Braised Breast of Veal with Polenta Cakes, Glazed Vegetables, and Sweet Garlic

posted in: Cooking, Savory | 21

What the hell is a breast of veal? Breasts come from squab, ducks, chickens, and plastic surgeons, commonly. The average chap doesn’t often think of the breast of a baby cow, but Thomas Keller is no average person, I’m coming to find out. It turns out veal does have a breast, and it’s a pretty hefty thing indeed. I chose to make this recipe for my awesometastic toddler Bentley Danger’s 2nd birthday, occurring on the intriguingly-auspicious 08.09.10. Why Linda, don’t […]

Duck Roulade- Oh My God

posted in: Cooking, Savory | 19

I’m probably somehow cheating by systematically selecting the more appealing-sounding recipes to prepare first from The French Laundry. It would be more equivocal if I just started on page one and worked my way through to page 326, but I’m going to allow myself a little flexibility.  It’s not like I’m making the deliberately easy-seeming recipes. It’s just that usually, if given the choice amongst all the fish, fowl, and four-legged beasts, I can’t help but gravitate toward duck. That […]

French Laundry Sea Bass and Blogger Breakdown

posted in: Cooking, Savory | 43

Thomas Keller. It is a name that strikes fear, admiration, lust, and gustatory bliss into the hearts of many. Nearly everyone in America and surely all the food-crazed souls on the planet know of this guy. He is the crème de la crème. His French Laundry catapulted him to fame, but his arduous and meticulous journey to that gem is what I respect the most about the man. I rarely cook from cookbooks, but I view his as coffee table […]

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