Sunday 13.6.2010 Lunch- Aioli

I had some great ingredients on my sandwich today but I chose the aioli to feature.  I make aioli by whisking up to 1 cup of olive oil to 1 large egg yolk.  I like it garlicky so i start with two large cloves and add more to taste at the end.  As I whisk I thin the aioli with vinegar or lemon juice. At the end i add to taste salt and more acid if it is needed.
On the sandwich is sunset leaf lettuce from the garden, along with some melted spring onions (also from the garden).  The bacon is home cured and comes from a magnalista breed of pig.  Which is very fat but has the best tasting meat.  A great lunch from one of the first great days of spring/summer.

Monday 7.6.2010 Breakfast - Duck Confit

Another hash here.  For this I use duck confit picked from the bone.  I brown up potatoes and apples separately.  Then toss them with caramelized onion and the duck meat.  Add dijon and sherry vinegar.  Then saute them all together and season to taste.  I usually have this for breakfast but it could be a great lunch or dinner.

Thursday 3.6.2010 Breakfast - Corned Beef

Without any potatoes in the house I set out to make a hash with beans.  I used my house corned beef shredded and tossed it with plenty of dijon and sherry vinegar. I sautéed that until it started to brown a bit.  Threw in my cooked white beans.  Seasoned and cooked through.  I tossed in some shallot scapes at the last minute.  Served it up with a fried egg on top.

Monday 31.5.2010 Breakfast - Bacon

This morning we had a bacon and spring onion top frittata.  I took bacon lardons and crisped them up then tossed them in with the eggs and spring onions.  Lightly stirred it up and cooked as a frittata.  This is my homemade bacon which is essential a salt pork because it is unsmoked.  I hope to be smoking some meats soon.

Sunday 30.5.2010 Dinner - Chicken

Seared Chicken Breast  with melted spring onion, turnip greens, and picholine olives in a burre blanc.  Topped with pickled green garlic.

Saturday 29.5.2010 Lunch - Duck

I took the leftover pieces of the duck from last week and cofited them in their own fat.  These pieces included the neck, the two wings, the tail, and the heart.  After four hour in a low oven, I picked the meat off the bone and added enough of the fat so it just oozed.  I flavored it heavily with salt, pepper, anise, coriander, ginger, and cinnamon.  I will cap this with a little more fat to help preserve it.

Friday 28.5.2010 Breakfast - The Oyster Mushroom

Oyster Mushroom and Shallot Scape Frittata

Ingredients-
1/2     pound Oyster Mushrooms
 3       large sliced Shallot Scapes
 4       large Eggs
 2       tablespoons Parmesan


In a 8 inch cast iron saute mushrooms until they start to brown.  Throw in shallot scapes and sweat for a few minutes.  Lower heat and add scrambled eggs with the parmesan season with salt and pepper.  Cook until the bottom of the eggs are well set.  Place under broiler and cook until the eggs are fully cooked and slightly brown on top.