May The Stars Light Your Way
On June 6, 2007, HAPPY MOUTH met at Knotty Pine on the Bayou, John’s pick for the month. Though I attended, I didn’t eat ANYTHING because my stomach was very upset from something I’d eaten previously that day. Everything looked and smelled as good as it…
                     -= Exported from BigOven =-              Roast Chicken (Mon Poulet Roti) — Bouchon Thomas Keller, of the French Laundry and Bouchon restaurants, shares his method for simple and satisfying roast chicken. Recipe By: BOUCHON cookbook, page xii Serving Size: 4 Cuisine: American Main Ingredient:…
                      -= Exported from BigOven =-                 Roasted Garlic and White Bean Puree Roasted garlic and thyme turn plain white beans into a perfect accompaniment for robust lamb. A little cream gives the puree a rich flavor and a pleasing texture. For an even…
Since stumbling upon Counterscript some time ago, I have been on a relentless campaign against telemarketers that enter my home through the telephone. My campaign is called “Reactive Telemarketing”. Whenever a telemarketer calls, I immediately begin asking them questions as listed on the Counterscript (though…
On Saturday, June 16, 2007, I worked in the kitchens of Jean-Robert at Pigall’s. It was a good evening to work — the Chef de Cuisine and one of the line cooks were both out. Adequate plans for coverage were made, though — the sous…
                     -= Exported from BigOven =-                         Braised Lamb Shanks This is without a doubt the most requested recipe I’ve ever created. Lamb shanks are one of the cuts of meat that benefit most from long, slow braising. Don’t omit the step of turning the…
                     -= Exported from BigOven =-                     Chestnut And Chocolate Cake This classic unbaked “cake” is for people who like dense, assertive chocolate desserts. It’s super-easy — requiring only moments to combine the ingredients — and extremely rich. Cans of pureed chestnuts flavored with vanilla…