Poulet roti, “That’s roast chicken numbnuts!”
Les Halles, p. 181
On page 181 of the Les Halles cookbook, Bourdain eschews, at length, his laundry list of gripes and concerns with both the cooking technique and (subsequent) reputation of one of the most far-reaching mains ever cooked, roast chicken. To sum it up, as per, the concerns deal [...]
Archive for May, 2007
Poulet Roti…Roast Chicken, to you..
Posted in Uncategorized on May 30, 2007 | Leave a Comment »
Onion Soup, Les Halles
Posted in Uncategorized on May 29, 2007 | 2 Comments »
Onion Soup Les Halles
Les Halles cookbook, page 45
Here is a tip for making French Onion Soup from scratch- and from scratch I mean even the stock from scratch. Don’t start at 5pm. You won’t eat until 10pm. You may be saying, “but Mary, duh. Who in their right mind would start a soup so late [...]
Beans, beans, they’re good for your heart…
Posted in Uncategorized on May 21, 2007 | Leave a Comment »
Les Halles
Soup au Pistou, page 42
“Most soups get better the next day.” Bourdain notes. “This is not one of them.”
If you didn’t already guess, Soup Pistou is the French Minestrone with Pesto, of sorts. And Bourdain suggests, no demands, only the purest, finest, ingredients. “The day before you make the soup, soak the beans in [...]
Mignons de porc a l’ail
Posted in Entrees, Les Halles on May 16, 2007 | 5 Comments »
I, Mary-Elizabeth W. Crowe, do solemnly swear, to read a recipe all the way through, before I make my shopping list. I will not merely peruse the ingredient list, ticking off items in my pantry. No. I will read through the preparation steps, noting when things need to be marinated over night, or stacked together [...]
Skate wings!? Skate’s have wings?
Posted in Entrees, Les Halles on May 16, 2007 | 1 Comment »
Les Halles
Skate Grenobloise, page 1oo.
Our third attempt in the Les Halles handbook was Skate Grenobloise. Skate wings. After hearing horror stories similar to those of shark fin procuring, I was skeptical (of both the stories and the actual fish). Labeled as a “junk fish” in the book, I was pretty sure we’d have an extremely [...]
Beef made for salad…Salade d’onglet
Posted in Entrees, Les Halles on May 13, 2007 | 2 Comments »
Les Halles Cookbook
Salade d’onglete, page 123
Ever since returning from Korea I’ve been in a state of bliss every time I order a steak/chef/cobb salad, basically a largish, meal sized salad. Tough to come by in the “Land of Morning Calm/No suitable salads over here, move along sir.” So excited was I by this recipe that [...]
Imitating?
Posted in Soups on May 8, 2007 | Leave a Comment »
So following our month of North African, Vietnamese, and Spanish cuisine, we thought we’d regain lost confidence and pound out some quality dishes; channel out internal cigarette-smoking, crappy sport sandals wearing and most importantly, all around French bistro extraordinaire, Anthony Bourdain. Don’t knock us for reaching.
In a heated tie with a plate of Polish specialties [...]
Bye bye New American Chef.
Posted in Uncategorized on May 8, 2007 | Leave a Comment »
That is it. Over. We’re done with you New American Chef and your crazy recipe ways.
Chicken and prunes ain’t just for grandma
Posted in Entrees, New American Chef, moroccan on May 2, 2007 | 2 Comments »
Chicken Tajine with Prunes
Recipe by Adbel Rebbaj, from The New American Chef, page 413
Morocco has turned out to be quite the boon for the cooking Crowes, coming to the tasty conclusion of chicken with prunes. This recipe had striking similarities in ingredient list to our earlier post of Cornish hens with pomegranate/honey so I was [...]
