Jump to content


Welcome to the eG Forums!

These forums are a service of the Society for Culinary Arts & Letters, a 501c3 nonprofit organization dedicated to advancement of the culinary arts. Anyone can read the forums, however if you would like to participate in active discussions please join the Society.

Photo

Cooking with Michel Richard's "Happy in the Kitchen"

Cookbook

  • Please log in to reply
59 replies to this topic

#1 sheriffblalock

sheriffblalock
  • participating member
  • 9 posts
  • Location:Saint Louis, MO

Posted 07 February 2007 - 09:05 PM

Has anyone cooked much with this? I checked it out from the library, and it looks amazing! I don't know that I'll be buying a meat slicer, but a dessert based on a Kit Kat is pretty interesting.

#2 maggiethecat

maggiethecat
  • eGullet Society staff emeritus
  • 6,053 posts
  • Location:Chicago Burbs -- West

Posted 07 February 2007 - 09:32 PM

We actually bought a food slicer because of this book. It's a blast.

But for low-tech bright flavor I recommend the romaine bouquet salad. Just amazing.

Margaret McArthur

"Take it easy, but take it."
Studs Terkel

1912-2008

A sensational tennis blog from freakyfrites

margaretmcarthur.com


#3 kristin_71

kristin_71
  • participating member
  • 229 posts
  • Location:Ohio

Posted 08 February 2007 - 08:51 PM

I have it sitting right here next to me. I bought on a recomendation, just haven't had the chance yet to use it. I am housesitting a couple of weeks for someone who has a really nice kitchen ( gas stove too) so I am planning on taking it with me to try a couple of things. It is a beautiful cookbook and I am so glad that I have it in my collection. The nice thing is, the recipes aren't too difficult if you trust your skills. I am in no way a professional and my skills could be considered intermediate to slightly advanced,maybe. There are things, like the tater tots, that I am really eager to try.

#4 Marlene

Marlene
  • eGullet Society staff emeritus
  • 8,123 posts
  • Location:Alberta, Canada

Posted 09 February 2007 - 05:11 AM

I made the All Crust Gratin from it last night. It was great. There are quite a few things I want to make from this book.
Marlene
cookskorner

Practice. Do it over. Get it right.
Mostly, I want people to be as happy eating my food as I am cooking it.

#5 snowangel

snowangel
  • eGullet Society staff emeritus
  • 8,140 posts
  • Location:Twin Cities, MN

Posted 09 February 2007 - 07:02 AM

Would this be a fun and good cookbook from which to cook with my kids (keep in mind that my kids are not kitchen novices)?
Susan Fahning aka "snowangel"

#6 Marlene

Marlene
  • eGullet Society staff emeritus
  • 8,123 posts
  • Location:Alberta, Canada

Posted 10 February 2007 - 07:05 AM

Particularly since your kids aren't novices, I think it would be a great book to cook from with them. Michel certainly likes to use various kitchen gadets and he likes to have fun doing it.
Marlene
cookskorner

Practice. Do it over. Get it right.
Mostly, I want people to be as happy eating my food as I am cooking it.

#7 kristin_71

kristin_71
  • participating member
  • 229 posts
  • Location:Ohio

Posted 10 February 2007 - 08:46 PM

yeah, anyone who has places like Home Depot and dremmel drills in their list of sources in a cookbook clearly likes to have fun in the kitchen, and I am not talking renovations here.:smile:

#8 Chris Amirault

Chris Amirault
  • eGullet Society staff emeritus
  • 19,626 posts
  • Location:Rhode Island

Posted 23 March 2007 - 01:48 PM

So it's been another month or so. Has anyone else been using this book? I'm reading great reviews elsewhere.
Chris Amirault
camirault@eGstaff.org
eG Ethics Signatory
Sir Luscious got gator belts and patty melts

#9 Magictofu

Magictofu
  • participating member
  • 776 posts
  • Location:Ottawa, Canada

Posted 23 March 2007 - 03:01 PM

So it's been another month or so. Has anyone else been using this book? I'm reading great reviews elsewhere.

View Post


I spent a few hours (really) reading it at a local bookstore... what an amazing book. It's definitelly on my "to get" list.

I certainly do not have all the gadgets used by Michel but I like the "play with your food" undertones.

