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Confit de Gentiane •  Gourmandise Château Péchot

La Gentiane jaune est très abondante dans les Monts Dore, le Cézallier, le Cantal et l'Aubrac.
Le confit de gentiane se marie très bien avec le Cantal, fromage AOC du département portant le même nom.


Ingrédients : gentiane, sucre, jus de citron, pectine. Préparé avec 35g de plante pour 100g. Teneur en sucre 65g pour 100g.


Origine : Aulhat Saint Privat (63), Auvergne.

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L'avis des internautes :

Kits Chow, for the confit you suhlod use duck or pork fat (pork is cheaper). But for the recipe I was using as a guide, they say to use duck fat for the other components of the cassoulet, but I just used olive oil instead. I'm sorry if I wasn't clear in my post. Can you buy the duck fat already rendered? That's what I did. Of course I didn't by enough so I went out and got some lard to supplement. Worked beautifully. And they can be reused a couple more times afterwards, if you store it right.In any case, you won't be sorry to make the confit. It is so good!, 2012-12-01

Kits Chow, for the confit you suhlod use duck or pork fat (pork is cheaper). But for the recipe I was using as a guide, they say to use duck fat for the other components of the cassoulet, but I just used olive oil instead. I'm sorry if I wasn't clear in my post. Can you buy the duck fat already rendered? That's what I did. Of course I didn't by enough so I went out and got some lard to supplement. Worked beautifully. And they can be reused a couple more times afterwards, if you store it right.In any case, you won't be sorry to make the confit. It is so good!

Meredith- can’t wait to read all about your trip upon your return! Here are a few of my fvtiroaes:-Sadaharu Aoki’s patisseries. Aside from being delicious, his pastry are like works of art and have really different, intriguing flavor combos.-Christian Constant’s chocolates live up to the hype.- Le Grande Epicerie at Bon Marche blew my mind. It’s flat out the most beautiful food market I’ve ever seen.-It may seem strange to recommend an American’s restaurant in Paris but Daniel Rose’s Spring was a highlight meal for me. I understand he has a wine bar/take away style place now, too.-Picard, a frozen food store chain, is worth stopping in just to see the selections- only the French could elevate frozen food.Bon Voyage!Shelley, 2012-12-03

Meredith- can’t wait to read all about your trip upon your return! Here are a few of my fvtiroaes:-Sadaharu Aoki’s patisseries. Aside from being delicious, his pastry are like works of art and have really different, intriguing flavor combos.-Christian Constant’s chocolates live up to the hype.- Le Grande Epicerie at Bon Marche blew my mind. It’s flat out the most beautiful food market I’ve ever seen.-It may seem strange to recommend an American’s restaurant in Paris but Daniel Rose’s Spring was a highlight meal for me. I understand he has a wine bar/take away style place now, too.-Picard, a frozen food store chain, is worth stopping in just to see the selections- only the French could elevate frozen food.Bon Voyage!Shelley

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