January 25, 2010

coffeefoodwritergirlTarragon Seared Duck Breast; Potatoes Sauteed in Duck Fat; Roasted Asparagus w/ Shaved Pecorino & Baby Chocolate Souffle

Los Angeles-based writer coffeefoodwritergirl's recipes reveal her many dimensions as a cook. She embraces everything from the raw and vegan (like her Organic Raw Cranberry Sauce and Vegetarian Spring Rolls) to her unabashedly decadent home alone dinner (Tarragon Seared Duck Breast; Potatoes Sauteed in Duck Fat; Roasted Asparagus with Shaved Pecorino & Baby Chocolate Souffle). Perhaps most impressive is how comfortable she is working with less traditional parts of all kinds of different animals –- from veal tongue to duck gizzards to lamb sweetbreads to tripe. Check out coffeefoodwritergirl's page and fan her here.

Read her profile Q&A below:

  • What is the strangest food you have ever eaten?
    calves brains
  • What do you cook when home alone?
  • Your most treasured kitchen possession:
    my favorite chopping knife
  • Your ideal meal:
    Duck Confit, Potatoes sauteed in duck fat, chocolate souffle, red wine
  • Something you'd like a chance to eat or cook:
    Duck confit -- I would like to perfect the process of making it and eat it as often as possible
  • The number of bottles of wine you own:
  • The ideal number of guests for a dinner party is:
  • Kitchen pet peeve:
    dull knives
  • Your favorite cookbook:
    Where do I start? there are so many greats: "Ma Gastronomie/Fernand Point (w/ introduction by Thomas Keller; "The Cooking of Southwest France" by Paula Wolfert



Kristen M. January 25, 2010
Melissa Clark recently published a duck confit recipe that was streamlined for the home cook in the New York Times (Really Easy Duck Confit). I haven't tried it yet, but that's my plan for the next time some duck legs wander through my kitchen:
coffeefoodwrite February 6, 2010
Always up for a good duck confit recipe...thanks for the tip, kristen m
Demian R. January 25, 2010
I just did duck confit using Thomas Keller's recipe in his Bouchon cookbook. Simple and amazingly delicious. I wrote a post about the process at:
Amanda H. January 25, 2010
I love that recipe with its green herb salt -- so smart.
coffeefoodwrite January 25, 2010
Can't wait to read your post - and to try the recipe. thanks for suggesting!
Abra B. January 25, 2010
Make the duck confit recipe in Cooking of Southwest France, since you have it. I've made it several times and it's always delicious!
coffeefoodwrite January 25, 2010
I can't wait to try this recipe -- I like the way she goes into detail about the different kinds of duck and how they taste and cook differently. She has a great recipe for rendering duck fat that is fairly painless -- and the little cracklings fried afterward are really good as well. Thanks for reminding me about this --so much little time =)
pierino January 27, 2010
One of the things I hate is when I read a recipe for say, duck breasts, that instructs you to "remove skin and discard"---just wait a minute, that's half the weight of a duck breast. Are you kidding. <br />Any hey I'm multidimensional too. But only in the Buckaroo Banzai sense.
coffeefoodwrite February 6, 2010
Remove skin and discard???? Are you kidding???????ha! The skin is the best part....
WinnieAb January 25, 2010
I like your style CFWG!
coffeefoodwrite January 25, 2010
Thanks WinnieAb!