Frank Deis wrote:The recipe makes a lot and it is quite buttery. But it keeps rather well, especially if it is sealed with a layer of butter on top. Using it up all by yourself might take a while...
I am making it to take to a party, probably 4-7 people.
Jeff Grossman/NYC wrote:Chanterelle rilletes sounds very interesting to me!
Frank Deis wrote: Gobs of butter. Might want to try the creme fraiche trick?
Robin Garr wrote:Jeff Grossman/NYC wrote:Chanterelle rilletes sounds very interesting to me!
I'm looking at this recipe as a base ...
But of course I would look at the Bouchon recipe and others - also a great pork rillettes recipe from the Blind Pig, a local favorite in Louisville - in the interest of kicking it up as many notches as it can be kicked.
Jeff Grossman/NYC wrote:Hm. I might like more texture than the first recipe would produce (um, blenderizing the whole thing? really?).
I am also curious about the use of tomato paste (as a thickener?)
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