A muffaletta is a famous sandwich from New Orleans which was invented by the Central Market, an Italian grocery store near Jackson Square, in 1906. I have enjoyed a muffaletta at Central Market, and from other places, such as Jason’s Deli, which although a chain, started near Louisiana in Beaumont, TX. The bread for muffaletta Read More …
A muffaletta is a famous sandwich from New Orleans which was invented by the Central Market, an Italian grocery store near Jackson Square, in 1906. I have enjoyed a muffaletta at Central Market, and from other places, such as Jason’s Deli, which although a chain, started near Louisiana in Beaumont, TX. The bread for muffaletta Read More …
On the top of the photo, sliced duck prosciutto and on the bottom a cured whole duck breast. Some years ago Nick and Anna gave me a Richmond cookbook which included a recipe for making prosciutto from duck breasts from the C&M Galley Kitchen. This is how I used 4 duck breasts from the 2 Read More …
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 …
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 …
I was looking for a suitable dessert to cook in a Dutch oven in a virtual campout in my backyard, and spotted a pecan pie cobbler recipe in Southern Living. It turned out very well. This will make 6-8 servings. At home, this would be made in a 9-10 inch cast iron skillet in a Read More …
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 …
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 …
Beef rendang is a classic Malaysian beef stew. The first time I made it was in 1979. Carol and I were living in Houston and we were friends with a young Malaysian couple which had their first child in Houston, far from the support services of family members. A Malay tradition is to serve a Read More …
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 …