Duck liver terrine takes advantage of the fall and utilizes fresh grape juice for a fancy, autumn spread.
The trick to a good pizza is working with a hot oven, or in this case, a hot grill. I cranked up all 3 burners and set the stone on top, closed the lid, and kicked back. I dusted my peel with cornmeal and rolled out the dough by hand, applied the toppings, and set it in the grill with the lid closed. Within 10 minutes, I had a nice brown crust, melty toppings, and an aroma to live for!
Here in Maine, asparagus is one of the most anticipated cultivated vegetables each and every spring. I can always rely on Peacemeal Farm at the Friday market to come through with these lovely green spears, but I know to act fast or they'll be swept up in a matter a minutes. Asparagus will begin to show themselves sometime in May and last a month, if lucky, before fading away for the remainder of the year.
We eat a lot of eggs here. From chickens to fish, any way we can get more eggs into our diet the better. Several times a year I stock up on flounder roe, available locally, freshly frozen, and for a fair price too. There are many preparations I adore, but non as much as pan fried, which gives the outside a nice crunch to complement the soft textured interior.
I've never been a big fan of Indian food, but I will add, I've never really eaten good Indian food. My memories of a popular spot in my hometown comes with greasy sauces, precut frozen vegetables, and less then excellent parboiled rice that often accompanied most dishes. Since those meals many years ago, I've simply stayed away from the cuisine. But thankfully, things have changed.