kateq's Reviews
2 recipe(s) reviewed. Showing 1 to 2Sort by: Title 
| Date | Rating
Bouchon
By Thomas Keller
Artisan - 2004
I made this again last night--the simplest and most delicious roast chicken there is. I was fortunate to have a lovely local farm-raised organic chicken. Roasting it at a high temp with just salt and pepper resulted in a fabulously juicy, tender and delicious bird. This recipe is found in the introduction to the book at page xii.
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Onion Confit : page 312
These onions are ethereal! A bit of work--about three pounds of onions sliced very thin--and a bit of time--they cook for a good two hours. getting a stir every twenty minutes or so. But they are worth it! With just a few bay leaves, some thyme and peppercorns, the result is onions that are soft and smooth but still somehow retain a bit of texture. And the flavor is wonderful--sweet onion to the nth degree. So far, I've used them as a garnish, in quiche and to top focaccia. Edited to add that I made them in a really heavy cast iron skillet which worked like a charm.
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