Astea sînt toate reţetele principale din French Laundry.
Am început sa gătesc din cartea asta de cîteva luni asa ca am reţete pe care le-am făcut, cîteva chiar de doua ori, dar nu le-a venit rîndul sa fie postate din motive de timp.
Pe masura ce o sa le gătesc si o sa găsesc timp sa le postez, o sa modific lista.
O sa încerc sa găsesc un loc pe parte din dreapta paginii blogului unde sa pun un link la pagina asta
Preparate pana acum
Canapés
Gazpacho
Parmagiano-Reggiano Crisps with Goat Cheese Mousse
“Cornets” Salmon Tartare with Sweet Red Onion Crème Fraîche
Shrimp with Avocado Salsa
Gruyère Cheese Gougères
“Bacon and Eggs” Soft Poached Quail Eggs with Applewood-Smoked Bacon
Purée of English Pea Soup with White Truffle Oil and Parmesan Crisps
Yukon Gold Potato Blini
Creamy Maine Lobster Broth
White Truffle Oil-Infused Custards with Black Truffle Ragout
“Chips and Dip” Potato Chips with Truffle Dip
Pickled Oysters with English Cucumber "Capellini" and Dill
Gazpacho
Parmagiano-Reggiano Crisps with Goat Cheese Mousse
“Cornets” Salmon Tartare with Sweet Red Onion Crème Fraîche
Shrimp with Avocado Salsa
Gruyère Cheese Gougères
“Bacon and Eggs” Soft Poached Quail Eggs with Applewood-Smoked Bacon
Purée of English Pea Soup with White Truffle Oil and Parmesan Crisps
Yukon Gold Potato Blini
Creamy Maine Lobster Broth
White Truffle Oil-Infused Custards with Black Truffle Ragout
“Chips and Dip” Potato Chips with Truffle Dip
Pickled Oysters with English Cucumber "Capellini" and Dill
Salad of Haricots Verts, Tomato Tartare, and Chive Oil
Whole Roasted Moulard Duck Foie Gras with Apples and Black Truffles
Whole Roasted Moulard Duck Foie Gras with Apples and Black Truffles
Hearts of Palm with Purée of Marrow Beans and Field Greens
White Corn Agnolotti with Summer Truffles
White Corn Agnolotti with Summer Truffles
Sweet Potato Agnolotti with Sage Cream, Brown Butter and Prosciutto
Salad of Black Mission Figs with Roasted Sweet Peppers and Shaved Fennel
Tasting of Potatoes with Black Truffles
Fricassée of Escargot with a Purée of Sweet Carrots, Roasted Shallots, and Herb Salad
Vine-Ripe Tomato Sorbet with Tomato Tartare and Basil Oil
Salad of Petite Summer Tomatoes with Vine-Ripe Tomato Sorbet
Salad of Globe Artichokes with Garden Herbs and Gazpacho
Carnaroli Risotto with Shaved White Truffles from Alba
Eric’s Staff Lasagna
Heirloom Tomato Tart with Niçoise Olive Tapenade, Mixed Field Greens, and Basil Vinaigrette
Salad of Black Mission Figs with Roasted Sweet Peppers and Shaved Fennel
Tasting of Potatoes with Black Truffles
Fricassée of Escargot with a Purée of Sweet Carrots, Roasted Shallots, and Herb Salad
Vine-Ripe Tomato Sorbet with Tomato Tartare and Basil Oil
Salad of Petite Summer Tomatoes with Vine-Ripe Tomato Sorbet
Salad of Globe Artichokes with Garden Herbs and Gazpacho
Heirloom Tomato Tart with Niçoise Olive Tapenade, Mixed Field Greens, and Basil Vinaigrette
Fish
“Clam Chowder” Sautéed Cod with Cod Cakes and Parsley Oil
"Macaroni and Cheese" Butter-Poached Maine Lobster with Creamy Lobster Broth and Mascarpone-Enriched Orzo
Salmon "Chops" with Celery and Black Truffles
Five-Spiced Roasted Maine Lobster with Port-Poached Figs and Sautéed Moulard Duck Foie Gras
Pan-Roasted Maine Jumbo Scallops with Morel Mushrooms and Asparagus Purée
