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Cooking with "Think Like a Chef"


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Home Cooking

Cooking with "Think Like a Chef"

MMRuth | | