CHINA LATINA

"chee-na la-tee-na"

Sunday, August 7, 2011

Cooking Dinner with Victoria



My friend, Victoria, moved to London last fall and I got to see her this summer. We both love to cook so one night we picked up duck breasts for our supper. She had picked up beets and zucchini flowers at her local farmers market for our sides. I had not seen zucchini flowers in America but I love them! There's a young, tender zucchini with the flower attached to it (so tasty).

We were shopping in Fortnum & Mason when we saw the Damson Plum jam; use whatever is fresh and local to your area. Jams are a great start to a flavorful sauce for duck (and pork too).

We both "wing" it when we're in the kitchen but here are some "recipes" for you to try out at home.

Pan Seared Duck Breasts with Damson Plum Glaze

2 duck breasts
freshly ground salt and pepper to taste
1 T. olive oil (Spanish olive oil is my favorite)
1/4 c. Damson Plum jam or other favorite jam
2 T. water

Sprinkle the duck breasts with a bit of salt and pepper, set aside. Heat the olive oil in a pan over medium high heat, add the duck breasts, skin side down, and pan seared them until golden brown about 3-4 minutes on each side. Place the duck breasts in a baking dish to roast for about 5-7 minutes in a 375F oven. Combine the Damson Plum jam and water in a microwave proof bowl and heat about a minute or so until a slightly thickened sauce forms; mix well. Brush the jam on the duck breasts after they're done cooking and have been pulled out of the oven. Let rest for a few minutes before serving.

Pan Sauteed Zucchini Flowers

6-8 zucchini flowers, washed and dried with paper towel
1/2 c. flour
1/2 c. water
1 t. baking powder
1 egg
1 green onion, chopped
2 T. parmesan cheese
1/4 c. vegetable oil
freshly ground salt and pepper to taste

Make a batter by whisking the flour, water, baking powder, egg, and green onion. Fold in parmesan cheese. Dip the zucchini flowers in the batter. Heat the vegetable oil over medium high heat until hot but not smoking, add the zucchini flowers without overcrowding and fry until all sides are golden brown. Season with salt and pepper to taste.


Roasted Beets

6-8 beets, cleaned and ends sliced off
olive oil
freshly ground salt and pepper to taste

Wrap the beets in foil. Roast for 30-40 minutes or until tender in 375F oven. Peel the skin off and slice. Drizzle with olive oil and season with salt and pepper to taste.