Comments on: Quader de Cavra (chevre rousse) https://www.jimdrohman.com/blog/2017/09/11/quader-de-cavra-chevre-rousse/ Mon, 25 Sep 2017 15:05:40 +0000 hourly 1 https://wordpress.org/?v=6.7.1 By: Jim https://www.jimdrohman.com/blog/2017/09/11/quader-de-cavra-chevre-rousse/#comment-68727 Mon, 25 Sep 2017 15:05:40 +0000 https://www.jimdrohman.com/?p=6138#comment-68727 In reply to Michael McDonald.

That recipe is available on this blog! Look under the Recipes tab or search Foie de Volaille to find it.

]]> By: Michael McDonald https://www.jimdrohman.com/blog/2017/09/11/quader-de-cavra-chevre-rousse/#comment-68703 Mon, 25 Sep 2017 00:29:39 +0000 https://www.jimdrohman.com/?p=6138#comment-68703 Really enjoying these recipes. I spent quite a few years in Seattle, and your restaurant got me into charcuterie. I make some myself now, and will be using your recipe for pork belly confit at my housewarming next weekend.

Would you be willing to share your recipe for your terrine aux foie de volaille? It’s one of the most amazing things I’ve ever had, and I swear on my copy of Charcuterie that I’ll keep it safe!

]]> By: Jim https://www.jimdrohman.com/blog/2017/09/11/quader-de-cavra-chevre-rousse/#comment-68398 Thu, 14 Sep 2017 15:15:20 +0000 https://www.jimdrohman.com/?p=6138#comment-68398 In reply to Brant.

Good catch on this editing error. Quader de cavra is made with goat’s milk.

]]> By: Brant https://www.jimdrohman.com/blog/2017/09/11/quader-de-cavra-chevre-rousse/#comment-68366 Wed, 13 Sep 2017 17:35:36 +0000 https://www.jimdrohman.com/?p=6138#comment-68366 A little confused, initially it says pasteurized cow’s milk but later states goats milk.

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