Ratatata

thanks!!

Thanks, can you elaborate on "it is academic where Jus become stock"? I am sorry I am not sure I understand what you mean,

Thanks, isnt that chicken stock though? rather than jus? I thought the classic jus specifically started from browned meat bones/veggies etc..

So I have to make chicken Jus for a couple of Eleven Madison Park recipes I am making for NYE. The process of making the jus is always somewhat of an annoyance for me, yet I understand that it is important for a good result. After seeing the Chris Young recipe on the instapot chicken stock. I am wondering if there is any worthwhile shortcuts I could consider that would still yield a good results if not perfect. Any ideas? The EMP recipe calls for 10lbs of chicken wings to be roasted in the oven for 90 minutes as well as simmering all ingredients (vegetables, red wine, roasted chicken wings + raw chicken feet, tomato paste) for 5+hours. I am considering starting from a rotisserie chicken instead and adding a couple of chicken wings instead of feets (more accessible to me). I am wondering if I could consider the use of the instapot for 40 minutes to reduce te cooking time? Any suggestions?

Hi everyone, I know this is an old cookbook that is not always loved but I would have loved to have more context when considering the recipes. so here it. Hopefuly this is the right place. One key point is this is not a cookbook for the faint of heart. I dont really classify this book into the cookbook category. It is an educational experience? Requires real commitment. I have learned A LOT about the difference it makes to really do things the hard way, to take time, and be patient. There are recipes I have walked away from thinking "this is was nice but not worth the extra steps/time", especially when they were a take on a classic. Some where I cooked for 36 hours convinced every component tasted odd or weird, only to plate them together and be blown away with the flavor combination coming together, some where I fully appreciated why spending that extra time was absolutely worth it. I am not at the point where I can freely lean on that knowledge into my regular cooking or improvise on it.I have found that most of the very easy/simple recipes are not as worthwhile as the more complex ones, vs. cooking a similar dish without the complex ingredients/techniques. I have loved the original version, I have found very few recipes I wanted to take on in the Next chapter version. I have so far stayed away from anything requiring NO2 cartridges or Nitrogen.Somewhat concerned about safety. But i have been able to secure most equipment required (aka without alternative) without too much investment. Sous vide/circulator was actually not that much $. Neither was a chinois. Garden Pea Soup: made it early on, it was ok but disappointing, mostly because it felt very starchy due to the qualityof the peas. Strawberry Gaspacho: a very easy recipe, I made this multiple times. The first time was great,the second time the strawberries were too sweet and it threw off the balance of the dish, felt like a dessert. Ricotta Gnocchi: This dish was a nice concept but execution was a failure. The larger sized gnochhi couldnt get brown very well and the dish ended up feeling very mushy/one texture. I would try again but change to regular size gnochhi and be really focused on getting them browned Chocolate and Fleur de Sel/Caramel: a nice dish but my ice cream maker failed me. I tend to be more impressed with interesting flavor profiles vs the standards (chocolate/caramel) which can be achieved through simpler recipe with great results. Corn Chilled soup with lobster: made multiple times, a great recipe. I have skipped the corn bavarois the second time, it is very rich. and it was almost as nice without. Tomato Salad with mozarella ice cream: Cherry tomato confit was amazing, the mozzarella ice cream felt gimicky, and not worth the trouble. Same recipe with regular mozarella or burrata was great. Duck Lavender Glazed with fennel/peaches: no notes, but did have to change the recipe to duck magret to make it more doable, which changed the impact of the spice mix. That mix is great. Lamb yogurt/cumin: Changed it to beef tenderloin since I could not serve lamb, it was a hit. Great dish to cook when hosting with the sous vide cooking in advance it was "easy". the yogurt gel did not take and that has been an issue on several dishes. I did not see the benefit of using the gel vs the original yogurt, since it did not pan out. Malt Sorbet and Olive oil: a very strange dessert but it really delivered. I would make this again. Beet Salad with chevre/caraway: it was fine but forgettable Loup de Mer Porcini, Sweet potatoes, iberico ham: loved this recipe. The fig jus was incredible. Lobster Poached with fennel/orange/persinmmon: this was a great success. poaching the lobster was delicious, and surprisingly easy. I had to skip the roe powder, but used lobster oil and salmon roe. Beef tenderloin with bone marrow crust/chanterelles: I discovered through that dish I just hate cooking with bone marrow. Not my jam. The dish was nice but the result did not match the work required . Hobelchas with apple and chestnut: this is really a case of sourcing the right ingredients at the right time. The dish did not look good and was just not great. Goat cheese and Lemon Galette: this was nice. Hamachi Lemon Fennel Horseradish: probably my favorite recipe in this book. Very easy/simple, but delivers. A few items can be simplified, including the horseradish puree. The white soylemon vinaigrette has become a staple in our household. Raddichio mozarella mango basil: another ok but forgettable dish. Potato smoked with truffles and pork crumble: I could not figure out the potato mousseline on this one (was serving off site, too tricky) and had to find an alternative option. this was nice but would deserve another try. Pork crumble was a great component, I could see it being used in other dishes. Vacherin mont dor potatoes and mustard: this was a hit. The cheese is hard to locate in the US but found very close alternatives/copy cat. The potato confit was absolutely worthwhile and a standout, could be served with other dishes. Made these multiple times. Chocolate Cremeux, yuzu, banana, sesame: a great dessert. I am not a fan of any of these flavors but it delivered. The tapioca tuile recip: had to do it twice/adapt it as the tapioca pearls were not cooking correctly/as explained. I had to skip the sesame areated chocolate since I did not want to use a no2 cartridge/canister. The yuzu pate de fruit did not take/solidify as much as it should have. Woud do this one again. There are recipes in the book that dont appeal to me, some that just use too complicated of ingredients. I now feel ok making some changes if it allows me to try a dish I have wanted to make. I am trying the Suckling pig confit with onions and cherry sauce, where I will use regular pork instead (cant cook suckling pig), the scallops, fennels, tangerine and tarragon and the apricot and almond dessert this year. The lobster poached with bergamot is one of the recipe I have been wanting to try for a while but cant seem to locate bergamot. if any of you have any ideas on sourcing fresh bergamot in the midwest..I would take it.

