Posts Tagged Thomas Keller
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 […]
Previously, on tastingmenu.wordpress.com * https://tastingmenu.wordpress.com/2016/08/11/6759/ * https://tastingmenu.wordpress.com/2016/12/02/thanksgiving-omakase-at-home-2016/ * https://tastingmenu.wordpress.com/2016/09/14/wonton-cornetscones/ * https://tastingmenu.wordpress.com/2016/01/13/on-appetizer-soups/ * https://tastingmenu.wordpress.com/2016/12/14/roasted-carrot-salad-with-curry-aigre-doux/ * https://tastingmenu.wordpress.com/2016/12/09/monkfish-with-iron-chef-sakai-tomato-oil-sauce/ * https://tastingmenu.wordpress.com/2011/09/12/red-wine-braised-short-ribs-with-root-vegetables/ So at long last, my last major dinner of the year was here. And what a whirlwind of preparation it was to get there. I started making the cones a couple of days before the dinner and wiped […]
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 […]
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 […]
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 […]
So how do I celebrate Christmas at home…?
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 […]