I didn’t bother sending Thanksgiving foodie pics because I know you all pretty much had the same awesome stuff. I know everyone cooked or was cooked for yesterday. YUM! If I repurpose leftovers in a fun way I’ll probably yammer about that. In the meantime, I was impressed with this bit from NPR and thought I’d share. Ridiculous!
In 1807, Grimod de la Reynière put out a recipe for rôti sans pareil, the roast without equal.The daredevil-ish recipe calls for a tiny warbler stuffed in a bunting, inserted in a lark, squeezed in a thrush, thrown in a quail, inserted in a lapwing, introduced to a plover, piled into a partridge, wormed into a woodcock, shoehorned into a teal, kicked into a guinea fowl, rammed inside a duck, shoved into a chicken, jammed up in a pheasant, wedged deep inside a goose, logged into a turkey. And just when you think a 16-bird roast is probably enough, it's not. This meat sphere is finally crammed up into a Great Bustard, an Old World turkey-turned-wrapping paper, for this most epic of poultry meals.
French
Last weekend I intended to cook French, but I got caught up with the French-Asian fusion thing which is great, but not really French. So I made up for it this weekend.
Soupe à l'oignon- Our favorite recipe for French Onion Soup. Sloooowly cooked onions, broth allowed to meld with them for a few days, and topped with toasted slices of a homemade French boule and melted Gruyère.
Boeuf en croute- This version is Dijon-rubbed filets mignons, topped with Cognac-caramelized red onions, all wrapped in homemade puff pastry. Served sliced, with braised haricots verts (green beans).
Tartlets aux framboises et almondes- More puff pastry lining a tart with almond cream filling topped with raspberries.
Tasted like Paris. Now enough of this Frenchie stuff- on to turkey and countless sides! Happy Thanksgiving!
Jean-Georges Marathon
You probably know by now that my favorite style of cooking is a blend of Asian and French. In looking for recipes that reflect that lately, I've become very interested in Jean-Georges Vongerichten. You guys in NYC may be familiar because he has TEN restaurants there (plus more that have come and gone over the years). With no Jean-Georges in LA, and considering how hard it would be to spring for the $150+ per person price tag anyway, I did the next best thing and made a bunch of his recipes over the weekend.
It sounds like more than it is and this menu totals two lunches and two dinners. Also, these dishes are more about the perfect combination of a few quality ingredients and a little technique than everything and the kitchen sink with long cooking times. It was all very, very good.
(left to right, top to bottom)
Beet and Ginger Salad
Mushroom Spring Rolls with Creamy Ginger Sauce
Ginger-Marinated Tuna Ribbons with Spicy Avocado and Radish Salad
Molten Chocolate Cake
Jicama, Cucumber, and Carrot Salad with Grilled Lamb
Scallop and Mushroom Soup with Ginger and Leeks
Roasted Brussels Sprouts with Toasted Pecans and Avocado
Grilled Beef Tenderloin Skewers with Red Miso Glaze
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