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Foie Gras
If I were ever asked what my last meal would be, it wouldn’t be a difficult answer. Foie gras, seared gently and cooked medium-rare, served with a compote of sorts and some toasts. It’s heaven on a...
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Dried Fruit Sauce
In yesterday’s post on fruited duck breasts, I mentioned that I served them with a “fruited” sauce. After completing the duck breasts and the sauce, there was just too much information and too many...
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Sautéed Apple Slices
These apple slices were sautéed to top a savory Add the butter to a skillet that is large enough to hold the slices in one layer. Let the butter brown slightly for extra flavor. Add the apple slices....
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Je ne sais quoi
I’m sure you’ve heard the French expression “je ne sais quoi,” that something you just can’t put your finger on, that something not easily described. That is the country of France to me – my favorite...
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Peking Duck
The last time I made Peking duck was 35 years ago.I know this because I did some serious cooking between getting married in early 1982, to when my baby arrived in late 1983. During this time I dove...
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Blueberry Barbecue Sauce
My younger daughter is married to a British man, and in anticipation of their mid-summer visit, I planned an involved Texas-style barbecue meal. He’s never been to Texas or enjoyed real barbecue. So in...
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Lentil and Duck Confit Salad
This is yet another recipe from the book Rick Stein’s Secret France, that I discovered watching Chef Stein’s show called Rick Stein’s Secret France. I’ve already posted on one recipe from the book –...
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