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.