Hi again! I feel like I’ve spent a lot of time on blogging in the past week. It’s been fun, though a bit intense. Honestly, it came at the perfect time because I have a whole bunch of grading to avoid. Blogging and cooking it is!
As you can tell from the title, I did not find kumquats. I also didn’t want to do the kumquat preserves thing, though that was more because I ran out of time to order them than anything else.
I left the peels on the clementines and used, I think, 9 instead of the 12 for the kumquats. Though the 2-year-old was acting her age and didn’t eat anything for dinner at all, my husband said it was fantastic and loved the sauce. I, too, thought it was a nice, elegant, and (relatively) quick main course! I’d never made duck before until trying the 20-minute glazed duck breast years ago, and it is nice to have a different protein that feels a bit decadent and special…at least to me.
Not much to say other than the above! I was happy to add to my duck fat jar.
I save the duck fat and then use it on things like roasted potatoes or even for an omelette in the morning. I should’ve used some duck fat on my veggies, but I didn’t because I forgot!
Anyway, I needed to use my CSA box produce, so the accompaniments for the lovely pan-seared duck were sweet potatoes with some “spicy sesame salad sprinkle” (say that 5 times fast) from The Spice House, and green beans steam-sautéed with basil-balsamic vinaigrette.
In other cooking news, I tried Plated this week since I didn’t have the time or energy to do my Sunday cook-up. We had beef and brussels sprouts stir fry, roasted quail with quince, and dashi with soba noodles and poached egg. The quail was not something I’d cooked before and I’ve never even purchased a quince, so that was something fun and different! The stir fry tasted great and was quick. The dashi was pretty lackluster and bland. I don’t say that lightly as I’m all for clean, simple flavors, but it just wasn’t there for me. My husband was more charitable and said it was just very subtle. I did have to spend more time cooking each night–30 minutes or so as opposed to 10 or 15 tops–but it’s great in a pinch and keeps me from ordering much more unhealthy take-out. In terms of cost, I got a deal where I paid $40 for those 6 plates, so not too bad. Normal price is $12-15 per plate.
What do you all do when you don’t want to cook but you don’t want takeout either?