Day 2 Dinner: Pork Rillettes and Julia Child’s Pain Francais

Pork rillettes: Making pork rillettes is like finding the path to enlightenment — seemingly daunting, this turned out to be such a simple, finger-licking good dish that just took a leap of faith. Why had we not made them before? We used Suzanne Gozarth and Aaron Solley’s recipe from their Beard House dinner.

Julia Child’s baguette: A buy-and-bake costs $2.50, and JC’s baguette takes 3 rises and over 6.5 hours to get the dough to the oven. Worth it? In French short, ABSOLUMENT.

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We found JC’s baguette to be absolutely spectacular. Crunchy on the outside, hole-y and almost buttery dough on the inside. So fun and rewarding to make, and to eat too — especially when paired with beurre d’Isigny and our pork rillettes.

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