September 30, 2007

Authentic French Recipes for Winter Cooking Classes


Cassoulet, Poulet Henri IV, duck confit, foie gras au torchon, something w/truffles, wine and armagnac, garlic soup, radish leaf soup, pork belly and lentilles- a petit salé, leek braised, savoury pastries- mushroom and leek tarte, duck breast with wine sauce, guinea hen in armagnac & rosemary sauce, lapin aux pruneaux,

navarin d’Agneau, paupiette de veau, daube de boeuf a la gasconne, salmon with sauce orientale , poule verte, gratin de pommes de terre, purée soufflé, onion confiture, celeri root puree ,green beans a la campagne, tarte aux pommes,
fondante chocolate, creme brulee, sabayon, clafoutis, Pruneaux d’Agen,

hazelnut vinaigrette, etc.


Just some of the delicious french dishes coming your way this winter. Let's begin with that exemplary Cassoulet cooked in a wood-fired oven with Judy Witts in Tuscany. First, we plant the beans.

to be continued...

2 comments:

Divina said...

the cassoulet was incredible in summer.... I adored the crust on top.
But to have it going in a winter's oven sounds like paradise!

thanks for sharing!
love my pot!
where did you get it?

Betty C. said...

A beautiful blog you have here, and as a another English-speaking food blogger in SW France, I'm surprised I have never run into yours before! I'm not a food professional, though. Carry on the great work and I will subscribe to you on Google Reader!