Making a terrine or pate en terrine is not as easy as making a meatloaf. I’ve read so many recipes in various books from well-respected authors who always use that silly introduction to their recipe for a rustic country terrine. The line inevitably goes something like “oh don’t be intimidated by the Frenchy name and…… Continue reading Terrine Bordelaise
Tag: French Cooking
Crepes
Always in demand in my household and really easy to make savory or sweet (eliminate sugar and vanilla from the savory versions) if you pay attention to a few details. We make these very frequently, mostly for dessert or breakfast. The few rules of note that I think make for great crepes are: Mix only…… Continue reading Crepes
Confit de Porc
Confit has to be one of the most reward to effort ratio meat preparations that exist. Salt and season, cook gently in fat, store, reheat and eat. That’s it. In these cooler months it is a comforting, relaxing and delicious preparation. No, there is not that much more to it. Pork confit is what I…… Continue reading Confit de Porc
Duck Fat Potato Cake
I am doing a lot of cooking these days as usual, it is just getting tougher to bring up the energy to post a lot. Still cooking and baking is one of the few mind relaxing activities in these times of home quarantine and COVID! This potato “cake” is a relaxing repetitive activity that makes…… Continue reading Duck Fat Potato Cake
Cod Almondine, Spinach in Almond Cream and Lemon Sauce
Fish Almondine is a classic dish. Usually made with trout. The fish is floured and sauteed in brown butter with almonds. The sauce is finished in the pan with lemon juice and parsley. It’s delicious and that’s what was for dinner tonight…sort of. This dish loosely based on one from the Rich Table restaurant book…… Continue reading Cod Almondine, Spinach in Almond Cream and Lemon Sauce
Bouchon: Salmon Tartar
A process more than a recipe. I bought some really lovely salmon and decided to make tartar with some of it and had no intention of posting about it, but then I took some nice pictures and here we are recorded for posterity. It’s based on the recipe from Thomas Kellers’ Bouchon cookbook, my reference…… Continue reading Bouchon: Salmon Tartar
Glandoulat: Red Beans and Pork with Carrots from the Southwest of France
Cool name but really this is a delicious classic combination of pork and beans made all the more refined and nuanced because it’s another recipe from Paula Wolfert’s The Cooking of Southwest France. It’s perfect for the cool weather months and simpler to prepare than a Cassoulet or Garbure (It’s been a while since I…… Continue reading Glandoulat: Red Beans and Pork with Carrots from the Southwest of France
Halibut en Paupiette, Leek Royale, Red Wine Sauce
One thing off the top here: Leek royale is awesome velvety delicious stuff. Ok, now that I’m done with that, the rest of this dish is very good too even if my execution is not as ideal or refined as I would’ve liked. Chef Daniel Bouloud made this, a version of it actually, popular when…… Continue reading Halibut en Paupiette, Leek Royale, Red Wine Sauce
Oven Dried Tomatoes 