tag:blogger.com,1999:blog-2285944574753141681.post7250118591712554247..comments2023-09-20T10:20:51.181+02:00Comments on La Vie Cevenole/Leven in Amsterdam.: Duck, duck, goose.Unknownnoreply@blogger.comBlogger4125tag:blogger.com,1999:blog-2285944574753141681.post-54301557649510847802011-02-06T09:57:06.801+01:002011-02-06T09:57:06.801+01:00Hello Rose,
I am trying to make it to the Salon de...Hello Rose,<br />I am trying to make it to the Salon de Chocolat in town today. It's a chocolate show, where one of the pastry demonstrations will be on macarons...I'll try to take some decent photos!<br /><br />As for the confit, I will email you a recipe...Anonymoushttps://www.blogger.com/profile/03437876558716264896noreply@blogger.comtag:blogger.com,1999:blog-2285944574753141681.post-6182082698811219512011-02-06T03:39:41.752+01:002011-02-06T03:39:41.752+01:00Had to come back to admire those macarons again. ...Had to come back to admire those macarons again. I know that in France, most people leave such baking up to the professionals, but sadly I have no Laduree around the corner. I dream of making perfect macarons someday. <br /><br />Any recipe I should use for the confit?Rosehttp://www.thelaughingmonkey.comnoreply@blogger.comtag:blogger.com,1999:blog-2285944574753141681.post-30095043801824030942011-01-31T16:10:11.335+01:002011-01-31T16:10:11.335+01:00Oh, Rose, seared duck breast and shiitake are inde...Oh, Rose, seared duck breast and shiitake are indeed delish, but I must insist that you try making canard confit! Find some duck legs as soon as humanly possible and go for it, you'll never look back...Anonymoushttps://www.blogger.com/profile/03437876558716264896noreply@blogger.comtag:blogger.com,1999:blog-2285944574753141681.post-61146604268357593752011-01-31T02:59:23.202+01:002011-01-31T02:59:23.202+01:00Ohhhhhh I love canard so much. Just bought two br...Ohhhhhh I love canard so much. Just bought two breasts on Thursday to make for my husband and I. A lovely friend brought me some dried porcini from Italy and I plan on making this:<br /><br />http://www.thelaughingmonkey.com/blog/2009/06/18/pleasure-overload/<br /><br />I've been craving cassoulet lately. I keep putting it on my weekly menu and it keeps getting bumped for time reasons. Although my cassoulet is a highly bastardized version and contains no confit. I have never made confit although I have been known to render duck fat and freeze them into little cubes. <br /><br />The macarons are gorgeous. Nothing like that around here....Rosehttp://www.thelaughingmonkey.comnoreply@blogger.com