The cassoulet at Au Pied de Cochon – the perfect Parisian brasserie – was one of the highlights of visiting Paris. On this particular trip, we were there in the winter, so the restaurant was serving le Cassoulet Toulousain. This means it is in the style of the way it is made in Toulouse, which is a classic. It is made with pork shoulder, duck confit, garlic sausage and topped with bread crumbs. With some research, I was able to recreate the recipe at home.
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HUMMINGBIRDS AT THE UCSC ARBORETUM
Tony took these photos of hummingbirds at the gardens in the UC Santa Cruz Arboretum.
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SPICES – STOCKING UP THE PANTRY
Fall is the time to fill up the spice cabinet, just before the holiday baking season. Ordering spices in bulk from a spice dealer will give you a great price and the best quality. This will make a huge difference in your holiday baking.
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VIETNAMESE CANH SOUP
The Vietnamese Canh soup is similar to Italian Wedding soup, so Tony added orzo for the pasta, and Brussels sprouts as one of the vegetables.
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Tony Fitzgerald Photography ranks in the top 50 in the world on Feedspot
We are celebrating! Anuj Agarwal, the Founder of Feedspot just contacted us to let us know that we rank in the top 50 Food Photography blogs in the world on Feedspot! We are thrilled!!
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POT-STICKERS
Best pot-stickers we’ve ever had. We started with the recipe for Pot-sticker dumplings with chicken stock from a book by Fuchia Dunlop – “The Food of Sichuan”. The home made wrappers make a huge difference.
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