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My Kitchen/Studio

September 7, 2011. When I developed the concept for a menu writing project. I completed while in culinary school, corned beef hash was on my mind. In my attempt to re-visit and elevate packaged foods from my childhood. That said, other leftover cooked meats (though ideally not lean ones) could stand in for the duck. 8 oz diced (1/4″) carrots. 4 oz diced (1/4″) parsnips. 1 lb diced (1/4″) russet potatoes. 8 confit duck legs (recipe follows). Duck fat, as needed. Pickled tomatoes (recipe follows). 8 One at...

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My Kitchen/Studio | mykitchenstudio.wordpress.com Reviews

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September 7, 2011. When I developed the concept for a menu writing project. I completed while in culinary school, corned beef hash was on my mind. In my attempt to re-visit and elevate packaged foods from my childhood. That said, other leftover cooked meats (though ideally not lean ones) could stand in for the duck. 8 oz diced (1/4″) carrots. 4 oz diced (1/4″) parsnips. 1 lb diced (1/4″) russet potatoes. 8 confit duck legs (recipe follows). Duck fat, as needed. Pickled tomatoes (recipe follows). 8 One at...

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2 my kitchen/studio

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4 duck confit hash

5 serves 8

6 for the hash

7 8 oz onions

8 for serving

9 8 eggs

10 english muffins

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My Kitchen/Studio | mykitchenstudio.wordpress.com Reviews

https://mykitchenstudio.wordpress.com

September 7, 2011. When I developed the concept for a menu writing project. I completed while in culinary school, corned beef hash was on my mind. In my attempt to re-visit and elevate packaged foods from my childhood. That said, other leftover cooked meats (though ideally not lean ones) could stand in for the duck. 8 oz diced (1/4″) carrots. 4 oz diced (1/4″) parsnips. 1 lb diced (1/4″) russet potatoes. 8 confit duck legs (recipe follows). Duck fat, as needed. Pickled tomatoes (recipe follows). 8 One at...

INTERNAL PAGES

mykitchenstudio.wordpress.com

1

Duck Confit Hash | My Kitchen/Studio

https://mykitchenstudio.wordpress.com/2011/09/07/duck-confit-hash

September 7, 2011. When I developed the concept for a menu writing project. I completed while in culinary school, corned beef hash was on my mind. In my attempt to re-visit and elevate packaged foods from my childhood. That said, other leftover cooked meats (though ideally not lean ones) could stand in for the duck. 8 oz diced (1/4″) carrots. 4 oz diced (1/4″) parsnips. 1 lb diced (1/4″) russet potatoes. 8 confit duck legs (recipe follows). Duck fat, as needed. Pickled tomatoes (recipe follows). 8 One at...

2

My Kitchen/Studio Turns 2! | My Kitchen/Studio

https://mykitchenstudio.wordpress.com/2011/03/25/my-kitchenstudio-turns-2

My Kitchen/Studio Turns 2! March 25, 2011. Can blogs have birthdays? If so, My Kitchen/Studio is turning two today. To mark the occasion, I stuck two candles into the above cookie (a delicious gingersnap. I might add), promptly blew them out and as we speak, am proceeding to eat said cookie. Needless to say, we’re keeping it pretty low key for this year’s festivities. It was the end of my senior year at RISD when I penned my first post. 3) Joy of Cooking Hot Fudge. The Joy of Cooking,. 4) Ice Cream Pie.

3

Where I’ve Been | My Kitchen/Studio

https://mykitchenstudio.wordpress.com/2011/08/30/where-ive-been

Where I’ve Been. August 30, 2011. Goodness gracious, it’s been quite a year. Between finishing up culinary school and cutting my chops as a line cook here in NYC, cooking has become a bigger part of my day-to-day existence than I ever could have anticipated. That said, I haven’t been left with much time to transmit my culinary adventures (of which there have been no shortage) to you. My apologies. Baby Heirloom Carrot Salad. With Mustard Thyme Vinaigrette (pictured above and adapted from my recipe here.

4

Tuna Pasta and White Bean Crostini | My Kitchen/Studio

https://mykitchenstudio.wordpress.com/2009/05/28/tuna-pasta-and-white-bean-crostini

Tuna Pasta and White Bean Crostini. May 28, 2009. Fill a large pasta pot with water and bring to a boil. While the water heats, prep the following ingredients:. 1/2 an onion, chopped finely. 2-3 cloves of garlic (to suit your taste), minced. 1 lemon, halved. Raid your pantry for:. 6 oz can tuna fish, packed in water-don’t drain. 1/2 can (usually 14.5 oz.) cannellini beans, rinsed and drained. Pasta of your choice. Garlick-y White Bean Spread. 1/2 an onion, very finely chopped. 4-5 cloves of garlic, minced.

5

links | My Kitchen/Studio

https://mykitchenstudio.wordpress.com/links

Here are some delightful food blogs I frequent:. Hopefully you’ve already found this gorgeous, award-winning blog in your internet travels. If you haven’t it’s certainly worth a look. And another. And another. Gas tron o my. A consistently excellent, delightfully colorful cooking and restaurant blog. Mark Bittman, author of my kitchen bible How to Cook Everything, blogs here daily. Leave a Reply Cancel reply. Enter your comment here. Fill in your details below or click an icon to log in:. Serious Eats, N...

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September 7, 2011. When I developed the concept for a menu writing project. I completed while in culinary school, corned beef hash was on my mind. In my attempt to re-visit and elevate packaged foods from my childhood. That said, other leftover cooked meats (though ideally not lean ones) could stand in for the duck. 8 oz diced (1/4″) carrots. 4 oz diced (1/4″) parsnips. 1 lb diced (1/4″) russet potatoes. 8 confit duck legs (recipe follows). Duck fat, as needed. Pickled tomatoes (recipe follows). 8 One at...

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