Hi everyone, it is this time of the year again where I am cooking from my beloved Eleven Madison park cookbook. I know many dont particularly like this cookbook, but it is my fun annual challenge. I would like to take on a recipe but I am looking to replace the main protein. I know I cook something else but I am intend in cooking most recipes in this cookbook, getting fairly closer, and this recipe sounds fun. It is a lamb loin seared and roasted with a morrcoan spice jus, cumin dust, white eggplant puree, sheep milks yogurt I cant cook with lamb for reasons. I was considering substituing with beef or maybe venison (or whatever else may be appropriate). Does any one have any take on what would be the best alternative? (not veal) Thanks!

Thanks, I get i wont get the flocking without spraying but I dont want to use a non food grade spray gun and a good grade one is quite pricey for one use. I mostly want to get the sesame flavor. I think based on everyone 's feedback I will try to line the molds with lines of chocolate as a partial shell to harden a bit and then see if I can still try to flock the dessert with a mister. That way I get the sesame flavor with the shell, I dont do a full shell so the texture isnt completely compromised and if the mister is a big fail I dont have to worry!

Hi, i ammaking a dessert recipe which include spraying a chocolate sesame oil mixture on top of a custard desert. it is a one time thing, indont want to buy expensive equipment. any idea on ways i can do this without a big expense? is a mister an option? would rather not spend more than $25. if you have ideas on delivering that flavor in a different way (maybe brushing it or doing a sesame chocolate shell? the custard gets made in a silicone mold that gets frozen for a few hours.

Hi, I am the new owner of an induction cooktop and I am finding out real quick that a few of the pans I thought were all good for induction, are not. One of my every workhorse is the pan in subject: https://www.cuisinart.com/shopping/cookware/saucepans/419-18p/ While it was a cheap purchase, it is a nice everyday pan, feels good in the hand, decent look (outside of the lid handle, and maybe too many curves) and the deeper lid with dual strainer is really practical. Most time this is used for pasta, soups, reheating stuff. Most of my fancy cooking happens elsewhere. I am wondering if anyone has a similarly featured pan that would be good for induction? Side note, I am looking for a practical but beautiful steamer basket/pot combo for dumplings (flat steamer) that would not be bamboo ideally. if anyone has suggestion I am also interested!

