The News

Lola Duck

Last Updated on Wednesday, 05 May 2010 11:38

This new heritage breed of bird--created by Hudson Valley Foie Gras--is a cross between the white Pekin and the mallard. Unlike most ducks, which have a generous layer of fat under the skin, the Lola is lean but full of gamey flavors typically found only in wild birds.

And it's destined for the oven. At his new Great Neck, New York, restaurant (also called Lola), Hudson Valley Foie Gras co-founder Michael Ginor confits the duck legs, then glazes the rest of the bird with yuzu marmalade and roasts it.

At Chicago's Lockwood, chef Phillip Foss serves a modernist Lola duck a l'orange (pictured) as a frequent special. To preserve the natural flavor of the duck, he augments the rich caramelized-orange sauce with duck stock. Even the accompanying beans pick up the bird's flavor thanks to being tossed in rendered duck fat.

In New York, Corton chef Paul Liebrandt seasons the skin of the Lola duck with toasted sesame seeds and spicy Kashmiri pepper, then caramelizes the breast on a hot plancha, serving it with honey-and-turnip gelée.

Chef Richard Garcia of Tastings in Foxboro, Mass., uses the whole bird. He serves his Lola schniztel with duck cracklings and consommé made from the duck's bones. But the most popular item on the menu is duck "ham," breast meat that Garcia smokes over fruitwood and serves hot on a charcuterie platter.

SRC:  Tasting Table

underdog

Try Argentina's other red grape

Malbec gets all the praise, but Bonarda is beginning to assert its place in Argentina's hierarchy of great grapes.

Originally from northern Italy, Bonarda has been Argentina's workhorse grape for decades; the variety puts out huge volumes of juice with ease, allowing for quick and cheap sales.

Recently, however, winemakers are giving it more attention, and their efforts are paying off. Good examples tend to have the best characteristics of northern Italian reds--a bright, mouthwatering acidity and light, fresh texture--right alongside the best Argentine aspects: sunny, rich fruit flavors (in this case, raspberries and plums).

These aren't wines to expend a lot of thought on; they are wines to drink right now, alongside virtually any food (especially anything involving tomato sauce, grilled meat or mushrooms).

But Bonarda's greatest charm might be it's wallet-friendly price. Here are four examples to get you started:

2008 Altos Las Hormigas Bonarda Mendoza Colonia Las Liebres ($8) From an Italian winemaking duo working in Argentina, this is fabulously Italo-Argentine, with lush, raspberry flavor and an acidity that's perfect for pizza (click here to buy online).

2008 Argento Bonarda Mendoza ($13) The sort of wine that's all too easy to drink; this bottle is fruity and rich, with a lip-smacking raspberry flavor (click here to buy online).

2007 Caligiore Bonarda Mendoza ($15) Organically grown in the Andean foothills, this wine has mouthwatering bright red fruit with a light grip (click here to buy online).

2007 Sur de los Andes Bonarda Mendoza ($12) One of the bigger, richer Bonardas (yet entirely oak-free), this bottling has enough mouth-sticking blackberry flavor to stand up to a steak (click here to buy online).

Welcome to The Dancing Pepper

Last Updated on Thursday, 29 October 2009 05:19 Written by Chezkarl Tuesday, 12 August 2008 05:00

Classic and Traditional Favorite Recipes

By Peggy Trowbridge Filippone, About.com Guide to Home Cooking

The home cook will be faced with the need for not only classic favorite recipes, but also basic recipes upon which others are built. You will also need to know how to use common kitchen appliances, such as the crockpot slow cooker.

1. Crockpot Slow Cooker
2. Traditional Dishes
3. Cooking with Alcohol
4. Frozen Desserts
5. Recipes For All Tastes