Posts Tagged Bouchon

Iron Chef Sakai’s King Of Iron Chefs Lobster Steamed With Wakame/Seaweed

Since the finale of the original Iron Chef series, I’ve been meaning to try and make this dish.  I really wanted to taste the dish that was considered one of the ten best dishes from Iron Chef: The Official Book (p 48,49), especially given the comments of the judges.  Was it really that good? Time […]

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Spinach Appetizer Soup, Thomas Keller Style

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2016/01/25/watercress-appetizer-soup/ I’ve sort of been busy with work and hosting my in-laws these last two weeks.  I wanted to impress my in-laws with one final new offering before they headed home on a Sat night flight.  My in-laws had been impressed by my chilean seabass with pan roasted mushrooms, steamed […]

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Red Wine Braised Oxtails, Bouchon Style

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2012/07/17/snake-river-farms-ribeye-french-laundry-style-sauce-bordelaise Recently, I’d gotten a request from my wife to make oxtails.  I should’ve known, given how much she likes trotters.  But how to prepare them?  One possible way I could’ve gone was to do a Korean-style preparation with daikon, onions and potatoes.  It then occurred to me to try […]

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Roast Poussin On Root Vegetables, Bouchon/Ad Hoc Style

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2011/07/11/a-weekend-supper-of-tomato-salad-and-roasted-cornish-game-hen So I thought I’d do a version of this dish using poussin/cornish game hens as a ‘comfort food’ Labor Day dinner. I guess what made this such a nice idea was that everything could be put onto individual serving plates.  As I would discover, the dish was described in […]

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Confit Byaldi (aka Disney’s Ratatouille)

Since my wife loves movies, I thought it might be fun to do the central dish from Disney’s Ratatouille this weekend for dinner.  I’d made this dish for myself a few times before I’d met my wife and discovered that another blog author had also made the attempt based on the recipe from the French […]

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Ron Siegel’s Salmon On Shrimp Ravioli, Watercress Puree And Espelette Oil

During my honeymoon stay in San Francisco, I came across the May 2011 edition of Haute Living which had a recipe for Ron Siegel’s Salmon, Shrimp Ravioli with baby vegetables, watercress puree and espelette oil (see: http://www.hauteliving.com/2011/05/ron-siegel-presentation-sm/).  So I decided to see if I could make a serving of this for myself. So the recipe […]

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