What’d You Do Last Weekend?
With a little extra pastry cream and a simple crepe batter, try your hand at a gateau de crepes, also known as mille crepes.
Spring seemed so far away...
This winter was really tough - lots of snow, plenty of wind and rain, and not enough time outside.
We had a chance to make our annual cassoulet before the end of 2006 - on the left is a pan of homemade garlic wine sausages boiling in garlic & onion 'stew.' On the right is a pot of beans simmering with plenty of ham hocks and pieces of ham. It will all go in the cassoulet dish with duck confit and will be cooked nearly all afternoon, the crust cracked each time it gets hard (that's to let the fat bubble up to the top so it can 'fry' the next layer of crust).
Our resulting dish usually takes us several days to get through all of it. In fact, there's often a container of it in the freezer for months!
This is what it looked like a couple of days after we made the cassoulet.
