mm84321

The most delicious asparagus dish I have eaten. Black bass godiveaux, chorizo and clams

Baked paccheri with ricotta and basil

Thank you. It is a lovely combination. The best bite on that whole steak is the part where you get a bit of marrow and salmon together.

Marinated salmon with warm potato salad Salmon with asparagus, sauce arugula Poularde carbonara

King salmon, warm vegetable salad, apple chutney Sauce choronPommes maxims

Asparagus crusted with marrow and parmesan, jamon ibérico, beef jus Alaskan king salmon with marrow, chanterelles stuffed with shallots Pommes soufflées

Langoustine ravioli Cheese

Black truffle tart Poularde with black truffle

Quail stuffed with foie gras, mashed potatoes

At least as long as it took to cook. This also applies to some fish, such as when you cook turbot on the bone. One exception would be proteins that are cooked, slowly, at a low temp, such as a piece of beef fillet in a 300F oven, which can rest for 10 minutes, then be eaten straight away, or something like a sweetbread which retains heat very well, and is perfect after a 10 minute rest.

This almost certainly could have benefited from a longer rest. I like to let duck breasts, and most meat for that matter, rest for a long time after I cook it, then I quickly reheat at a high temp, say around 500F, or as high as your oven gets, for 1 or 2 mins. The meat will be warm, and the juice will be inside, rather than on the cutting board. I picked up the technique after watching a few dinner services at Daniel, where it is the norm.

Sea urchin with fennel Whelks and sea urchin in sake gelée Scallop ravioli with caviar Scallops with foie gras and sea urchin

Your children are blessed, Franci.

Foie gras terrine, with truffles

Foie gras terrine

Sole, vin jaune

Feuilleté de truffe fraîche 'bel humeur'

Keller, or as I like to call him, God, says while you may freeze gougeres in a covered container, cream puffs must first be wrapped individually. I am trying to think of why the hell I would need to do this. Wrapping 60 puffs individually seems a bit excessive, no?

Do I have anything to worry about if I defrost a large quantity of lobster coral with which I will blend to make butter and then refreeze? Many thanks.

A standby favorite..poularde roasted on the bone.

I always use white peppers in chicken stocks and most of my meat sauces. Muntok is nice for that. I recently bought some Kampot pepper, which I love. I think the flavor works great with foie gras, so I used it to season a terrine I recently prepared. I always use white pepper for terrines, mashed potatoes, sometimes with fish as well. It works nicely with more delicate wild mushrooms, like girolles. Penjab is very nice for a court bouillion to cook shellfish.

Thanks for the feedback. Decided to return these and look elsewhere for silicone. Only ones I can find available are in Washington, and I am located in CT and need them for a party next week. Anyone know of any sources for a 2" half sphere mold? Or I can just have it shipped overnight..

Venison á la créme

Received some gorgeous Scottish venison. Made a sauce, some potatoes. Sauteed in butter with some juniper and sarawak pepper. .

Last night I ordered what I thought was a silicone demisphere mold to cook and form meringue. Today, upon receiving the package, I discovered it was not silicone, but acrylic, for chocolate work. It is no issue to return, but I wonder if it would still be possible to use for the meringues, and could it withstand a heat of 160F? If so, what would be best to line the molds with to prevent sticking? Thanks. Molds in question: