Searching for culinary perfection, one recipe at the time

vineri, ianuarie 13, 2012

Master Recipes List

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
“Clam Chowder”  Sautéed Cod with Cod Cakes and Parsley Oil
“Peas and Carrots” Maine Lobster Pancakes with Pea Shoot Salad and Ginger-Carrot Emulsion
"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

“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

Lobster Consommé en Gelée

First Course
Carpaccio of Yellowfin Tuna Niçoise
Poached Moulard Duck Foie Gras au Torchon with Pickled Cherries
Chestnut Agnolotti with Fontina and Celery Root Purée
Gewürztraminer-Poached Moulard Duck Foie Gras with Gewürztraminer Jelly
“Tongue in Cheek” Braised Beef Cheeks and Veal Tongue with Baby Leeks and Horseradish Cream
Fava Bean Agnolotti with Curry Emulsion
Dungeness Crab Salad with Cucumber Jelly, Grainy Mustard Vinaigrette, and Frisée Lettuce
Chesapeake Bay Soft-shell Crab "Sandwich"
Staff Dressing


“Pot Au Feu” Braised Prime Beef Short Ribs with Root Vegetables and Sautéed Bone Marrow
“Head to Toe” Pig’s Feet with French Green Lentils
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


Nu le-a venit inca randul

First Course





Share this post


:) :-) :)) =)) :( :-( :(( :d :-d @-) :p :o :>) (o) [-( :-? (p) :-s (m) 8-) :-t :-b b-( :-# =p~ :-$ (b) (f) x-) (k) (h) (c) cheer

© The Wandering Oltean
Designed by BlogThietKe Cooperated with Duy Pham
Released under Creative Commons 3.0 CC BY-NC 3.0
Posts RSS Comments RSS
Back to top