Food, Travel, and Cooking!
For a printer friendly version of this recipe, click here. In my “former life” as a private chef, I was always on the lookout for new main course salads. This one is simply one of the best salads I have ever
By now, if you have made some of my salads, you can see I like pears & apples with blue cheeses! You can get duck confit at Oyama Sausage**. Makes 4 Servings 1 tsp. Dijon mustard 1 Tbsp. Sherry vinegar
This is my version of a delicious pasta I ordered for lunch in a local restaurant. We used to make our own duck confit every November from Julia Child’s Mastering The Art cookbook. Absolutely divine! With fall comes local winter squash,
