Monthly Archives: June 2018

Duck terrine with figs

Many years ago, Jim, Tricia and I went to a fantastic restaurant on L’ Ile Saint Louis called the Le Sergent Recruteur.

I was so impressed, that when Tricia and I visited Paris again in 2010, we made certain to go back there.



CIMG0282 Many of you may have been to this delightful restaurant, but  I could not believe the amount of food that was being served,  as well as the ambiance.   Each course had its own wine selection too.

From the minute we walked in,  the goodies just kept coming.  Plates of fresh vegetables, homemade soup, and various selections of country style terrines.  Plus delicious french breads.

Which brings me to this week’s recipe of Duck terrine with figs.



According to David Lebovitz this is a simple recipe that can be made in your very own kitchen.

Yes, you can make it in your kitchen, but I did not think it was exactly simple.   I felt as though I was chopping  for two days straight and then some.   However,  once it started baking, the aroma was wonderful and I knew it was going to be worth it.


After blending in the fridge for 48 hours, I was happy with the results.

This turned out to be a fantastic and tasty terrine, even if it was filled with chicken livers, figs, and such.fullsizeoutput_1586

Torteau Fromager

This week’s recipe is Torteau Fromager,  a French cheesecake.

As a big fan of the New York style cheesecake, using goat cheese and sour cream instead of cream cheese was quite a change.  Rather then using a graham cracker crust, David  does a pastry crust which is simple to prepare and quite delicious.

To make the filling there are a few different steps involved.  We  have to separate the eggs and add the egg yolks to the cheese mixture, and then  beating the  egg whites and folding them in at the end making it totally fluffy.

The cake was baked for 20 minutes in a 450 degree oven without opening the oven door, and then the temperature is reduced to 400 degree and baked for an additional 15 minutes.  I really didn’t think this was enough baking time, but as it turned out, it got so brown I thought I over baked it.


The cake was really good served at room temperature, and for the leftovers,  I would take it out of the refrigerator ahead of time to bring it to room temperature.

It was absolutely delicious and I was happy to share it with some of my taste testers who declared this a winner.fullsizeoutput_1553