Posts tagged ‘thomaskeller’

thomas keller’s insane avocado louie recipe


served at the oscars last night.
that is just insane. i mainly had to post this so i can try to remember to make it when i’m feeling very creative. what is super cool about him is that he shares it all! i use his simple roast chicken recipe in many of my recipes.

he encourages you to pickle your own, which is very intriguing.
who’s in?

Avocado Louie
½ avocado, pitted
5 hearts of palms, cut into rings
4 petite radishes, chopped
5 celery stalks, shaved
3 cucumber parisiennes (pickled cucumbers)
3 pickled mushrooms (Keller used pickled hon shimeju)
2 asparagus tips
1 sugar snap pea
2 romanesco cauliflower
1 cherry tomato (Keller used Sweet 100)
2 pearl onions, sliced
1 tbsp. lemon vinaigrette
1 tbsp. green goddess puree
Extra virgin olive oil, to taste
Fleur de sel, to taste

1. If you can, do your own pickling. Add cucumber parisiennes, hon shimeji mushrooms in a large bowl or jar with 1 part champagne vinegar, 1 part water, 1 part sugar. Let sit.

2. In a pot of boiling water, blanch hearts of palm, green asparagus, snap pea and romanesco cauliflower until tender.

3. Cut avocado in half. Trim the base so there is a flat surface. Trim the top and cut off any blemishes on the flesh. Brush the outside with lemon vinaigrette.

4. Spoon green goddess puree (recipe below) onto plate and place avocado on top. Add the rest of the ingredients—have fun with it! Drizzle lightly with extra virgin olive oil. Season with fleur de sel.

Green Goddess Puree

1 ¾ cups mayonnaise
¾ cup crème fraiche
⅓ cup roasted garlic, pureed
2 ripe avocados, peeled and pitted
2⅔ cups herb puree (below)
Salt, to taste

Incorporate all ingredients in a food processor or blender, and combine well. Adjust to desired consistency and season to taste.

Herb Puree
3 cups pickled parsley
2 cups baby spinach
1 cups pickled tarragon
1 cups dill

1. In a pot of salted, boiling water, add all ingredients and stir well. Allow the herbs to cook until tender: they should disintegrate when pressed.

2. Remove the cooked herbs with a slotted spoon place in a colander lined with cheese cloth or paper towel. (Ring out excess liquid to avoid the puree becoming too salty.)
Place ingredients in a blender and blend on high (you might need to add a small amount of cold water to help it spin) to a smooth thick puree. Scrape the sides of the blender and pulse again. Let chill.

perfect chicken soup

i’ve been trying all kinds of different chicken to roast & use for various things. i always use thomas keller’s favorite roast chicken recipe because it’s simple & perfect. people don’t realize the big mistake of basting or adding butter under the skin. DRY is the key to cooking this to perfection. trust me.

i’ve been trying to cook more lately & eat better & it’s getting pretty cold outside now so i got up on a sunday, roasted another chicken in the morning, let it cook, tore off the meat & put it in a bowl in the fridge. then i took all the bones & skin, put in my new all-clad soup pot with an onion, a couple of cut carrots, some celery, rosemary, salt & pepper & made stock. it cooked for about 4-5 hours. i went to teach my class & when i got home, i did the soup. i cooked chopped onion in olive oil with salt for 10 minutes. then i added 4 chopped cloves of garlic & cooked a little more. added pepper, more salt & rosemary. then i added small cubed celery & carrots, sweat it with a little of the broth for around 10 minutes. then i added the desired amount of stock & more herbs & salt. reduced it a bit, & wasn’t satisfied. my friend was over who is also a good cook. he said he likes to put his in a bowl & add what he thinks is missing. because he has ruined a lot of entire pots of soup. i’ve never heard this before but it made perfect sense. i figured it out easily.

the juice of one lemon.

chef’s that i know often stress the acidic fact when i ask them questions about cooking. it was PERFECT. then i threw in the chicken. i left the pieces kind of big, which is awesome. i cooked good quality fat egg noodles on the side (never cook in the soup. it makes them gummy).

that’s it! cheap & easy, delicious & perfect for a cold day.

so far the best chicken i’ve used is the Amish. i love trying a different chicken every time i roast one. and i NEVER EVER buy stock from the store anymore. my freezer is filled with stock that i always need for something!

thomas keller’s favorite roast chicken

i have never roasted a chicken before. mainly because i haven’t had a stove for 15 years & a student recently gave me a gas stove. i wanted to start with something simple & another student told me about thomas keller’s simple roast chicken recipe. this was PERFECT because all it required was salt, pepper & thyme. and a knowledge of tussing a chicken which was something foreign to me. you must tie it together so it cooks evenly.

handling a whole roaster was a bit strange. i had to sit it up while putting the salt & pepper inside of the carcass.

than i had to follow the step-by-step instruction for tussing for dummies

massage it in salt & pepper, place in a 450 degree oven uncovered for an hour. than you baste it a bit with it’s juices & fresh thyme & let it sit 15 minutes. that’s it! nothing else was required-not even gravy! hell-i wouldn’t ruin it by drowning it in gravy.

the potatoes i made were yukon gold slivered into onions, garlic & adobo on stovetop. than i finished it in the oven with fresh parmesean-reggiano, mashed it together & that was it. perfection! i have a feeling i’m going to be doing this on a regular basis. it’s too easy not to do. i have no idea how one can improve upon this recipe. it’s rated 4 forks with over 500 reviews on epicurious. it’s going to also make an awesome stock. i win!