I was in cooking mode since my first cup of coffee last Friday; it was grand. In fact, I went to bed the night before with purple hands. Beets!
The beauty of Montreal was having semi-regular dinner parties. Pretty much two of my favourite things in the world combined: good company and good food. In any case, between the boy's multiple church gigs and us being stuck on duty [i.e., functionally handcuffed to our apartment], I figured the best way to enjoy the long weekend was snag friends who did not have family turkey/chocolate egg hunt/etc obligations elsewhere. I was unreasonably gleeful at the number of friends who were also in town and wanting to partake in yummy eats. All of the food that was brought and shared was wonderful: cheese & crackers! pierogis! homemade oreo cookies! a salad of greens! zucchini bread! banana muffins! We even had a traditional Polish Easter cake (I believe it's called "mazurek") all the way from Milton.
I made my second ever roasted duck using the prick & flip method: low heat (325 deg F) and long cooking (almost 5hrs), pricking and flipping the bird every 60 minutes. The goal is to let as much fat escape, essentially self-basting the duck in its own goodness. I'm quite sure Jennifer Mclagan, author of Fat: an Appreciation of a Misunderstood Ingredient, would approve that I saved the extra skin and fat to render. Duck fat is delicious to use in cooking. [on a sidenote: I have yet finished reading the (cook)book, but I'm enjoying her inclusion of fat related trivia despite her preachy tone. I'm assuming most people who own it aren't afraid of lard.]
Using leftover turkey from our freezer (strategic fridge-emptying menu planning), I made a cheddar biscuit turkey pie loosely based on this recipe. The parsnips and pork stock worked wonderfully with the standard mix of peas, carrots and celery. Also on the menu, the boy's wonderful (garlic & onion) focaccia and (mushroom and cheddar laden) scalloped potatoes.
As for my beet salad, here's a general breakdown:
- 1 lb beets
- 2 medium sized carrots
- 1/2 of a medium sized head of fennel (keeping the green tops)
- 3 apples (we had Spartans on hand), peeled