Chilled Cantaloupe Soup With Chives And Prosciutto
Chilled Cantaloupe Soup With Chives And Prosciutto
If you like, replace the lime juice with sweet wine in this simple, elegant starter. You can read more about this recipe on the Cookthink blog.
This is the classic French confit recipe: pieces of duck slowly cooked in its own fat until meltingly tender, then stored in the same fat.
Read more about this recipe in Fat: An Appreciation of a Misunderstood Ingredient, With Recipes.
This is one of those classic dishes for which no two recipes are the same. The flavorful strip streaks and their juices mingle so well with the coarse spicy pepper and the creamy, tart sauce. Right at the end, add a handful of chopped parsley to the sauce to give it bright herbal flavor.
Coq au vin is a classic French stew that used to mean rooster, or cock, cooked in wine. Old birds who'd been kept around for years needed to be braised slowly to soften up their meat, and the sauce for the dish was thickened with the cock's blood. These days, we use chicken when making a coq au vin, and a roux to thicken the sauce.
