Posts Tagged The French Laundry Cookbook

Wonton Cornets/Cones

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2014/05/01/nobu-tartare-with-caviar-for-two/ * https://tastingmenu.wordpress.com/2016/08/11/6759/ * https://tastingmenu.wordpress.com/2016/09/13/nishino-wasabi-cream/ Ingredients do not recognize national boundaries -Iron Chef Michiba Diner: …we love what we’ve eaten, but it was not Japanese food Iron Chef Morimoto: Why isn’t it Japanese, and why must it be?                                                                      […]

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On Appetizer Soups

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2012/07/02/tomato-soup-french-laundry-style/ …my favorites are the amuse gueule soups, canape soups…just two or three sips of intense lobster, intense fennel, avacado or watercress… – The French Laundry Cookbook, p. 31 The full commentary on soup by Chef Thomas Keller can be found online here: https://books.google.com/books?id=GpQC3JkSe5oC&pg=PA31&lpg=PA31&dq=thomas+keller+canape+soup&source=bl&ots=CHeVx4f3Au&sig=S96WU4ew67l0iX6ZZw5c6HoCq9M&hl=en&sa=X&ved=0ahUKEwi1ttrct5vKAhWEzRQKHa1cDs4Q6AEIRDAG#v=onepage&q&f=false Over the 2015/2016 holidays, I found […]

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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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Ingredient Alert: Diamond Crystal Salt

The basic salt we use before and during cooking is kosher salt.  We use a specific brand of kosher salt, Diamond Crystal, because of the size of the grains.  -Thomas Keller (The French Laundry Cookbook, p. 80) So when I was shopping with my wife, I came across the Diamond Crystal Kosher Salt at the […]

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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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