Quinoa Burgers

Photo care of eatingwelllivingthin.com

This recipe is culled from various quinoa-obsessed food blogs, as well as several failed attempts of my own.

2 rounded cups cooked red or white quinoa

3/4 cup shredded carrots, sweet potatoes or sunchokes

2 eggs

3-4 tbsp all-purpose flour

2 shallots, finely chopped

1/4 teaspoor cumin

salt and pepper to taste

olive oil for frying

Cook quinoa and allow to cool enough for handling.

In a large bowl, mix quinoa with all other ingredients. Add enough flour to achieve a moldable consistency, much like raw hamburger meat.

Heat oil over high heat. Mold a patty about the size of your palm, 1/2 inch thick, and drop into hot oil. Allow to sear for several seconds, then reduce heat to cook more slowly, about 3-4 minutes on each side.

Serve on a toasted bun with fresh veg toppings.

Duck Porn

Last weekend we made DUCK.

I've been intimidated by this meat for years, but I found a gorgeous 1-lb breast at the farmers' market and asked the lady who sold it to me for some tips.

Here are my secrets:

Score the breast's thick fat cap as so. This will help it render off faster.

Heat a pan to medium and place the duck fat-side down. Cook for 15 minutes, pouring off the fat (and SAVING it, for christ's sake!) at intervals.

Flip over and cook on the other side for 5 minutes.

Remove from heat and let rest for 5-10 minutes to keep the juices from running.

Slice diagonally against the grain.

Pair with a sweet and salty salad - we used spinach, goat cheese, pecans and pomegranate seeds - or serve with a side.

Memorial Day Upstate

A lovely weekend with friends in the woods outside of Saratoga, New York. Some highlights:

Reclining by the classiest of kiddie pools.

Crazy orange farm-fresh eggs.

Boozesicles. Strawberry-basil-vodka (pictured), also blackberry-mint-tequila.

The local scenery. Simple.

Outdoor brunch at Mouzon House, one of Saratoga's best. Duck confit salad.

Mouzon's yellowest omelette.