Does anyone have Thomas Keller's "Bouchon" cookbook? What are your favorite recipes?

T

traca

Well-known member
My cookbook group did "Bouchon" yesterday and we had some very good dishes, and a couple lackluster ones. We'll be covering that book again next month...and I was just wondering if you had any showstopper favorites from the book?

I loved:

- Smoked and Steamed Salmon Rillettes

- Butternut Squash Soup with Brown Butter

- Sorrel Soup

- Mussels in Saffron and Mustard

- Sauteed Spinach with Garlic Confit

- Herb Gnocchi with Spring Vegetables

Not my favorites (and probably wouldn't make again):

Chickpea and Carrot Salad

Lemon Tart

Gotta say...the Herb Gnocchi with the Spring Vegetables was the best I've *ever* had. I can't wait to make it myself. And the Salmon Rillettes made converts out of people who claimed they didn't like salmon. It was so good...I almost didn't want to share. smileys/smile.gif And I'll be making it again for sure...people nearly licked the bowl clean! Plus, it's a great do ahead dish (with the clarified butter seal, the book says it keeps for a week).

I can't wait to play with this book again next month. My biggest regret is that I didn't crack it open sooner.

 
REC: My Favorite Simple Roast Chicken

Here is one that is T&T and absolutely delicious. All of the notes are the chefs.

* Exported from MasterCook *

MY FAVORITE SIMPLE ROAST CHICKEN

Recipe By :Bouchon 2004 by Thomas Keller Artisan
Serving Size : 2 Preparation Time :0:00
Categories : Dawn's Recipe Poultry

Amount Measure Ingredient -- Preparation Method

One 2- to 3-pound farm-raised chicken
Kosher salt and freshly ground black
pepper
2 teaspoons minced thyme (optional)
Unsalted butter
Dijon mustard

Preheat the oven to 450°F. Rinse the chicken, then dry it very well with paper towels, inside and out. The less it steams, the drier the heat, the better.
Salt and pepper the cavity, then truss the bird. Trussing is not difficult, and if you roast chicken often, it's a good technique to feel comfortable with. When you truss a bird, the wings and legs stay close to the body; the ends of the drumsticks cover the top of the breast and keep it from drying out. Trussing helps the chicken to cook evenly, and it also makes for a more beautiful roasted bird. Now, salt the chicken — I like to rain the salt over the bird so that it has a nice uniform coating that will result in a crisp, salty, flavorful skin (about 1 tablespoon). When it's cooked, you should still be able to make out the salt baked onto the crisp skin. Season to taste with pepper. Place the chicken in a sauté pan or roasting pan and, when the oven is up to temperature, put the chicken in the oven. I leave it alone — I don't baste it, I don't add butter; you can if you wish, but I feel this creates steam, which I don't want. Roast it until it's done, 50 to 60 minutes. Remove it from the oven and add the thyme, if using, to the pan. Baste the chicken with the juices and thyme and let it rest for 15 minutes on a cutting board. Remove the twine. Separate the middle wing joint and eat that immediately. Remove the legs and thighs. I like to take off the backbone and eat one of the oysters, the two succulent morsels of meat embedded here, and give the other to the person I'm cooking with. But I take the chicken butt for myself. I could never understand why my brothers always fought over that triangular tip — until one day I got the crispy, juicy fat myself. These are the cook's rewards. Cut the breast down the middle and serve it on the bone, with one wing joint still attached to each. The preparation is not meant to be superelegant. Slather the meat with fresh butter. Serve with mustard on the side and, if you wish, a simple green salad. You'll start using a knife and fork, but finish with your fingers, because it's so good.

- - - - - - - - - - - - - - - - - - -

 
REC: My Favorite Simple Roast Chicken

Here is one that is T&T and absolutely delicious. All of the notes are the chefs.

* Exported from MasterCook *

MY FAVORITE SIMPLE ROAST CHICKEN

Recipe By :Bouchon 2004 by Thomas Keller Artisan
Serving Size : 2 Preparation Time :0:00
Categories : Dawn's Recipe Poultry

Amount Measure Ingredient -- Preparation Method

One 2- to 3-pound farm-raised chicken
Kosher salt and freshly ground black
pepper
2 teaspoons minced thyme (optional)
Unsalted butter
Dijon mustard

Preheat the oven to 450°F. Rinse the chicken, then dry it very well with paper towels, inside and out. The less it steams, the drier the heat, the better.
Salt and pepper the cavity, then truss the bird. Trussing is not difficult, and if you roast chicken often, it's a good technique to feel comfortable with. When you truss a bird, the wings and legs stay close to the body; the ends of the drumsticks cover the top of the breast and keep it from drying out. Trussing helps the chicken to cook evenly, and it also makes for a more beautiful roasted bird. Now, salt the chicken — I like to rain the salt over the bird so that it has a nice uniform coating that will result in a crisp, salty, flavorful skin (about 1 tablespoon). When it's cooked, you should still be able to make out the salt baked onto the crisp skin. Season to taste with pepper. Place the chicken in a sauté pan or roasting pan and, when the oven is up to temperature, put the chicken in the oven. I leave it alone — I don't baste it, I don't add butter; you can if you wish, but I feel this creates steam, which I don't want. Roast it until it's done, 50 to 60 minutes. Remove it from the oven and add the thyme, if using, to the pan. Baste the chicken with the juices and thyme and let it rest for 15 minutes on a cutting board. Remove the twine. Separate the middle wing joint and eat that immediately. Remove the legs and thighs. I like to take off the backbone and eat one of the oysters, the two succulent morsels of meat embedded here, and give the other to the person I'm cooking with. But I take the chicken butt for myself. I could never understand why my brothers always fought over that triangular tip — until one day I got the crispy, juicy fat myself. These are the cook's rewards. Cut the breast down the middle and serve it on the bone, with one wing joint still attached to each. The preparation is not meant to be superelegant. Slather the meat with fresh butter. Serve with mustard on the side and, if you wish, a simple green salad. You'll start using a knife and fork, but finish with your fingers, because it's so good.

- - - - - - - - - - - - - - - - - - -

 
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