duck

Thai Duck Curry with Pineapple

by Anne Maxfield on January 8, 2018

Accidental Locavore Thai Duck CurryDuck curry is one of the things we always order in a Thai restaurant, so it seemed like the perfect use for our leftover slow-roast duck. This feeds about 4-6 and comes together in the time it takes to make a pot of jasmine rice (hint, hint).

Thai Duck Curry with Pineapple:

  • 1 tablespoon vegetable oil
  • 1 garlic clove, minced
  • 1 teaspoon minced fresh ginger
  • 3 tablespoons Thai red or massaman curry paste
  • 2 tablespoons fish sauce (more or less to taste)
  • 2 tablespoons brown sugar
  • 2 kaffir lime leaves, torn in half, or zest of 1 lime (optional)
  • 8 ounces roast duck in bite-sized pieces
  • 1 Asian eggplant, cut in half lengthwise and then sliced crosswise into wedges
  • ¼ cup bamboo shoots (optional)
  • 2 cups coconut milk
  • 1 cup chicken stock
  • 1 1/2 cups diced fresh pineapple
  • 8 small cherry or grape tomatoes, halved
  • 4 tablespoons fresh Thai or Italian basil leaves
  • 4 tablespoons fresh cilantro leaves
  • 4 tablespoons fresh mint leaves

Heat the oil in a skillet over medium-high heat. Add the garlic, ginger, and chili and stir-fry until fragrant, about 30 seconds. Reduce heat to medium and add the curry paste, stirring to break it up, about 1 minute. Stir in the fish sauce, brown sugar, and kaffir lime leaves, if using, and cook for 2 minutes.

Add the duck, eggplant, coconut milk, and chicken stock and bring to a gentle boil. Reduce heat to medium-low and simmer for 5 minutes.

Add the pineapple and cherry tomatoes, simmer for 2 more minutes.

Finish with the basil, fresh coriander leaves, and mint leaves; cook for 30 seconds or until basil is wilted. Serve with jasmine rice and enjoy! 

My verdict: Really good! I used a combination of red and massaman curries because I ran out of the massaman curry paste. Surprisingly, we couldn’t find any Japanese eggplants in the stores, so threw in the bamboo shoots (yes, I know, it’s hardly the same). Mushrooms are also a nice addition.

The great thing about curries like this is that they’re easy and forgiving. You can substitute any meat or fish for the duck and add whatever vegetables you have on hand. And with the leftover pineapple, you can make pineapple upside-down cake.

What’s your favorite curry combo?

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What–No Turkey? My Top 6 Recipes for Thanksgiving

by Anne Maxfield on November 20, 2017

Accidental Locavore My Slow Roasted Duck for ThanksgivingThe other day, I was talking with a friend about Thanksgiving and comparing notes on what we were planning. Since there’s still time to add or subtract dishes, here are a few that have, or will, grace my table. Which ones look good to you?

  1. Slow Roasted Duck: As some of you know, this is not my favorite holiday, mostly because turkey is my least favorite poultry. Since it’s just the two of us (so far), we decided that duck was a much better choice. This one takes a while, but you only have to check it once an hour and it’s delicious! If you want to get fancy, you can make an orange sauce for it by melting some marmalade on low heat with a splash (or two) of orange vodka or Cointreau and another big splash of maple syrup.Accidental Locavore Orange Sauce for Duck
  2. Brussels Sprouts and Pearl Onions: my mother has always insisted on having creamed onions at Thanksgiving. This dish combines them in a great way and the added touch of horseradish makes it a big winner in my book! Unlike my friend Zhu Zhu, I have no problem buying frozen pearl onions. Life is too short to spend it peeling.Accidental Locavore Stalk of Brussels Sprouts
  3. Cranberry and Dried Apricot Confit: I’m a sucker for dried apricots—the slab ones from Trader Joe’s being my favorites, so if I can stop snacking on them long enough to cook with them, this is almost as good as eating them out of the package. If this is too tough, the recipe on the back of the cranberry bag works fine (add some orange or tangerine zest to make it special).Accidental Locavore Cranberry Confit
  4. Butternut Squash Soup: Not being a huge fan of winter squashes, I make an exception for this soup. It goes from pretty good to great with the addition of Gruyere-covered toasts. If you’re lazy or pressed for time, a slice of toasted baguette and some grated cheese will be just fine. If you’re super lazy pressed for time, forget the toasts and just sprinkle a little blue cheese on as a garnish. The saltiness of either cheese cuts the sweetness of the squash.
  5. The best mashed potatoes ever! This was billed as a recipe for potato salad, but take my word for it, they’re just amazing mashed potatoes. Cheese, butter and potatoes, what’s not to like? It does require use of the oven, but since it’s probably the same temp as your turkey, just sneak some ramekins in somewhere.Accidental Locavore Raclette Potatoes
  6. What, no desserts? Although my husband has asked for yet another batch of Nancy’s cookies, I think it’s time to turn traditional and was thinking either a pumpkin pie (which the paper of record says is better made with winter squash) for Frank, or an apple galette that caught my eye in Bon Appétit, but then I saw this recipe for a caramel and chocolate tart from Dorrie Greenspan’s new book and it was as good as it looked (maybe better)!Accidental Locavore Caramel Tart

Happy Thanksgiving!

