Rabbit Confit

I took a break from making pate this week. Last week I picked up a new electric meat grinder. That cut down on a substantial amount of time. It also helped with the overall texture.

Allison made some rabbit confit at home today. The plan is to either add it to the list of entrees, or to transform it into Rabbit Rillettes. Maybe both?...

Trou de Cru

Trou de Cru has a name that sounds a lot like "Trou de Cul", which is french for a certain part of the rear anatomy. Perhaps it is a play on words. This tiny 60 gram cheese comes to us from Burgundy, and is brushed with marc de bourgogne. Essentially this smelly cheese is a baby epoisses.