My Paris Kitchen was a hit!

T

traca

Well-known member
My cooking group covered My Paris Kitchen last night. There were so many terrific recipes! I've pared down my cookbook collection significantly, but this one, I'm going have to buy.

Final Menu:

- Rillettes de Sardines

- Hummus

- Beet Hummus

- Flatbread, cucumber, carrots

- Duck Terrine

- Caillettes (Pork and Chard Sausage)

- French Onion Soup

- French Lentil Salad with Goat Cheese and Walnuts

- Dukkah-roasted cauliflower

- Eggplant Caviar

- Grated Carrot Salad

- Scalloped Potatoes with Blue Cheese and Roasted Garlic

- Leeks with Mustard and Bacon Vinaigrette

- Butternut Squash Crumble

- Ham, Blue Cheese & Pear Quiche

- Coq au Vin

- Honey Spice Bread

- Salted Butter Caramel Chocolate Mousse

- Bay Leaf Pound Cake with Orange Glaze

- Apricot Kernel Ice Cream

- Buckwheat Madelines

- Chocolate Terrine

 
Tough call. But I'm still thinking about...

- Rillettes de Sardines
- Caillettes (Pork and Chard Sausage)
- Scalloped Potatoes with Blue Cheese and Roasted Garlic
- Ham, Blue Cheese & Pear Quiche
- Coq au Vin
- Salted Butter Caramel Chocolate Mousse
- Apricot Kernel Ice Cream
- Buckwheat Madelines

I had leftover Rillettes, Callettes, and Quiche and felt like I seriously scored a jackpot. My uncle used to make the most amazing French Vanilla ice cream (hand cranked) when I was a kid. I've made a hundred ice creams and the Apricot Kernel was the first one that came close to it.

 
The quiche really spoke to me for wonderful combo. Sardine rillettes are very

interesting--fresh sardines available where you are? Or done with canned.

 
There must be new thinking about apricot pits and I have missed it.

Years ago, I was cooking with apricots, not sure how exactly, but I called a food advisory board about apricot pits and was told they were poisonous and to discard them. I am going to look this up.

 
She used canned. The rillettes was such an awesome dish. Pantry items, done in seconds. Delish.

 
My friend who made it, got hers dried in a bag in Chinatown. They look like skinned almonds.

Apparently there are sweet and bitter apricot kernels.

 
Wonderful! Thank you. The sausage was delicious! And definitely different, and a

favorite. Note to you. The guy who made it said he cut back the salt significantly. Do a test patty before you finish. He also ran them under the broiler to brown the bacon a bit more. I'd also cook them on a rack or a hot sheet pan as the bottoms were a bit underdone.
Don't let those comments deter you. It's a terrific flavor. These just add a finer point to a great recipe.

They're pretty too. I was thinking they'd be beautiful for a brunch.

 
I *always* do a test patty to check for seasoning. A neighbor who makes sausage occasionally does

not do test patties and almost always the sausages are in need of this or that -- such a shame and waste of ingredients, in my mind, because once the mixture is stuffed into casings and cooked there's nothing you can do to make the sausage taste better.

Thank you for the salt and other tips, Traca. I need to try my hand at caillettes.

 
Not just recipes but actual food calls to me. I hear it, and I'm not interested in a cure.

 
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