Grow Your Own Mushroom Garden

City life is great except for how much I miss being able to walk down to my garden and pick what I'm making for dinner. Thankfully Back To The Roots has put a bandaid over my wound on this issue! I was in the produce section of The Fresh Market, and on a display were a bunch of cardboard boxes with a sign above that said "For Kids!". Why must kids have all the fun?

At $19.99 I thought it over an decided that I needed the kit. After reading the packaging I discovered that once my mushrooms grow, if I post a photo on their Facebook page they will donate a kit to an Elementary School class of my choice. So not only do I win, but so do some kids!

When I got home I followed the instructions and took off the side, slit a + into the bag and removed it from the box. I have the bag soaking in water for 12 hours, then in ten days I should have a harvest of Oyster mushrooms. The kit includes a little spray bottle for misting them twice a day. It's like a grown-up edible version of a chia pet! I will update you in ten days or so with a recipe if this all works out!

Duck with Wine Caramel Berry Peppercorn Reduction

Duck is a favorite of mine. Yes, I know I've had them as pets but aside from that, it's one of my favorite things to cook. It was quite intimidating because it's not something anyone in my family cooked while I was growing up. A few years ago I decided to try it. I was successful. Honestly this was on the list of favorite things I made with my father, so that's why I decided to make it this Christmas Eve.

The first time I ever tasted duck was on a pizza at Spago courtesy of Mr. Wolfgang Puck himself. It changed my life. I didn't realize the impact at the time, but he definitely triggered something in my palate that later made me more adventurous in my culinary adventures. Who can say no to Wolfgang???

Christmas Duck
Serves two (or me for two days being alone during the holidays)

1 fresh duck breast
Good salt and pepper TT

For the reduction:
2T sugar
1T pink peppercorns
1/2 small onion diced
2T apple cider vinegar
1 glass of good red wine
3/4 cup mixed berries
Pinch of cumin (if desired)
1 1/2tsp cornstarch (made into a slurry, if desired to thicken the sauce)

This recipe requires a bit of culinary knowledge and attention to the heat on your pans but it's fairly basic beyond the terms so don't be scared to try it. I get my duck from The Fresh Market. It is consistently good quality. Ask your butcher to source it for you.

Preheat your oven to 400 degrees F.
Score the fat side of the duck breast and season both sides with salt and pepper. Place in a stainless steel pan that has a steel handle as well, so you can put the whole thing in the oven. On the stovetop, render the duck fat with the fat side down over medium low heat. This should take up to ten minutes, slow and low until the fat is crispy and golden and the pan has a nice layer of duck fat. Then flip the breast over and cook for an additional minute.

Drain the fat from the pan into a heat safe bowl and place the duck breast and pan into the oven for 8-12 minutes depending on how you like your duck cooked. Each minute is about one temp higher from medium rare to well done. Remove the pan and allow the duck to rest on a cutting board for a few minutes before slicing.

While the duck fat is rendering, start the reduction. Make a dry caramel with the sugar. See pics for details. Then add in the vinegar while stirring. Slowly add in the wine while stirring. Then add the peppercorns and onion and reduce by half to 2/3rd's. Strain out the onions and peppercorns. Add in the berries and allow to cook for a few minutes. Add in the cumin and adjust the seasoning to taste. You can thicken the sauce with a slurry if it is too thin. Allow to come back to a boil and then cool for a bit before serving.

I would always sauté some haricot verts in a bit of duck fat as the accompaniment for this recipe. It's one of my favorite indulgent meals, but I don't wait for a holiday to make it. It's too good for that!

Christmas Chocolate Chili Paletas

I quickly became obsessed with $3 Popsicles from Las Paletas when I moved to Nashville. I recently purchased a Zoku Quick Pop maker at a bargain price of 50% off. Now I can indulge myself at any time and come up with my own creative flavors!

The first and my favorite is a Chocolate Chili Paleta! It's a delightful combination of creamy chocolate with a kick of ancho and chipotle spice! In it's warm version it's a killer HOT Chocolate recipe, but my intention was a frozen treat. Even in Winter a Paleta will bring a smile to my face.

Christmas Chocolate Chili Paletas
Yields Six Zoku Paletas

3/4 cup Whole Milk
3/4 cup Heavy Cream
3-3.5oz Good Chocolate
2 T sugar or TT
1/4tsp Cinnamon
1tsp Ancho Chili Powder or TT
Pinch of Chipotle Powder or TT

In a small sauce pot whisk together the milk, cream and cinnamon, then add the chocolate (chopped if you are using a bar of chocolate).
Over medium heat, bring the mixture to a simmer or heat until the chocolate has melted. Use a whisk to combine or you will end up with a grainy texture.

Add in the sugar, ancho, and chipotle to taste. Depending on the kind of chocolate you use you will have to adjust the recipe. Whisk the ingredients to combine then allow to cool a bit. This will make for quicker freezing.

Make sure your Popsicle maker has been in the freezer for at least 24 hours prior and insert the sticks. Transfer the chocolate mixture to something with a spout for easier pouring. Fill the Popsicle molds to the fill line and watch them freeze! Repeat with the second batch and enjoy!

I can't wait to use my quick pop maker with all of the fun tools to create more creative Popsicles! This product is a definite win!

My Christmas Wish

This year I want to make my Daddy proud. Last year it was Paris...

Meet me where the music plays.