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Duckfest, day three
On the third and final day of Duckfest, we made confit, rillettes and pâté. When we got to the farm on Sunday morning, the table was well laden with leftover bagels, plus a few sheets of freshly made...
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Parisienne gnocchi
What are the holidays for if not to take on elaborate cooking projects that involve plenty of butter? Exactly. This week I decided to try out a gnocchi recipe from Bouchon, Thomas Keller’s tome on...
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a very French dinner
It was French night at Supper Club. We started off with two different French aperitifs: Lillet Blanc and Pastis. There were salmon rillettes made by Linda, topped with pink peppercorns and served with...
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socca!
Well! Waaaay back a couple of weeks ago I was going to tell you about our first attempt making socca, and then my blog vanished out from under me. Better late than never, so here it is: chickpea flour...
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what to do with a pig liver
I’m generally not a huge fan of liver, but when someone hands you a package of liver from one of their pigs, which you know was a happy, well-taken-care-of pig of great quality, you make sure to cook...
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