Category Archives: Food
Roasted Veal Short Ribs
Here’s a dish that isn’t about the sauce. It calls for demi-glace, but you could use a bouillon cube, if you must. Be sure to keep an on your liquid levels. I ended up using 2 to 3 times more … Continue reading
Pommes Puree
There are lots of ways to make mashed potatoes. This is my favorite. Pommes Puree from Anthony Bourdain’s Les Halles Cookbook INGREDIENTS: 6 Idaho potatoes, cut in half lengthwise 1 tablespoon salt, plus more to taste 2 cups heavy cream … Continue reading
Filet of Beef, Sauce Porto with Roasted Shallots
Here’s another steak recipe that’s all about the sauce. As always, this requires good, homemade veal stock and demi-glace. If you don’t have these, make something else. Filet of Beef, Sauce Porto with Roasted Shallots from Anthony Bourdain’s Les Halles … Continue reading
Tartiflette
Is there any better combination than bacon, cheese, and potatoes? Tartiflette INGREDIENTS: 2 1/2 lbs potatoes, peeled 2 tablespoons oil 1 medium onion, thinly sliced 1/2 lb slab bacon, cut into small dice 3/4 cup white wine salt and pepper … Continue reading
Brussels Sprouts with Browned Butter and Hazelnuts
If you don’t like Brussels sprouts, this is a tasty way to cook them. You can use any kind of nut you want. I’ve tried it with pecans and walnuts. Brussels Sprouts with Browned Butter and Hazelnuts INGREDIENTS: 3 tablespoons … Continue reading
Roasted Split Chicken with Mustard Crust
Here’s a quick way to cook a juicy chicken. Add a little white wine to the deglaze the pan after cooking the chicken and reduce by half. Then add a cup or two of homemade chicken stock and reduce that … Continue reading
Simple Winter Squash Mash
This is such a simple recipe, but the end result is very tasty. Simple Winter Squash Mash INGREDIENTS: 1 winter squash, or sugar pumpkin 2-3 sage leaves, finely chopped 2 tablespoons butter, grass-fed salt METHOD: Preheat oven to 350 degrees … Continue reading
Cote De Porc a La Charcutiere
I’ve never been a big pork chop fan. Probably because I’ve never had a good pork chop dish. This one makes me feel like I’ve been missing out. And once again, it’s all about the sauce. I know I harp … Continue reading
Onglet Gascon
The two things that make this recipe is the marrow and sauce, in that order. If you’re going to skip the marrow, don’t bother making this dish. If you don’t like marrow all I can say is what’s wrong with … Continue reading
Simple Roasted Turkey
Such a simple recipe, but the turkey turned out moist and juicy. I did add sliced up lemon to the onion and herbs I stuffed in the cavity. I also made sure to check the temperature of thighs (165 degrees) … Continue reading