Free Recipes Archive
MAKES 24 12 plum tomatoes 1/2 cup extra-virgin olive oil Coarse salt and freshly ground pepper 2 teaspoons minced fresh thyme Preheat oven to 250°. Bring a large saucepan of water to a boil. With a sharp paring knife, cut Read More …
Makes 4 servings Seared Salmon 4 salmon steaks, 4 ounces each Kosher salt (or table salt) and pepper to taste 1 tablespoon canola oil Season salmon with salt and pepper. Sear one side of salmon in canola oil in large, Read More …
Serves Four 2 tablespoons water or chicken stock 12 tablespoons (1-1/2 sticks or 6 ounces) unsalted butter, at room temperature 1/4 cup chopped fresh chives 2-3 teaspoons fresh lemon juice salt freshly ground pepper 2 tablespoons melted, unsalted butter 4 Read More …
80 grams salmon filet, skinned extra virgin olive oil, as needed sea salt, as needed 1/4 tablespoon English split peas, blanched, peeled 4 each Spring Onions, trimmed, cooked 1/2 cup Fava beans, peeled 1/2 cup Morels, sauteed 3 each creme Read More …
Adapted from The French Laundry Cookbook by Thomas Keller (Artisan, 1999) 1 pound unsalted butter at room temperature, in pieces Salt and pepper 1-1/2 cups thinly sliced leek rounds 1/4 medium-size ripe tomato, peeled, flesh cut in small diamond shapes Read More …
SAUCE 2 hard-boiled egg yolks 2 tablespoons Chicken Stock, heated, or hot water 3 tablespoons cornichon juice 1 teaspoon Dijon mustard 1/2 cup canola oil 3 tablespoons minced cornichons 1 tablespoon minced shallot 1 tablespoon minced Italian parsley 2 tablespoons Read More …
Read the whole recipe through, as there are several parts that must be prepared in advance. Worth it, though – you’ve never had clams like this. We love the “extras” in Bouchon that Keller adds; the garlic confit has now Read More …
1/2 teaspoon saffron threads 1/4 cup vegetable stock or chicken stock 1-1/2 lbs. red, ripe tomatoes 1/2 lb. (2 sticks) unsalted California butter, at room temperature 2 tablespoons white wine vinegar 1/2 teaspoon salt pinch of freshly ground pepper Makes Read More …
Makes about 2/3 cup 4 medium to large heads garlic 6 tablespoons (3/4 stick) unsalted California butter, at room temperature salt freshly ground pepper Preheat oven to 325OF. Using a sharp knife, slice off the top 1/4- to 1/2-inch from Read More …
MAKES ABOUT 1-1/2 QUARTS 2 tablespoons extra-virgin olive oil 8 ounces shallots (about 1-3/4 cups), sliced 1/4-inch thick 4 ounces carrots (about 1 cup), sliced 1/4-inch thick 1 head garlic, cloves separated, peeled, and smashed 8 ounces fennel (about 2 Read More …
3 envelopes of Knox gelatin 1/2 cup cold water 2 cups granulated sugar 2/3 cups corn syrup 1/4 cup water 1/4 teaspoon salt 1 tablespoon vanilla extract Confectioners’ sugar for dredging In the bowl of an electric mixer, sprinkle gelatin Read More …
Serves 8 butter and flour for the tart pan 1/3 recipe Pine Nut Crust (recipe follows) 2 large eggs, cold 2 large egg yolks, cold 3/4 cup sugar 1/2 cup fresh lemon juice 6 tablespoons (3 ounces) cold unsalted butter, Read More …
This is the ultimate in chocolate: a warm, baked-to-order individual hot souffle-like mousse with a crackled, brownie-like exterior enclosing a molten chocolate center. This dessert is so good, so essence-of-chocolate, that it evokes the timeless chocolate puddings, moist cakes and Read More …
1 cup chopped red onions 1 cup chopped green bell pepper 1 cup chopped English cucumber 1 cup peeled and chopped tomatoes 1-1/2 teaspoons chopped garlic 1-1/2 teaspoons kosher salt 1/4 teaspoon cayenne 1/4 cup tomato paste 1 tablespoon white Read More …
STRAWBERRY SORBET Makes 1 Quart 2-1/2 pounds strawberries, preferably organic, rinsed and hulled 1/4 cup honey, or to taste 1 cup superfine sugar Pinch of kosher salt BISCUITS Makes 8 or 9 1-1/2 cups all-purpose flour, plus a little extra Read More …
Serves Twelve For preparing the cake pans: 2 tablespoons unsalted California butter, at room temperature parchment paper or waxed paper 2-3 tablespoons granulated sugar For making the cake batter: 8 eggs 8 ounces semisweet chocolate 2-1/2 cups (10-1/2 ounces) powdered Read More …
No matter where you are, really, nothing beats a great fry, and who better than Thomas Keller in Bouchon to give us his secret for the best version ever. Watch out: they are seriously addictive! Keller says the russet potato Read More …
MAKES 24 12 plum tomatoes 1/2 cup extra-virgin olive oil Coarse salt and freshly ground pepper 2 teaspoons minced fresh thyme Preheat oven to 250°. Bring a large saucepan of water to a boil. With a sharp paring knife, cut Read More …
STRAWBERRY SORBET Makes 1 Quart 2-1/2 pounds strawberries, preferably organic, rinsed and hulled 1/4 cup honey, or to taste 1 cup superfine sugar Pinch of kosher salt BISCUITS Makes 8 or 9 1-1/2 cups all-purpose flour, plus a little extra Read More …
MAKES 24 12 plum tomatoes 1/2 cup extra-virgin olive oil Coarse salt and freshly ground pepper 2 teaspoons minced fresh thyme Preheat oven to 250°. Bring a large saucepan of water to a boil. With a sharp paring knife, cut Read More …
STRAWBERRY SORBET Makes 1 Quart 2-1/2 pounds strawberries, preferably organic, rinsed and hulled 1/4 cup honey, or to taste 1 cup superfine sugar Pinch of kosher salt BISCUITS Makes 8 or 9 1-1/2 cups all-purpose flour, plus a little extra Read More …
MAKES 24 12 plum tomatoes 1/2 cup extra-virgin olive oil Coarse salt and freshly ground pepper 2 teaspoons minced fresh thyme Preheat oven to 250°. Bring a large saucepan of water to a boil. With a sharp paring knife, cut Read More …