Cassoulet page 195

I could not find the ingredients needed for this recipe so I did not make the cassoulet myself.

I did however buy one ready made from the new french shop in town.

I have never tried cassoulet before so I was excited to try it.

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I heated the contents in a bain-marie as the sales person suggested.

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Does not look were pleasant

 

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Not so much an eye candy.

I thought it tasted good but my DH found it a bit bland.  I will try it again if I see it on a menu in France so I know how a good cassoulet is suppose to taste like.

 

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Potatoes cooked in duck fat page 221

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Happy New year Everyone!

I did cheat a little bit.  I did bake them in the oven and used much more of the duck fat than just 2 – 3 tbl spoons.  I was also making steak and wanted to concentrate on that and my Bearnaise from Julia Child’s MAOFC.

These potatoes are so delicious.  I do not know what these potatoes are called we only have yellow or red.  I used the yellow ones.

 

 

Counterfeit duck confit page 179

I could not find any such thighs so I cheated big time.

I love confit and when we go to a bistro in town I always order confit.

After the tourist bomb hit Iceland we have now people immigrating to our lovely country.  Like the two french men who just opened a french delicatessen shop here in Reykjavík.  We had about 300.00 tourists a year but now we have over 2 millions, it is just plain crazy and the are coming all year round.  Even now when we have only 4 hours of daylight.

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I bought the Maison Dubernet in the new store, Labeyrie was bought elsewhere.

We did not have any potatoes in the house so we bought take a way french fries I know not good.

We have so much left over duck fat that I will not have any problems making potatoes in duck fat page 220.  The ingredients for the cassoulet will be harder to find.

This tasted just perfect.

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Baba au rhum page 218

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We have bought these cakes in France and brought them home and given to my dad who loves them.  I was looking forward to making them, my DH loves them as well.

They are not difficult to make and taste so good.  I made the whole rum syrup recipe but not them cream.

The kids did not like it (they are both over 21) and my small children (10 and 12) had ice-cream.

The grown ups (over 45) all added some dark rum to the baba and that made all the difference.

I´m so doing this again when I have a new bottle of dark rum.

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Soft salted-butter caramels page 405

 

Above the sugar is melting in the pan and below after I added the cream.

 

For some reason I just could not get the caramel to reach 260 degrees F or maybe I was just very impatient or the pan was too small I was stressed that it would all bubble over.

The caramel was always too soft.  I even put it outside in the frost but nothing.

There was no way I could wrap it or even cut it.  We used it as a sauce for ice-cream.

For us it was too sweat and the rest ended in the bin.

I screwed up some where in the process.

Linger cookies classic page 306

Happy boxing day to you all and happy holidays.

I made the Bonne Idée version.  I did not like all the spices Dorie suggest for the cocoa version.  I did how ever use the chocolate filling. I did not have enough raspberry jam in the house.

I have had problems before with this kind of filling so this time I was extra careful with the temperature of the chocolate it has been known to separate but everything worked out just perfect.

I forgot to just them with icing sugar and they were all gone with in 24 hours of baking.  I think they look very festive.