J – I am taking liberties. Really delicious ones. This dish is amazing whatever you call it. But, I’m naming it what it’s likely called in Provence, France. Guinea Fowl (Pintade) is served all over France, particularly in the South. The dishes are often rustic. To me, this is chicken … Continue reading
C – Is that how you make ragu?! I was quite a bit surprised at how a ragu sauce is made. It’s a lot simpler than I thought it was going to be. I always thought ragu was a tomato sauce with lots of meat, that you simmered for hours. … Continue reading
J – I didn’t start out doing magic … but, I may have begun. Luke’s original brine recipe has taken on a life of it’s own. In a very good way. I have been adjusting the herbs and seasonings for different proteins and cooking methods. The results are awesome. The … Continue reading
C – I was a bit skeptical when I heard we were making a vegan gravy. What makes it vegan? Luke isn’t one to support things with no meat or dairy products and HE suggested it. I had to see this with my own eyes. Was it going to taste … Continue reading
Update and Redux: J – This is a recipe and technique that will change your life as a cook. It’s not just that confit is a cool French technique. Doing this will give you a much deeper understanding of how great food is made. It’s a bit of work, but … Continue reading
C – Of all the confit recipes, this garlic confit is at the top. I loved this confit. It’s strange because I usually don’t like garlic much. Garlic has a strong flavor for me usually. I use very little garlic in my dishes, normally, unless it really calls for a … Continue reading
J – I had these in Paris … and didn’t even realize it. They came with the onglet (hanger) steak I had at Pirouette. Creamy little potato nuggets with jus overtop. They definitely didn’t put enough on the plate for how good they were. But, I was in Paris. I … Continue reading
Update and Redux: C – It’s confit week! Once you learn how easy confit is to do, you will feel the same way I do. LET’S CONFIT EVERYTHING!!! Yeah, I think I got carried away with confit this week. Word of warning though, it does require a lot of oil. … Continue reading
Update and Redux: J – My love of all things smoked continued with this pork tenderloin recipe. I had not been a huge fan of pork tenderloin. Somehow, it is always too dry for me. Then, we discovered Luke’s brining techniques. This got extended to an Oolong tea brine and … Continue reading
Update and Redux: C – When in Paris, eat foie gras! It’s abundant and really affordable. I am pretty jealous about not getting foie gras. But, I am doing something really special today. It’s my wedding day! Hope you’re having fun, Jim. Could you sneak some foie gras back for … Continue reading