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Our Favorite French Food Week 2016: How to Make Duck Confit
Update and Redux: J – Ok, now that you’ve seen a few Tony Bourdain episodes on French food … and are hooked on Chef’s Table, it’s time to up your cooking game. Right? This is a recipe and technique...
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Our Favorite French Food Week 2016: Brown Chicken Confit Rillette
Update and Redux: C – When I see a rillette on a French restaurant menu, I want to try it. But I am always scared I will waste my money because ours is so good. This recipe is amazing, addicting and...
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Paris Secrets Revealed 2016: Know Your Baguette Well
J – France has laws regulating just about everything … even one prohibiting the landing of flying saucers in the vineyards in Provence. The making of baguettes is no exception. Not only are you...
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Thanksgiving Prep Week 2016: Magic Brine Roast Turkey
Update and Redux: C – Magic Brine? Yes! Turn your turkey into a really flavorful and juicy masterpiece. You will feel like you created something magical for your guests to enjoy. It’s worth a try at...
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Winter Vegetable Week 2016: Vegetables Sous Vide
Update and Redux: C – Winter vegetables can be cooked many ways. Using a sous vide machine might be one of the most extravagant. There isn’t really a need to do it. But, if you are thinking about...
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Winter Vegetable Week 2016: Smoked Beets
Update and Redux: J – This is a simple and unexpected way of doing beets. The resulting flavor is more complex and richer, without being overpowering. Smoking time is short and can be done on most any...
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Winter Vegetable Week 2016: Potato Confit
Update and Redux: C – Winter means lots of potatoes. Confit might be one of the richest ways to cook potatoes. If you want a different way to cook potatoes, this is a must try. I will warn you that...
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Chef and Cookbook Thursday: Halibut Poached in Duck Fat
J – I was not expecting such a dish from Anthony Bourdain. I got his Appetites cookbook as a gift over the holidays and finally had time to explore it. Beautiful book. Many recipes calling to me. Bold....
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The Friday Special: Tarragon Lemon Shallot Compound Butter
J – This is one of the coolest techniques I learned from Luke. … in addition to the spatchcock cut for chicken. Makes you feel like a pro. Once you get it, you can make it with just about any tasty...
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Plated Meal Wednesday: Spatchcock Petite Poulet for a Summer Party
J – Roasted chicken for 12, or more, can be a challenge … until now. This method lets you roast six petit poulet at one time in your oven. Enough for 12 petit, half-chicken servings. Even more for the...
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