Pacific Moi with Fresh Soybeans, Scallion and Radish Salad, and Soy-Temple Orange Glaze
“Fish and Chips” Red Mullet with a Palette d'Ail Doux and Garlic Chips
Citrus-Marinated Salmon with a Confit of Navel Oranges, Beluga Caviar and Pea Shoot Coulis
“Surf and Turf” Sautéed Monkfish Tail with Braised Oxtails, Salsify and Cèpes
Sautéed Atlantic Halibut with Summer Succotash and Rue-Scented Onion Glaze
Pan-Roasted Striped Bass with Artichoke Ravioli and Barigoule Vinaigrette
Meat
“Yabba Dabba Do” Roasted Rib Steak with Golden Chanterelles, Pommes Anna, and Bordelaise Sauce
“Liver and Onions” Sautéed Calf's Liver, Vidalia and Red Onion Confit, Onion Rings, and Vinegar Sauce
Roasted Guinea Fowl en Crèpinette de Byaldi with Pan Jus
Double Rib Lamb Chops with Cassoulet of Summer Beans and Rosemary
Braised Breast of Veal with Yellow Corn Polenta Cakes, Glazed Vegetables, and Sweet Garlic
Saddle of Rabbit in Applewood-Smoked Bacon with Caramelized Fennel and Fennel Oil
Roulade of Pekin Duck Breast with Creamed Sweet White Corn and Morel Mushroom Sauce
Venison Chop with Pan-Roasted Butternut Squash and Braised Shallots
“Head to Toe” Braised Stuffed Pig’s Head with Sauce Gribiche
Bellwether Farm Baby Lamb - Five Cuts Served with Provençal Vegetables, Braised Cipollini Onions, and Thyme Oil
Pan-Roasted Breast of Squab with Swiss Chard, Sautéed Duck Foie Gras, and Oven-Dried Black Figs
Cheese
Black Sea Bass with Sweet Parsnips, Arrowleaf Spinach, and Saffron-Vanilla Sauce
Spotted Skate Wing with Braised Red Cabbage and Mustard Sauce
“Peas and Carrots” Maine Lobster Pancakes with Pea Shoot Salad and Ginger-Carrot EmulsionSpotted Skate Wing with Braised Red Cabbage and Mustard Sauce
"Macaroni and Cheese" Butter-Poached Maine Lobster with Creamy Lobster Broth and Mascarpone-Enriched Orzo
Salmon "Chops" with Celery and Black Truffles
Five-Spiced Roasted Maine Lobster with Port-Poached Figs and Sautéed Moulard Duck Foie Gras
Pan-Roasted Maine Jumbo Scallops with Morel Mushrooms and Asparagus Purée
Pacific Moi with Fresh Soybeans, Scallion and Radish Salad, and Soy-Temple Orange Glaze
“Fish and Chips” Red Mullet with a Palette d'Ail Doux and Garlic Chips
Citrus-Marinated Salmon with a Confit of Navel Oranges, Beluga Caviar and Pea Shoot Coulis
Pan-Roasted Striped Bass with Artichoke Ravioli and Barigoule Vinaigrette
Meat
“Yabba Dabba Do” Roasted Rib Steak with Golden Chanterelles, Pommes Anna, and Bordelaise Sauce
“Liver and Onions” Sautéed Calf's Liver, Vidalia and Red Onion Confit, Onion Rings, and Vinegar Sauce
Roasted Guinea Fowl en Crèpinette de Byaldi with Pan Jus
Double Rib Lamb Chops with Cassoulet of Summer Beans and Rosemary
Braised Breast of Veal with Yellow Corn Polenta Cakes, Glazed Vegetables, and Sweet Garlic
Saddle of Rabbit in Applewood-Smoked Bacon with Caramelized Fennel and Fennel Oil
Roulade of Pekin Duck Breast with Creamed Sweet White Corn and Morel Mushroom Sauce
Venison Chop with Pan-Roasted Butternut Squash and Braised Shallots
Pan-Roasted Breast of Squab with Swiss Chard, Sautéed Duck Foie Gras, and Oven-Dried Black Figs
Cheese
Ashed Chevreaux with Slow-Roasted Yellow and Red Beets and Red Beet Vinaigrette
Tête de Moine with Sauerkraut and Toasted Caraway Seed Vinaigrette
