roast duck, chocolate cake, fried chicken
February 27, 2005Another gloomy, windy, cold day, but a good one for cooking enormous amounts of food. Some of it is for watching the Oscars tonight, some the boys will take back to Berkeley, some will be excellent leftovers for the rest of the week.
Why am I roasting two ducks. Because I want to make duck confit for the first time, and I hear that vast quantities of duck fat will be needed.
Cake Robed In Chocolate And Strawberries
Like so many women, there are days when my desire for chocolate is nearly overwhelming. However, perhaps because I am a tad high maintenance, my cravings are not satisfied by a mere candy bar. When I crave chocolate I want something rich, decadent, …
Trackback by MaisonBisson Kitchen — July 13, 2005 @ 8:30 am