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Wednesday, November 25, 2009

Thankstaking Dinner






I know, I know... We killed it. Since my beloved Queridis won't be around for Thanksgiving, we decided to celebrate our own version of the holiday, aptly named Thankstaking, by treating ourselves to the carrot soup and fig duck with hash pictured above.

The carrot soup was prepared by sautéing that beautiful combination of thyme, shallots, butter, ginger, curry powder and a bay leaf with butter. We added potato, chicken broth, apple cider, carrot, water, salt and pepper and finished it off with toasted almonds. I also threw in some almonds when pureeing it as well though.

Queridis took control with the duck, which we crowned with a fig balsamic glaze. It was served on top of the most sumptuous bed of potato, pear and pearl onion hash... Nice and browned darkly, the way a hash should always be, in my book.

I highly recommend making these flavorful recipes, both simple and relatively quick.



1 comment:

  1. Bravo, impressive my little chef! love that you love to cook

    ReplyDelete

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I'm an LA transplant now living in Brooklyn. I develop film projects by day, write at night, and have a dangerous predilection for vintage Robinson Golluber scarves- this blog serves as a tiny window to everything else I do when I'm not satisfying those first three passions. I'm trying to blog more and tweet less @annabelleqv. What about you?

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