In My Kitchen - Strictly Food for Thought

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Cotton CandyMartinisIngredients1 ½ oz. ice cold vanilla vodkaMartini glass full of cotton candy…DirectionsShake the vodka with ice and pour over thecotton candy. The candy will melt into thevodka and make a sweet little cocktail.VAUGHAN'S CORNER MARKETCONVENIENCE STORE & DELICome On In & Take A Seat,It's Better Here Than Down The Street!423 Stowersville RoadLewis, NY 12950Dine In & Take Out(518) 873-6719ArtichokeHeartBruschettaIngredients6 1/2 oz. artichoke hearts (marinated,drained and chopped)1/2 cup Romano cheese (grated)1/3 cup red onion (finely chopped)5 Tbsp mayonnaise1 baguette (French, cut into 1/3 inchthick slices)Directions Preheat the broiler. In a medium bowl, mix marinatedartichoke hearts, Romano cheese,red onion and mayonnaise. TopFrench baguette slices with equalamounts of the artichoke mixture.Arrange slices in a single layer on alarge baking sheet. Broil in the preheated oven twominutes or until toppings arebubbly and lightly browned.GENERAL TRADING COMPANY71 Smithfield Blvd., Plattsburgh, NY ▪ www.gtcgifts.comGeneral Trading Company offers a selectionof unique products for you and your home.Treat yourspecialValentinewith candyfrom Godiva,Lake ChamplainChocolates orCandy Man.Mon–Thu 10 to 7 ▪ Fri 10 to 8 ▪ Sat 10 to 6 ▪ Sun Noon to 512 Strictly Food for Thought | February 2013
If Valentine’s Day doesn’tprovide sufficient inspiration,perhaps one of my favoritekitchen quotes will…“All you need is love. But a littlechocolate now and then doesn’t hurt.”—Charles M. Schulz“After a good dinner one canforgive anybody, even one’s ownrelations.”—Oscar Wilde“Seize the moment. Rememberall those women on the Titanic whowaved off the dessert cart.”—Erma Bombeck“I have made a lot of mistakesfalling in love and regretted most ofthem, but never the potatoes thatwent with them.”—Nora EphronWhile all of these words ofwisdom are interesting, my life’smantra is from one of my culinaryheroes, Chef author—AnthonyBourdain, who said, “Your body isnot a temple, it’s an amusement park.Enjoy the ride.”Seared Duck Breastwith Raspberry SauceValentine’s Day demands being a little bold in the kitchen. And so while duckbreast may not be your usual protein during the week, branch out a little andtry this juicy, meaty alternative. A spoonful of silken red wine gravy studdedwith sweet raspberries is quite a finishing touch!Ingredients2 boneless duck breasts,(Peking or Magret)Salt and pepper to taste1 cup frozen raspberries2 tsp flour1/2 cup red wine1 cup chicken stockSugar to taste (optional)2 servings of polenta, preparedaccording to package directionsDirections Place a cast iron skillet on the stove over medium heat. Trim any excess fat from the duck breasts and score the skin by cutting tinyslashes in a cross-hatch pattern, not too deep. Season both sides well withsalt and pepper and place skin side down in the warm heavy bottom skillet.Turn to high heat and then leave the duck alone. (Duck has a lot of fat andthe secret to succulent duck breast is rendering the fat.) When the duckis well browned on the skin side (3 to 4 minutes), flip and cook 3 minutesmore. Remove the duck from the pan to rest on paper towels. Reserve 1Tbsp. of rendered duck fat in the pan and discard the rest. Heat the rendered duck fat over medium-high heat, add the berries andcook briefly. Stir in the flour and cook to a thick paste. Add the red wineand stir rapidly until smooth. Simmer the thickened red wine to reduce byhalf. Stir in the chicken stock and reduce again. Season to taste with saltand pepper. Finish the sauce with a pat of butter. Slice the rested duck breast and place on top of a serving of the cookedpolenta. Spoon plenty of silky raspberry sauce on top.Whatever your motivation, getin the kitchen and be creative. Youwon’t regret it!February 2013 | strictlyfoodforthought.com 13
Page 1 and 2: North Country Food by North Country
Page 3 and 4: contents6 In My KitchenWith Tim Dur
Page 5 and 6: KEEPIN THE SPIRITOF THINGSPublisher
Page 7: aking, but as he grew into his ownp
Page 14 and 15: On the TownDeer’s Head InnBy Amy
Page 16: On The TownCrab CakesServes 2Ingred
Page 22 and 23: “Always fresh, always delicious a
Page 25 and 26: SoupsMaximizeYour Return -Rely on a
Page 27 and 28: North Country Soupssquash are good
Page 29 and 30: Give the gift of relaxation this Va
Page 31 and 32: The Perfect Loaf of Breadwas so col
Page 33 and 34: ChefyDuke’s A KINGCall for take o
Page 35 and 36: Amore MenuDinner for 2Call aheadfor

In My Kitchen - Strictly Food for Thought

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