Breakfast, Lunch, & Dinner + A Recipe

An end-of-the-semester adventure!

A breakfast hash with sweet potatoes, mushrooms, and rainbow chard seasoned with smoked salt, cumin, and white pepper. Topped with what was supposed to be soft boiled eggs (win some, lose some, right?). 

Things are looking a bit greener and sunnier, so today called for a Huge Ass Salad of baby romaine and herbs, cucumbers, and maple smoked salmon (curtesy of Framingham's WFM in-house smoker) dressed with Tessemae's cracked pepper. 

Half a duck breast with rainbow chard and a Japanese sweet potato dripping in cultured butter. 

How to cook a perfect duck breast every time:

1. Score the skin with a sharp knife. 
2. Heat a skillet on medium with fat of your choice (I prefer tallow or bacon). 
3. Cook the duck for four minutes skin side down.
4. Reduce flame to lowest and cover with a tight-fitting lid. Cook for 14 minutes. 
5. Flip the duck so the skin is up, recover it, and cook for four more minutes. 
6. Remove from heat and let it rest for 5 minutes. 

Courtesy of Hudson Valley Duck Farm! 

Storing Coconut Milk

The other day, it occurred to me to freeze coconut milk in ice cube trays for easy tea-drinking access... I highly recommend it when you only want to use a little bit at a time.

Asian Style Chicken Soup for the Soul

What's better than making a pot of broth on a rainy day? Making chicken soup on a rainy day! Especially when the whole thing takes an hour in a pressure cooker.

You will need...

• 3 lbs. of chicken drumsticks 
• 2 lbs. of carrots 
• 2 lbs. of mushrooms
• 3 red onions 
• 1 bag of frozen peas
• 1 lb. of spinach
• 4 cloves of garlic, chopped
• 3 tbs. of grated ginger 
• 1 tbs. of fish sauce (I use Redboat)
• 1 tbs. of coconut aminos 
• Optional: 1-2 chicken feet and/or 1 ham hock (I used both, only because I like my broth extra flavorful and nutritious)

Directions: 

Sauté the onions in your cooking fat of choice (I used tallow) until translucent. Brown the drumsticks and add the garlic. Add everything else (except the spinach) and cover with water. Add salt and white pepper to taste. Cook for 30-45 min (counting from when the pressure indicator pops up) depending on how mushy you like your vegetables. When it's done and you take the lid off, remove the feet and hock (use them again!) and stir in the spinach. 

Nutritious, indeed!

We're still waiting on spring over here! 

Breakfast on 4/17

Herby scrambled eggs with peas, smoked salmon, and maple fennel carrots. 

Breakfasts

Scrambled eggs with mushrooms, prosciutto, and herbs. Sauerkraut on the side. 

Sunny side up eggs with basil, smoked salmon, and maple fennel carrots. Defrosted raspberries with Meyer lemon fluff on top for dessert. 

Scrambled eggs with basil, pork sausage, and asparagus.