Summer Break

Claire and I tend to take a cooking hiatus during the summer; our kitchen is small and it gets hot quickly so we find that it’s easier just to grill outdoors or hit up our favorite restaurants while the summer sun blazes. We haven’t forgotten about documenting our culinary adventures though, so hopefully as the weather cools down the kitchen will heat up (without suffocating us) and we’ll have fun new content here on MI.

That said, a few months ago I whipped up some ‘foie gras and pork heart stuffed’ squab. Tiny delicious pigeon stuffed with a rich, meaty paste of breadcrumbs, foie gras, ground and chopped pig heart, celery and onions and capped off with another slice of foie. Heavily salted and peppered, browned and roasted.

I’ve got a friend on the lookout for Deer Tongue for another corned tongue experiment, and curing season is upon us. I can’t wait to get back under the apron!

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