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.
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.