Cassoulet is a perfect dish to make for company on a chilly winter day. Everything can be done ahead of time, then simply bake the cassoulet for about 30 – 40 minutes before you are ready to serve the dish, heat up the Saucisse de Toulouse and crisp the skin of the duck legs confit. […]
We love to serve couscous for a big dinner party. This delicious all-in-one Moroccan meal (veggies, meat, and grain, all in the same dish) can be prepared ahead of time, and served family style. Traditionally, the meat is served on platters, the vegetables and broth is served in a large soup bowl, and the couscous […]
This is a great winter weather recipe. I love the rabbit meat with spicy lamb merguez sausage and roasted chestnuts. The recipe was inspired by a recipe found in an old french cookbook. As usual, we have changed the recipe considerably.
5 tablespoon of rendered duck fat or foie gras […]
I learned about merguez lamb sausages about eight years ago when I noticed that a favorite French cafe, La Note, in Berkeley had them on the breakfast menu. Merguez sausages are quite versatile. They work equally well for breakfast, with couscous, or on a fresh baguette with brie. The owners of La Note were nice […]