Taking care of someone who’s very ill and doing a bit of Tiny New York Kitchen Work. These Cherry & Brown Sugar Cookies are going to the Bridgeport Rescue Mission. Listening to Handel’s Messiah and thinking about all that I have to be grateful for. 
Saint Lucia’s Day A Swedish Christmas Tradition
How To Roast A Duck
Roasting a whole duck can seem daunting, but once you’re armed with a little knowledge, a perfectly cooked duck is easily within reach.
Choose the right bird. A Pekin (Long Island) duck is best for roasting whole. It’s ideal to slice, has a sweet flavor, has good fat content, and is widely available.
Score it. There’s a ton of wonderful fat layered between the skin and meat of the duck, which is certainly more than you want to eat. So it’s crucial to score the breasts and legs, slicing through the skin and fat. Make sure to stop before you hit the meat. Scoring allows some of that fat goodness to render out.
Use that rendered fat. Store this priceless liquid gold in the refrigerator or freezer and use it to add flavor to everything from salads to popcorn. Duck fat is a chef’s best friend.
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2015 All Rights Reserved
Tiny New York Kitchen Wishes You And Your Families A Very Happy Thanksgiving. We Are Thankful For Our Wonderful Readers & Followers.
I’ve been meaning to take a photograph of this fox in the tree for about 3 years. He’s on a winding road to Shakespeare’s Garden and it’s difficult to pull over in order to take a photo. Sunday afternoon I was finally able to pull over. When I stopped the car I stepped out onto a carpet of acorns and was able to get close enough to Mr. Fox to say, “hello there I’ve been wanting to meet you for a few years now.”
HONORING ALL VETERANS ON THIS VETERANS DAY 2015 Today, and every day, we thank you. I honor my father, who was in the Air Force stationed in Morocco, which is where my parents met and my life began. I honor all of those who have served (and continue to serve) our nation and my Revolutionary War ancestors, who helped create this great nation.
Thank you all!”Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2015 All Rights Reserved
Tillamook Cheese is some of my favorite cheese. I love their sharp cheddar. It’s hard to find in the Northeast (it’s from Tillamook, Oregon), but I’m able to find this little gem in a small Connecticut market. When I spot it I always pick up a few extra for good measure. Life certainly is good!
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2015 All Rights Reserved
Cauliflower
Whether roasted, mashed, raw or added to pasta dishes, there’s something so comforting about cauliflower’s mild, creamy flavor. Plus, it’s one of the most nutritious vegetables around. What’s not to love?
Cauliflower is a member of the cruciferous family, along with broccoli, cabbage, and kale. These vegetables are an important part of a heart-healthy lifestyle, high in nutrients and fiber and very low in calories.
It’s easier than you might think to separate a whole cauliflower into florets, but if you’re really pressed for time, take advantage of prepared fresh or frozen cauliflower.
To prep cauliflower you will need to first remove the cauliflower’s leaves and cut out the core. Then break into evenly sized florets, cutting any very large ones. Add to a pot of boiling salted water and cook for about 5 minutes. Drain thoroughly. Rinse with cold water if you plan on using it later.
Cauliflower works great as a replacement for higher starch foods like rice, couscous, and potatoes. Steam and mash it to replace potatoes or pulse it in a food processor to create cauliflower “rice” that can be sautéed or steamed and served with curry or chili.
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2015 All Rights Reserved
Now, here’s one way to make use of a tree stump. Decorate it with a pumpkin! Or should I say “stumpkin?”
