Posts Tagged per se

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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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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Crisp Skin Striped Bass With Sauce Bordelaise

Previously, on tastingmenu.wordpress.com * https://tastingmenu.wordpress.com/2012/07/17/snake-river-farms-ribeye-french-laundry-style-sauce-bordelaise/ So I had leftover bordelaise from last Sunday’s SRF ribeye dinner.  What to do?  So I looked about the web and came across Jennifer Che’s visit to Per Se – http://www.tinyurbankitchen.com/2010/04/per-se.html As I was looking through her report of the lunch there, I noticed the striped bass course with the […]

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