By La Cuisinière | French Country Cuisine Recipes
I’m cooking Country style braised duck with leeks and carrots and potatoes – in other words, un ragoût de canard au vin blanc – the way my Grandmère prepared it using vegetables from the garden. When she brought out her battered fait tout from the pantry shelf we knew a scrumptious dinner was in the making. Guinea hens, […]
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By La Cuisinière | French Country Cuisine Recipes
Classic French Cassoulet Recipe – In other words, a recipe for a classic French Cassoulet Maison. This recipe is not as complicated as it reads. Even as a native and a newly minted cuisinière (aka “cook”), I hesitated to tackle what is, in effect, a stew recipe that takes two days to complete. In a hurry […]
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By La Cuisinière | All Recipes
Braised Duck Legs Recipe – I’m sharing what I consider to be the best cooking method to extract the most flavor from duck. Titled Brome Lake Duck, this post was originally published in August of 2015. My intent this March day was to write an ode to the newest fad in the dairy aisle – European style […]
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By La Cuisinière | Appetizers , French Country Cuisine Recipes
Rillettes de Porc is a popular and hearty appetizer made from a combination of lean and salt pork. Potted meat by any other name, this is not a “deviled ham” spread but it’s as easy as taking your pulled pork recipe one step further to create a French specialty. If you really want to get fancy […]
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