Now the action starts! The duck has marinated overnight in the fridge, the pork is ready, beans at hand, vegetables cleaned, start early. First we sealed the marinated duck into
HAPPY NEW YEAR…CASSOULET DAY 3 Before
The second day (Thursday) is a light schedule. The process is to imitate duck confit. A confit is an old method of storing meats by rendering out fat and
POTS AND LOCAL FOOD-Ceramics Monthly
This article recently ran in Ceramics Monthly. It says a lot about the connection between locally grown foods and handmade pottery. Katy Hemberger, who helps us out in both the
More from cassole lovers…
It is amazing what you can find on the internet! eGForums is the “eGullet Society for Culinary Arts and letters” here is one that I found interesting… (Scroll to the
