Duck Confit and Caramelized Brussels Sprouts

Oh, the life of a bachelor.  Canned food. Of course, if you’re this bachelor, it’s duck confit from a can.  Don’t cry for me, Argentina.  Er, Prague. Yep, duck confit and these sprouts that I have told you about before were dinner on Sunday night.  Crackly skin, puffy almost candied chunks of garlic and a good Pinot made the night quite enjoyable.  It almost made … Continue reading Duck Confit and Caramelized Brussels Sprouts

Foie Gras with Honey and Balsamic Reduction

The majority of Thursday night was spent writing lyrics and finishing (3!) songs.  What does a hungry, world-renowned recording artist do when the songs are done and the belly is growling its own tune?  Make foie gras, of course. I cut a block of foie gras in three equal slices, fried it until brown in a hot pan, laid it on warm wheat toast and … Continue reading Foie Gras with Honey and Balsamic Reduction

Salmon Tartare

There’s something fishy going on at NotHemingway.com.  It’s a guest commentary from the culinary troubadour, Fredericksburg Flash.  He first brought you a commentary on the Salt ‘ till ya Drop post a few years back.  The spirit has moved him again and he’s decided to contribute even more great food experiences to the blog.  This man has tasted food in more countries than I can … Continue reading Salmon Tartare

Canned Cassoulet au Confit de Canard

Roasting duck is a pretty involved process.  I’ve done it once or twice in the past and have always been pretty happy with the results.  However, the process of rendering the fat off the bird is not for the faint of heart so if I can avoid it, I do.  I order duck out at restaurants often and when I’m in France I buy a … Continue reading Canned Cassoulet au Confit de Canard