Word: confits
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Gordon Hammersley, Hammersley's Bistro, Tremont St. "Oysters on the half shell with as much champagne as we can get in. Turkey with a myriad of vegetables--turnips brussels sprouts my favorite, lots of rutabaga I love Rutabaga gizzards of turkey made into confit--braised in duck and goosefeet. cranberry sauce with scotch bonnet hot peppers and gravy--in the restaurant business we call it sauce, at home we call it gravy...
Chef Douglas Rodriguez, at Yuca in Coral Gables, harks back to his Cuban- American roots in adding to the new vocabulary. One recent dinner featured teeny tamales stuffed with foie gras and duck confit; yellowtail snapper encrusted with a mix of avocado, stone-crab meat and crushed peanuts; and loin of pork filled with chorizo and smoked over guava bark. "Guava bark!" he says. "Who else is doing that?" More and more talented Floridians, happily, every...
Some of the more interesting delicacies on the menu: pigs' feet cassoulet, beaver confit, stuffed goose's neck, eel gratin and frog tart. Other attractions were a 4-ft. 5-in. candied Eiffel Tower, a 10-ft. vegetarian paella dish and a gigantic cooking pot 10 ft. in diameter and 5 ft. deep. The buffet organizers topped off the pot presentation with a pinch of culinary cuteness: they had a jazz band called Haricots Rouges (translation: Red Beans) play music...
...dried beans that is the subject of as many variations and arguments as bouillabaisse or chili. After tasting dozens of versions, the author found the ultimate cassoulet at the Hotel de France in Auch, prepared by the celebrated Gascon chef Andre Daguin. Made with fresh fava beans and confit of duck, it is a contrast in flavors and textures that struck her as nothing less than "a miracle." American cooks should be equally impressed...