one of the common preparation we do at Everybody's Cafe. We typically cook duck adobo style. But then we've been using wild duck too rather than the farmed ones. I remember growing up the hunters in the early morning will bring their prize game at the restaurant so we can cook it. Wild ducks are tougher and more gamey and thus require more acid in cooking. Acide breaks the tough protein particles so Adobo is the way to go.
My mom recently tasted Claude Tayag's Duck Confit and asked me how to do it. I'm sure Claude Tayag, an excellent chef and artist himself, has his own special recipe. But I sent my mom the one that I've been using. I usually keep it simple since I use the confit meat for other preparations (stuff them in dumplings, or spring rolls or make them into a rillete).
---------- Forwarded message ----------
From: Namee <nameejorolan@gmail.com>
Date: Sun, May 18, 2008 at 8:36 PM
Subject: The Jorolans - SFP - Duck Confit Recipe
To: The-Jorolans-SFP <The-Jorolans-SFP@googlegroups.com >
Hi Ma,
Here's a quick recipe that works for me. I've seen it done just cured in salt over night then cooked in fat the next day. That's the simplest too and it still works!
Duck Confit
- Thighs from 6 ducks, trimmed of all fat (you can render the fat so you'll have more to use for the confit process
- Curing mixture (1/2 cup of salt and sugar, chopped parsley, rosemary, and thyme- 1 tbl of each)
Toss the duck thighs in the curing mixture then store them in a pan skin side up. Recipes from colder countries would say keep it at room temp but it's too hot over there so I recommend you refrigerate it cure.
Confit is a process of preservation which is basically done by cooking a product (meat or vegetable) in fat or really low heat. I confit potatoes or leaks, sometimes salmon and tuna too, except that I don't cure those anymore, I just cook them in fat. I'll make you try them when I come home.
Crust the thighs and allow to dry overnight before confit process begins.
- 1 gal duck fat
- 4 cloves garlic
- 2 bay leaves
- 1 sprig rosemary
- 1 sprig thyme
- Salt tt
- 1 tablespoon peppercorns
Brush the crust mixture off of the ducks and put them into a hotel pan. Add fat, and all aromatics and cover. Cook in oven @ 300 F until tender and falling apart. Cool in fat and use as needed, storing unused in fat. If covered with enough fat, refrigerated, confit can keep for 6 months.
You can also do this stove top under very very very low heat. It will take about 2 to 3 hours. If the fat is 'tulog' you can just put the paste on top of the meat and it will still melt in the oven. The danger of melting the pot prior to putting it on heat is that the fat might be too hot and it will sear the duck. You want everything to come up to temperature at the same time so using cold fat is fine.
You can use dried herbs if you can't find fresh ones. If you don't have any of the herbs, just use salt and garlic and it will still taste good good.
Have fun!
Love,
Namee
My mom recently tasted Claude Tayag's Duck Confit and asked me how to do it. I'm sure Claude Tayag, an excellent chef and artist himself, has his own special recipe. But I sent my mom the one that I've been using. I usually keep it simple since I use the confit meat for other preparations (stuff them in dumplings, or spring rolls or make them into a rillete).
---------- Forwarded message ----------
From: Namee <nameejorolan@gmail.com>
Date: Sun, May 18, 2008 at 8:36 PM
Subject: The Jorolans - SFP - Duck Confit Recipe
To: The-Jorolans-SFP <The-Jorolans-SFP@googlegroups
Hi Ma,
Here's a quick recipe that works for me. I've seen it done just cured in salt over night then cooked in fat the next day. That's the simplest too and it still works!
Duck Confit
- Thighs from 6 ducks, trimmed of all fat (you can render the fat so you'll have more to use for the confit process
- Curing mixture (1/2 cup of salt and sugar, chopped parsley, rosemary, and thyme- 1 tbl of each)
Toss the duck thighs in the curing mixture then store them in a pan skin side up. Recipes from colder countries would say keep it at room temp but it's too hot over there so I recommend you refrigerate it cure.
Confit is a process of preservation which is basically done by cooking a product (meat or vegetable) in fat or really low heat. I confit potatoes or leaks, sometimes salmon and tuna too, except that I don't cure those anymore, I just cook them in fat. I'll make you try them when I come home.
Crust the thighs and allow to dry overnight before confit process begins.
- 1 gal duck fat
- 4 cloves garlic
- 2 bay leaves
- 1 sprig rosemary
- 1 sprig thyme
- Salt tt
- 1 tablespoon peppercorns
Brush the crust mixture off of the ducks and put them into a hotel pan. Add fat, and all aromatics and cover. Cook in oven @ 300 F until tender and falling apart. Cool in fat and use as needed, storing unused in fat. If covered with enough fat, refrigerated, confit can keep for 6 months.
You can also do this stove top under very very very low heat. It will take about 2 to 3 hours. If the fat is 'tulog' you can just put the paste on top of the meat and it will still melt in the oven. The danger of melting the pot prior to putting it on heat is that the fat might be too hot and it will sear the duck. You want everything to come up to temperature at the same time so using cold fat is fine.
You can use dried herbs if you can't find fresh ones. If you don't have any of the herbs, just use salt and garlic and it will still taste good good.
Have fun!
Love,
Namee
Mangan Yaman Festival
I'm so proud of my mom and my brother for getting Everybody's Cafe to where it is now. I can't wait to go home and join their team. In the mean time, I'll be applauding from my side of the Pacific Ocean (currently cooking in the Bay Area).
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