Recipes

Sorry I haven’t been updating as much as I would like. Please enjoy these fabulous recipes:

Potato Gratin Wrapped in Bacon (6-8 servings)

2 ½ pounds Yukon gold potatoes, peeled

1 Spanish onion, sliced thinly

1 ¼ cup grated gruyere cheese

6 ounces bacon

1 TB clarified butter

Ground pepper to taste

1. Pre heat oven to 475 degrees.
2. Butter the sides and bottom of pie pan.
3. Arrange bacon in spiral fashion covering the bottom of the pan.  The bacon should hang our over the ends.
4. Slice potatoes into thin rounds.
5. In a spiral pattern, arrange 1/3 of potatoes and then onions.
6. Sprinkle 1/3 of cheese on top.
7. Continue with remaining onions, potatoes and cheese.
8. Fold bacon over top of potatoes.
9. Bake uncovered for 40-50 minutes until potatoes are fork tender
10. Remove from oven and allow to rest for 10-15 minutes.

Braised Duck with Green Olives (4-6 servings)

1 whole duck, cut into 8 serving pieces

2 medium onions, coarsely chopped

8 cloves of garlic, peeled and finely diced

4 cups dry Riesling

2 cups high quality green olives, pitted

6 TB olive oil

3-4 TB unsalted butter

2 TB flour

1 TB finely chopped fresh thyme

1 TB finely chopped parsley

1 TB finely chopped fresh rosemary

3 bay leaves

Salt and pepper to taste

1. Heat oil in heavy skillet over medium heat.
2. Season duck with salt and pepper and place in hot oil. Do not over crowd. Brown each piece. Remove duck to a plate when all browned.
3. Add the onions and garlic to the pan and sauté until golden brown.
4. Sprinkle in the flour and stir to make a roux.
5. Slowly stir in wine.
6. Add herbs, browned duck and olives to the pan. Add 1 tsp. of fresh ground pepper.
7. Cover pan and simmer for 20 minutes, slowly braising.
8. When duck is done, remove and place on a serving dish.
9. Skim the fat then increase the heat on the sauce and stir in cold butter. When butter is blended, salt and pepper to taste. Ladle some sauce over the duck and remaining sauce in a bowl beside duck.

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