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Charlotte’s Restaurant in Millbrook

by Anne Maxfield on October 16, 2017

Accidental Locavore Charlotte Restaurant GardenThere are some restaurants that are classics, frozen in time–places that seem to have been around forever.

Stalwarts.

A gastronomic tweak here or there to make them seem relevant and business pours in year after year.

Charlotte’s in Millbrook is one of those places.

It’s a cozy combination of rooms, the general impression is of floral chintzes and fireplaces. In the summer there’s a quiet patio where you can enjoy a cocktail or dinner.

Accidental Locavore Charlotte Restaurant InteriorPatrons of a certain age who have been coming every Friday night with family and friends.

The food is good. There’s nothing that will send you running for the doors, and most likely, nothing that will make you swoon with joy.

If you’ve been missing plates garnished with stuffed tomatoes sporting an erect sprig of rosemary and green beans wrapped with a contrasting carrot ribbon, Charlotte’s will not disappoint. No matter whether they’re described on the menu as fresh, seasonal, harvest, or garden fresh, it’s always the same carefully crafted combination.

Accidental Locavore Charlotte Restaurant ChickenThe night we were there, my friend went for the pan roasted chicken with the Marsala sauce on the side. She got and enjoyed a nicely cooked chicken served over saffron risotto and accompanied by the aforementioned vegetables.

For whatever reason, I wanted duck that night and they were offering it with a blueberry sauce. That threw me for a loop until the waiter reminded me that duck usually comes with fruit sauce and my friend chimed in that, like her, I could always get it on the side.

Accidental Locavore Charlotte Restaurant DuckI went for it and got a fine serving of duck breast with the blueberry sauce (living dangerously—not on the side). It was also served over saffron risotto and vegetables but had a crunchy pile of fried onions topping it off. The duck was a little more well-done than I normally like, and the blueberry sauce added to the flavor of the duck.

The dessert menu offers standards like bread pudding, crème brûlée, lava cake and assorted house-made ice creams.

Charlotte’s is open for lunch, dinner and brunch on the weekends. Check their website for events, like an upcoming comedy night.

 

 

 

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Chef’s Tasting Table at Mohonk Mountain House

by Anne Maxfield on May 15, 2017

Accidental Locavore Mohonk Mountain House Fois GrasMohonk Mountain House is one of the Hudson Valley’s iconic hotels and has been a favorite place to stay for almost 150 years.

There’s plenty to do to build up an appetite and a massive dining room to enjoy a meal.

But everyone knows that.

Accidental Locavore Mohonk Mountain House OysterWhat you don’t know is that there’s a secret staircase in the back of the dining room leading to the massive kitchen that regularly puts out 500-600 meals every evening.

In the middle of that, is the space that only puts out 10 very special meals.

I was one of those lucky diners recently and was invited to experience the eleven-course Chef’s Tasting Table menu with wines, designed by Executive Chef Jim Palmeri.

It’s offered on Friday and Saturday nights at 6:30 with a six-person minimum. You can take your chances on an available spot (or two), or be a big spender and reserve the whole table for a very special occasion.  If you like wine, you might want to consider spending the night – the wines are lovely and well matched to the food, and the road home from Mohonk is not one you want to mess with.

Accidental Locavore Mohonk Mountain House RisottoThe menu changes depending on the season and what’s good locally. While Chef Palmeri and his team use local ingredients wherever possible, they do stretch the boundaries to include luxuries like black truffles and, for our dinner, mainly French wines.

If you think eleven courses sounds daunting, most of them are just a mouthful or two. The exceptions are the entrée (the only choice you have to make for the evening) and the dessert – so extraordinary it deserves and is getting its own post.

Mohonk Mountain House SashimiOne of the big treats for me as a diner has always been those meals where you just sit back and let the chefs do what they do best – cook. I love the combination of not having to make a choice and the surprise that each course and every mouthful brings!

To have something to refer to, I was given a menu at the beginning, but it got folded it up and hidden in my purse so as not to ruin the surprises to come.

Mohonk Mountain House DuckAnd, to not ruin your surprise, because you truly need to go there (I know you’ve got a birthday coming up), I’m just going to highlight some of my favorite bites and let you drool over the photos.

To book your own dining adventure (and don’t forget about a room) call: 845-883-3798.

My thanks to Chef Jim Palmeri, Executive Sous Chef Steve Anson, Robert Leduc and the amazing staff at the Mohonk Mountain House for a memorable dinner!

For more photos, check out HudsonValleyEats.com. Mohonk Mountain House Cheese Course

 

 

 

 

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