busy little bumblebee

I have been running here and there with not a thought for my writing. I have been working a lot – there are several big projects going right now that have been taking a lot of time. As usual, a great meal makes me stop long enough to put it into words and tell a little of my story.

I worked another long day, and at the end of it I found myself to be hungry and wanting something special, so off I go to Finch’s. I have been thinking about their rabbit for a week now – so I ordered it. I was disappointed though. They were out of the rabbit. (pout) So out comes the menu and I decide on the duck breast with duck confit leg, red wine dijon sauce, roasted asparagus and yes – creamed corn.

You might be wondering, who is it that eats creamed corn with duck confit. Obviously I do – but I am certain that it is the best creamed corn I have ever had. Go to Finch’s and get the creamed corn, you will not be sorry. It was ordered for me the last time I was there and it is now one of my favorite sides – a simple pleasure in this complicated world.

The duck was delicious. I frequently find duck to be overdone, brown all the way through it loses some of the sweetness and tenderness.  This was perfectly done, still very pink in the middle of the breast with a crispy outside. When I put it in my mouth I immediately felt the urge to chew very slowly and savor every bit of it.

The sauce – Red Wine Dijon. I struggle with my sauces and often one flavor dominates.  I have much to learn. This however was nothing like my sauces. It was an example of when individual ingredients combine perfectly to become something else altogether.  It paired well not only with the duck but yes – the creamed corn.

The confit was simply divine. I know how to make confit and keep thinking I need to do this at home but find myself wondering why I should bother when I can walk into Finch’s and have it on my plate within just a few minutes. Have you ever had confit?

There was of course the matter of dessert. Blueberry streudel with vanilla bean ice cream. I love dessert and this was the perfect follow up to the duck. The blueberries were fresh – from local farmer Theresa Birtles. Pecans in the streusel; the nuts balanced out the sweetness of the berries and ice cream. We ate every last drop.

Being partial to Spanish wines, I chose the Rioja with my meal. This is a simple wine but well balanced and appropriate with food. It is right up my alley – earthier and rather subtle. I do not prefer fruit forward wines, especially when I am eating as they compete with the flavors on my plate.

With dessert, Three Floyds Gumballhead wheat beer. A flower garden up my nose, almost shockingly so, but a surprise on the pallete as it was light and fresh without nearly as much of the nosegay coming through. It paired nicely with the streudel.

I love leaving a restaurant having enjoyed every mouthful. I love eating and laughing and drinking. As much as I love cooking it is nice sometimes to leave that to the chef and the amazing crew in the kitchen. Cheers.