Duck Confit Rillettes →

For this classic French recipe, duck legs are dry-brined and braised in an aromatic stock, then shredded and mixed with Armagnac and spices and sealed into a serving dish with duck fat to make a delicious spread for a toasted baguette. If you are pressed for time you can buy pre-packaged duck confit from your butcher or local market, or if you already have duck confit saved in your freezer, skip the brining and braising in this recipe and go directly to Step 3 in the directions below.

Duck Rillettes
Serves 2-4 as a light appetizer

 INGREDIENTS
·  2 duck legs
·  2 tablespoons finely chopped thyme, plus 4 sprigs
·  1 tablespoon kosher salt, plus more to taste
·  1 tablespoon ground ginger
·  5+ cups duck or chicken stock (enough to cover the legs and other ingredients)
·  ½ tablespoon whole black peppercorns, lightly crushed, plus freshly ground, to taste
·  5 cloves garlic, peeled and smashed
·  1 bay leaf
·  1-inch piece fresh ginger root, peeled and thinly sliced
·  1 ½ tablespoons Armagnac or brandy
·  1 tablespoon finely chopped parsley
·  2 teaspoons grated orange zest
·  1 pinch of ground cloves (or 5 Spice Powder)
·  ¼ cup duck fat
·  Freshly ground black pepper, to taste
· Toast points, for serving
· Cornichons, pickled carrots, onions, radishes, or turnips, for serving (optional)

 PREPARATION

1. Place the duck on a baking sheet and rub with finely chopped thyme, salt, and powdered ginger. Cover with plastic wrap; chill 4 hours or up to 8.

2. Brush excess spice mixture from the duck and transfer to a 4-quart saucepan or Dutch oven. Add the thyme sprigs, stock, peppercorns, garlic, bay leaves, and ginger root; bring to a boil. Reduce heat to medium-low; cook, partially covered, until meat is very tender, 1 ½ –2 hours. (Check periodically and add more stock if necessary to keep the ingredients submerged.) Remove the pan from heat and let the ingredients cool in the pan until room temperature. Cover and chill overnight.

3. Next day, scrape solidified fat from top of the braising stew and set aside. Pull the duck from the pan and discard skin, bones, and gristle; finely shred the meat. Strain and reserve 2 tablespoons of stock for the rillettes; save the remaining stock for future use.

4. Transfer the shredded meat to a bowl and add the reserved stock, plus Armagnac or brandy, parsley, orange zest, cloves (or 5 Spice Powder), salt, and pepper; stir well to combine. Tightly pack the rillettes into a 6-ounce inch ramekin. Melt the reserved fat over medium heat; pour over the rillettes, refrigerate, and chill until the fat is solid; cover with plastic wrap. Save and refrigerate any left-over duck fat to use for roasting potatoes, or sauteing veggies, or mushrooms.

5. To serve, push the fat aside and spread the rillettes on toast points. Serve accompanied with cornichons or pickled vegetables of your choice. To store, redistribute the fat over the rillettes and cover with plastic wrap. Will keep, refrigerated, for up to 2 weeks. 

Wine pairing: Soave, Pinot Gris, Viognier, or dry Riesling; fruit forward Rosé, Beaujolais, or light Pinot Noir. Avoid high tannin red wines.

Adapted from: www.saveur.com/article/recipes/ruck-rillettes/

Spanish Turkey Meatballs with Almonds (Albóndigas de Pavo) →

Photos: c. foodblogchef 2022

Popular in Spanish tapas bars, albóndigas (meatballs in a garlicky-saffron-almond sauce) are the Spanish cousin to Italian meatballs. The word “albóndigas” comes from the Arabic “al-bunduq” meaning hazelnut or a small round object. Traditionally made with veal and ground pork, Spanish albóndigas are thought to have been adapted from an Arab dish during the long period of Moorish rule in Spain. Much like meatballs in Italy, every tapas bar, restaurant, and household in Spain has its own favorite recipe for albondigas, but the foundational flavors for the recipe are onion, garlic, almonds, and saffron. For cooks looking for lower fat alternatives to “red meat”, for this recipe, I substitute ground turkey for the traditional ingredients of pork and veal, and I use Panko bread crumbs in place of torn bread soaked in milk. I also use less tomato than some cooks because I want the garlic, almonds, and saffron to shine in the sauce. Feel free to use ground pork and beef (veal) in place of ground turkey. Try them both ways! These flavorful mini-meatballs are great served as appetizers or hors-d’oeuvres or paired with egg noodles or couscous and veggies as a main meal. Either way, you’re in for a treat! Buen provecho!

