As part of a reunion vacation with Steph, Jenn, and Mel, we headed over to The French Laundry on Monday night for the meal of a lifetime...
Wednesday, September 29, 2010
Monday, September 27, 2010
Well, that could have gone better...And I can't even whine that we had to use our second-string safety due to Tanard Jackson being a giant idiot, because it was the Steelers' fourth-string quarterback who was abusing our second-string safety. I don't want to talk about it.
Thursday, September 23, 2010
Tuesday, September 21, 2010
Just wanted to post a quick note that the blog won't be regressing into a Bucs & Bunnies theme, even though that is not at all obvious from the last 3 posts... I was planning to cook something awesome from one of my favorite cookbooks last Saturday, but I was still recovering from food poisoning (from Oklahoma of all places... sigh...) when I did my grocery shopping and I was having a hard time finding anything remotely appetizing. I'm doing much better now, and will soon be hanging out with friends in California, which (knowing these friends) will include fun times in the kitchen, great food, and great wine... and on Monday it will also include dinner at The French Laundry. (Woot!)
Posted by emmo at 9:07 AM
Monday, September 13, 2010
Monday, September 6, 2010
The NFL season (finally) starts next week, which means I will no longer have Sundays to putz around in the kitchen. I'll still try to do some crazy stuff on Saturdays, but these recipes that take two days aren't going to be happening. In honor of my last free weekend, I decided to turn to the French Laundry Cookbook and try Thomas Keller's spectacular recipe for a dish that he playfully refers to as "Peas and Carrots."
For those of you who don't have the book, the peas in "Peas and Carrots" are represented by a pea shoot salad that finishes the dish... The carrot appears in a ginger-carrot emulsion that is so delicious it almost makes you weep... Finally, the garnish to your peas and your carrots is a savory crepe stuffed with perfectly seasoned lobster. I don't have words for how amazing this dish was.
Sunday, September 5, 2010
One of the recipes that has very much intrigued me since I first looked through Happy in the Kitchen is the Faux Gras, which Michel Richard claims tastes ridiculously similar to foie gras. It definitely does have a very foie quality to it, and even if you don't believe that you should believe that it is the most elegant chicken liver pâté you will ever taste...
Apologies for the consecutive bunny posts, but the kitchen bunnies are absurdly cute. Let's start with a nice snuggling picture. As I've mentioned before, when Charley wants to snuggle he pretty much tries to force the other bunny to snuggle with him. Pedro is a sweetheart for accepting Charley's forced snuggles...