Seasons

Crispy Spiced Duck Legs with Thyme

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Crispy Spiced Duck Legs with Thyme

Ultra- crispy duck legs are much easier to make than you might think. Spiced with fennel and thyme, they’ll make your dinner party guests very happy. 

Last week we threw a little dinner party. Nothing fancy, mind you. Matt’s lovely sister Hayli and her delightful husband Tristan* were visiting us from France for a couple of weeks and since they are both actors/musicians/carnies we thought they would have a lot in common with our neighbors Andy and Gina, who are also in the arts.

When we came up with this bright idea, we were huddled under a blanket, shivering in the unseasonable cold that seemed to be the defining aspect of “Summer” 2014.

“What would be a good thing to make for a small crowd on a chilly evening?”, I asked Matt, who was trying to warm his toes by rubbing them very quickly on an angry cat’s belly.

“Duck legs.”

“But didn’t we make that las-“

“Duck legs. I want crispy duck legs.”

“Duck legs it is, then. And give me some of that cat belly. My feet are freezing too.”

*Hayli and Tristan live in the Ardèche region of France. Arguably one of the most sophisticated culinary environments in the world so when they came to visit us, we felt we needed to impress them with the refined, subtle American cuisine one can only find at…Cracker Barrel. 

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Baby Back Ribs With Coffee-Honey Barbecue Sauce

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You, yes YOU, can make oven-baked ribs. And even better, you can slather those ribs all over with coffee-honey barbecue sauce. Prepare to be popular.

Blackberry-Ginger Fizz

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There are times in every person’s life when you have to make the hard decisions. When you find yourself at a crossroad. Do you turn left or right? Recently I was faced with one of those decisions. My own personal King Solomon’s choice, except if the baby was a blackberry. Here’s how it began. It was an ordinary Sunday morning. Matt and … Read more

Roasted Figs Stuffed with Blue Cheese and Serrano Ham

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Figs, Blue Cheese, Ham

An easy and elegant appetizer of roasted figs stuffed with blue cheese, wrapped in Serrano ham. Finished with fresh thyme, a drizzle of honey, and a few toasted almonds.

I know, I know, you’re thinking,”Emily, when did you become a member of the Royal Family cos, gurl, you fancy!” (I apologize for making you sound like a 1970’s sit-com character, but it was required for comedy purposes. You should see the wig I’m imagining on you).

Yes, it’s true that these beauties would be perfect alongside a glass of Champagne at an elegant cocktail party. But, truth be told, they’d be equally delightful with a (not terribly expensive) glass of rosé while sitting on the back deck. Guess which way we had them? (If you guessed “directly off the baking tray, standing in the kitchen with a dog and two cats staring at us”, you would be correct).

As fancy as they look, these are incredibly easy to make. On the preparing-for-a-party difficulty scale, they fall slightly above “pour potato chips into bowl” and well below “make homemade dip”. The hardest part is finding fresh figs, which isn’t very hard when they’re in season. If your figs are very ripe, you don’t even really need to roast them (but I find the combination of a warm, jammy fig, oozy sharp cheese, and salty ham to be irresistible).

If you’re making them for a party. you could prep them up to a day ahead and just roast them a few minutes before you want to serve them.

Figs
Figs
Figs, Blue Cheese, Ham
Cheese, figs, ham. Easy peasy. CH-easy peasy. Figgy pig…I’d better stop now.

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Orzo Salad with Zucchini, Tomatoes, Olives and Feta

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A simple orzo salad with tasty colorful summer produce of zucchini and tomatoes, tossed with olives and feta cheese. Delicious and healthy!

Orzo Salad with Zucchini, Olives and Feta

Happy July 4th! Of course, this blog post is pre-recorded, so you’re probably reading this on July 6th, (or August 23rd if you’ve just got around to cleaning out your spam folder. Not judging!), but as we write this, it is a wonderfully sunny and warm July 4th, and we’re all sitting in the garden, grilling burgers and drinking beers – the sound of laughter and ball games percolates across the neighborhood, fireworks are starting down by the Hudson River and … Okay, I can’t keep this up, it’s pissing down, it’s been storming heavily for two days straight, the garden is basically flooded, and the only people enjoying a ball game are the German World Cup team. We’re sitting in our living room eating dry crackers and watching a Star Trek: Next Generation marathon (in between World Cup matches, of course). We downloaded a firework app on our iPad. Wheeeee. Look, that one’s in the shape of a hot dog. Happy now? Are you? Are you happy? *Sobs*

Tomorrow (yesterday for you) will be (was) sunny and warm, so fireworks, grilling, drinking and general merriment has been postponed a day. But here’s the thing. Some dishes are better prepared the day before, and left to marinade for a day. And, lucky us, this orzo salad is one of them.
Orzo Salad with Zucchini, Olives and Feta

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