Spanish Turkey Meatballs with Almonds (Albóndigas de Pavo)
Serves 4

INGREDIENTS:
Sauce
·  2 tablespoons olive oil
·  1 medium onion, chopped
·  4-5 cloves garlic smashed and chopped
· 1 cup ripe tomato, seeded and chopped (or crushed canned tomatoes)
·   1 roasted whole pimento from a jar, chopped (sub. seeded and chopped red bell pepper)
·   1 ½ cups chicken broth
·   ½ cup white wine
·   3 tablespoons chopped toasted almonds
·   2 bay leaves
·   1 teaspoon grated lemon zest
·   Pinch of saffron
·   Salt and pepper to taste
Meatballs
·  1 pound ground turkey (or use 1:1 ground pork and beef (veal)
·  1 cup Panko breadcrumbs (unseasoned)
·  2 eggs
·  2 tablespoons chopped fresh parsley
·  2 tablespoons finely chopped toasted almonds (a small food processor or Magic Bullet works well)
·  ½ teaspoon dried thyme, crumbled
·  1/8 teaspoon grated nutmeg
·  2 garlic cloves, finely minced, or grated using a microplane
·  salt and pepper to taste
·  Sliced almonds, toasted for garnish

PREPARATION:
For the sauce:
1. Heat olive oil in a heavy large saucepan over medium heat. Add onion, garlic, tomato, roasted pepper, and cook until vegetables are soft, stirring occasionally about 5-7 minutes.
2. Add chicken broth, wine, saffron, lemon zest, almonds, and bay leaves and simmer until sauce is thick and chunky about 20 minutes. Discard the bay leaf. Season the sauce to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm before using adding a bit of chicken broth if necessary to loosen the sauce.)
For the meatballs:
1. Thoroughly combine the first 8 ingredients in a large bowl. Season with salt and pepper. Mix the ingredients with your hands without overworking the mixture or the meatballs will be tough.
2. Shape mixture into 1 1/4-inch balls. Add the meatballs to a hot, lightly oiled heavy bottom skillet and pan-fry over medium-high heat until there is a nicely browned crust on all sides of the meatballs. (See note below.)
3. Add the browned meatballs to the sauce and simmer over low heat for about 20 minutes allowing the meatballs to finish cooking and the flavors to meld.

Divide the meatballs among 4 plates. Spoon sauce over. Garnish with sliced almonds and serve.

Wine pairing: Rioja, Tempranillo, or Garnacha (Grenache) would be the wines of choice at most tapas bars. Medoc or Beaujolais would also be good choices. Dry Riesling, Viognier, or white wines from the Rhone Valley would also work with this dish.
*Note: alternatively preheat your oven to 400 degrees and bake the meatballs on a lightly oiled sheet pan for about 12 minutes.
Inspired by: Bon Appétit, Spain Collector’s Edition, May 1992.

Roasted Mixed Nuts with Toasted Sage Leaves →

I love crispy, salty, savory toasted sage leaves! I also love to snack on spicy mixed nuts. Here’s a spicy, savory recipe for mixed nuts and toasted sage leaves that is sure to be a hit with your family and friends! The nuts come out with a slightly savory, smoky Chipotle heat and the delicious sage leaves are delicately crisp. I strongly recommend you use fresh herbs if you can, but dried will work. It may be one of my favorite healthy snacks. What do you think?

Photo: c. foodblogchef 2021

Roasted Mixed Nuts with Toasted Sage Leaves
3 cups

Ingredients:

• 3 cups plain (or salted) mixed nuts (a combination of whole almonds, pecan halves, walnut halves, and cashews)

• 2 tablespoons + 2 teaspoons extra-virgin olive oil

• 1 ½ tablespoons chopped fresh rosemary (or sub ¾ teaspoon dried and crumbled)

• 1 tablespoon chopped fresh thyme (or 1 teaspoon dried)

• 6-8 or more whole fresh sage leaves

• 2 teaspoons chipotle chili powder

• 1 teaspoon garlic powder

• Flaky sea salt (Note: if you use salted mixed nuts omit the sea salt.)

