Wednesday, October 16, 2019

Filson Dog Leash




With the new addition to our family, I have found, like many Filson products, this dog leash to be unstoppable. Run, don't walk, to get yours now! #madetolastalifetime



Thursday, October 10, 2019

Bialetti Espresso Press


Many years ago after my husband and I rendevued throughout the streets of Italy, I became an espresso drinker, of course. And not only was I an espresso drinker, but when I came back home, I realized I was quite a picky espresso drinker. So I ended up testing out coffee shops and espresso makers, and ultimately fell in love with the Bialetti Espresso Press.

Fast forward a few years and my poor espresso press broke, by no fault of its own, purely by user error. I once again dabbled in using some of the espresso makers and richer coffee makers that we had on hand, but none of them took me back to the streets of Rome as much as my Bialetti. Add it to the list of so many great things that are made in Italy.

So buy another one, I surely did, and promise to take care of it, I will!


Saturday, October 5, 2019

Braised Duck with Dried Fruit



Now that it is finally getting colder in the Northeast I’ve been thinking about warming Fall meals and there is nothing that says early Fall like braised duck with dried fruit.  Serve it with a side of polenta or cheesy grits for an unforgettable entrée. 

Ingredients: 
Four whole duck legs
Cup of dried fruit (raisins, apricots, prunes)
Chicken Stock
Salt/Pepper
Red Wine (French table wine will do)
Olive Oil

Preparation:
-      Add enough olive oil to coat a 12 inch skillet (cast iron is preferable). 
-      Sear duck skin side down and flip once, sufficiently browning both sides.
-      Add stock and wine until duck legs are a quarter of the way submerged. 
-      Season with salt and pepper (teaspoon or more each).
-      Add a cup of dried fruit and put heat down to medium low, cover, and cook for one hour – one hour, fifteen minutes. 
-      Remove each leg to serving plate, drain skillet for liquid and reduce on high to make an incredibly flavorful, medium thick sauce. 
-      Plate polenta/grits and drizzle sauce on entrée. 
-      Pair with medium bodied Cote du Rhone. 

Bon Appétit!