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I'm quite fond of rabbit, though I don't cook it very often anymore. Preparing rabbit can be tricky as it tends to dry out with traditional cooking methods and can turn to mush when cooked in a circulator. A simple and virtually fail-safe method I enjoy is making Rabbit Schnitzel. This technique allows the rabbit to cook in just five minutes, resulting in a delightful crunch that nicely complements the tender meat. You can serve the schnitzel plain with a squeeze of lemon or pair it with your favorite sauce.
This Provençal pork stew is ideal for chilly days when you crave a comforting meal. Traditionally, daubes were prepared in the fading embers of a wood fire using a distinctively shaped pot known as a daubière. The extended cooking time and the pot’s rounded form facilitate a convection process, where heat rising from the bottom transforms into steam, meets the cooler top, and condenses back down onto the simmering meat. This cycle helps the collagen in the braising meats convert to gelatin, giving the final dish a smooth and silky texture.
When my son Beau was 2, he constantly asked me to make what he called "circle pasta," his term for gnocchi. His passion for Italian cuisine, particularly those with a red hue, began during his "red" phase. This period was triggered by a visit from my friend Marco Cameli, who I consider to be one of the finest pasta chefs I know. Marco came to the US from Italy to try out for the sous chef position at my restaurant and spent a week living with my family. As we prepared dinner each night, I begged Marco to make pasta. Each night we delightedly ate dishes like bucatini all’Amatriciana, spaghetti with simple tomato sauces, and what might be the best Carbonara I've ever tasted.
Here's a straightforward recipe for a succulent farmhouse chicken that's sure to please the whole family. Cooking chicken in a cocotte is a traditional French method. In Southern France, it's quite popular to include numerous garlic cloves, which turn creamy and mild after prolonged, slow cooking. Serve the chicken directly from its cooking pot at the table. When you break open the pastry seal in front of your guests, the enticing aromas of garlic and thyme are released, creating an unforgettable sensory experience for everyone.
A lot of people asked what made my cassoulet so good and if I could share the recipe. Sylvie Bigar, the goddess of cassoulet and author of ‘Cassoulet Confessions’ had advised me to go to Hostellerie Etienne to taste the best version. I won’t repeat my account of eating it but suffice it to say that after one plate, my son became an expert and scolded me that my version was not as good. I spent the next year studying different recipes and techniques before settling upon what I call Cassoulet v2. My recipe is a hybrid of several recipes including Sylvie Bigar’s rendition of Eric Garcia’s recipe, Hostellerie Etienne’s recipe, and my personal experiences.
Lightly smoked pork jarret poached in Chablis is a traditional farmhouse dish hailing from the Burgundy region of France, known for its rich culinary heritage.
Sometimes you rediscover an old childhood favorite completely by accident. Recently, I was sitting in my office, surrounded by hundreds of old French cookbooks, thinking about what I was going to cook when one book beckoned me over. It had been a while since I last read Anne Willan's comprehensive cookbook 'The Country Cooking of France'. As I flipped through the pages, it felt like I was looking through a cherished family album of childhood dishes. I stopped on one, her version of the French family classic, endive and ham gratin.