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Monday, August 04, 2014. Summer Culinary Lab Update. Crispy Chinese Duck (Faux Peking-Style). Serves 4-6 as an entrée. Ducks, Split and Quartered, Skin dried w/ towel. Garlic Cloves, Crushed. Scallions, Cut Large. Ginger Root, Sliced. Water Chestnut Flour or Corn Starch. Hoisin or Plum Sauce. Posted by KTW at 10:36 AM. The Kinmont Seafood Platter (Purple Giraffe not included). Posted by KTW at 8:19 AM. Lantern Restaurant- Chapel Hill. Wok-Fried Whole Fish with Sweet Chile Sauce. Posted by KTW at 7:56 AM.

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Monday, August 04, 2014. Summer Culinary Lab Update. Crispy Chinese Duck (Faux Peking-Style). Serves 4-6 as an entrée. Ducks, Split and Quartered, Skin dried w/ towel. Garlic Cloves, Crushed. Scallions, Cut Large. Ginger Root, Sliced. Water Chestnut Flour or Corn Starch. Hoisin or Plum Sauce. Posted by KTW at 10:36 AM. The Kinmont Seafood Platter (Purple Giraffe not included). Posted by KTW at 8:19 AM. Lantern Restaurant- Chapel Hill. Wok-Fried Whole Fish with Sweet Chile Sauce. Posted by KTW at 7:56 AM.

<META> KEYWORDS

1 quantity produced

2 ingredients

3 2 medium ducks

4 braising sauce

5 vegetable oil

6 2 tablespoons

7 2 piece

8 sichuan peppercorns

9 1 teaspoon

10 star anise

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quantity produced,ingredients,2 medium ducks,braising sauce,vegetable oil,2 tablespoons,2 piece,sichuan peppercorns,1 teaspoon,star anise,chicken stock,soy sauce,brandy or sake,sugar,1 tablespoon,kosher salt,2 pinch,crust,vinegar white,water,6 tablespoons

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Off the Menu | traveling-kitchen.blogspot.com Reviews

https://traveling-kitchen.blogspot.com

Monday, August 04, 2014. Summer Culinary Lab Update. Crispy Chinese Duck (Faux Peking-Style). Serves 4-6 as an entrée. Ducks, Split and Quartered, Skin dried w/ towel. Garlic Cloves, Crushed. Scallions, Cut Large. Ginger Root, Sliced. Water Chestnut Flour or Corn Starch. Hoisin or Plum Sauce. Posted by KTW at 10:36 AM. The Kinmont Seafood Platter (Purple Giraffe not included). Posted by KTW at 8:19 AM. Lantern Restaurant- Chapel Hill. Wok-Fried Whole Fish with Sweet Chile Sauce. Posted by KTW at 7:56 AM.

INTERNAL PAGES

traveling-kitchen.blogspot.com

1

Off the Menu: August 2006

http://www.traveling-kitchen.blogspot.com/2006_08_01_archive.html

Friday, August 25, 2006. I knew there would be some nice heirloom tomatoes waiting for me in our home kitchen, I asked a farmer friend to drop some off for Carol as a small anniversary token (What'd you expect me to send.flowers? Every food culture has its means for using old bread. The Italians have panzanella salad and pappa al pomodoro, the French have panade, the Chinese have congee (OK. that's with rice, but when was the last time you saw a crusty loaf in Tianjin? Assorted Ripe Tomatoes, Diced 5 Cups.

2

Off the Menu: February 2007

http://www.traveling-kitchen.blogspot.com/2007_02_01_archive.html

Monday, February 12, 2007. The Kitchen Travels to NYC. Besides the time spent working I also got to spend a day with my sister (a purse designer in Chelsea with her own line raw-bags) exploring what's happening on the New York food scene. Here are my impressions:. I highly recommend this route to trying the food of one of New York's best chefs. Gear-up for the wine list, however. It utilizes the offerings from the fabulous Bouley/Danube lists and has a median price of well over $100 per bottle&#4...As ru...

3

Off the Menu: RIP Judy Rodgers

http://www.traveling-kitchen.blogspot.com/2013/12/rip-judy-rodgers.html

Thursday, December 05, 2013. One of my all time favorite chefs passed away this week in San Francisco:. Http:/ www.nytimes.com/2013/12/04/dining/judy-rodgers-chef-of-refined-simplicity-dies-at-57.html. I first met Judy year's ago when we she was promoting her Zuni Cafe Cookbook and we prepared several of the recipes from the book for a special signing. It is still my favorite cookbook and her Chicken and Bread Salad is one of my favorite dishes to make for my family. She will be missed. Preheat a heavy b...

