French vanilla ice cream. Christmas came early and Santa just left me a Whynter ice cream maker. Wow! We made one batch of ice cream in it and I immediately got rid of all the previous ice cream makers we had hanging out in the garage never being used. No messing with ice and rock salt or freezing the inner container. But best of all, it made the most incredible French vanilla ice cream I have ever had. Better than anything we had found in Paris. I was stunned.
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CASSOULET IN PARIS
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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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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