J – Gastrique can be so misunderstood … which is totally unfair and unjustified in my book. First, it’s a French word, so almost no one can pronounce it. Second, it just sounds funny in English … don’t let your mind wander. Well, for those who don’t know gastrique, you … Continue reading
J – I do not normally bake … Actually, I almost never bake anything. Get myself into trouble. Yet, we needed some awesome English muffins for fancy breakfast week. You just can’t have a breakfast sandwich with store-bought muffins … in my book. And, they had to be started on … Continue reading
C – I’ve always hated making poached eggs. It’s too technical for me and, at times, it hasn’t given me the best results. I followed all the instructions correctly, but I still hate it. I loathe getting the water up to a light simmer. Just making the water a little … Continue reading
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