My Friend Elle

Elle

 

My friend Elle: She was a beautiful soul – hilariously funny, witty as hell, spunky, kind and giving. She was an amazing cook, known for her creative and tasty ice cream experiments. She was part of our food blogging community and I was lucky to call her a friend since she started her blog in 2008. Elle was so easy to become friends with, she was so supportive and seemed to have more energy than anyone raising 4 children, cats and cute corgis, not to mention spending time with her loving husband, Bill, should have time for. But she did. She made time to make you feel special and remembered.

Well, Elle, I will remember you. I will remember your delicious entries in the Royal Foodie Joust and I will remember all the nice things you said about the competition. I will remember your beautiful jewelry and wish I had bought a piece from you sooner rather than later. A missed opportunity. I wanted to commission you for a special piece. I will remember your support for my blog, my life and The Foodie Blogroll – you were always sending us emails telling us what a good job we were doing, just when I needed it most. You were even one of our spokes-people. We even have your quote on our website:

“I’m thrilled to have gotten in on The Foodie Blogroll Publisher Program so I can be a part of it as it grows! Jenn (the founder) has been a blogger herself for years, so she knows what we want and expect in an ad network. I know she and her team truly care about the bloggers in the program. With very competitive rates and no crazy restrictions, you can’t lose. Above all, I know I’m working with people I know and respect.”

I will remember all the funny conversations we had on facebook and all of the sweet comments you left about Alba. This one being the most recent:

“Awww! Is it just me, or is she very tall?…She’s the sweetest little thing. I also love her booties :)  And lucky her for being tall.”

I will miss you my friend. It hurts to think I can never talk to you, or vent with you or hear your funny stories and read your statuses on facebook and twitter, or see more of your delicious creations on your blog. Halloween will be especially hard next year, as I know how much you relished the holiday.

I hope you knew how much you were loved and by so many while you were alive! All the outpouring of love across the globe for you these past few days is a testament to you and the mark you made in this world and the impact you had on so many lives just by being YOU. You are a star and will be forever remembered.

Duck Schnitzel with Rødkål and Mustard Potatoes (gluten free)

duckschnitzel

 

Making gluten-free duck schnitzel is simple, but it is such a treat! Recently I was the happy recipient of some wild duck and goose breasts. My friend’s son is a prolific hunter and needed someone to give some meat to, so I was happy to oblige.

I made sure to pound the duck breasts so they were very thin and decided to serve it with traditional cabbage and potato accompaniments. Rødkål is a sweet and sour cabbage dish from Denmark and I did my own version of a hot German potato salad using hot potatoes and adding some mustard for an extra lift of flavor. Both vegetables went perfectly with the schnitzel and it was one of the best dinners I had cooked in a while. The best part was how quick and easy the dishes were to make!

Next time you have some duck breasts, give this a try or if you can’t easily come by duck breasts, try the classic Weiner Schnitzel which uses pounded veal cutlets, pork is also good.

Duck Breast Schnitzel

INGREDIENTS:

4 duck breasts pounded thin
2 large eggs, scrambled
3/4  cup of gluten-free bread crumbs
1 tsp salt
1 tsp dried thyme
1 tsp sweet Hungarian paprika
2 TBS good quality butter
Lemon wedges

METHOD: Pound the duck breasts out nice and thin. Scramble an egg in a shallow bowl and in another shallow bowl mix the breadcrumbs with the salt and spices. Place a skillet on the burner on medium-high heat and melt the butter.

Dip each duck breast first into the egg and then coat it well with the spiced breadcrumbs. Then place both duck breasts into the melted butter and cook on each side until the coating is browned and crisp – about 2 minutes on each side. Serve with lemon wedges.

Rødkål

INGREDIENTS:

3 ½ cups shredded red cabbage
1 small onion thinly sliced
2 TBS good butter
2 TBS apple cider vinegar
¼ cup of lingonberry or red currant jam
salt & pepper
1 ½ tsp Beau Monde- allspice, bay, cinnamon, cloves, mace, nutmeg, black and white pepper
½ cup water

METHOD: Preheat oven to 350 degrees. In a skillet over medium heat melt the butter. Add the cabbage and onion and some salt and sweat the cabbage and onions. When they begin to soften mix in the vinegar, jam, spices and water and bring to a simmer. Simmer with a lid on for about 40 minutes; add more water if it is getting dry.

Mustard Potatoes

INGREDIENTS:

5 medium sized yellow potatoes, boiled al dente and roughly chopped.
4 strips of bacon, diced
1 small onion, diced
1 clove of garlic, diced
1 TBS apple cider vinegar
1 tsp dried thyme
¼ cup Dijon mustard

METHOD:
Preheat oven to 350 F. Boil potatoes until tender, about 20 minutes and set aside. In a skillet sauté the bacon, onion and garlic. Roughly chop potaotes and place in a baking dish. Add the bacon mixture, apple cider vinegar, thyme and mustard. Stir to thoroughly coat the potatoes, then bake for about 20 minutes.