How perfect was this?
After my son’s first bite he asked if we could have this again.
I cooked the lamb for 3 hours and it was just perfect. I totally forgot to use the honey, I also forgot the salt for the fougasse before baking.
I loved the couscous it is the first time I cook Israeli couscous. It is also very nice cold the day after as a salad.
We are so having this again and then I will remember the honey.
What a beauty.
I loved this one. My DH was rather surprised when he got home and there were no olives in my version of fougasse.
I did not have any cherries so I used dried cranberries. I did cut the chocolate into large chunks I don’t like cutting chocolate. I was worried that my dried yeast was old and would not work but it was OK. I did not have any orange on hand so I used one teaspoon of orange blossom water. Orange blossom water is very common in the south of France. Like in Navette .
The first fougasse was over the same day as I made it.
I really liked this one. Not all members of my family did though, the one who does not like cinnamon loved the frosting. It was very light and not too sweat. I did not have 10 inc cake pans but I did have 9 inc. The cake did rise a bit so I had to cut a rather large section of the top. I loved it and would make it again for a party. It was a bit big for the 5 of us.
This was easy to make and very good.
I used this on my fish and baked it in the oven and also on my Fajitas.
Next time I will not use as much garlic.
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.
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.
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.
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.