I cooked not one, but two whole geese for New Year’s Eve dinner. The result was just enough goose meat to feed a crowd, and lots and lots of leftover goose fat. I decided to try my hand at duck confit. For confit, either vegetables or meat are cooked slowly then stored in fat. In French, confit […]

Holiday Recipes Our Thanksgiving recipes were such a hit, that we have been asked to provide Holiday recipes too! Soooo, without further ado…here are our favorite holiday recipes. Roast Beef from Canal House Cooking Volume 2 (1) 8-12 lb. rib roast, tied between the ribs  Salt and Pepper Preheat oven to 200 degrees.  Generously season […]