Monthly Archives: July 2018

Duck Fat cookies

fullsizeoutput_156d Who would have thought that a cookie made with duck fat could be so good.

If it had not been for Dorie and French Friday’s,  I don’t think I would have ever tried to cook any part of a duck, or use duck fat as an ingredient.

However, I found that it  gives everything such a wonderful flavor.

We’ve made potatoes cooked in duck fat that were so delicious,  duck confit,  and of course, the wonderful cassoulet  and now these delicious cookies.

Last night I had some leftover uncooked chicken cutlet that I cut up into small pieces and fried  in duck fat.  I could not believe how good that chicken tasted, and I thought bacon drippings were fabulous.

The texture of this  cookie  reminds me of the French sable.

Tricia came over  a short time later and I offered her one with out telling her what  was in the cookie  and the look on her face was amazing.

This will be definitely be added to my list of favorite cookies.


Baba ganoush

Hummus made with eggplant.   That’s exactly what it looked and tasted like.  Although, as Tricia mentioned, it was a lot smoother than when using chickpeas.

After I roasted and peeled the eggplant, I had my doubts at this point that  it was not too appealing.    Fortunately,  once I  added the rest of the ingredients it became quite interesting.  That’s when I  decided to call this  eggplant hummus.  Actually, the only difference is the vegetable used to prepare it.

I let it rest in the fridge overnight and when I served it on the 4th it was a perfect dip that I served with chips.

We were all quite surprised that it was that delicious,  all the flavors having blended together perfectly.fullsizeoutput_15c0