Recipe for Goose Legs and Tips on How to Serve Goose

Duck, duck . . . goose?  Yep, for us wild game lovers goose is a tasty treat. But in order for your goose to not be over cooked, here are some and the easiest recipe ever!

Goose Leg


2 goose legs (fresh or frozen & thawed)

3 cups of red wine

1/2 cup dried apricots


Salt & pepper

Bay leaves

Spices (pick one or two of your choice- cinnamon, cardamom, cloves)


Fry the goose legs (fat side down) until they brown. Add the wine, dried apricots and spices of your choice. Stir in a spoon of honey, a dash of salt & pepper. Let it cook for about an hour and make sure the wine doesn’t burn off. The goose legs should be resting in the liquid, but not completely covered.

GOOSE TIP: If you don’t like duck, you won’t like goose. The texture is a bit chewy (see below) and a generally unpleasant surprise for those who don’t love gamey birds. If you’re roasting a fat goose, you’ll have plenty of fat leftover to reserve and use in cooking later. Any sauce left over can also be frozen and used later. And one last goose tip: there’s not “much” meat on some geese – don’t expect hungry folk to subsist just on a goose leg & some fries. Serve it with a hearty soup or salad.

Pan Roasted Goose Leg

The Bitter Truth on Bitter Greens

Bitter greens are, well, bitter! They’re sophisticated, they’re beautiful and they’re healthy. But the bitter truth is that they’re bitter! Don’t make the mistake of using too many bitter greens or pairing them poorly. Most people do not love a mouthful of bitterness. Yep, that’s me after a mouth full of bitterness.

Bitter Greens!

Here are some tips on keeping the bitterness out of bitter greens:

Pair them well. Bitter greens like endive, tatsoi, watercress and mizuna go well with a nice balsamic vinegar. The vinegar breaks down the bitterness and counters it with acidity.  Same with lemon. Unlike regular greens, they can endure more time with acids before breaking down into mush.

Why so bitter? Because this salad is 90% bitter greens!
Why so bitter? Because this salad is 90% bitter greens!

Go light. A mixed greens salad should be mixed – not overwhelmed with bitter greens. Throw in some extra romaine and some shredded carrots to offset the heavy bitter flavor if your “baby mix” looks like a “bitter mix.”

Not all greens are alike. Arugula (or roket) can come in variations whose bitterness can range from almost undetectable to sour lemon face inducing. Make sure you can take the bitterness before you dish it out.

Put them on the side. Arugula is a popular middle eastern pizza topping, but you don’t have to put it on the pizza for people. Offer it up in a salad bowl and let people put it on themselves.

Beautiful French Desserts: Jean Luc Pele in Cannes

French desserts are some of the best in the world! Feast your eyes on some of my travel photos from France and drool:) These pictures are from the Jean Luc Pele in Cannes. We opted for some macaroons and they were DELICIOUS!

So much to choose from!
So much to choose from!

Macarons and Homemade Chocolate Nut Bark DisplayReally? You need to tempt me even more with tantalizing displays?!Berries Desserts Display

More French DessertsAre you visiting Cannes and want to find this delightful shop? It’s down the street pictured below – just look for the Jean Luc Pele shop and hold on to your wallet tight. It’s not cheap, but definitely worth it!  42 Rue d’Antibes and you’re there.

Rue d'Antibes is much more fun than the overpriced and not so glam anymore La Croisette. You'll find Jean Luc Pele on 42 Rue d'Antibes.
Rue d’Antibes is much more fun than the overpriced and not so glam anymore La Croisette. You’ll find Jean Luc Pele on 42 Rue d’Antibes.

Want to see more eye candy and tummy temptations from Jean Luc Pele? Here are pictures from his Engish site on macaroons, pastries and chocolates. Enjoy!

Cooking French Style: Raclette for Cheese & Potatoes

A traditional raclette consists of a giant wheel of cheese being melted and then the melted cheese being scraped off onto a hot baked potato waiting on your plate; raclette’s etymological origins are from a word for scrape.  Today, there are table top raclettes so everyone can do raclette at home:)

In my last post, I gave instructions for cooking meat and grilling veggies on top of the raclette (on the grill).  Today, we’ll go over how to use the cheese melter on the raclette.  Directly below is what is looks like when it’s finished cooking:)


Raclette with Cheese


Raclette Cheese

Thinly Sliced Veggies

Pre-cooked Firm Potatoes


Choose quality ingredients.  French Raclette cheese can come with added colors, preservatives and flavors.  Look for one that says “sans colorant” and check for “e” numbers in the ingredients.  Now that you have good cheese, slice your veggies thin, gather your friends and do raclette!  Heat up the raclette (check that the coils are bright red) and then start preparing your spoons.

Slice the potato (about 1/4″ thick) and put it in the raclette spoon.  Place the cheese on top, put the spoon under the heat and wait until the cheese is runny and enjoy!  Unlike veggies that you grill on top, you do not need to add any oil to the veggies if you put cheese on top of them.  Don’t pile them too high or else the cheese will stick to the raclette and make a disaster to clean up.  Here is an example of how much food & cheese will work without spilling over – it’s a bit on the safe side:)


Grilling French Style: Raclette for Meat

I’m ba-ack from my vacation in France, so the next few weeks or so will be posts relating to French food.

What is raclette?

While typically “French,” the raclette originated in the Swiss mountains as a way for shepherds to heat up their food.  The raclette is a source or heat that melts cheese and comes in a table top model or a larger grill used in restaurants.

Raclette is popular in the Alps and typically found in ski resorts and mountain cabins.  Modern raclette machines for home are made for the table top.  There is a grill top where meat is heated.  Typically they use lunch meats (charcuterie) – since we don’t eat lunch meats (nitrates!) we opted for the healthier option of lean locally raised beef.  There are two parts – the meat and the cheese.  We will split up the two processes and start with the meat cooking.

Grilling Meat & Veggies on a Grill-top Raclette


Meat of Choice

Assortment of Veggies

Oil or Butter

Salt & Pepper

Fresh Herbs


STEP 1: Set up in advance with cooked potatoes, sliced veggies and all ingredients on hand.  Slice the meat into 1-4″ pieces and marinate if desired.  TIP: Use beef – it’s safe cooking temperature is much lower than chicken or pork and it’s less likely to cause food borne illnesses.

STEP 2: Since the grill is heated from below, before you start cooking, make sure your raclette is glowing red for a few minutes.  Just take a peek from below.  If it’s not hot, your meat will slowly warm and won’t come out as grilled properly.

STEP 3: Get grilling and racletting!  It takes a few minutes to get everything cooked, so keep this in mind.  Put the meat on the grill with any seasoning.  In this case we used fresh thyme that was growing right outside our cabin:)  Since the meat wasn’t so fatty and it was a vacation, we added a bit of butter.

Simply put the meat on the top portion of the grill, with the herbs on the grill side.  Depending on how well you like it cooked, flip it halfway through and grill until complete!

If you are grilling veggies on the top, be sure to add a bit of fat, if you don’t they will come out dry and puffy.

Yummmmmmmy raclette grilling!

STEP 4: Enjoy!  (No worries, next post will be on the trays, veggies & cheese).  My husband got a real kick out of putting the meat on top of the potato to eat it.  There’s probably a proper way to do it, so be playful:)



Thanks so much for reading and see you soon with Part II – cheese & veggies!