One of my most memorable roast duck meals with in Lyon, France. I was in France with two other CIA instructors, cooking a dinner for expats with the local, French chefs. We dined at Paul Bocuse's restaurant one night and Chef Bocuse came to our table to greet us. He announced he would be roasting a duck for us in the hearth that evening! Can you imagine-the room fell silent and all of the diners looked at us (rather jealousy)...  Three of my favorite duck preparations, each showcasing a different culinary tradition are: Peking Duck (China) A highly refined preparation where the duck is air-dried, roasted until the skin is exceptionally crisp, and traditionally served with thin pancakes, scallions, cucumber, and hoisin sauce. The focus is on lacquered skin and precise carving. I had this meal several times in Beijing with some of the amazing Campbell Soup leadership team. Duck à l’Orange (France) A hallmark of French cuisine, this dish pairs roasted duck with a bittersweet orange sauce made from a gastrique (bitter, caramelized sugar), vinegar, citrus, and stock—highlighting the balance of richness and acidity. Confit de Canard (France) Duck legs are salt-cured, slowly cooked in their own fat, and then crisped before serving. Originally a preservation method, confit delivers deeply savory flavor and meltingly tender meat. I enjoyed duck confit many times with Beaujolais while in France.

One of the first thing students at the CIA learn to cook is vegetables. I suspect cabbages are not the most popular veggies in the United States but I'm certainly a fan!  I actually prepared braised red cabbage with a poached, sliced stuffing roll and roasted goose on the 10th and final day of the CMC exam. The CMC proctor made me julienne the core of the cabbage... Chefs know all about adding vinegar to keep red cabbage from turning blue!

My mother liked to cook a variety of fritters, with leftover holiday ham or turkey but in the summer she prepared delicious squash flower or corn fritters which were more like savory pancakes and inspired this recipe.

I taught skills classes at the CIA for years and always looked forward to preparing Cauliflower Polonaise with the students... cauliflower cooked in a 'blanc', strained and then served with a buttery breadcrumb sauce of brown butter, Italian parsley, lemon zest, and chopped hard-boiled egg-absolutely delicious.

I learned to butter -roast root vegetables while practing for the CMC exam. Sweet, caramelized root vegetables folded into mashed yukon gold potatoes is amazing! The key is to cover a heavy, roasting pan with foil to achieve a delicious, golden caramelization of the roasted parsnips... and a lot of butter!

My mother loved serving this delicious salad of tender green beans, olive oil, vinegar & tons of fresh mint. She used to add a small amount of breadcrumbs to the dressing which helped the vinaigrette stick onto the green beans. A great childhood memory!

I taught skills classes at the CIA for years and always looked forward to preparing Cauliflower Polonaise with the students... cauliflower cooked in a 'blanc', strained and then served with a buttery breadcrumb sauce of brown butter, Italian parsley, lemon zest, and chopped hard-boiled egg-absolutely delicious.

I've enjoyed poached and baked eggs with deliciopus, vegetables such as this all over Europe. This recipe is a wonderful brunch menu item which takes a little time to mise en place but will impress your friends and family.

I like growing kale, chard, escarole etc.. in my garden. I cover the leafy vegetables with cloth row covers in the hot summer or cold winter so that these plants last for over a year, reproducing & I can prepare healthy, delicious salads, soups, etc...