So these are my Rillette ingredients. Pork shank, boneless Pork shoulder, and fresh, skinless Pork belly. Now all I have to do is begin the chopping….n chopping, n more chopping !! I chopped all of the Pork into rillettes. I cut the meat off of the shank bones and reserved the bones for stock…and this […] Continue reading
I decided to fix boneless short ribs. Never cooked boneless short ribs before, always only on the bone. I wanted to see if they would be as tasty boneless. I did a short marinade in 1/4 cup of Cognac. I then sauteed 1 medium onion, 1 stalk on celery 3 large cloves of garlic I […] Continue reading
Here are the white wine eggs meurette! Finally, I fixed the sauce and plated the dish n delicious!!
The Ultimate food challenge in my mind would be to prepare every dish as listed in “The Escoffier Cook Book”. 2,973 recipes in whole, if prepared one recipe a day it should take around 8 years, and 2 months to complete…With no day off. Nnnnniiiiiiccccceeee
These are my teany tiny onions as they looked before the doomed sauce!