If you’ve ever been to a nice restaurant you’ve likely seen confit on the menu. I’ve always enjoyed the succulent meat cooked by this technique. However, it’s not just a means for cooking, but also for preservation. Long before refrigeration, the French slow cooked and stored meat in fat for months at a time. You need to make large batches of this, because it’s so yummy you’ll likely eat it all well before it would go bad.

This can be made with any type of meat. I used chicken because it’s so common – most of us can get access to it. This is a great thing to do if you’ve got a sale on chicken legs – buy a bunch and confit it.

Start by seasoning the meat. For about 4 legs, you’ll need about a tablespoon of kosher salt spread all over. The other spices are optional and really up to your taste. Use any combination of bay leaves, rosemary, thyme, oregano, and fresh, crushed garlic. Make sure to put this in a non-reactive pan, cover, and refrigerate over night.

When ready to cook, preheat the oven to about 200 ºF (my oven runs low, so I heated it to 225-250 ºF). Rinse off the seasoning and put in an oven-safe pan. I used a small stock pot because I didn’t want the juices to overflow. You can also put a larger page under your pan to catch any overflow.

Cover the meat in fat. If you’re using something fatty, like duck or pork, you can use rendered fat from other parts of the animal. For chicken, you can use rendered fat from these other sources (e.g., bacon fat) or you can simply cover in olive oil.

Start the meat cooking over a medium flame on the stove. When the oil starts to gently bubble, place the whole pot, uncovered into the oven. Cook for 6-10 hours until the meat easily pulls from the bone.

Cool and then place in the refrigerator. To preserve, make certain that the meat is fully covered by the fat. Store in the fridge for months.

When ready to use, pull out from the fat and reheat in a pan, skin side down for a few minutes. Because of the richness of this meat, it is best served with light food, such as an acidic salad or sauce.

I’m trying very hard to eat as much local produce as possible. To do this, I canned a lot of things during the summer and signed up for a winter farm share. I was surprised at how much food I got, but after a few weeks, I started getting sick of roasted root vegetables. So I’m trying to find creative ways to make summer recipes with winter veggies. This bruschetta is one successful attempt.

Ingredients

• 1/4 cup roasted pine nuts
• 2 carrots
• 10 heads Brussels sprouts
• 1 small onion
• 2 cloves garlic
• 3 T olive oil
• 1/2 lemon
• 2 T fresh tarragon
• fresh bread
• 2-4 oz chevre

Directions

Chop the carrots, sprouts, and onions into big pieces while heating the olive oil over medium high heat. Saute veggies till tender and starting to brown. Add minced or crushed garlic and tarragon and stir.

Meanwhile, slice bread lengthwise and toast. If it’s fresh from the oven bread you don’t have to toast it. Spread some goat cheese on the bread.

When all the veggies are cooked through and the garlic is almost translucent, add the juice from the lemon. Add the pine nuts and then season with salt and fresh cracked pepper. Stir and then spread on top of the bread and cheese.

Ingredients

• Pizza dough (create your own, or buy it pre-made)
• 4 T olive oil
• 4 cloves garlic, sliced
• 8 oz fresh mozzarella, sliced
• 2 C Brussels sprouts, sliced

Directions

Saute Brussels sprouts in a T of olive oil over medium heat for approximately 10 minutes adding salt and pepper to taste. Note: if you use shredded moz instead of fresh, refrain from adding salt to the sprouts. In a separate pan, saute the garlic in the remaining olive oil over medium heat till the garlic starts to turn translucent.

Shape the pizza dough and spread the garlic olive oil on top. Use this instead of sauce. The sauted garlic provides a little sweetness to counteract any bitterness of the sprouts. Next cover the pizza dough with the cheese slices, covering the entire surface.

Then spread the sprouts over the surface of the pizza and pop into the oven for about 20 minutes or until the crust and cheese starts to brown. Pull out of the oven and let it sit for about 5 minutes before cutting, plating, and digging in.

Ingredients

• 3 cups all-purpose or bread flour, more for dusting
• ¼ t active dry or instant yeast
• 1¼ t salt
• 1 5/8 C water

Directions

The magic of this bread, of course, is that you don’t have to knead it. By letting it sit for 14-20 hours, the yeast works its magic in turning your flour into just the right gluteny consistency.

Start by mixing all the dry ingredients together. Wonderful thing #2 – you can use either active dry or instant yeast pretty easily. Usually, you have to activate active dry in a little warm water and sugar. No worries. You let it sit so long that it’s able to work without the foreplay. You may want to add just a pinch more though, just in case you’re worried.

