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SallyBR1's picture

Ad Hoc (post #63031)

Got this book last week...

I think Gary was the major enabler for this one.... :-)

impressive book, pretty big - I am making my first recipe from it today, it will be (I think) a cauliflower soup with beet chips, I hope I don't mess up the chips, tried to do those once with a pathetic outcome

 


 


American Citizen, with a tropical twist...


(May 29th, 2009)

 


 


http://bewitchingkitchen.wordpress.com

Lee's picture

(post #63031, reply #1 of 23)

I ordered it the other day.  I'll be interested in your results.

Canuck's picture

(post #63031, reply #2 of 23)

I'm interested in your thoughts too. Someone else mentioned it here this week. I'm getting signed copy when Keller comes to Toronto next month to give a talk. Can't wait!


 

courgette's picture

(post #63031, reply #9 of 23)

Where and when? inquiring minds want to know.....


Mo

Canuck's picture

(post #63031, reply #14 of 23)

It's organized through the Cookbook Store and will be held at the Metro Reference Library, opposite the store.

soupereasy's picture

(post #63031, reply #3 of 23)

Beautiful book. My first adventure is the pan roasted duck breast.


Going to put it in the rub this evening. :)

SallyBR1's picture

(post #63031, reply #4 of 23)

Made my first recipe, cauliflower soup with beet chips.... gosh, this was good. Really good.

there was some profanity involved in making the beet chips, though. They go from fried to burned in 10 milliseconds. But I think I might be able to do it again next time without too many problems (yeah, right)

ANYWAY, I took a picture to blog sometime in the future. This was sooooo tasty: creamy, luscious soup, some cauliflower bits sauteed in brown butter, and the beet chips... even when they go soggy in the soup (which Keller said they would) they are wonderful....

 


 


American Citizen, with a tropical twist...


(May 29th, 2009)

 


 


http://bewitchingkitchen.wordpress.com

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Heather's picture

(post #63031, reply #5 of 23)

Yum! That's beautiful and luscious.

Marcia's picture

(post #63031, reply #6 of 23)

What Heather said.

I sent you two e-mails this morning. All is well. ;-)

SallyBR1's picture

(post #63031, reply #7 of 23)

Got them....

very happy here!

 


 


American Citizen, with a tropical twist...


(May 29th, 2009)

 


 


http://bewitchingkitchen.wordpress.com

Marcia's picture

(post #63031, reply #8 of 23)

As you should be! Always. :)

Regality's picture

(post #63031, reply #10 of 23)

even when they go soggy in the soup (which Keller said they would) they are wonderful....


Seems to me that, tasty as they might be, if they're inevitably going to go soggy, it would be easier just to use some roasted beets.  Yes?


SallyBR1's picture

(post #63031, reply #11 of 23)

I do think the chips add visual drama to the dish - and if you serve them alongside as he suggests, you can place them on the soup as you are enjoying it, to get a full contrast of crunchy with the creamy soup. Very delicious!

actually, in his recipe he also adds torn croutons (is that torn or thorn?) oh, well... you pick the right one. But I omitted, it was already quite a workout to do the chips. You should have seen my kitchen afterward, seemed as if I had murdered a cat

 


 


American Citizen, with a tropical twist...


(May 29th, 2009)

 


 


http://bewitchingkitchen.wordpress.com

Regality's picture

(post #63031, reply #13 of 23)

I guess I'm just a more simple-minded kinda old cuss who prefers to do my cussing over more complex issues than beet chips.  *L*

Lee's picture

(post #63031, reply #12 of 23)

there was some profanity involved in making the beet chips, though. They go from fried to burned in 10 milliseconds.


I did the same thing with sweet potato oven fries this past week.  Not all of them turned black, thank goodness, but they go from delicious to dessicated in nano seconds.


The soup looks yummy, and I love your square bowls.  Do the beet chips turn the soup pink as they soften?


 

soupereasy's picture

(post #63031, reply #15 of 23)

My duck breast was out of this world!


Seasonings were lovely.

kathymcmo's picture

(post #63031, reply #16 of 23)

I couldn't resist after reading all the posts about this and I also figured since the author is basically homegrown from my area ...


Mine came today.

Lee's picture

(post #63031, reply #17 of 23)

Not fair. I've been looking for it every day, but mine hasn't arrived yet.  (Pout)

dorcast's picture

(post #63031, reply #18 of 23)

Made the crispy braised chicken thighs with olives, lemon and fennel.
It was delicious. I will definitely make it again, though will try using different olives.

courgette's picture

(post #63031, reply #19 of 23)

Picked this book up at Cdn Costco for $37.49. Haven't tried anything yet.


Mo

cyalexa's picture

I just ordeed it, $25 plus (post #63031, reply #20 of 23)

I just ordeed it, $25 plus free shipping!!!

courgette's picture

Well yes, but you're (post #63031, reply #21 of 23)

Well yes, but you're 'Merican.....can't do that here in Canada.

Mo

Marie Louise's picture

Sally, are you still enjoying this book? (post #63031, reply #22 of 23)

I ate dinner here a few weeks ago, OMG it was good. Had a flatbread as a starter and an assortment of pork as the main dish. Dessrt was some sort of tart or something; I can't remember but it was good. I love the whole concept of the restaurant-it is served family style but beautifully presented. I am guessing the cookbook has great photos of the food. 

I can't remember the last cookbook I bought; this might be a good place to start???

SallyBR1's picture

I haven't cooked anything (post #63031, reply #23 of 23)

I haven't cooked anything else from it yet - the "problem", as you imagine... is that I have A TON of recipes in my lists to try soon, and like to get other cookbooks to come out and play.   But, of course... assuming I live to be 126 years old, I shold be able to trying many recipes of each of my books.   I just cannot buy another one...  :-)