Minted pea and potato soup

After attacking the roast duck with orange-lime-honey glaze on our wedding anniversary, I gathered the leftovers including the bones. I threw the carcass, the head, the feet and wingtips into a pot and made broth. A lot of broth. I strained the cooled broth into three different containers and kept them in the freezer. Days later, I thawed one out to make this soup.

This pea and potato soup is thick just the way I like my soup. It has all the rich flavors of the roast duck which, I admit, can be a little overwhelming. So, to add a fresh note, some mint. It never fails to brighten and lighten up a dish.

Now, about the broth. Is it really mandatory to use duck broth? No, of course not. I used duck broth because that was what I had. Beef, pork, chicken or even fish broth will do just as well. »

Fish fingers with honey-mustard sauce

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It's really fish tempura but since I didn't serve it with the traditional tentsuyu dipping sauce, I'd rather not call it a tempura dish. But the principle and procedure are the same -- lightly seasoned fish dipped in batter then deep fried. Except … »

Chili-garlic chicken and tofu

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Inexpensive, healthy and with the ability to absorb flavors like a sponge, tofu is a great ingredient to combine with meat, poultry or seafood. In this recipe, the partially cooked chicken and tofu were tossed with spices and aromatics and they all … »

How to make herbed and spiced butter

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Cheese comes in oh, so many flavors already, especially spreadable cream cheese. Why not butter? I love butter as it is but I love it when flavored too especially with herbs and spices. That sounds weird? It shouldn't. If you've tried and liked … »