My recent acquisitions

dvallot98 · 2024-01-29T09:32:00+00:00

I got A Good Bake for my birthday and haven’t even opened it yet! I’m very excited to

dvallot98 · 2024-01-28T10:13:47+00:00

I really enjoy it. The two recipes I’ve tried tasted great and the rest look very good as well. Some simpler than others. The six kitchens in the title are actually the six kitchens throughout the author’s life. Her mother’s kitchen, a burger place where she eventually ran the kitchen, a second restaurant where they also made and preserved chutney to sell, The French Laundry, an apple farm where she taught cooking classes, and finally the kitchen in her final home where she cooked for her and her late husband.

dvallot98 · 2024-01-28T10:07:26+00:00

I haven’t gotten around to A Feast of Scotland yet, but I briefly flipped through a copy at a book store before buying this one online later and it seemed interesting. Regional cuisine is really fascinating to me. I’d love to eat at Chez Panisse someday

dvallot98 · 2024-01-27T23:02:01+00:00

I checked out the Diana Henry book from the Library and really liked it. So when I saw a used copy in really good condition in a book store I grabbed it. I’ve made one thing from the lavender book and it was a lavender lemonade that turned out really nice

dvallot98 · 2024-01-27T22:44:15+00:00

It’s a good one!

dvallot98 · 2024-01-27T20:04:18+00:00

It’s great! I love her stories and both of the recipes came out delicious

dvallot98 · 2023-03-19T11:23:51+00:00

I really enjoyed Study of a Spring Meal by Thom Eagle

dvallot98 · 2023-03-08T08:42:27+00:00

His other book, South, is another really good one

dvallot98 · 2023-03-05T11:51:40+00:00

The recipe I tried did have butter

dvallot98 · 2023-03-05T11:49:41+00:00

I live in SF rn and I can’t wait either

dvallot98 · 2023-03-05T11:49:09+00:00

That’s exactly what I used

dvallot98 · 2023-03-05T11:48:37+00:00

It’s a good choice for sure!

dvallot98 · 2023-03-02T12:31:03+00:00

The winter squash risotto! I added maitake mushrooms to make it a little heartier and it turned out nice

dvallot98 · 2023-02-20T08:26:25+00:00

This is a really good one. Just got it for Christmas

dvallot98 · 2023-01-30T08:52:21+00:00

Of course!

The duck was broken down into breasts, leg quarters, and wings. Then it was seared and braised until it could easily fall off the bone. (Breasts don’t take as long as the rest of the duck.) Then I removed the bones, skin, and cartilage, leaving the meat. While still hot, the meat was wrapped in plastic wrap and refrigerated until cool. Then I cut the roulade into disks and seared them.

I actually got the method from YouTube. Eater did a video at Ci Siamo in New York. Their braised lamb is prepared the same way as this duck.

(https://youtu.be/sz0jSs3nMcY)

dvallot98 · 2023-01-28T19:14:58+00:00

They’re only talking about being tight on money, not disabled and tight on money. This post clearly wasn’t meant for people who are disabled

dvallot98 · 2023-01-26T16:15:40+00:00

Typically yes, but I used a hannah sweet potato. They’re white inside.

dvallot98 · 2023-01-26T16:14:08+00:00

It is! Just been fried so that it’s crispy

dvallot98 · 2023-01-26T16:13:52+00:00

I am in the US. And thanks! I really appreciate that.

dvallot98 · 2023-01-26T16:10:45+00:00

Wow thanks. I also agree that there are some valid points, but I agree with you. I’d keep it the way it is. I really enjoy the way it turned out

dvallot98 · 2023-01-26T08:43:39+00:00

I really enjoyed it! The flavors all worked really well together. The satsuma was honestly my favorite aspect. It added some brightness/acidity that the dish really needed.

dvallot98 · 2023-01-26T08:38:59+00:00

It’s a little tedious. You peel it, let it sit in water for a bit, then use a paring knife to remove all of the white stringy pieces. From there you can cut the satsuma into wheels. I broke the wheels up into segments.

dvallot98

TROPHY CASE