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HappyLab

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Posts posted by HappyLab

  1. Made the duck breast recipe from this for a dinner party Saturday & it was a huge success. Like others have said, the recipes aren't "easy", but most are several degrees simpler than TFL or Bouchon. Highly recommended.

    I made the duck breast this weekend as well. It's amazing how much flavor it packs in with just a simple marinade. I served it with the leek bread pudding, which is also excellent. While some of the recipes are a bit fussy, the book has won me over; Keller knows how to make everything taste better than you would imagine.

  2. You all continue to amaze me with your amazing dinners and beautiful photos. The other night, I at spaghetti with a creamy pink shrimp sauce, inspired by a Marcella Hazan recipe:

    P1150298.JPG

  3. Duck with gooseberry chutney.  Served with sauteed beet greens topped with goat cheese and roasted beets

    Pretty dish, well done. What was the acid in it to cut through the duck fat? How did the dish taste?

    Thannks! The acid was a fairly large amount of cider vinegar. I thought the recipe called for way too much, but it worked and gave the chutney a very nice tang. I also added a hefty dose of dry sherry. The chutney itself was great and not at all too sweet; some chopped rosemary helped to make it more savory.

  4. This may sound a very redundant question, but since I heard several months ago that Scott Bryan was no longer the chef, I wondered what happened to him or where he went to? I haven't been able to find any information about it.

    Scott Bryan is now chef at Apiary in the East Village

  5. So is Rhong Thiam a Thai or a Malaysian restaurant, and where are the owner/manager/chef from?

    As I recall, Rhong Thiam was previously part of the Penang chain of Malaysian restaurants and is still co-owned by the Penang owners. It has been a while since I dined there, but I believe there are some holdovers from the Penang menu, so this may explain the noodles. However, Rhong Thiam is definitely a (very good) Thai restaurant, and the chef and other co-owner, Andy Yang, is from Bangkok.

  6. A couple of recent dinners:

    Baked scallops with panko crust, served with asparagus:

    gallery_6782_5354_33012.jpg

    Flap steak with red wine and shallot sauce, served with potatoes and turnip greens:

    gallery_6782_5354_1836.jpg

  7. HappyLab..............that risotto is a thing of beauty !

    Soba............your congee is, too, esp the crispy skin bits! Your ricotta gnocci look lovely and firm. What recipe are you using? Mine always disintegrate ! :hmmm:

    Thanks dockhl!

    Ramps, mushrooms, and cream over polenta: a super easy dish and not very photogenic, but pretty darn tasty.

    gallery_6782_5354_68811.jpg

  8. Ricotta Gnocchi from A16: Food + Wine served with ramp pesto. For some reason, I'm unable to upload the picture to ImageGullet (maybe b/c I haven't posted here in so long?), but it can be found here

  9. Some recent dinners:

    Lao Curry Chicken (Gang Phet) cooked my wonderful girlfriend:

    In the pot:

    gallery_6782_5354_545337.jpg

    On top of a bed of rice:

    gallery_6782_5354_661934.jpg

    Spice Roasted Chicken with Potatoes, Penang Style from Cradle of Flavor:

    gallery_6782_5354_1313360.jpg

  10. HappyLab where did you get your guanciale? Home-cured? I've been meaning to try that recipe, but I haven't gotten around to it. It looks great.

    I bought it at the famous DiPalo Dairy in NYC. I'm still very much a novice cook-- maybe one of these days I'll work my way up to home-curing. As for the recipe, definitely give it a try; it was as good as any carbonara I've had.

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