Duck, Duck, Fries!

It's not every night that we have French fries for dinner, especially those that have been fried...well, baked rather, in duck fat. But then it's not every day that a new Williams-Sonoma opens in your hometown that carries jars of said duck fat. And it's not every day that your ten-year-old begs...begs...for you to buy it, especially when he learns that french fries can be made out of it. So please excuse my dinner which consisted of french fries, sliced tomatoes (the last from my garden), and leftover lamb shanks. We created a poutine of sorts--fries smothered in gravy and dotted with cheese curds. And it was shamelessly good.

I feel like I should never eat again.....ever. Well, I'll at least wait until morning.








Duck Fries

Oh my! These are not for the faint of heart...or those with high cholesterol or heart disease. Oh heck, they're not good for anyone! But they sure do taste good, and they made for an outrageously rich and delicious, once-in-a-blue-moon dinner. Top with leftover stew with lots of gravy and cheese curds to bring it right up over the top. Look for jars of rendered duck fat at your specialty grocery store, Williams-Sonoma, or online...or make it yourself by straining the duck fat left after you've roasted a duck.

Prep time: 15 minutes
Total time: 45 minutes
Yield: serves 4

Ingredients:

2 1/2 pounds russet potatoes
1/4-1/2 cup rendered duck fat
salt and pepper to taste

Directions:

1. Preheat the oven to 425 degrees.

2. Scrub the potatoes and peel if desired. Lay the potatoes flat on a cutting board. Cut in 1/4 inch slices through the midline (as you would split a bagel), then cut from the top down creating long strips.

3. Place cut potato slices in a bowl of cool water to keep from coloring as you cut the rest of the potatoes.

4. Drain potatoes and pat dry with a paper towel. Return to bowl. Drizzle duck fat over the top of the potatoes, using your hands or tongs to toss so they are coated evenly.

5. Pour fries onto two baking sheets, making sure they are in a single layer. Bake, turning once halfway through for about 30 minutes, or until fries are golden brown and crisp. Season with salt and pepper to taste.

Ratatouille the Easy Way

Sometimes pictures say more than written words can. They can paint a clear picture of a perfectly simple meal, made in a hurry, by an exhausted person who'd spent her day unpacking and readjusting to life at home after a vacation. A person who is much too tired to write....almost too tired to eat. Almost.

Luckily, there were fresh young zucchini in the fridge, and some heirloom cherry tomatoes too. Add in the sprigs of thyme leftover from Easter dinner, and a package of Rao's fusilli, and you've got a meal made in heaven for the travel-weary....the same travel-weary person who somehow found enough energy to make it to the library to check out this book, in which she found the following lovely recipe.









Patricia's Speedy Ratatouille

This recipe, adapted from At Home in Provence by Patricia Wells, has all the flavor of a slow simmered ratatouille, but in much less time. The splash of red wine vinegar beautifully sharpens the flavors of this dish. We ate this warm over pasta, but it would also be delicious chilled or at room temperature spooned over some crisp French bread.

Prep time: 10 minutes
Total time: 35 minutes
Yield: serves 4

Ingredients:

1/4 cup extra-virgin olive oil (evoo)
1 1/2 pounds small zucchini, cut into thin slices
2 teaspoons fresh thyme leaves, stems removed
sea salt to taste
3 garlic cloves, peeled and minced
1 pound of cherry tomatoes, halved
2 tablespoons tomato paste
2 teaspoons of good quality red wine vinegar

Preparation:

1. Heat a large skillet over medium heat. Add the evoo, zucchini and 1 teaspoon of thyme and cook, stirring occasionally, until the zucchini begins to brown along the edges, about 5 minutes.

2. Add the salt and garlic and cook for 1-2 minutes more, just until the garlic begins to get golden.

3. Stir in the tomatoes, tomato paste, and vinegar and simmer for about 10 minutes, or until zucchini is very tender and ingredients have melded together a bit.

4. Top with remaining thyme leaves and taste for seasoning. Serve warm over pasta or at room temperature with a hunk of good bread.