Month: December 2007

RECIPE 49: Duck Confit

RECIPE 49: Duck Confit

-= Exported from BigOven =- Duck Confit Once esteemed as a preservation method, cooking and keeping duck in its rendered fat results in meltingly tender, moist, and extremely flavorful meat which can be used in a variety of simple preparations. Sear the duck legs in…

RECIPE 50: Bill Knapp's Chicken Marinade

RECIPE 50: Bill Knapp's Chicken Marinade

-= Exported from BigOven =- Bill Knapp’s Chicken Marinade This is a delightful marinade to dress up chicken. Recipe By: http://www.cooknchat.com/recipecards/miscella Serving Size: 0 Cuisine: American Main Ingredient: Soy Sauce Categories: Sauces -= Ingredients =- 1/2 cup Honey 1/2 cup Apple Juice 2 teaspoon Garlic…

READING: Charcuterie & French Pork Cookery

READING: Charcuterie & French Pork Cookery

I recently started reading Charcuterie & French Pork Cookery by Jane Grigson, originally published in 1967. It is both an interesting historical document and an excellent introduction to charcuterie. The recipes are classics and, while rather uncomplicated by today’s standards, still yield excellent results.

I am reading it because a chef-friend of mine is opening a new place this year, and she’s very interested in preparing charcuterie in-house and has invited me to assist them in getting up and running.

12/11/2007 Wine Dinner at Midwest Culinary Institute

12/11/2007 Wine Dinner at Midwest Culinary Institute

The Summit Room at Midwest Culinary Institute Sensational Wine Dinner December 11, 2007 Chef Arthur Leech Tuesday, December 11, 2007 marked the inaugural Wine Dinner at Midwest Culinary Institute at Cincinnati State Technical and Community College. As part of the planning team, I worked with…

RECIPE 51: Pork Braised With Celery Avgolemono

RECIPE 51: Pork Braised With Celery Avgolemono

-= Exported from BigOven =- Pork Braised With Celery Avgolemono Recipe By: Serving Size: 4 Cuisine: Main Ingredient: Categories: Greek -= Ingredients =- 3 pound Lean Shoulder ; Or Leg Of Pork 4 tablespoon Butter ; Or Margarine 1 Onion ; Finely Chopped Salt &…

HAPPY MOUTH — December, 2007

HAPPY MOUTH — December, 2007

On December 19, 2007, members of the Happy Mouth Supper Club, along with guests Julie, Terry, and Adam, dined at Zola’s in Covington. It was Ed’s month to pick, and we really enjoyed the convivial pub atomosphere of Zola’s. Comfortable, fun and unpretentious. The burgers are widely rumored to be the best in town, and based on what we ate, there is little reason to doubt that claim. We had the upstairs room pretty much to ourselves, and we made very merry indeed.

RECIPE 52: Baked Brie

RECIPE 52: Baked Brie

-= Exported from BigOven =- Baked Brie Recipe By: Serving Size: 8 Cuisine: Main Ingredient: Categories: Easy, Appetizers -= Ingredients =- 1 Brie Round ; 5-6 Inch Diameter French Brie 1 Pastry Dough ; Pepperridge Farm Frozen is fine 1 Egg 2 tablespoons Milk -=…