Comments on: Woodpigeon Pastrami with Fresh Radishes and Watercress on Sour Dough Bread

By: Rich

Rich — Mon, 27 Sep 2010 17:05:59 +0000

Tried this over the weekend, WOW! It tasted fantastic, all our guests loved it, so much so that we are going to do it again this weekend coming. I had a little trouble trying to get the smoking right as we had rather large pigeon breasts, but ended up just leaving them in util they were cooked through.

Can’t wait to try some more recipe’s soon.

By: Gourmet Chick

Gourmet Chick — Sat, 24 Apr 2010 09:57:10 +0000

Lovely to meet you at Moro Madalene – your photography is stunning – this recipe certainly looks like a challenge but a good one!

By: zenchef

zenchef — Fri, 23 Apr 2010 03:19:30 +0000

I like Wylie Dufresne a lot. He used to visit a lot when i was partner in an edgy dessert bar in NY. Great, down to earth guy to talk to. I love the background story on how this recipe came to be. What an interesting process you went through.

And as usual, beautiful recipe.

By: Isabel

Isabel — Thu, 22 Apr 2010 20:43:04 +0000

Very creative!

Amazing photos. Do you use special lighting equipment, or is it just glorious sunlight in an airy kitchen?

By: Madalene

Madalene — Thu, 22 Apr 2010 20:35:09 +0000

Dear Isabel,
Thank you for your very kind comment about this recipe.
The lighting is all natural and I’m very fortunate to have a airy kitchen with lots of windows.

Happy Cooking.
Madalene

By: Dave

Dave — Thu, 22 Apr 2010 19:05:34 +0000

When you look at the picture it is beautiful, and a daunting idea to make. But you make it sound so easy. I am def going to give this a try. Will let you know how it turns out.

By: Angela@spinachtiger

Angela@spinachtiger — Thu, 22 Apr 2010 13:28:29 +0000

Wow. I’m really impressed with the way you take on the your own challenges. This one is way over my head.

By: Sarah Galvin (All Our Fingers in the Pie)

Sarah Galvin (All Our Fingers in the Pie) — Thu, 22 Apr 2010 05:54:47 +0000

How interesting. I am dying to try making cured meats.