Pecorino Toscano with Roasted Sweet Peppers and Arugula Coulis
Perail de Brebis with Frisée aux Lardons
“Caesar Salad” Parmigiano-Reggiano Custards with Romaine Lettuce, Anchovy Dressing, and Parmesan Crisps
Chaource with Red Plums, Clove-Scented Oil, and Lola Rossa
Roquefort Trifle with French Butter Pear Relish
Corsu Vecchiu with Spiced Carrot Salad
Desert
Tête de Moine with Sauerkraut and Toasted Caraway Seed Vinaigrette
Pecorino Toscano with Roasted Sweet Peppers and Arugula Coulis
Perail de Brebis with Frisée aux Lardons
“Caesar Salad” Parmigiano-Reggiano Custards with Romaine Lettuce, Anchovy Dressing, and Parmesan Crisps
Corsu Vecchiu with Spiced Carrot Salad
Desert
Velouté of Bittersweet Chocolate with Cinnamon Stick Ice Cream
Strawberry Sorbet Shortcakes with Sweetened Crème Fraîche Sauce
Cream of Blueberry Soup with Yogurt Charlottes
Strawberry and Champagne Terrine
Pear Strudel with Chestnut Cream and Pear Chips
CanapésStrawberry Sorbet Shortcakes with Sweetened Crème Fraîche Sauce
Cream of Blueberry Soup with Yogurt Charlottes
Strawberry and Champagne Terrine
Pear Strudel with Chestnut Cream and Pear Chips
Chocolate Cakes with Red Beet Ice Cream and Toasted Walnut Sauce
“Salad” du Printemps: Rhubarb Confit with Navel Oranges, Candied Fennel, and Mascarpone Sorbet
Vanilla Bean-Roasted Figs with Wildflower Honey-Vanilla Ice Cream
“Candied Apple” Crème de Farine with Poached Apples and Ice Cream
Nectarine Salad with Green Tomato Confiture and Hazelnut Sabayon
“PEANUT BUTTER AND JELLIES” Peanut Butter Truffles; Yazu Jellies; Concord Grape Jellies
Preparate, dar nepostate inca
Vanilla Bean-Roasted Figs with Wildflower Honey-Vanilla Ice Cream
“Candied Apple” Crème de Farine with Poached Apples and Ice Cream
Nectarine Salad with Green Tomato Confiture and Hazelnut Sabayon
“PEANUT BUTTER AND JELLIES” Peanut Butter Truffles; Yazu Jellies; Concord Grape Jellies
Preparate, dar nepostate inca
Lobster Consommé en Gelée
First Course
Carpaccio of Yellowfin Tuna Niçoise
Poached Moulard Duck Foie Gras au Torchon with Pickled Cherries
Desert
Poached Moulard Duck Foie Gras au Torchon with Pickled Cherries
Chestnut Agnolotti with Fontina and Celery Root Purée
Staff Dressing
Fish
Gewürztraminer-Poached Moulard Duck Foie Gras with Gewürztraminer Jelly
Fava Bean Agnolotti with Curry Emulsion
Dungeness Crab Salad with Cucumber Jelly, Grainy Mustard Vinaigrette, and Frisée Lettuce
Chesapeake Bay Soft-shell Crab "Sandwich"
“Tongue in Cheek” Braised Beef Cheeks and Veal Tongue with Baby Leeks and Horseradish Cream
Staff Dressing
Fish
Meat
“Head to Toe” Pig’s Feet with French Green Lentils
Roasted Sweetbreads with Applewood-Smoked Bacon, Braised Belgian Endive, and Black Truffle Sauce
Cheese
“Soup and Sandwich” Grilled Farmhouse Cheddar, Early Girl Tomato Consommé, and Butter-Fried Chips
“Pot Au Feu” Braised Prime Beef Short Ribs with Root Vegetables and Sautéed Bone Marrow
Roasted Sweetbreads with Applewood-Smoked Bacon, Braised Belgian Endive, and Black Truffle Sauce
“Soup and Sandwich” Grilled Farmhouse Cheddar, Early Girl Tomato Consommé, and Butter-Fried Chips
Desert
Nu le-a venit inca randul
Canapés
First Course
Fish
Meat
Cheese
:)
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cheer
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