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
Duck. Until fairly recently, it’s been on my “too difficult to cook properly” list. Also, I find it quite a strong flavoured meat. And really, I had a pet duck when I was little (named “Ping” after this book) so for many years I didn’t even touch the stuff. I started to learn to like … Read more
Duck. It’s one of those meats that many people put on their “too difficult to cook properly” list. Or they think it’s too gamey. For most of my life, I’ve been one of those people as well. My journey to slowly learning to like duck began in 2011 when Neil and I took part in … 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
I don’t know about you but when I rent a house for my vacation, the first place I head to on arrival is the kitchen. I check out every drawer and cupboard, mentally taking stock of what’s going to be possible with the equipment that is there. Then I check the wifi 😉 For me, … Read more