Preparation:
1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
2. In a medium bowl, drizzle olive oil over the nuts and mix to coat the nuts.
4. Sprinkle the herbs and spices over the nuts and toss well to combine.
5. Pour the nuts into an even layer on the prepared baking sheet and then (if using) sprinkle evenly with the flaky sea salt.
6. Bake until the nuts smell toasty, about 15 minutes. Cool completely and store in an airtight container until ready to serve (they’ll keep for up to three weeks).

Tapenade →

Sometimes referred to as french "Provençal caviar", it doesn't get any better than tapenade spread on a toasted baguette slice served with a glass of wine, and it's a lot cheaper than a round-trip ticket to Paris! If you love olives, experiment with the measurements of the recipe, or the kind of olives you use. Make it your own family recipe like they do in France. Bon appetit!

Yield: about 1 cup of spread

Ingredients:

• 1 1/2 cups pitted Kalamata or other black olives

• 2-3 Tbs. olive oil

• 1 tablespoon fresh lemon juice

• 1/2 teaspoon fresh lemon zest

• 1 tablespoon drained, rinsed capers

• 2 garlic cloves

• 2 canned, oil-packed anchovy fillets, or a tsp. of anchovy paste (Note: anchovy paste is saltier than oil-packed canned fillets, hence if you use anchovy paste your tapenade will be on the salty side.)

• 2-3 Tbs. parsley rinsed

• 1 teaspoon fresh thyme, or 1/4+ teaspoon dried thyme

• 1/8 teaspoon coarsely ground black pepper

• Baguette slices, crackers, or vegetables for serving

Preparation:

1. Place the olive oil, lemon juice, lemon zest, drained capers, garlic, anchovies, thyme, parsley, and black pepper in a food processor and process until finely minced. (see *Note)

2. Add the pitted olives and process until all the ingredients are finely chopped, to the consistency you like, but not completely pureed.

3. Serve the olive spread on toasted baguette slices, crackers, or with fresh crudités.

*Note: if you mince the garlic, capers, thyme, parsley, and anchovies before adding to the olives in the food processor, you will have better control over the consistency of the tapenade.

Thanksgiving Turkey Liver Pâté →

I prefer not to use the turkey liver when I’m making my gravy stock with onions, celery, herbs and the rest of the giblets, wing-tips, and neck from the bird. This easy recipe is a delicious use of the liver and makes for a nice appetizer served with crackers or toast points before the big meal.

Thanksgiving Turkey Liver Paté with Cranberry-Pomegranate Relish

Yield: 1/2 cup

Ingredients:

• 1 small turkey liver

• 1 Tbs. unsalted butter

• 1/2 shallot

• 2 Tbs. brandy or cognac

• 2 small cloves garlic, coarsely chopped

• 2 sprigs fresh thyme stripped; leaves chopped (substitute with ¼ tsp. dried thyme)

• 1 hard-boiled egg

• 1/4 teaspoon sea salt

• 1/8 teaspoon freshly ground black pepper

• 1 Tbs. olive oil (or more as needed)

Garnish: 1 Tbs. parsley, roughly chopped

Instructions:

1. Rinse the raw liver and pat dry. Slice the liver into uniform pieces so they cook evenly.

2. In a medium saucepan, melt the butter and add the onions, sautéing over medium-high heat until they begin to brown.

3. Add the liver, garlic, and thyme and saute about 3 minutes; don’t burn the garlic. The liver will not take long to cook, and should still be slightly pink on the inside.

4. Add the cognac or brandy and flambé. (There will be flames, so stand back.) Reduce until the liquid has almost evaporated.

5. In a food processor or blender, combine the liver, onions, and garlic mixture, hard-boiled egg, salt, and pepper.

6. Coarsely blend the pâté and then begin adding the olive oil in small amounts while blending. Every now and then, pause and use a spatula to push any pâté along the sides back down towards the blade.

7. The finished pâté should be smooth with an even texture. If it is still chunky and too thick, continue adding a little bit of olive oil.

8. Transfer the pâté to a serving bowl. Serve with toast points or crackers.

9. Store the pâté in a covered container for up to 3 days in the refrigerator.

Adapted from: Mastering the Art of French Cooking, Julia Chilld

and, http://www.emmafrisch.com/2013/11/dont-throw-it-away-make-turkey-liver-pate.html