Porcini Pheasant, Creamed Corn, Carrot-Orange Sauce

I have cooked pheasant a couple of times before and was always underwhelmed. I hear wild pheasant is a different animal and is delicious, but this farm-raised, store-bought bird is always ho-hum. The legs are tough and stringy with numerous little tendons/bones and the breast meat seems to dry out very fast even though itContinue reading “Porcini Pheasant, Creamed Corn, Carrot-Orange Sauce”

Quiche Florentine

I’ve posted in length about quiche, specifically about the fantastic Bouchon quiche from Thomas Keller. So this is a bit of a gratuitous post, but what the heck, it’s my blog and I love it everytime this quiche turns out so well. besides, these pictures are way better than those from the older post. This one is aContinue reading “Quiche Florentine”

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”

Scallops, Meyer Lemon Risotto and Parsley Oil

Most recipes in Thomas Keller’s “Ad Hoc at Home” are simple and the one for scallops is probably one of the shortest, but it uses a technique I probably never would’ve thought about. First the scallops, largest specimens I could find, are brined for about 10 minutes. After a rinse and a pat in paperContinue reading “Scallops, Meyer Lemon Risotto and Parsley Oil”