4

Off the Menu: Satay Brothers at the Atwater Market, Montreal

http://www.traveling-kitchen.blogspot.com/2013/10/satay-brothers-at-atwater-market.html

Saturday, October 19, 2013. Satay Brothers at the Atwater Market, Montreal. If you are in Quebec, you have to go to the food stand of the Satay Brothers at Montreal's Atwater Market:. Here is one of my favorite SE Asian recipes (taking some liberties w/ authenticity, but it works great as an appetizer or entree):. Sweet Chile Glazed Beef Lettuce Cups. Quantity Produced: Serves 6-8 (appetizer portions). Braised Beef Shortribs, Boneless 3 #. Favorite Asian Spice Mix or Salt/Pepper To Taste.

5

Off the Menu: Liverpool House, Montreal, Quebec

http://www.traveling-kitchen.blogspot.com/2013/10/liverpool-house-montreal-quebec.html

Saturday, October 19, 2013. Liverpool House, Montreal, Quebec. Http:/ www.joebeef.ca. Here is one of my favorite beef roast recipes:. Simple Beef Rib Roast. Quantity Produced: Serves 6. Short Rib Roast or Strip Loin 4 to 5#. Garlic Cloves, Smashed/Peeled/Slivered 3 to 6. Kosher Salt or Coarse Sea Salt To Taste (about Teaspoon per #). Freshly Ground Black Pepper To Taste. Small Potatoes, cut into As Needed (optional). Red Wine, For Deglazing 1 to 2 Cups. Beef or Veal Demi 1 or 2 Tablespoons.

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About Kirk's Traveling Kitchen

http://www.travelingkitchen.com/press.html

Press Release for Kirk’s Traveling Kitchen Download PDF. Many thanks to you for a wonderful dining experience on Monday night. I can't imagine the evening going any better than it did. The food pairings were great and the pacing of the courses was perfect. I was very very impressed by the professionalism of the whole evening. Mark Gilje, Ladue. 8212;Jill Winston, Santa Cruz, California. Press for Kirk Warner, King Louie’s and Savor. Top Five New St. Louis Restaurants, Savor. St Louis Post Dispatch, 2005.

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About Kirk's Traveling Kitchen

http://www.travelingkitchen.com/chef.html

Kirk’s Traveling Kitchen is a private culinary events company created by Kirk Warner, an acclaimed chef, wine educator and culinary consultant based in St. Louis, Missouri. A native of Paw Paw, Michigan, Kirk began his culinary career at a young age. In his mother’s small bistro adjacent to the family winery, he was waiting tables, giving winery tours and preparing simple bistro fare before he was a teenager.

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About Kirk's Traveling Kitchen

http://www.travelingkitchen.com/services.html

Private Event Catering, Cooking Class Parties and Dinners. Sample Small Plates/Hors d’ Oeuvres Menus. Cooking Classes and Cooking Class Parties. Sample Cooking Class Menu. Focused on Employee Development. Team Building “How it works and FAQ”. Please note that all the above are sample menus. Kirk’s Traveling Kitchen prides itself on customizing the food for each event based on client preferences, seasonal availability and the whims of the chef.). To inquire about Kirk’s Traveling Kitchen,.

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About Kirk's Traveling Kitchen

http://www.travelingkitchen.com/menu.html

Sample Small Plates Menu. Sample Cooking Class Menu. Kirk’s Traveling Kitchen is proud of its professional and skilled service staff, noted for their friendliness and empathy. Rest assured that we have the perfect service team for your next Traveling Kitchen event. In addition, we are happy to pair and bring wines that complement your menu from one of our trusted wine suppliers, or give wine suggestions so you can pick up bottles yourself. To inquire about Kirk’s Traveling Kitchen,.

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traveling-kitchen.blogspot.com

Off the Menu

Monday, August 04, 2014. Summer Culinary Lab Update. Crispy Chinese Duck (Faux Peking-Style). Serves 4-6 as an entrée. Ducks, Split and Quartered, Skin dried w/ towel. Garlic Cloves, Crushed. Scallions, Cut Large. Ginger Root, Sliced. Water Chestnut Flour or Corn Starch. Hoisin or Plum Sauce. Posted by KTW at 10:36 AM. The Kinmont Seafood Platter (Purple Giraffe not included). Posted by KTW at 8:19 AM. Lantern Restaurant- Chapel Hill. Wok-Fried Whole Fish with Sweet Chile Sauce. Posted by KTW at 7:56 AM.

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View my complete profile. Nothing interesting here. New baby in the house, . Monday, February 22, 2010. Nothing interesting here. New baby in the house, no time to blog. :-(. Subscribe to: Posts (Atom).