Posts Tagged Thomas Keller
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 […]
Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2013/10/09/arctic-char-with-morimoto-sauce-american/ So my wife was doing a girl’s weekend in NYC for the Mayday show, so I thought this would be a good time to work on something new. Recently, it’s been really hard to get Bar Harbor lobster stock here in the Boston area. This meant it was time […]
Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2012/09/18/nobus-daikon-fauxfoie-gras-revisited/ So why was I so interested in making an apple compote? As Joel Robuchon comments in The Complete Robuchon (p. 493), “serve (the foie gras)…with some quickly sauteed fruit enlivened by a dash of vinegar…hot foie…calls for a little acidity“. Well, if you remember, my idea of a fresh […]
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. […]