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Evan Izer's photostream
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Charlotte Malakoff
Charlotte Malakoff: Melting Chocolate
Slowly melting dark Belgian chocolate for inclusion in the dessert.
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Uploaded on Jan 24, 2012
Charlotte Malakoff: Baking Biscuits à la Cuillère
The Charlotte mold is to be lined with liquer-dampened biscuits à la cuillère, or ladyfingers. This batch just came out of the oven.
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Uploaded on Jan 23, 2012
Charlotte Malakoff: Lining the Mold
Here, the liquer-dampened biscuits à la cuillère line the Charlotte mold, ready for the addition of the chocolate-almond cream mixture.
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Uploaded on Jan 23, 2012
Charlotte Malakoff: The Filled Mold
The completely assembled dessert, ready to be weighted and chilled.
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Uploaded on Jan 23, 2012
Le Marquis au Chocolat
From Julia Child's "The French Chef Cookbook", a biscuit au chocolat (chocolate-butter...
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Uploaded on Jan 23, 2012
Madeleines à la Commercy
Cassoulet is Served...
The finished cassoulet is brought right to the dining table in its casserole. To serve, the host...
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Uploaded on Dec 22, 2011
Cassoulet: After Cooking
The beautiful, brown crust atop the hot, bubbling, rich, thick, ready-to-eat cassoulet.
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Uploaded on Dec 22, 2011
Cassoulet: The Assembly, Part V
The fully assembled cassoulet, topped with a thick layer of breadcrumbs (I used an oven-dried...
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Uploaded on Dec 22, 2011
Cassoulet: The Assembly, Part IV
The casserole is topped up with the cooking liquids from the lamb braise, the pork loin roast and the beans.
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Uploaded on Dec 22, 2011
Cassoulet: The Assembly, Part III
The confit of duck legs have been added to the casserole, along with more of the beans. Here, I...
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Uploaded on Dec 22, 2011
Cassoulet: The Assembly, Part II
Assembling the meats in the casserole. Here, the sausages and slices of the pork belly are layered in.
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Uploaded on Dec 22, 2011
Cassoulet: The Assembly, Part I
Assembling the meats in the casserole. Here, slices of the loin of pork are laid over a layer of...
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Uploaded on Dec 22, 2011
Cassoulet: The Meats
The prepared meats, ready to be assembled into cassoulet.
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Uploaded on Dec 22, 2011
Cassoulet: Ready for Assembly
The prepared meats and beans, ready to go into the casserole.
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Uploaded on Dec 22, 2011
Cassoulet: Browning the Duck Legs Confit
Browning the duck legs confit in their own (and goose) fat.
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Uploaded on Dec 22, 2011
Cassoulet: Cuisses de Canard Confit
Duck legs confit, which are duck legs prepared and preserved in fat. These were made a week or so...
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Uploaded on Dec 22, 2011
Charlotte Malakoff
Cassoulet
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