#10 kristin_71

kristin_71
  • participating member
  • 229 posts
  • Location:Ohio

Posted 24 March 2007 - 02:12 AM

I made the potato, mushroom and bacon stew and it came out really well, it was so good! I had just gotten some new knives so I was looking forward to using them on a really good recipe and this does not disappoint. It was so easy to use. Really love it! :smile:

Edited by kristin_71, 24 March 2007 - 02:14 AM.


#11 Kim Shook

Kim Shook
  • participating member
  • 2,962 posts
  • Location:Richmond, VA

Posted 24 March 2007 - 04:46 PM

I checked it out of the library and thought it was incredibly fun sounding and interesting, but I really don't think that I would cook much from it - it is a little 'fiddly' for me. But I would love to eat the food that someone else cooked from it :laugh: !

Kim

#12 Judith Gebhart

Judith Gebhart
  • participating member
  • 231 posts
  • Location:Chicago, Il USA

Posted 24 March 2007 - 04:56 PM

I made the potato, mushroom and bacon stew and it came out really well, it was so good! I had just gotten some new knives so I was looking forward to using them on a really good recipe and this does not disappoint. It was so  easy to use. Really love it! :smile:

View Post

I am another cook feeling happiest in the kitchen with Michel Richard's fantastic cook book. I think it was the best cookbook in 2006. So many of his dishes are amazing inventions. I immediately bought the Japanese turning slicer. I have been experimenting with it; love my olive oil fried potatoes (using the Japanese slicer) with New Mexican, mild green chile powder.

Since finding this site, I am again trying Richard's recipes. I thought of making the potatoe, mushroom and bacon stew. Knowing that fresh porcini's are a rare late summer or autumn dream, I imagine refreshed dried porcini with fresh mushrooms are a decent compromise. Kristin what did you use. Don't tell me fresh porcini's!

The romaine lettuce recipe looks like a creative gem; have yet to try it. Thanks all for your feedback as I am back to trying his recipes. Judith Gebhart

#13 kristin_71

kristin_71
  • participating member
  • 229 posts
  • Location:Ohio

Posted 25 March 2007 - 12:38 AM

I couldn't find porcini so I used some portabella and cremini. I really don't think it matters too much because it came out really well. I used some really good olives from the local Middle Eastern market and some nice potatoes. I was trying to cut the potatoes the way it says in the cookbook, but all I did was peel my skin off my fingers. I'm kidding. I cubed them because peeling them the way it says to seemed like I was wasting a good potato.

#14 hapacooking

hapacooking
  • participating member
  • 136 posts
  • Location:San Francisco

Posted 25 March 2007 - 09:15 AM

The book is fantastic! I have tried 5 or 6 dishes and everyone turned out great. I agree it is the best cookbook of 2006.

I met Michel in Monterey last month at a cooking demo and after chatting with him about his Jackson Pollock soup recipe, I was inspired to create my "Monet meets Pollock at the Duck Pond" which was a huge hit at my dinner party party last week.

Buy the book!

#15 snowangel

snowangel
  • eGullet Society staff emeritus
  • 8,140 posts
  • Location:Twin Cities, MN

Posted 25 March 2007 - 12:02 PM

The book is fantastic! I have tried 5 or 6 dishes and everyone turned out great. I agree it is the best cookbook of 2006. 

View Post


Which recipes have you tried?
Susan Fahning aka "snowangel"

#16 hapacooking

hapacooking
  • participating member
  • 136 posts
  • Location:San Francisco

Posted 26 March 2007 - 10:01 AM

The book is fantastic! I have tried 5 or 6 dishes and everyone turned out great. I agree it is the best cookbook of 2006. 

View Post


Which recipes have you tried?

View Post


Wafer-Thin Potato Crisps- I used them for a seared ahi pizza- A bit tricky to get the consistency correct before slicing but I found that if you let them sit in the refrig after taking them out of the freezer mfor about an hour, it helped the slicing process.

Jackson Pollock Soup- I only julienned the vegetables and made a duck consumme for the broth. You must buy the Japanese Benriner to get it right.

Potato Basket- The toughest recipe I tried in the book. Getting the potato strands to stay complete was tough. After a few attempts, I got it right.

Asparagus on Asparagus- I did a combo of green and white asparagus and it came out fantastic. I did add a bit more than a teaspoon of Dijon.

