Comments on: I Trussed http://www.sweetnapa.com/2006/03/29/i-trussed.html In LA, but Still Exploring Desserts Fri, 05 Dec 2008 08:29:16 +0000 http://wordpress.org/?v=2.6 By: Sweet Napa » Blog Archive » Caesar Salad, Keller-style http://www.sweetnapa.com/2006/03/29/i-trussed.html#comment-408 Sweet Napa » Blog Archive » Caesar Salad, Keller-style Thu, 27 Apr 2006 23:19:33 +0000 http://www.sweetnapa.com/2006/03/29/i-trussed.html#comment-408 [...] After I made it, I understood why the title emphasized the parmigiano-reggiano — it is the star of the dish. The custard was the essence of the cheese’s flavor, and mine turned out more towards a goat cheese texture than flan, which I prefer for this. Combined with the parmesan crisp, which of course is the same cheese in different form, it was even more pungent and intricate. The dressing, however, is very, er, subtle; maybe I need to add more salt and pepper to it; or should have subbed red wine vinegar for balsamic, or added worcestershire sauce, or subbed lemon juice for all the vinegar. I might even like it more with the Bouchon House Vinaigrette, described in this post, and so forget about conforming to the Caesar formula. [...] [...] After I made it, I understood why the title emphasized the parmigiano-reggiano — it is the star of the dish. The custard was the essence of the cheese’s flavor, and mine turned out more towards a goat cheese texture than flan, which I prefer for this. Combined with the parmesan crisp, which of course is the same cheese in different form, it was even more pungent and intricate. The dressing, however, is very, er, subtle; maybe I need to add more salt and pepper to it; or should have subbed red wine vinegar for balsamic, or added worcestershire sauce, or subbed lemon juice for all the vinegar. I might even like it more with the Bouchon House Vinaigrette, described in this post, and so forget about conforming to the Caesar formula. [...]

]]> By: Sweet Napa » Blog Archive » Bouchon - Yountville http://www.sweetnapa.com/2006/03/29/i-trussed.html#comment-132 Sweet Napa » Blog Archive » Bouchon - Yountville Wed, 05 Apr 2006 00:40:46 +0000 http://www.sweetnapa.com/2006/03/29/i-trussed.html#comment-132 [...] The Keller-thon continues. After I’d heard that it was supposed to rain all day Saturday, I thought that nothing would be better than to be tucked into a cozy French bistro with some wine and a casual lunch. After buying the Bouchon cookbook last week, Thomas Keller’s Bouchon in Yountville was the logical choice, although I am still eager to try Bistro Jeanty, just down the street. [...] [...] The Keller-thon continues. After I’d heard that it was supposed to rain all day Saturday, I thought that nothing would be better than to be tucked into a cozy French bistro with some wine and a casual lunch. After buying the Bouchon cookbook last week, Thomas Keller’s Bouchon in Yountville was the logical choice, although I am still eager to try Bistro Jeanty, just down the street. [...]

]]> By: Nina http://www.sweetnapa.com/2006/03/29/i-trussed.html#comment-113 Nina Fri, 31 Mar 2006 07:23:54 +0000 http://www.sweetnapa.com/2006/03/29/i-trussed.html#comment-113 Helen - No basting (or flipping, like Zuni's)-- He says the drier the heat, the better. I only rotated it halfway through (which he doesn't instruct, but I know my oven heats too unevenly)... I had my doubts, but it works. :) The oven was at 450. Here are the instructions in full http://www.epicurious.com/features/chefs/keller/recipes/231348 And Zuni roast chicken was my favorite before this. :) And the bread salad is amazing! Keller's is so minimalist, especially when served with just a salad with vinaigrette, but the flavors are still so vibrant. Patrick -- Thank you for the jook recipe! Now I have something to look forward to when I'm next faced with that carcass. Helen - No basting (or flipping, like Zuni’s)– He says the drier the heat, the better. I only rotated it halfway through (which he doesn’t instruct, but I know my oven heats too unevenly)… I had my doubts, but it works. :) The oven was at 450. Here are the instructions in full http://www.epicurious.com/features/chefs/keller/recipes/231348

And Zuni roast chicken was my favorite before this. :) And the bread salad is amazing! Keller’s is so minimalist, especially when served with just a salad with vinaigrette, but the flavors are still so vibrant.

Patrick — Thank you for the jook recipe! Now I have something to look forward to when I’m next faced with that carcass.

]]> By: Patrick http://www.sweetnapa.com/2006/03/29/i-trussed.html#comment-111 Patrick Thu, 30 Mar 2006 23:34:11 +0000 http://www.sweetnapa.com/2006/03/29/i-trussed.html#comment-111 Also a big fan of simple roast chicken. After you've cleaned off the bird, the carcass is great for making stock or Chinese jook (rice gruel/porridge). It's a great way to extract the last bits of flavor from the bones. Put the carcass in a large pot, add 1 cup of rice, 6 cups of water, 2 chopped celery stalks, and a few slices of ginger and bring it up to a boil. Reduce heat and simmer for about an hour. (Cantonese recipes call for simmering for 6-8 hours to achieve a gluey, paste consistency). Serve with a few sprigs of fresh cilantro (and any leftover chicken meat or crispy skin). Also a big fan of simple roast chicken. After you’ve cleaned off the bird, the carcass is great for making stock or Chinese jook (rice gruel/porridge). It’s a great way to extract the last bits of flavor from the bones. Put the carcass in a large pot, add 1 cup of rice, 6 cups of water, 2 chopped celery stalks, and a few slices of ginger and bring it up to a boil. Reduce heat and simmer for about an hour. (Cantonese recipes call for simmering for 6-8 hours to achieve a gluey, paste consistency). Serve with a few sprigs of fresh cilantro (and any leftover chicken meat or crispy skin).

]]> By: Helen http://www.sweetnapa.com/2006/03/29/i-trussed.html#comment-109 Helen Thu, 30 Mar 2006 21:43:44 +0000 http://www.sweetnapa.com/2006/03/29/i-trussed.html#comment-109 Hi Nina, Now I have a roast chicken craving. Did you baste the chicken at all while it was roasting? What temperature was the oven at? I am madly in love with the Zuni cafe roast chicken, and I wonder if this one is a similar recipe. I know what you mean about the clean up. Cheers, -Helen Hi Nina,

Now I have a roast chicken craving. Did you baste the chicken at all while it was roasting? What temperature was the oven at? I am madly in love with the Zuni cafe roast chicken, and I wonder if this one is a similar recipe.

I know what you mean about the clean up.

Cheers,
-Helen

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