The second day (Thursday) is a light schedule. The process is to imitate duck confit. A confit is an old method of storing meats by rendering out fat and storing the meat covered with fat. In this case, we are not using fat, but the cooking
POTS AND LOCAL FOOD-Ceramics Monthly
This article recently ran in Ceramics Monthly. It says a lot about the connection between locally grown foods and handmade pottery. Katy Hemberger, who helps us out in both the Gallery and the studio during the non-farming months, and her husband,
More from cassole lovers…
It is amazing what you can find on the internet! eGForums is the "eGullet Society for Culinary Arts and letters" here is one that I found interesting... (Scroll to the bottom of the page for the photos and letters) As for the question posed by