Lamb Loin with basil Brust and Fennel -simple and delicious

Filet Mignon with Simple Syrah Sauce- A bit complicated but was huge hit with my dinner party. I replaced the enoki tempura with chanterelle tempura

#17 ariggsby

ariggsby
  • participating member
  • 122 posts

Posted 07 July 2007 - 01:39 PM

Which recipes have you tried?

View Post


I've made (these are descriptions; I don't have the book with the actual names with me):

porcini/potato stew
onion-coated fish with tomato-tofu sauce
fish batons over cucumber slaw
nearly-no-fat sausages (one batch flavored Thai and another as chorizo, but the basic architecture was his)
faux gras

Everything worked well mechanically. All tasted good except the faux gras. It wasn't actually bad, but it was undersalted (which, in my experience, really hurts such dishes), and given the method, it's hard to catch that in time. I've been hugely impressed. I haven't bought the slicer yet, but it's definitely coming.

Andrew
Andrew Riggsby
ariggsby@mail.utexas.edu

#18 Chris Amirault

Chris Amirault
  • eGullet Society staff emeritus
  • 19,626 posts
  • Location:Rhode Island

Posted 25 September 2007 - 07:39 PM

Has anyone tried the onion carbonara?
Chris Amirault
camirault@eGstaff.org
eG Ethics Signatory
Sir Luscious got gator belts and patty melts

#19 artisan02

artisan02
  • participating member
  • 231 posts
  • Location:Albuquerque, NM

Posted 26 September 2007 - 01:07 AM

faux gras

Everything worked well mechanically.  All tasted good except the faux gras.  It wasn't actually bad, but it was undersalted (which, in my experience, really hurts such dishes), and given the method, it's hard to catch that in time.


I made the faux gras about a month ago, and it turned out fabulous. I didn't think it was undersalted at all,and I am not shy with salt.

Christine

#20 FoodMan

FoodMan
  • eGullet Society staff emeritus
  • 4,316 posts

Posted 26 September 2007 - 01:35 PM

Awsome book, I love to try more things from it. So far I've tried the:

Low-Carbonara made with onions instead of noodles
The all crust potato gratin
The Tater tots

All turned out fantastic. Those tater tots especially were gone as fast as I could fry them.

E. Nassar
Houston, TX

My Blog
contact: enassar(AT)gmail(DOT)com


#21 dockhl

dockhl
  • participating member
  • 1,729 posts
  • Location:Paso Robles......Central Coast Wine Country

Posted 26 September 2007 - 07:15 PM

Awsome book, I love to try more things from it. So far I've tried the:

Low-Carbonara made with onions instead of noodles
The all crust potato gratin
The Tater tots

All turned out fantastic. Those tater tots especially were gone as fast as I could fry them.

View Post


Thse all sounded good to me. can you tell me more about the onion carbonara? It just sounds so...oniony. :huh:

#22 FoodMan

FoodMan
  • eGullet Society staff emeritus
  • 4,316 posts

Posted 27 September 2007 - 07:22 AM

Awsome book, I love to try more things from it. So far I've tried the:

Low-Carbonara made with onions instead of noodles
The all crust potato gratin
The Tater tots

All turned out fantastic. Those tater tots especially were gone as fast as I could fry them.

View Post


Thse all sounded good to me. can you tell me more about the onion carbonara? It just sounds so...oniony. :huh:

View Post


Not at all, it is very delicious. I mean sure it is oniony to a degree, but not pungent in any way actually I have a picture here somewhere...here

Posted Image

I made it that time as a side dish with chicken. This picture really does not do it justice. The process is pretty simple:
The onions big ones with big diameter are sliced lengthwise through the center on one side only. So the onion is intact but the leaves are all slit on one side. Then the onion is sliced crosswise into 1/4 inch thick slices. This will give you large circles that are cut on one side. Then those large circles are steamed for 20 minutes or so. This makes the circles-turned-strands soft, flexible and very mild. Those are then dressed like a normal carbonara pasta with pancetta, eggs, cheese...

Hope that makes sense.

E. Nassar
Houston, TX

My Blog
contact: enassar(AT)gmail(DOT)com


#23 dockhl

dockhl
  • participating member
  • 1,729 posts
  • Location:Paso Robles......Central Coast Wine Country

Posted 27 September 2007 - 08:05 AM

Elie~
Thanks! That helps a lot :) It looks fabulous.............

