Mac ‘n Cheese with house cured chorizo at Hillside Farmacy.
Twice-baked sweet potatoes! I was inspired by a Pure Luck Farm cheese called June’s Joy, a goat cheese with thyme, black pepper and honey. The combination of the sweet and rich edge of the cheese was a perfect compliment for a roasted sweet potato- so why not combine them in a twice baked? I started with half a container of June’s Joy and a large sweet potato.
Duck Egg Carbonara is creamy and rich with out using any cream or milk. The recipe is really easy- I adapted one I found here http://thepauperedchef.com/2007/03/pasta_carbonara.html All you need is duck eggs, thick cut bacon (guanciale is preferred and panchetta works too), fresh spaghetti or linguine, fresh thyme, and a good quality Parmesan cheese.
Hidden away in an unassuming strip mall in Cedar Park lies a sandwich shop that would have a line around the corner if it was located anywhere else, The Noble Pig (aka TNP). TNP not only cures their own meat but the also bake their own bread and make their own condiments. Fresh not only describes the food at TNP but also their take on this genre of food. Duck pastrami appears on the menu as naturally as a traditional hot Italian sausage (they make their own sausage too).
The brothers behind the shop aspire to sell their charcuterie. I can only hope they do so closer to where I live and not nestled between a nail salon and a vacuum repair shop. That said, you’ll find me begrudgingly making the trek up to 620 on 183 at least once a month for what is the best sandwich in Austin (though technically not in Austin).
I tested David Chang’s 5:10 with duck eggs. My theory is that duck whites don’t quite work like chicken so it would need a little longer to cook the whites and get a the yolks just right. I put the eggs in the boiling water at the same time and set my timers. After 5:10 and 5:20 I take the eggs out and put them in an ice bath. After the ice bath I peeled the eggs and placed them in a bowl of water that had a dash of liquid smoke. 30 minutes later I took them out and ran them under hot water to warm them back up. In the pictures 5:20 eggs have the clothespin attached to the bowl/plate.
After my experiment I took eggs and added them to a Momofuku inspired chicken and egg dish. In my version, I used duck fat poached chicken breasts , quick pickles made with raw turbino sugar and grey flor de sel, and a garlic thai chili teriyaki sauce.