The last Le Creuset video of the year is also my favorite, and one of the great celebratory meals available: goose! Le Creuset actually makes a goose pot—it’s even called a goose pot—and it is one big mother of a cooking vessel. I absolutely LOVE it. You could give a baby a bath in it. You could plant an herb garden in it during the summer. But here, we’re cooking goose! Believe it or not, it’s a relatively simple, make-ahead meal, using a dual cooking method. The goose is first braised in wine and water, which renders the abundant fat, cooks and tenderizes the goose, and becomes in itself a rich stock. Everything can then be chilled for up to three days and finished in an hour. Every december, a group of my oldest pals Read On »

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Out of nowhere My Girl Friday shouted, “You should do a post on goose!” with her customary joie de vivre. So when I was ordering a couple of chickens from Cara at Tea Hill Farms, I asked if she had a goose. No, but her neighbor did. A few days later my dear pal Lester shouted, “We should cook goose!” I said, “I just bought one!” My equally dear pal (all of us since high school) Dave Loomis said, “I want in!” So for what is now about year 15 of an annual dinner, I determined to cook my own goose. I had cooked goose, exactly once, nearly two decades ago (I remember being astonished at the quantity of fat it released, staggering). I’d watched a goose cooked late in the late fall of 2001 (when Read On »

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  I’m so pleased with results of the cooked eggnog I wrote about long ago, I wanted to repost an official tested recipe. I’m a fan of raw-egg eggnog, as well as aged-for-two-years raw eggnog. I don’t believe anyone should be afraid of eating raw eggs (especially if you buy organic or well-raised eggs). Raw yolk on raw ground beef is a delight, a kind of ready-made sauce. I love a homemade mayo, a runny poached egg. Indeed, raw or warm egg is one of the great pleasures of cooking and eating. But there are those who may be concerned or have reason not to take any chances. There are also those who may simply love the richness of the cooked egg and the clean flavor the vanilla bean gives it (I also love the creaminess of Read On »

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