This French bistro favorite is wonderful. Traditionally made with goose or duck fat, if those are unavailable it’s very good with butter too.
Continue reading “How to Make Perfect Sarladaise Potatoes”How to Make Perfect Sarladaise Potatoes
Category: French
Easy Poached Salmon Recipe
Poaching fish is one of the most useful techniques every home cook should learn. It produces tender, silky fish that’s difficult to achieve with high-heat cooking methods, and while it may sound intimidating, it’s actually very straightforward. The secret is simply controlling the temperature and allowing the fish to cook gently.
Continue reading “Easy Poached Salmon Recipe”Salmon Rillettes Recipe -Le Bernardin’s Famous Appetizer
If you are talking fish in NYC, there is no place better than Le Bernardin. Chef Eric Ripert is a genius, and I came across this recipe for his famous salmon rillettes, which are served before every meal. Rich, creamy and surprisingly simple, they’re essentially an elegant salmon spread served with crisp toast. I took the recipe down exactly, so credit where credit’s due.
Continue reading “Salmon Rillettes Recipe -Le Bernardin’s Famous Appetizer”Coq au Vin: A Bistro Favorite Made Simple
Coq au Vin is a staple in bistro menus all around France, and it is a favorite dish of mine. There are so many complicated ways to make this, but I have discovered that complexity does little to add to the flavor – the key is slow cooking.
Continue reading “Coq au Vin: A Bistro Favorite Made Simple”Easy Broccoli Blue Cheese Tart Recipe
I was asked to post this recipe by a friend who enjoyed it at my home and wanted to make it himself This is a very simple dish to prepare and is perfect with a salad to create a full meal or as a side to round out a meal.
Continue reading “Easy Broccoli Blue Cheese Tart Recipe”Mirepoix, Trinity, and Battuto: The Three Flavor Foundations
One of the most important concepts in cooking is the mirepoix, the Cajun version, “the Trinity”. Or as the Italians refer to it, the battuto which eventually becomes a soffritto once it is cooked. This combination of basic ingredients is the base for almost all French, Italian, Spanish and Creole and Cajun dishes. Below is the mirepoix. and the battuto, which after cooking transforms it into a soffrittto.
Continue reading “Mirepoix, Trinity, and Battuto: The Three Flavor Foundations”Ultimate Guide to Beef Stock: Ingredients and Preparation
Beef stock requires a bit more time, but the results are vastly superior to most of the prepared stocks I’ve seen in markets. I always have some chicken and beef stock on hand. Usually I just freeze it.
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