Posts Tagged French Laundry

On the importance of bone stocks

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2014/08/22/veal-stock/ * https://tastingmenu.wordpress.com/2012/08/20/recreating-a-matsuhisa-omakase-dish/ …You can’t have a good sauce if you start with a bad stock. Too many take stocks for granted…Every step of the way, you remove impurities. Everything follows from this.                                                       […]

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Roasted Carrot Salad With Curry Aigre-Doux

While trying to find inspiration for my Christmas meal ‘salad course’, I came across a dish listing at https://epicures.wordpress.com/2009/11/09/per-se-nyc-3/ – and in particular, it was the salad dish described as:  Sweet Carrot Salad, Young Onions, Candied Walnuts and Pea Tendrils with Madras Curry “Aigre-Doux”. So I thought, why couldn’t I make a simple melange of […]

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Veal Stock

Veal Stock. Well now, Connie Grigsby’s Perfect Additions has closed.  A phone conversation with Strauss Farms/Brand confirmed that they are no longer making their Glace De Veau. So I guess that this was the universe’s way of saying that it was time for me to learn how to make veal stock on my own. One […]

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French Laundry Staff Meal Salad Dressing

Sometimes at lunch, I really just want a nice salad.  Unfortunately, a lot of places offer commercially prepared salad dressings whose flavors sometimes leaves something to be desired.  Over the years, I’ve been making salad dressings from cookbooks (such as Nobu, etc) and bringing them to work and dressing salad ingredients form the campus cafeteria.  […]

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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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Corn Puree French Laundry Style And Chinese Crab Corn Soup

“…to me a successful dish is taking something simple and making it exceptional”   -Joel Robuchon William Mark’s The Chinese Gourmet lists a recipe for Crab And Corn Soup (which I presume is Cantonese-style), that calls for a can of creamed corn for the soup. Well, Del Monte claims that its version of creamed corn contains only […]

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