HI everyone, I got own both the original and the next chapter version but I am looking for a less boozy version of the lavender duck recipes with peaches , due to some of the food restrictions I am dealing with. By any miracle, does anyone own the Eleven Madison Park cook next chapter, limited release? I am looking for the "Duck honey glazed with apricot and fennel" recipe that would be on page 108 (??) this one: https://www.finedininglovers.com/article/get-your-hands-eleven-madison-parks-limited-edition-cookbook If you are able to share it with me, along with the puree/etc.. component that would be really great. Thanks!

Thanks! I ended up finding all the ingredients from decently known brands on amazon. Dont love buying there but it was easier. Now for the initial questions, any advice as to whether the recipe should be changed or edited for my machine? As to why I am making this, i guess because I want to try :-) I make regular ice cream too,but I am making an EMP menu, that is an annual tradition.

Hi everyone, I am looking to cook the Eleven Madison Park's tomato salad and mozzarella ice cream recipe soon. The recipe uses a pacojet and quite a few technical ingredients (guar gum, xantham gum, lactic acid, trimoline, dextrose). I have read that recipe usually are specific to pacojets and I am wondering if anyone knows whether I should adapt the recipe or do something different if using your typical ice cream machine (n my case, the cuisinart one) And while I am at it, if anyone has a good easy source for the above ingredients (minus the lactic acid), I am all ears. I hear lepicerie.com is an option.

Thanks for the recs! I do speak french fluently (native) so I will check the Yannick and La Reserve book! I tend to stay away from french recipes or cookbooks because I find it is hard to sometimes find the right ingredients and if I fail, I never know if it is because of the difference in ingredients or something else. Alinea is one that came to mind. I remember checking it out around the same time I cook Eleven Madison Park and reviewed the French Laundry one. I dont think i am much of a fun of molecular gastronomy, In fact we had reservation there many years back (when they still had the semi affordable tables) and we ended up going a different way because I felt i hadnt quite explored other food enough. I dont quite connect with the approach. although I may at some point in my life. I had similar reservations about Manresa, regarding the hyper local products. EMP is hard to source for but they list of their sources and made it fairly accessible. I have not run into issues to get what I needed outside of being out of season or trying to locate Hobelkase for my dish this year.

Thanks for the replies! I will check out Manresa, looks like it could be great, hopefully i can find it at the local library or some bookstore before purchasing. I could find a good way to get a peek at the recipes and set up of the book. I will make sure to check the blog too! One of the thing I realized reviewing all the recipes is that I need to 1/ find some time to make another annual dinner in the spring/summer to take advantage of these recipes. 2/ start really catching up on the desserts. I have stayed away from these recipes as I am not an experienced baker and these recipes are really complex. But some of them look delightful. There is never a time I don't learn something when cooking from that book but it takes dedication, hence the once a year and done. Case in point with making the beef tenderloin recipe with bone marrow crust and bordelaise sauce. I learned that while I enjoy eating bone marrow once in a while, I sure dont enjoy cooking with it! but the braised oxtails (and ingredient of that recipe), which was the first time for me too, was amazing and not that complicated to do. We had oxtail tacos for a week afterwards. It is also not a cookbook to learn the classics. Way too convoluted of recipes. But it is great to have new culinary adventures.

Hi Darienne, You are right on point!! Great minds think alike.. I thought about something food related and ratatouille came to mind. I have french roots so that seemed fitting. and who wants to type ratatouille lol.

Hi everyone, new member here, thanks for having me. I use very few cookbooks in my daily life but was using the "Eleven Madison Park: the cookbook" (original edition) religiously for an annual dinner I put together. I love this cookbook first because it has a special meaning for me (it was my best restaurant experience), but also because there is a great variety of recipes, it is beautiful and it is a very challenging cookbook for me while staying in the realm of reasonably doable at home. These dishes are challenges I set myself to accomplish, include interesting ingredients and pairing of flavors. I remember cooking the bay scallop ceviche with persimmons and definitely not loving each of the preparation I worked on, while really enjoying the final dish once it came together. These type of surprises are what makes it worthwhile for me. I get to learn new things. Unfortunately, after using it for a decent amount of time, I am starting to run out of new recipes I can try that work for the season and the audience I cook for. I have ordered the revised edition to keep me going a bit, but I am looking for my next cookbook to keep me going another 5-10 years. It seem there is a NoMad cookbook, which I am considering but not sure if it is in the same vein as EMP. I had taken a look at the original French Laundry one before, and may consider the French Laundry/Per se, but I don't remember being as excited about these recipes, also considering the Miramar one but have not seen it so don't know much about it. Any suggestions?