Coriander Dusted Duck Breast with Fried Gnocchi

If you know me, you know about my obsession for eating and cooking poultry.  Chicken is a staple here at The Majestic because it is so cheap and versatile, but occasionally, I also like to cook duck, turkey, or Cornish hens as well.  Inevitably, they end up being some of my favorite creations that I prefer over beef, pork, fish, or shellfish hands down.

All my Sons at the Huntington Theater

I have recently joined twitter to get the word out about my blog.  I am amazed at what goes on there and how quickly word can spread about any topic in particular.  For example, a tweet popped up from @huntington saying that first 10 folks to retweet their post about the upcoming production of All My Sons would win free tickets to see it at the Huntington Theater here in Boston.  It had been posted 42 minutes earlier, so I wasn't sure whether or not I would win, but I gave it a shot anyway - and I won - two tickets to see All My Sons by Arthur Miller last night.

Potato and Leek Soup/Vichyssoise

It's in debate as to whether or not that Potato and Leek Soup/Vichyssoise is of American or French origin.  Many sources credit Louis Diat of the Ritz-Carlton in NYC as having invented it in 1917 for a roof-top garden restaurant, and it would have been served cold.  Vichyssoise is named after the town of Vichy, which is near where Diat grew up.  I guess you could say that both schools of thought are right since it was a French chef who invented it in NYC.  If it's served hot, it's called Potato and Leek Soup and if it's served cold it's called Vichyssoise.

Dark Soubise, Reviving a Classic

This evening I discovered a delicious, yet obscure French classic, Dark Soubise. It's named for an 18th century French nobleman, Charles de Rohan who was the Prince of Soubise according to Larouse Gastronomique. I was introduced to it a couple of months ago when it made a brief appearance on the menu where I work served on a delicious cheeseburger. Out of curiosity and in the name of research, I prepared it on Monday as part of my weekly cooking project. We had it for dinner after work tonight and WOW!  What a wonderful treat - hearty, deep, and rich in flavor without weighing heavily on the stomach.  Best of all, you can make it from chicken and beef scraps that might otherwise go to waste.

CQ's Wine Guide to France Part 6: Rhone

Organization

The wines of the Rhone are not classified into a cru system. Varietals are usually blended and some appellations are very large while others are miniscule. To make matters even more confusing, red and white varietals are often blended. The only rule of thumb exists in that Northern Rhone reds are typically dominated by Syrah and those of the South are usually made mostly from Grenache. Otherwise the style of the wines is highly dependent on ratings and cultural bias and must be individually discussed.