Duck breasts were Patch’s money dish of the night along with a foie gras sidedish. It was really good but so so fattening. But then when you’re on a roll with crab brains and foie gras, why stop and think about your health?
I am aware of how ducks are raised and force fed to get them and their liver plumped but I am sorry, I just don’t think about it… and if I do, I end up craving instead.
Duck Breasts with port and Cherry Sauce
Foie Gras Side Dish
Duck Breast Ingredients: Fresh duck breasts (skins on), 1 chopped shallot, handful of pitted cherries, half a can of chicken stock, and port.
Foie Gras Ingredients: foie gras, pitted prunes, port. Read the rest of this entry
Bah. Whatever that means. So this was the dish that I made. Patch doesn’t eat shellfish so he picked up some shellfish and the rest was my responsibility.
Shellfish Cooked in Wine
This is an extremely simple dish. The secret is to get fresh ingredients. One of my favourite places to get seafood is from The Lobster Man in Granville Island. It is not too expensive, what you would expect a proper fish store would charge (T&T, Superstore, etc are not fish shops!).
My 2.5lb crab was $25, and mussels and manila clams were $5 per pound. I got a pound each of mussels and clams. Read the rest of this entry
I went to Granville Island yesterday for a stroll and to pick up some fresh fruits. The trip was fruitful (haha) and we took home some Okanagan apples and pears, Manhattan clam chowder and a tub of fresh oysters.
We picked up a bag of Auroras and soft pears for a total of $5. We are going to use these to make Apple and Pear sauce for Little Patch.
1) Wash, peel and core the apples and pears.
2) Cut into small chunks and place in pan.
3) Add a bit of water and simmer for 10 minutes.
4) Let cool and serve or store.
My neighbour recommended adding a dash of cinnamon to the apples and the kids will go crazy for that stuff.