the-kid-in-me:
The Good Earth Cooking School: Confit Comme Ca
the-kid-in-me:
Confit Comme Ca
the-kid-in-me:
Fresh Jerusalem Artichoke
the-kid-in-me:
Pan-seared Diver Scallop
the-kid-in-me:
Seared Diver Scallop on Jerusalem Artichoke Puree with Beet & Walnut Salad
the-kid-in-me:
Frech chicken liver
the-kid-in-me:
A little touch of Grand Marnier
the-kid-in-me:
Confit Cherry Tomatoes
the-kid-in-me:
Making Fresh Chicken liver pate
the-kid-in-me:
Chicken Liver Pate with Confit Cherry Tomatoes & Candied Maple Squash
the-kid-in-me:
Making the stuffing for Tortiere
the-kid-in-me:
Quebec Tortiere
the-kid-in-me:
Quebec Tortiere
the-kid-in-me:
Individual Quebec Tortiere
the-kid-in-me:
Sprouts from the Herbman
the-kid-in-me:
Duck Confit & Braised Puy Lentils
the-kid-in-me:
The Main event: