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, leavingContinue reading “Citrus-Cured Salmon, Parsley-Chive Coulis”

Napa: Dinner at The French Laundry

There really is no shortage of reports on the web about The French Laundry and it’s food. I’m sure many are very thorough and detailed, especially on sites like eGullet.org. My post here will be more on the short side word-wise. Last time I enjoyed a meal that I had been looking forward to forContinue reading “Napa: Dinner at The French Laundry”

French Laundry: Braised Pork Cheek with Yellow Corn Polenta Cakes, Glazed Vegetables and Sweet Garlic

A week before our much awaited dinner at The French Laundry (I’ll post something about that at some point…hopefully soon) I wanted to make the family a meal from one of my favorite cookbooks. I thought of it as an appetizer of sorts. Of course my meal was not a 10 course 4-hour extravaganza butContinue reading “French Laundry: Braised Pork Cheek with Yellow Corn Polenta Cakes, Glazed Vegetables and Sweet Garlic”

French Laundry: Chocolate Cakes and Gelato with Toasted Hazelnuts and Syrup

I love it when a book never disappoints, whether I am doing a complete verbatim recipe or in this case using it for a template and making parts of a recipe. The book I am talking about is of course the French Laundry Cookbook. This lovely plate of confections is based on the recipe for ChocolateContinue reading “French Laundry: Chocolate Cakes and Gelato with Toasted Hazelnuts and Syrup”

Panna Cotta, Pineapple, Pistachio

It all started with the honey-yogurt panna cotta. I wanted something light and creamy and had a lot of yogurt on hand so the idea to make this luscious and refreshing pudding was a natural. Panna cotta is an Italian pudding usually made with cream (after all, its name translates to “cooked cream”) and is set with gelatinContinue reading “Panna Cotta, Pineapple, Pistachio”

French Laundry: “Banana Split” – Poached Banana Ice Cream, White Chocolate-Banana Crepes and Chocolate Sauce

A classic flavor presented in a very untraditional and delicious way, classic Thomas Keller. Here we have sweet crepes, filled with a mixture of white chocolate and poached pureed bananas. I poached the bananas in a mixture of cream and milk until soft. The poaching liquid is then used to make a custard base forContinue reading “French Laundry: “Banana Split” – Poached Banana Ice Cream, White Chocolate-Banana Crepes and Chocolate Sauce”