Weekend Eats (and Drinks)

Ah, the weekend.

weekend wines

I wish I could report that I spent all weekend relaxing and that I’ve kicked the cold I’ve been fighting, but alas, I’m still fighting it. To make matters worse, I had an unfortunate run-in with the wooden leg of our sofa, resulting in a dislocated left pinkie toe. It’s still quite painful and swollen (not to mention a lovely shade of purple), making it difficult to stand or walk much, and nearly impossible to wear a shoe comfortably. As you could imagine, this little incident severely limited the time I spent in the kitchen, but Mike stepped in and took over.

creamed kale

My sole contribution to our weekend dining was this creamed kale (and all I actually did was the creaming part). It was good, but it didn’t hold a candle to what we ate with it – a delicious grass-fed ribeye steak, and potatoes.

Potatoes, you say? Oh, yes.

Best. Potatoes. Ever.

Is that not the sexiest baked potato you’ve ever seen? I mean, really. Potatoes. Twice-baked. With roasted garlic. And duck fat. I’ve eaten a lot of potatoes in my time, but these were bar none the best potatoes ever, a brilliant combination of richly flavored, soft, fluffy and creamy innards with a crackling crisp shell. You owe it to yourself to try these.

Saturday night dinner was pizza in the city with friends, and on Sunday Mike spent all day in the kitchen working on our dinner, what I like to call his “stunt cooking.” He loves to tackle the sort of long and involved dish that I rarely have the patience for, and let me tell you, he really hit this one out of the park. His write-up is forthcoming, but in the meantime, I’ll leave you with the recipe for those luscious potatoes from Friday night. Enjoy!

What a Baked Potato
From Fergus Henderson’s “Beyond Nose to Tail”
Serves 4

4 large jacket potatoes
20 cloves of garlic, peeled and left whole
enough duck fat to cover the garlic
sea salt and black pepper

Bake the potatoes in a medium oven until soft to the squeeze. Meanwhile, put the garlic cloves into an ovenproof dish and cover with the duck fat. Cover the dish and put into a gentle to medium oven. Cook until the garlic is totally squishy, then remove from the oven and whiz the garlic and enough of the duck fat in a food processor to give a very loose paste.

Let the potatoes cool enough to handle, then cut them in half lengthways. Scoop out the flesh into a bowl and add the garlic and duck fat paste. Stir thoroughly. When they have combined forces, season and return to the hollow potato skins. Pop into a hot oven until golden brown.

Advertisements

18 thoughts on “Weekend Eats (and Drinks)

  1. Jennifer – looks like you had a great weekend (minus the cold and the toe mishap) – the potatoes AND wine look delicious! 🙂 I love how you used the wordy sexy in reference to potatoes…amazing!

  2. I’m back! I was wondering what you thought of the wines. I’ve had the Breton before and if I recall I found it rather thin. I’ve never had the other three. How were they?

  3. Jennifer Hess says:

    Oh my goodness, you wonderful people, I can’t keep up with you! Thanks for all of your lovely comments. I’m still hobbling about but my foot is slowly healing. 🙂

    Greg, I have to admit I only had one glass of the Breton, and the rest of it went into the dish Mike cooked on Sunday so it’s a bit hard to give a thorough assessment. It was a recommendation from our favorite wine guy to go with a particular cheese we got to snack on (Midnight Moon gouda), and as I recall we liked it a great deal with that. I can see how it might be a little weak on its own, though.

    We drank the Oriel with our Friday night steak dinner and it was great, rich and bold and really tasty. The Domaine Les Aphillanthe was another sipper which was nice, and the Brezeme went beautifully with our Sunday dinner.

  4. You know, I was jealous of them when you just *mentioned* twice baked potatoes cooked in duck fat. Now that you’ve actually posted them, I’m losing it.

    It all looks amazing, well done!

    Hope you feel better soon.

  5. leosatter says:

    this made me thirsty and hungry! LOL!
    Maybe you can help me out with something…? I want to order all of my food online from now on because of various reasons, but I don’t know where to go for quality food. I have tried 2 companies so far, Fresh Dining, and and Celebrity Foods, but I wanna get others I can try out. Do you know of any? The main thing I’ve ordered so far is steak. I guess you can say, I’m a steak junkie. LOL!!! From what I have found out (from what I have ordered so far) I think I am able to regulate the quality of beef I buy. I hate going to a store and getting that crappy slab of beef that I have to cut down until there is like nothing left. Hahaha!!!! (its so true though) Anyhow, sorry that I made this comment so long. If you can help me out or point me in a direction where I might find more quality foods online, I would greatly appreciate it. Have a good day or night! (depending on when you read this) LOL!!!!

  6. Jennifer Hess says:

    Hi leosatter – are you in the NYC area? Aside from FreshDirect, my experience with ordering food online is pretty limited. I’ve ordered meats from Niman Ranch and pork from Flying Pigs, and have been very pleased with both. Maybe someone else reading this can suggest other options for you?

Comments are closed.