Making confit of duck begins with curing the meat in salt with various herbs and spices (thyme, cumin, rosemary). After 24 hours or so the duck is washed with water, patted dry and then slow cooked in goose or duck fat for several hours. When ready it is cooled and stored in fat. We take … More Confit of Wild Duck
Until January 17th 2027 on view in the Stedelijk Museum in Amsterdam is the retrospective of Yayoi Kusama, one of the most influential and pioneering artists of the 20th and 21st centuries. She was born in 1929 in Matsumoto (Japan). As a child she began painting pumpkins, dots, flowers and patterns. The dots transformed into … More For the Love of Pumpkins
A few weeks ago we saw a quiche with rolled up zucchini. Beautiful! An additional benefit from rolling up the zucchini is that its taste is more present in the quiche, compared to adding (round) slices of zucchini to the filling. The recipe was published (in German) by Amalie. She bases her recipe on one … More Zucchini and Feta Quiche
