FINALLY after seven months of patience my library hold of Thomas Keller's ad hoc at home finally came to fruition. After flipping through the whole book I have to admit it's probably not something I will add to my permanent cookbook shelf, but I'm looking forward to making as many of the recipes as I can over the next several weeks.
Tonight:
Sauteed chicken breasts with tarragon
Essentially chicken breasts dusted with sweet paprika & curry powder then pan-seared. Sauce is shallots cooked in butter deglazed with wine and chicken broth with more butter & tarragon stirred in at the end. Tarragon is one of those flavors that I like only occasionally, since I feel lukewarm about licorice-type flavors. I was a little skeptical of what sounded like a very French sauce in combination with paprika & curry powder, but the more I ate of this the more I loved it. This had spectacular layers of flavor for the time it took - will definitely add this to the weeknight rotation.
Summer vegetable gratin
Deceptively simply. Layers of thinly cut (~1/4") squash, zucchini, Roma tomatoes, and Japanese eggplant, all layered with breadcrumbs and Asiago cheese and plenty of salt, on a bed of sauteed onions and garlic. All roasted for fifty minutes at 350 degrees. Probably some of the best vegetables I've ever had. This will definitely be a repeater.
Other recipes I'm looking forward to trying out:
- Buttermilk fried chicken
- Braised beef short ribs
- Meatballs with pappardalle
- Crispy fried fish
- Heirloom bean and escarole soup
- Leek bread pudding
- Scallion potato cakes
- Brioche
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