Pam Anderson's Blog, page 24

Duck Liver Pâté with Fig-Raisin Compote

Of all the courses at my Five-Course Duck Feast, Duck Liver Påté with Fig-Raisin Compote was the most satisfying to make. I felt like a culinary magician transforming just two little duck livers into an exquisite dinner course. Classically duck liver—or at least foie gras drizzled with an intense sweet sauce—is served with an equally

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Duck Soup with Ginger and Star Anise

Packed with big flavor but little meat, the duck backs, necks, and wings were perfect for making Duck Soup with Ginger and Star Anise. From experience I knew roasted poultry made a richer broth, and the recipe I was working from started with a roast Peking duck carcass, so before simmering the parts, I roasted

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The Five-Course Duck Feast

It all started at a pre-Christmas dinner with friends. It was our first time getting together, and we didn’t know them very well, but by the end of dinner, I found out the husband had a wine cellar—not just a good one, a great one. Like a lot of collectors he jokingly complained he had

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Mock Peking Duck

I don’t know if it was because Mock Peking Duck was first course or because it was the best course, but everyone one particularly loved the warm crisp duck skin nestled in with the cool cucumbers, crisp green onions, and the sesame-tinged sweet hoisin. Coaxing duck skin off a carcass can be a little challenging. 

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Shrimp Salad with Citrus and Avocado

I’m especially enjoying citrus and avocado-based salads this winter. I served the salad first, sans seafood, as a New Year’s Eve starter, and I’ve made it as a main course with seafood three times since. After last night’s cassoulet, it’s just the light, refreshing, yet filling lunch I’m craving today, and even Nemo can’t stop

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Chocolate-Cherry Valentine Cakes for Two

Valentine’s Day is a week away, and I’m starting to make plans. David and I usually eat in. I’ll probably roast up a little rack of lamb because it’s so perfect for two people. There’ll probably be some smoked salmon and champagne involved. Desserts’s a little harder. Last year I made crepes. This year I’m

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Grilled Raclette with Caramelized Onions and Dried Cherries

Back in December I wrote about our raclette Christmas dinner. For the unacquainted it’s the name of a luxurious semi-firm cow’s milk cheese as well as the name of the grill on which you melt it. It looks like this: a hot stone with a heating element and small trays underneath it. You melt the

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Warm Amaranth with Coconut and Cardamom

One morning last week, I felt a stirring in bed. I looked at the clock – 4:30 AM. Andy was sitting up, typing on his Blackberry. I asked, ‘Why are you awake?’ he replied, ‘Can’t sleep, thinking about work stuff.’ He had to give a presentation to more than fifty people that morning and I

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Healthy Dips!

With the Super Bowl just a little over a week away, we thought we’d share a few of the healthy dips I created for my readers at AARP. A Lighter French Onion Dip Makes a generous 2 cups By minced or granulated garlic I mean garlic from the grocery store spice rack. It’s the kind

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Apres Sandy

I know very few of the thousands Sandy obliterated. Most I know responded this way, “We lost a few trees, no power for a week, but other than that, we were lucky.” That was pretty much our story—at least in Connecticut. Our home in Pennsylvania took a little bigger hit. When Sandy slammed the coast

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