Monthly Archives: July 2013

Pappardelle with duck ragu

2 tsp fennel seeds 70 gm (½ cup) pistachios 2 tbsp olive oil 6 duck Marylands (about 260gm each), skin removed 1 carrot, finely chopped 1 celery stalk, finely chopped 1 onion, finely chopped 4 garlic cloves, finely chopped 250 ml red wine, such as … Continue reading

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Lomo al trapo

1center cut piece of beef tenderloin, meticulously trimmed of all fat and silver skin (about 8 inches long and weighing 12 to 16 ounces) 2cups salt (we used Diamond Crystal kosher salt) 1tablespoon dried oregano Special equipment: 1 square piece … Continue reading

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