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Feb 17, 2007



The Giant at Van Ness also regularly carries parmesan rinds.


Jason, if I may suggest that you sear the duck breast for about half the time they say, and finish it in the oven at 350 for, I don't know, maybe 10 minutes. I did that and meanwhile put a bunch of onions, mushrooms and some chopped frozen peaches in the pan (after removing some of the duck fat) and deglaze with some balsamic vinegar. Yum.


Jason, I'm making the rissotto tonight for my husbands b-day. How long did you cook the rissotto before putting it in the oven? And what did you put the oven on? I love that idea, that way you can enjoy the first course. By the way, I'm serving a chilled watermelong soup first.


Probably about 20 minutes. It was still a little chewy when I put it in and it came out perfect in the end.


Oh, and the oven was just on "Warm". Probably at 175 degrees.

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