#24 Chris Amirault

Chris Amirault
  • eGullet Society staff emeritus
  • 19,626 posts
  • Location:Rhode Island

Posted 28 September 2007 - 10:21 AM

Elie, what's the texture of those onions like? I've never steamed an onion slice for 20 minutes.
Chris Amirault
camirault@eGstaff.org
eG Ethics Signatory
Sir Luscious got gator belts and patty melts

#25 FoodMan

FoodMan
  • eGullet Society staff emeritus
  • 4,316 posts

Posted 28 September 2007 - 10:34 AM

Elie, what's the texture of those onions like? I've never steamed an onion slice for 20 minutes.

View Post


Well, to keep the pasta reference going :smile:, I'd say they were nicely al dente. Fully cooked, but not soft or mushy and with a very slight crunch.

E. Nassar
Houston, TX

My Blog
contact: enassar(AT)gmail(DOT)com


#26 FoodMan

FoodMan
  • eGullet Society staff emeritus
  • 4,316 posts

Posted 17 October 2007 - 12:04 PM

Posted Image

I made another side dish from this book. I need to make a good main dish soon...

This was the green brussels sprouts in a sauce made from pureed peas. He advises to use frozen brussels sprouts becasue they cook fast and they do not get mushy. I loved these guys and will be making them for T-giving this year. Maybe add some crisped pancetta too.

E. Nassar
Houston, TX

My Blog
contact: enassar(AT)gmail(DOT)com


#27 FoodMan

FoodMan
  • eGullet Society staff emeritus
  • 4,316 posts

Posted 06 December 2007 - 09:39 AM

I really need to make a whole meal from HitK..anyways I thought this one was so good I had to share it. I am specifically talking about the red beet potato puree. It is just a gorgeous way to use this underutilized vegetable. It looks great and tasted fantastic. Here I served it with pan seared mahi mahi and spinach balls cooked in butter (these are inspired by a French Laundry Cookbook dish).

Posted Image

E. Nassar
Houston, TX

My Blog
contact: enassar(AT)gmail(DOT)com


#28 Chris Amirault

Chris Amirault
  • eGullet Society staff emeritus
  • 19,626 posts
  • Location:Rhode Island

Posted 06 December 2007 - 12:57 PM

Elie, what would you compare the texture and mouthfeel of that pureé to? Not puréed potatoes, I'd imagine. Applesauce?
Chris Amirault
camirault@eGstaff.org
eG Ethics Signatory
Sir Luscious got gator belts and patty melts

#29 FoodMan

FoodMan
  • eGullet Society staff emeritus
  • 4,316 posts

Posted 06 December 2007 - 02:01 PM

Elie, what would you compare the texture and mouthfeel of that pureé to? Not puréed potatoes, I'd imagine. Applesauce?

View Post

I, like you, thought the same thing. This was going to be more like a stiff applesauce. However, Richard here uses equal amounts of potato and beets (by weight), but instead of the waxy yukon gold we normally associate with potato puree he specifies 'baking' potato. So, the final product is actually sturdy enough and starchy enough to be called a potato puree. I doubt anyone would not know that this is a creamy potato puree flavored intensely with beets (no butter or cream here either...just olive oil and some balsamic). I bet the same thing will be true with the very green potato puree he has a recipe for (basil and chives I think).

E. Nassar
Houston, TX

My Blog
contact: enassar(AT)gmail(DOT)com


#30 ariggsby

ariggsby
  • participating member
  • 122 posts

Posted 06 December 2007 - 02:13 PM

faux gras

Everything worked well mechanically.  All tasted good except the faux gras.  It wasn't actually bad, but it was undersalted (which, in my experience, really hurts such dishes), and given the method, it's hard to catch that in time.


I made the faux gras about a month ago, and it turned out fabulous. I didn't think it was undersalted at all,and I am not shy with salt.

Christine

View Post


That was mostly my fault. He did a class here last month, and I asked him how to check the seasoning on something so liquid with raw poultry in it. He pointed out that you could put a small amount on a plate and microwave it. You wouldn't want to do the actual cooking that way, of course, but plenty good for testing.

He made the asparagus salmon, the carbonara discussed above, potato risotto (the first dish of his I ever made, though I didn't realize it at the time), and chocolate covered grapes. It was all great.

Andrew
Andrew Riggsby
ariggsby@mail.utexas.edu





Also tagged with one or more of these keywords: Cookbook