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Category: French Cuisine

January 11, 2021January 11, 2021 jgrusseLeave a comment

Rabbit with Mustard Sauce (Lapin a la mutarde) v2

Richmond magazine has had a series of articles featuring recipes from local chefs.  One was from David Crabtree-Logan for Rabbit in Mustard Sauce, which I made last night with a few adjustments.  (I had to special order a rabbit from Wegman’s and wait a week.)  It turned out that his version was very similar to Read More …

French Cuisine, Game
October 17, 2020November 3, 2020 jgrusseLeave a comment

Salade Nicoise with Sous-Vide Tuna

We frequently eat Salade Nicoise, usually with good quality oil-packed canned tuna.  I had seen an article on cooking tuna sous-vide in oil and decided to use that for the tuna part of the salad.  That involved sprinkling the two sides of the tuna with kosher salt and letting it dry brine in the refrigerator Read More …

Fish & Shellfish, French Cuisine, Salads & Dressings
June 26, 2020June 28, 2020 jgrusseLeave a comment

Pain au Chocolat

Instructions to follow Pain au Chocolat is another way to use the dough for Croissants, and I used half of the dough for this purpose.  All that is needed is the dough, some chocolate chips, and a beaten egg for an egg wash. Roll out the croissant dough until a single recipe is a 17 Read More …

Breads, Breakfast, French Cuisine
June 26, 2020June 26, 2020 jgrusseLeave a comment

Croissants

Instructions to follow

Breads, Breakfast, French Cuisine
May 11, 2020May 11, 2020 jgrusseLeave a comment

Sauteed Duck in Vinegar Sauce

Jacques Pepin describes this as a classic dish, although I would assume that the classic version did not include a little bit of A1 steak sauce and ketchup.  As promised this is a flavorful dish which is quick to cook, although separating out the boneless duck breasts and legs from a whole duck is not Read More …

Duck, French Cuisine
April 27, 2020April 27, 2020 jgrusseLeave a comment

Duck-leg Cassoulet

I have made a couple of times Chicken Leg Cassoulet, adapting the traditional cassoulet to American life, in which chicken and olive oil are readily available, and duck legs and duck fat are not.  I recently bought and cut up two ducks, and turned the legs into Sous-Vide Duck Leg Confit, and I also now Read More …

Duck, French Cuisine
April 27, 2020April 27, 2020 jgrusseLeave a comment

Sous-vide Duck Leg Confit

As discussed in a number of posts, I bought and cut apart two ducks, using them very completely, like a peasant would, wasting almost nothing.  The 4 legs were turned into confit, which was very easy to do.  The confit in turn was used as the key ingredient for a cassoulet.  This is an adaptation Read More …

Duck, French Cuisine
April 25, 2020 jgrusseLeave a comment

Steak with port sauce and roasted shallots

I read an article on the internet extolling the virtues of Marcella Hazan, the Italian cookbook author, and the article mentioned in passing how great Athony Bourdain’s Les Halles Cookbook is.  That inspired me to buy a copy, and this is the first dish I have made from it.  So far, so good.  What I Read More …

Beef, French Cuisine
April 23, 2020April 23, 2020 jgrusseLeave a comment

Duck and Bean Soup

This is how I used up the stock and odds and ends of duck meat after I separated out the breasts for duck prosciutto and the legs for confit.  I was following a recipe from The Essential Pepin for Duck and Bean Casserole except that I had more stock to use up so the final Read More …

Duck, French Cuisine, Soups
April 20, 2020January 1, 2021 jgrusseLeave a comment

Duck Liver Paté

After taking apart two ducks to make breasts for duck prosciutto and legs for confit, I had two duck livers.  In the true peasant spirit, that represented some food which should not be wasted, so I made paté out of them following a recipe in The Essential Pepin.  The paté made a nice lunch on Read More …

Appetizers, French Cuisine

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