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

Le Ratatouille

Summer is winding down (sure it is October, but this is Houston…summer goes all the way to November sometimes) and the summer produce is really at its peak (and it’s cheapest). Even the run-of-the-mill supermarket tomatoes are very good this time of year. They are sweet and with the right balance of acidity. The red…… Continue reading Le Ratatouille

Cassoulet and Green Salad, Country Bread and Red Wine, Walnut Tart – A Dinner from Southwest France

A long titled post suitable to a properly labor-intensive and delicious cold-weather meal. Both the Toulouse-style Cassoulet and the Walnut Tart are based on Paula Wolfert’s recipes in her book “The Cooking of Southwest France”. The bread is the Pain de Campagne (country bread) recipe from Peter Reinhart’s “The Bread baker’s Apprentice”. Making a proper Cassoulet is a good bit…… Continue reading Cassoulet and Green Salad, Country Bread and Red Wine, Walnut Tart – A Dinner from Southwest France