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Jim asked for this recipe. It's from the French Laundry cookbook so I shouldn't reprint it. It's fairly tricky to make, but incredible. Thomas Keller, (French Laundry, Per Se, Bouchon) is a grand master in my view. He redefines excellence in everything he cooks. He's the greatest master craftsman there is cooking today in my book.
Yes Greta, Anthony Bourdain is dead right about Keller. He's just kind of from another planet. I went to his Per Se in NY and had the best meal I've ever had. It took 5 hours and went by in a flash. Got to see the kitchen where they have a huge plasma monitor showing the kitchen at The French Laundry in Napa linked by satellite. Don't make any Keller recipes thinking they will be easy though. He cuts NO corners. Everything is made from scratch in a way to yield the best quality, which almost always takes time.
I love Bourdain by the way. His Les Halles cookbook is hilarious. His TV show is starting to get on my nerves though. The LA show was all about roller derby and the SWAT team. Its not like LA doesn't have great places to eat. I thought it was a food show.
A few weeks ago I cooked a meal with my buddy Brian Dembow, who is a fantastic violist and cook. The dinner was to raise money for the Recording Musicians Association. We had a blast and worked like a well-oiled machine. Here's what was on...
Starter
Seared Hudson Valley Foie Gras
White truffle toasts, caramelized pear
Port balsamic demi-glace
Le Mont Vouvray, Demi-sec 2005
Soup
Puree of Fresh Fennel Soup,
Meyer Lemon Oil, Saffron Tuile
Johann Donabaum Riesling, Bergterrassen Federspiel 2005.
Surf
Lobster filled chive crepe
Ginger carrot emulsion, Pea Shoots
Henri Boillot, Puligny-Montrachet 2004
Turf
Beef Tenderloin, porcini, rosemary rub
Pinot Noir demi-glace, Black truffle and mushroom ragout
Yukon gold mash
Sautéed swiss chard
Saint-Joseph, Vielles Vignes 2001
Cheese
Brillat Savarin (French triple-cream, cow's milk)
Fourme d'Ambert (French bleu, raw cow's milk--illegal!)
Abbaye de Bel'la (Basque sheep's milk)
Chabichou du Poitou (French goat's milk)
Clos des Bouffants, Sancere 2004
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