New Veggie

Kale was something not in my growing up vegetable palate.  Then again, I don't think I liked a lot of veggie growing up (and I recall not liking Pinakbet!).  When my mother put carrots in her pinoy spaghetti recipe, I thought it was to make us eat a little bit more veggies (later I found out that carrots are mainstay in marinara sauce for its sweetness, even Giada uses it!).

I was in Chicago when I first had Kale, it was mainly out of curiosity that I ordered the side dish.  It was sauteed and I recall thinking it tasted like spinach.  And I never had a chance to try to cook it.

Because it's the new year, I often attempt to change my eating habits (read: Eat Healthy).  And this year, I promise myself to consume more veggies.  About two weeks ago, I found Kale in the supermarket and got it.  Then forgot that it was sitting in my vegetable crisper in the fridge until today.  Thankfully, it was still OK.  And how did I cook it?

Roasted it.  To crispiness.

I discovered I can eat most vegetable roasted.  Kale wasn't an exception.

Now I wonder if I could be brave to try it on the one veggie I do not like: brussels sprouts.

Abangan ang susunod na kabanata!

Duck!

Duck has been on my to-experiment-list since returning from Paris, where I had a couple of great duck dishes (I had duck confit as my last supper there).  So for New Year's eve dinner, I decided I should try a recipe found which doesn't need duck fat (not easy to find around here, but I would plan to order it on amazon).  I marinated the duck in garlic, thyme and salt and pepper overnight, then placed it in a 200-degree oven (yes, that Fahrenheit) for 3-hours.  Yes, THREE.  And that's what it looks like after.  Now, the recipe I got was for duck spring rolls, which calls for crepes.

 Now I am going to digress a bit here.  About three Christmases ago, I invited my friends over for a post-Xmas lunch where I promised to make crepe mushroom with gorgonzola sauce.  The first time I made that recipe, I bought crepes from the only creperie place in town (which I think is now closed).  But I felt brave and wanted to try how to make crepes, so the night before the said lunch, I made the batter.  But when I cooked it, it just would not form, no matter what I do.  It was past 10pm and I rushed to the store where I knew sold packaged crepes which saved my plan!  I haven't thought of trying again since.  And now, I know how to make one!  Happy New year!

Julienned carrots, broccoli slaw is mixed with some garlic, ginger sesame oil, chili paste and a little bit more thyme mixed with the duck meat served as crepe filling.  This went in a 400-degree oven for 10 minutes, and our dinner is ready.

Maybe this would have been a $32 meal in a restaurant.  And we are enjoying it at home.  OK, I am patting myself in the back.

It was a New Year's Eve to reminisce Paris.

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Duck Confit Spring Roll, 
December 31, 2012