This is Amy + Michelle

This is Amy + Michelle

This A.M.

Amy and Michelle became instant friends because of the common interests they share in their love of fashion, food, music and traveling. In This A.M. Amy and Michelle will share recipes, thoughts on eats, their unique fashion style and lifestyles from Toronto to Tampa...... 1,098 miles apart!

Friday, April 27, 2012

Full Moon Birthday

This A.M, I couldn't help but revisit my birthday. Of course my birthday had to be on a full Moon in Libra on April 6, 2012.


A full moon can mean so many different things to many people.  Some people believe a full moon causes people to act crazy, hence the word lunatic.
According to my horoscope I should have been doomed for a disastrous day, however, I decided to look past that. It meant my birthday was going to be very special and it was a chance to do a few of my favourite things, hang out with my friends and family...cook...and dress up!

Shyla is wearing a Black dress: Wilfred, gold accessories: Foxy
Amy is wearing  a Stacy Zhang dress and Tiffany's necklace


I wanted to serve something very special so I decided to explore my neighbourhood.  As I walked along Bloor Street, I came across White House Meats.   Here, I had the pleasure of meeting Paul who recommended I try their duck breast.  He even gave me his own personal recipe and tips on how to cook it. I decided to give a try and put my own twist on it.  Read below for the recipe.




Ingredients:
1 Duck Breast
1 French Baguette
½ cup of Red Wine
½ cup of Balsamic Vinegar
50g of Goat Cheese
Goat Cheese Ravioli - made with Molecular Gastronomy  Kit
1 sprig Parsley 
1 sprig Mint

Instructions:
Score the fatty side of the duck with a knife and season with salt and pepper, sear in hot pan for 10 minutes each side.
Put in the oven on a baking tray for 10 minutes on 425* . 
Let stand for 5 minutes and slice. 
In a blender combine 1 branch of mint leaves, and sprig parsley add just enough water for consistency.

Prepare balsamic glaze combine red wine and balsamic with tablespoon of drippings in a saucepan bring to boil and then simmer for 5 minutes.  
Lightly toast baguette, top with duck, balsamic glaze, cheese ravioli and garnish with mint foam and parsley.  Serve!

See below on how the cheese ravioli was made:









White House Meats~ Kingsway~ 2978 Bloor St. W Toronto, Ontario M8X 1B9 Tel: 416-231-5004

Full Moon ~ Photographer: Shyla Tibando

LinkWithin

Related Posts Plugin for WordPress, Blogger...