eldereno

When I made the Les Halles recipe for New Year's Eve last year (the picture was taken after the first bake) I did line the cassole with the pork skin....but, instead of in one large piece, it was cut into triangle, diamond, and rectangle shapes to fit into the cassole (I did not have a piece large enough to line it whole). In the final dish, the pieces were somewhat incorporated into each serving based on the scoop one took. Like Busboy said, it was a very velvety and smooth and added a lot to the mouth feel of the dish and the flavor but was a little too rich to eat much of. I'm glad I did this as my first cassolet but am looking forward to trying other recipes.

Have you done a GOOGLE search. Just by putting in "brown butter cookies" I came up with a quite a few hits. One looks interesting

I am lucky (???) to have a very large pantry, almost room sized. Granted, much of it is used to store platters, extra tableware, glassware, vases, cookware, bakeware, candlesticks.....just tons of stuff....but there is lots of space for pantry items. I remember when building the house and designing the pantry always wanting a HUGE space just for this. I had this strange fantasy that I could stock it and ALWAYS have ingredients on hand to to whip up a fabulous meal at any given moment. Now I do have some exotic ingredients in there that you have all mentioned, but.........what do you have to say about the quantity of normal things I keep in there, like 10 28oz cans of San Marzano peeled tomatoes, 8 boxes of the chicken stock I don't find objectionable, seafood stock, beef stock, vegetable stock, the many cans of tuna in olive oil, artichoke hearts, the cans of butter beans, cannellini beans, chick peas, black beans (all..just in case), pounds on pounds of all the prior mentioned items in dry form like tarbais beans, split peas, northern beans, garbanzo beans, etc., rice in all forms, pasta in all forms, marinated mushrooms, and on and on. Just a year ago I did a purge/cleaning of the space and found some things I have had for over 10 years, the use by date long gone. I have tried to be more aware of what is in there since then but still find that when I am out shopping and think about whether I have some of what I think are staples...I am unsure ...and buy more. You wouldn't want to see my spice cabinet or cheese drawer!!!! SOOO...is this an addiction? Do I need therapy? There are hoarders of many different varieties. Mine and some of you others may be hoarders BUT of the food variety rather than that of other STUFF. This may be my first step towards recovery.....admitting I may (NO......DO) have a problem! edited for the unsure modicon

This looks quite intriguing. I will certainly be trying this recipe and, if successful, have a new cookbook in my future!!!! I have made many recipes of the NKB since last year, 2 loaves to be baked first thing tomorrow morning. I agree that there should be some way to boost the flavor BUT they are still better (and greater appreciated by all those who share the loaves) than the typical grocery store fare. Never did bake bread before this recipe, though I own MANY books on bread baking. Always wanted to but found it way too intimidating. Give me another way of baking bread with little hands on, not too much advance planning, with good results....and I'm on board!

I've done the Bourdain's recipe. It did take a couple of days but was delicious. Has anyone tested or tried the Mark Bittman recipe in his newest Quick recipe cookbook?

Never saw all of the episodes of the previous seasons....just an occasional episode or two. Am interested in following this from the beginning. Donna

Chufi, Certainly looks great before cutting into it!!!!! Sounds very flavorful. May need to try this one. Donna

Just a note to comment on the quiches made for the St. Patrick's Day party I attended. Made the leek and blue cheese filling (because I love it) but could not find roquefort so used gorgonzola dolce. For the other I used diced ham, a little leek, and the Dubliner cheddar. It was the favorite!! Had a little, but not much, leakage....did not ruin the look, I'm happy to say. Very successful contribution. All were impressed. Haven't done much else from the cookbook since but am ready to jump in again. Trotters in my future?

I think they were there to hype a new movie about chefs and cooking that they did and will be released soon.

Great video, lots of fun! Are you going to keep us up to date on your quest?

The spinach quiche post bake. Served. I was a little disappointed that the spinach all seemed to migrate to the top. I did get a little leakage this time.....not the kind that got all over the pan but just a little under the crust. I actually blind baked the crust the night before I made the filling for it. Just let it sit at room temperature covered with a towel. Maybe that is why.?.?.? I have to admit that the texture was wonderful BUT I really liked the taste of the the roquefort and leek one better. My husband and MIL, though, thought it was just as good. Guess I like stronger flavors. edited to comment on the flavor.

Unable to find Compte cheese anywhere around here so plan to substitute Gruyere. Sure wish there were better cheese selection around here. Even the Roquefort for the first quiche was difficult to find. Found some the first time but have had a hard time locating it since. So hit or miss at the stores around here!

Good ideas, all! Thanks Rover, FoodMan, Kouign Aman. I guess when I thought about the cabbage, I remembered the silky texture of the leeks in the first guiche I made...after they had been blanched. I thought, if I shaved the cabbage finely and blanched in the same way (being careful not to use TOO much) that it would be a mild flavor in the background BUT still recognizable. Sure....not sure the mix with the egg would be very appealing. Loved the texture of the leeks in the original, so keeping that going would be great. Not so sure I can find Irish bacon in my town but ham would work. Anyone have any thoughts on the addition of finely diced cooked potatoes? Do think I have seen Dubliner cheese at the store so may try that or an Irish cheddar. Going to do the Spinach quiche this weekend. Bought fresh spinach. BUT has anyone tried this with frozen (the extra moisture squeezed out, of course)? Will post photos if all goes well (or maybe even if they don't go well!!!!).

