That’s how Grant Achatz, the edgy, award-winning chef of Alinea restaurant in Chicago, sums up the recent popularity of rillettes and other house-made charcuterie. “It’s just like anything else,” he ...
Served in pretty, hinged Mason jars, squat glass pots or ceramic ramekins, rillettes -- savory, toothsome meats or fish that have been braised or prepared as confit-- are multiplying on restaurant ...
Served in pretty, hinged Mason jars, squat glass pots or ceramic ramekins, rillettes -- savory, toothsome meats or fish that have been braised or prepared as confit-- are multiplying on restaurant ...
Why are we asking for donations? Why are we asking for donations? This site is free thanks to our community of supporters. Voluntary donations from readers like you keep our news accessible for ...
The holidays are approaching, and cheese and charcuterie boards are a great way to entertain. So look to France for inspiration and add duck rillettes to your charcuterie board. Rillettes are potted ...
1) Pull the duck meat from the bones. Make sure to discard anything with an undesirable texture. 2) Combine meat, herbs, cayenne, and pepper in a mixer with a paddle attachment. Mix slowly until meat ...
Rillettes, originally a French peasant dish, are essentially a potted meat made of pork, duck, goose, rabbit, or game, either braised or cooked as confit, which is to say poached very slowly in fat ...
Results that may be inaccessible to you are currently showing.
Hide inaccessible results