I had lunch with friends last week in Alexandria. What a treat! Little did we know, Kathy was bringing gifts for all of us….a big bag of fresh persimmons from the tree in her front yard. I learned a few things about persimmons. There are generally two different kinds, the Fuyu and the Hachiya. It…
This colorful salad is the perfect combination of sweet and peppery, tangy and mild ingredients. When choosing your mango and avocado for this salad make sure they are not overly ripe. You’ll want everything to hold up being tossed around in the dressing and watercress.
Creating what I call the Pescatarian version of Beef Wellington, this entree gives a spectacular presentation, but with surprisingly little effort. It requires no more than a baking sheet and some parchment to bake; a small bowl to mix herbs and butter. Then if you can fancy the puff pastry into the shape of a…
Many people avoid duck breast because of: a.) its lack of availability; b.) the fatty consistency of its skin; c.) unfamiliarity with how to prepare it. Well, if you can get ahold of good duck breasts (I get mine at Graull’s) the preparation is honestly, very easy. The trick is rendering the fat to create…