27 June 2010

Time with old Friends

This last weekend was a delight with the visit of my old classmates The Rev. David Peters, from Sacramento, CA., and The Rev. Dr. Fred Niedner, from Valparaiso University in Indiana.  It was a weekend of old memories, discussions on the Old Testament, the Church, and coming to grips with our lives as older men.  It was also a weekend of eating.  Noted below are two recipes that seemed to work well:

Cream of Carrot Soup with Duck Confit

4 duck confit legs
4 Tbs unsalted butter
1 yellow onion chopped
6 carrots, peeled and sliced
1 stalk celery sliced
1 large potato, peeled and sliced
3 Tbs chopped parsley
5 cups veal (or chicken) broth
1 cup heavy cream

1.  Saute celery, onion, and carrots in butter for 15 minutes.
2.  Add parley and potatoes and saute for 2 minutes
3.  Add broth, and cook in partially covered pot for about 20 minutes or until potatoes are done.
4.  In an iron skillet heat the duck confit until browned on all sides.
5.  Remove meat from the bone and loosley chop
6.  Blend the soup, and return it to the pot
7.  Add in cream and stir until warm.
8.  Salt and Pepper to taste.
9.  Arrange duck pieces in bottom of soup plate, and cover with the carrot soup.

Serves 8

Peruvian Style Corn and Zucchini
My daughter Anna joined us for dinner on Sunday evening, and I served a vegetable dish that was in the Chronicle's food pages that day.  Some changes were made, but we all enjoyed the dish.

Medium onion chopped
1 1/2 Tbs Olive Oil
3 cloves garlic chopped
1 1/2 cups fresh corn kernals
2 medium zucchini, quartered lengthwise, and then cut into 1/2 inch slices
1/8 tsp of powdered ginger
1/4 tsp paprika
1/2 tsp ground cumin
3 Tbs crème fraiche
1/2 cup grated Parmesan cheese
squeeze of lime juice
Salt and Pepper to taste

1.  Saute the onion until soft and translucent, about 10 minutes
2.  Add the garlic and saute until it releases its aroma
3.  Add corn, zucchini, and cook for 2 minutes at a lower temperature
4.  Add the ginger, paprika, and the cumin and cook for 2 minutes
5.  Add 1/2 cup water, stir, and cover - cooking for 5 minutes
6.  Stir in the crème fraiche and cheese and stir - season to taste
7.  Season with Tobasco to taste.
8.  Add a squeeze of lime juice

Serves 4