Text 29826, 70 rader
Skriven 2012-09-23 20:58:32 av JIM WELLER (1:123/140)
     Kommentar till en text av 0DAVE DRUM
Ärende:  Tomatoes 1
===================
-=> Quoting Dave Drum to Jim Weller <=-

 DD> You mean the Great American Outback may get frost before Nanook
 DD> Land?

It appears so.

 DD> I'm starting to see (for the past two weeks) maples beginning to go
 DD> all red and yellow and orange.

Our trees started turning around the third week of August. It's not
the temperature but the amount of sunlight that triggers it. I have
poplars and birch that are surrounded on three sides by taller pines
and are shaded on the south side by the house. They turn a good 10
days earlier than the fully exposed ones.

The stars come back about the same time. This year I got to witness
pale, ghostly Northern Lights against a dark blue but not black sky
in August. Most unusual and quite lovely.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Duck With Figs And Barolo
Categories: Duck, Fruit, Wine
  Servings: 2

      2    duck legs
           A few sprigs of thyme
      4    figs
      1    wine glass of red wine,
           such as Barolo

Preheat the oven to 400 F (200 C). Season the duck legs with salt
and black pepper, tuck in the thyme sprigs, then roast in the oven
until golden and crisp-skinned...a matter of twenty-five to thirty
minutes or so. 

Holding the duck in place with a spatula, pour off the fat and
reserve for another day. It will be wonderful for potatoes. Cut the
figs in half and tuck them, cut side down, around the duck. Pour in
the red wine and place over medium heat until the wine has
evaporated by half and the figs have softened, scraping any crusty
bits from the pan into the wine. 

I found the quick-roasted legs a bit tough; a longer, slower
cook-time would have capitalized on their connective tissue and made
for a more tender outcome.

Suggested tweaks: The wine and fig sauce would taste fantastic
drizzled over duck confit.

Posted by: Kate Williams

From Ripe: A Cook in the Orchard by Nigel Slater

  From: Serious Eats                    
 
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Cheers

YK Jim


... Pagan Redneck: Celebrates the autumn harvest with beer nuts

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