The recipe for Cook the Book Fridays from David Lebovitz’s My Paris Kitchen was a terrine, in theory, made with duck, chicken livers and pork. I made this in the crazy last week of school, knowing we had a dinner for 12 to prepare this past Monday and imagined it would be perfect as the … Read more
You know, while I wasn’t too excited to be making “chopped liver” (p 32) – though I prefer to call it pâté de campagne, sounds so much more elegant! – for this week’s French Fridays with Dorie, it wasn’t that bad. I’ll admit I am not a fan of handling raw liver and I’m much … Read more
I know a lot of the Doristas approached this week’s French Fridays with Dorie recipe with much trepidation. Chicken liver “gâteaux” with pickled onions ( p 190) – ew – that’s liver, right? Well I was actually ok with this one. If you are a long-time blog reader you might remember that Neil and I … Read more
What to write, what to write? It’s the final Charcutepalooza challenge. Ever. I can hardly believe it! Who would have thought a year ago that Neil and I would be hosting an all-meat luncheon for 7 people featuring meat we cured, smoked, ground, packed and blended ourselves? Certainly not me. It says a lot about … Read more
And so it’s hit me. Nine challenges in, the Charcutefatigue has made an appearance with this month’s challenge – packing. This month, sadly, I just wasn’t in love with my pâté. This month was the month I had the highest hopes for and I figured it was something I couldn’t mess up, so when my … Read more
This month’s Charcutepalooza challenge (binding) was one I have been simultaneously dreading and looking forward to at the same time. I knew that terrine and headcheese and pâtés would be coming up and had my fingers crossed that this might be the challenge that I got to do whilst in Paris. For one, I knew … Read more