Parsnips and scallops are a delicious match. The coolest thing about this recipe from The Nomad Cookbook is the various ways it uses parsnips. I am especially fond of the cooking method and result of the “pressed parsnip planks” (say that ten time real fast!). I will be using that again for sure. Other than…… Continue reading The Nomad: Scallop Seared with Parsnips and Grapes
Category: Book Recipes
Bouchon: Salmon Tartar
A process more than a recipe. I bought some really lovely salmon and decided to make tartar with some of it and had no intention of posting about it, but then I took some nice pictures and here we are recorded for posterity. It’s based on the recipe from Thomas Kellers’ Bouchon cookbook, my reference…… Continue reading Bouchon: Salmon Tartar
Glandoulat: Red Beans and Pork with Carrots from the Southwest of France
Cool name but really this is a delicious classic combination of pork and beans made all the more refined and nuanced because it’s another recipe from Paula Wolfert’s The Cooking of Southwest France. It’s perfect for the cool weather months and simpler to prepare than a Cassoulet or Garbure (It’s been a while since I…… Continue reading Glandoulat: Red Beans and Pork with Carrots from the Southwest of France
Plum Tart with an Almond Crumble
Summer is winding down supposedly, even though it is still close to 100 F out there. I do not much like summer in Houston. It’s too hot, too humid too…sunny. Autumn is by far my favorite season and I look forward to its -hopefully- lower temperatures and cooking. Summer does have some things going for…… Continue reading Plum Tart with an Almond Crumble
Ivan Ramen: Toasted Rye Noodles
Noodles are just awesome. Italian spaghetti, Vietnamese bowl of Pho, a bowl of spicy Thai curried noodles…they are all awesome. A bowl of Japanese ramen is right up there in the culinary Pantheon of noodles. I’ve had a lot of the stuff and I’ve cooked it at home a few times. I have never made the…… Continue reading Ivan Ramen: Toasted Rye Noodles
Manresa: Assorted Potatoes, Curds and Whey, Norinade
The Manresa cookbook from the three- star restaurant of the same name in California is a beautiful, inspiring and thoughtfully written book. I read it cover to cover and frequently flip through it to read various parts every so often. Chef David Kinch got my attention when he was featured on a season of The…… Continue reading Manresa: Assorted Potatoes, Curds and Whey, Norinade
Citrus-Cured Salmon, Parsley-Chive Coulis
Seafood gently poached in fat is a great way to cook. Lobster poached in butter and tuna in olive oil are both such examples. The fat slowly cooks the meat and is kept at a relatively low temperature, about 44 C to 52 C (110 to 125 F) depending how you like it cooked, leaving…… Continue reading Citrus-Cured Salmon, Parsley-Chive Coulis
Pierre Herme’s Awesome Rich Chocolate Cake
Pierre Hermè makes desserts with flavors that really pop. If it is a fruit dessert then it sure tastes like that fruit. If it’s a rose litchi macaron then it is the essence of the flower and the tropical fruit. His book on chocolate desserts with Dorie Greenspan is a classic and I’ve been cooking…… Continue reading Pierre Herme’s Awesome Rich Chocolate Cake
Oven Dried Tomatoes 