Tag Archives: Anthony Bourdain
Scallops with Champagne Cream Sauce
If we always use the real title of the recipe, it will be way too obvious that so many of our recipes come from the Les Halles Cookbook by Anthony Bourdain. The real recipe name here is Coquilles Saint-Jacques with … Continue reading
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Poulet Basqauise
It’s Anthony Bourdain time again! This, as best as we can translate, is Basque Chicken, commonly known as delicious. The recipe is one of the easier ones in the Les Halles Cookbook, and one that’s perfect for a winter night. … Continue reading
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Teres Major with ad hoc Demi Glace Sauce
Sometimes you really want some delicious, tender red meat for dinner, but you don’t need a whole cow for yourself. That’s why we keep a teres major steak (or 2 or 3 or 4 or…) in our freezer. Half of … Continue reading
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Veal Stock and Demi Glace
Do you have a free Saturday with nothing to do? Can you imagine anything more fun than spending the day with some simmering veal bones? We recently did just that, though admittedly, we left the stock simmering while we went … Continue reading
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Escargots
We definitely recommend this recipe if you’re: A. Open to new tastes and foods B. Love escargots C. Will eat anything with lots of garlic and butter D. Are blindfolded and not told the truth about the origin of the … Continue reading
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