Enthusiasms

While it’s already in the 90s, I am still tempted to braise.  I came across this recipe for Crispy-Braised Duck Legs, while looking for a coq au vin recipe and too lazy to look in any cookbooks.

Great ideas for adding books to rooms outside the library.

So much truth. On the other hand, my phone has saved me from fleeing venues during opening acts, thereby missing great later shows.

(Source: sotc-nyc, via maura)

How To Make Weeknight Crispy Duck Breast - http://t.co/55mC3x8z — The Awl (@Awl)

Photo from Gilt Taste

GiltTaste had a great recipe for poached eggs in tomato sauce I found when I was trying to find the tomato sauce recipe I made on Friday.  This is a recipe, but, more importantly, a technique for poaching eggs in the sauce I had already made.

I decided to thin it a little, so I added wine and heavy cream, along with red pepper flakes and herbes de provence.  It was amazing.

I have now made it for dinner two nights in a row.

http://www.gilttaste.com/stories/4183-hiding-vegetables-in-tomato-sauce

@Gilttaste is becoming my favorite source for new cooking techniques.  This sauce was perfect.  I added some red wine I happened to have open and used an immersion blender to puree everything.  

On why romantic love necessitates “development time” http://t.co/LtUn9ozj — Maria Popova (@brainpicker)

Great photo of one of my favorite dishes in Austin: the Beef Heart Tartare from Foreign & Domestic.

melodyfury:

Old faithful @foreigndomestic: beef heat tartare. This time, with a salted yolk. Love the velvety texture. on Flickr.

Old faithful @foreigndomestic: beef heat tartare. This time, with a salted yolk. Love the velvety texture.

slaughterhouse90210:

“They are scarcely adult, some men: they wish women to understand them, and to that end they tell them all their secrets; and then, when they are properly understood, they hate their women for understanding them.”
― Julian Barnes, Flaubert’s Parrot

Weekend project:

You wanna know why housemade ricotta is the new hotness on restaurant menus? Because it’s awesome. AND EASY TO MAKE. http://t.co/RP7S7ptS — Francis Lam (@Francis_Lam)