So happy to see a photo of the brioche from Bouchon cookbook. I've made the brioche from one of Ina Gartner's cookbooks and plan to try the recipe from the Bouchon cookbook. Always like to see what is expected as the final product! Your final product looks lovely!!!

So, Daniel? How did it go? How did you finally prepare the porkbelly for the sandwiches (Interested because I ordered a huge slab or porkbelly from Niman Farms for the cassoulet I made New Year's Eve and have a ton of it left hanging out in the freezer.)? Your menu looked fabulous. Did you take photos of this spread to share with us all?

I use the Lodge 5 quart all of the time for the full recipe of the no-knead bread. It never rises enough to encounter the spikes on the lid. I have used an oval LC 3 quart without it rising enough to touch the top. Not sure what size you mean when you said "small" Lodge cast iron. I would imagine a 3 quart would still do okay with a full recipe. Can I extrapolate and think that a 1 1/2 quart would still work for 1/2 recipe?

I use the Lodge 5 quart most often.

A Patric, I did not rinse the meat, just poured it out of the bag into a dutch oven and covered in the olive oil.

Okay, I coddled the pork pieces in the olive oil yesterday, reheated today for dinner. Not a pretty picture BUT some of the best tasting and wonderfully textured pork I have ever had!!!!! hmmmmmmmmmmmm I am happy to have leftovers. Plan to shred and put the shredded pork into flour tortillas this weekend. Very flavorful and wonderful stuff!!!

I have been trying some more adventuresome dinners (for me anyway) lately. Not always taking pictures....but tonight I was proud of myself for doing Thomas Keller's recipe for leek and roquefort quiche from the Bouchon cookbook somewhat successfully for the first time. I am now in the process of slow cooking the pork coddled in olive oil from Paula Wolfert's Slow Mediterranean Cooking. This is for dinner tomorrow night.

The leek and blue cheese quiche (before warming it for my husband's dinner...my MIL and I ate ours earlier). Plated (after heating). It was fabulous...like no other quiche I ever had. Though my husband is not one who oohs and aahs over food, he did say it made him want to eat quiche. My MIL and I made way too much noise, could not help but sigh or MMMMM after each and every bite. Wonderful recipe. It seemed like a lot of work, doing it for the first time, but I see how it will become easier and easier. If it were not for eGullet and all the stories about others adventures and misadventures and what was learned from them, I would not have done so well with my first attempt. I have learned so much from this thread. Thanks.

Making of the pork coddled in olive oil... Unfortunately, I bought a bone-in pork shoulder, so spent a goodly amount of time boning it and cutting the meat into 2 inch cubes. A 7 pound bone-in yielded about 3 3/4 pounds of meat once the skin, excess fat, bone, etc. was removed (maybe it would have been more but I was getting tired of all that work). I, therfore, increased the spicing ingredients for the rub by 1/2. Had a wonderful time using my mortar and pestal to crush the peppercorns and bay leaves, bruising the fennel seeds!!!! This is a pic of the pork cubes now in a bag to "marinate" in the herbs, S and P for until after work tomorrow...... Planning the slow cooking then. Maybe a meal for Tuesday or Wednesday. Had to use all of the Great Northern Beans I had to blind bake a pastry shell for the Bouchon cookbook quiche recipe but think I will have time to buy a new bag tomorrow at lunch. Has anyone used canned beans for the Tuscan bean recipe??? (just in case)

I have not been using towels at all. Once the original 18 or so hour rise has occurred, I turn the dough out onto a floured plastic flexible "tupperware" pastry sheet. I do the folding, resting, then shaping on that and just cover with the plastic that I had on the original bowls that I first made the dough in. The pastry sheet has been placed on the counter close to the oven, so, after the second rise (I have lately been allowing up to 3 hours), when the oven is hot, the dutch oven/s also hot, I just open the oven door, pull out the shelf, take the lids off of the dutch oven/s and throw the dough into it/them. Sometimes I put my oven mits on and shake the pan a bit before I place the lid/s back on. Do not have nasty towels to clean and not too much of a mess (sometimes a little flour or bran to wipe off of the counter or floor near the oven). Has worked well for me. This dough is really forgiving. I have not yet done anything to it to hurt it. So far I have added chopped fresh rosemary to the dough, olive oil, rosemary and/or kosher salt to the top. All have turned out well.

I have been using either a 5 1/2 quart LC dutch oven or a 5 quart Lodge dutch oven (or both if I am doing 2 loaves). Just recently acquired a 3 quart oval LC dutch oven and did my first loaf in that. Gave that loaf away as a gift so cannot attest to the taste BUT a much higher and even more attractive loaf! Most of the loaves have been about 3 inches high in the center....this one about an inch higher. Very attractive!