C – OK, now I’m trying something new. Confit with oil? I get it. What about making confit of other things not in oil? The confit technique is pretty much poaching something in it’s own juices. To confit a duck, you have to use duck fat. Of course, there is … Continue reading
C – Of all the confit recipes, this garlic confit is at the top. I loved this confit. It’s strange because I usually don’t like garlic much. Garlic has a strong flavor for me usually. I use very little garlic in my dishes, normally, unless it really calls for a … Continue reading
J – I had these in Paris … and didn’t even realize it. They came with the onglet (hanger) steak I had at Pirouette. Creamy little potato nuggets with jus overtop. They definitely didn’t put enough on the plate for how good they were. But, I was in Paris. I … Continue reading
Update and Redux: C – It’s confit week! Once you learn how easy confit is to do, you will feel the same way I do. LET’S CONFIT EVERYTHING!!! Yeah, I think I got carried away with confit this week. Word of warning though, it does require a lot of oil. … Continue reading
J – Good things can come to those who wait too long … at least, I thought I had waited too long to make this dish. Originally, Chef Constance proposed this dessert using ripe figs. Of course, I waited until figs were out of season. Bummer. I loved the dish … Continue reading
C – Ever since Jim returned from Paris he’s been stuck on his trip. Everything about it was fabulous. Is he making me jealous? No. I think I am more annoyed sometimes than jealous. One thing he loves talking about was the food. Of course, the food was amazing. His … Continue reading
C – I think Jim is trying to make me like stinky cheese. I am not giving in. You see, Jim is smart. He knows me well. If he keeps doing something long enough, I might just give in. Stinky cheese isn’t one of them. This sandwich has stinky brie. … Continue reading
Update and Redux: C – This salad is amazing. I love every ingredient in it. This is perfect for a Fall Lunch or as a side dish. It’s really filling and so delicious. C – Yes! Health kick still going! I have been eating salads. Lots of salads. Salads in … Continue reading
J – This dish was worth the trip to Paris … all by itself. Chef Constance proposed this recipe as the entree for the Fall-themed lunch menu we prepared in my class. The idea was to see what the market had, and then prepare some seasonal dishes. She succeeded. This … Continue reading
Update and Redux: C – We thought making giant candy corn would be cute. Yup, they were. They taste good. You really only have to eat one. I don’t think people will force you to eat another … unless you want it. C – Happy Halloween! When Jessica suggested we … Continue reading