This week’s Cook the Book Fridays recipe from David Lebovitz’s My Paris Kitchen was kind of epic. In so many senses of the word. Cassoulet is a slow-cooked (but not made in the slow cooker) casserole containing white beans and meat – typically duck confit, sausage and perhaps pork belly or goose. It hails from … Read more
This week’s Cook the Book Fridays recipe from David Lebovitz’s My Paris Kitchen is something I am sure we’ll eat a lot of over the next couple of weeks when we’re in France for the holidays. Duck (confit) is a staple of the table in southwest France so it’s not something I cook for myself … Read more
Garbure, huh? Yes, this week’s French Fridays with Dorie recipe (garbure, p 86) is a hearty old stew with a ham hock, cabbage and a whole host of other veggies including white beans, turnips, carrots and potatoes. There’s also a duck leg and some garlic sausage. Pure comfort food and perfect for this ridiculous winter. … Read more
This month’s Charcutepalooza challenge was one I really enjoyed. First of all, nearly all of the options (rillettes, confit and roulade) appealed to me – the galantine I will perhaps try at some point in the future. In any case, as soon as Neil saw that he was able to make duck confit again, he … Read more