This Weeknight Summer Cassoulet takes inspiration from a date night at Passerelle Bistro in Greenville, SC. By swapping duck confit for pulled pork or rotisserie chicken and adding peak-season vegetables, it’s a lighter, fresher spin on the French classic, easy enough for a weeknight, but special enough to impress.
Tag: Gruyere
Sous Vide Duck Breast, Gruyère Grits, Duck Fat Charred Broccolini with a Bourbon, Blueberry Balsamic Reduction
I made this dish several years ago but never posted it. Sous vide duck breast with Gruyère grits and charred broccolini. I used a bourbon blueberry balsamic reduction to tie the meal together.
Croque Madame Pizza
One of my favorite sandwiches of all time is a Croque Madame/Monsieur. It is basically a fancy grilled ham and cheese. The Madame just adds a egg to the top of the Croque Monsieur. I’ve had this sandwich so many times in so many places and they all varied a bit, but they were all…
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