Next add your water and mix thoroughly. I’ve been making cheese lately, so I have a lot of whey. I’ve substituted whey for water and found that it makes the bread naturally sweet. After mixing cover, set on top of the refrigerator, and wait. Or, wonderful thing #3, go about your life and don’t worry about the dough. You have to let it sit at least 14 hours, but you can always let it sit MORE. Don’t feel like you’re tied the finicky rising of your dough. This sucker is very forgiving and will be just fine if you forget about it.

If you think you’re going to go well over 20 hours, and that kinda worries you, you can throw it in the fridge at some point. I will start a loaf at night before I go to bed and then put it in the fridge after I get home from work the next day in order to use the next day for dinner. This bread does make you think a few days in advance, but that’s about the only work you actually have to do.

At least 2 hours before putting it in the oven, pour the dough onto a well floured surface. By this time, the dough will softened and you’ll see bubbles on the surface. Fold it over on itself a few times. Cover and let sit for 15 minutes. Then quickly form into a ball and place seam down on a WELL floured kitchen towel (not terry cloth) and cover with another towel. Don’t skimp on the flour or you will not get the dough off your towel. Ever.

And here’s wonderful thing #4 about this dough – the minimum time to let the dough rise here is 2 hours, but it can wait a lot longer. I’ll do the above steps after taking the dough out of its night in my fridge. Then it will rise while I’m at work all day. I swear, this bread is not like a child – it does not need to be supervised.

When the dough has doubled, or when you’re good and ready, heat the oven to 450 with a dutch oven inside. You’re going to need a 6 quart dutch oven. OR, you guessed it, wonderful thing #5 – you can half, quarter, 1/3, double this recipe to make the size that works for you, or your smaller dutch oven (mine is only 2 quarts). Unlike other baking projects, the proportions for this are pretty forgiving.

After preheating the oven and dutch oven for about a half hour plop the dough in the hot dutch oven. Slosh it around a bit, cover it, and put it in the oven. If you do the regular size, check the loaf at 30 minutes. It should be starting to get golden. Leave the lid off for another 15 – 30 minutes until the crust has a dark golden hue with a split in the top. If you do a smaller size, check earlier. I ended up doing about 20 minutes with the top on and another 20 minutes with the top off for my 1/3 recipe. And I think I may have had the oven at 425 instead of 450. Have I mentioned how forgiving this recipe is?

Take it out of the oven and cool on a rack. Or wait until you don’t burn your fingers/mouth on the bread and dig in. I really like making a third of a recipe because it’s enough for two, with little to no leftovers. This bread is amazing when it comes out of the oven. It’s still good the next day, but when it’s so easy to have the fresh from the oven experience, why not make it fresh?

I splurged on myself this given morning, but breakfast is always better with two, so just double the recipe and enjoy.

Ingredients

• 2 eggs
• 1 C packed, sliced arugula, or any other tasty green of your choice
• 2 T butter
• 1 egg yolk
• 1/4 – 1/2 lemon
• 1 T coarsely chopped fresh tarragon
• dash or two of cayenne pepper
• salt to taste

Directions

First things first, gather all your materials. The thing about working with eggs is that things happen fast, so you need to be prepared. Make sure you’ve got everything together so you can act fast. There’s nothing worse than cold eggs.

In this picture you can see one of my lovely tarragon plants peeking in. He really is an attention hog. I started growing perennial herbs in my window about 6 months ago. And this is the benefit – I don’t have to pay $2+ whenever I just need a tablespoon of an herb.  If you’re interested in your own window herbs, really good herbs include tarragon, thyme, rosemary, sage, and mint. While basil and cilantro are annuals, they will also thrive in a window for their short lives.

Okay, off my soapbox/window sill and back to the recipe…

Chose your favorite method for soft boiled eggs. This is my first shortcut. I HATE poaching eggs. I don’t have the equipment for it and am usually sad with what I get out of my attempts. Forget it – just soft boil the eggs!

Place a metal strainer above the boiling pan and put the arugula in it. Toss it a few times till it’s the consistency you like then take it off.

Next, comes my trick for making Hollandaise sauce. Melt the butter and toss it into a blender. Yes, you read that right. Use the blender. Trust me. With the blender on low add the egg yolk and then slowly squeeze in lemon juice. If you like things tart, use half a lemon. If you don’t, use about a quarter or less. Add about half the tarragon and salt and cayenne pepper to taste. Then pour into a shallow pan and place above the boiling water pan, whisking continuously. Really, you just want to use this makeshift double boiler to keep the sauce warm until your soft boiled eggs are done.

My last shortcut – skip the bread. Who keeps English muffins in their house? Really? I don’t. And I don’t really care about them. So I just skip them. If you like them and have them in the house, I apologize for insulting you. Feel free to put them on the bottom of the pile. Otherwise, plate the steamed greens and sprinkle with the remaining tarragon. Then peel the eggs and place on top. Cover the whole thing with the sauce. Dig in!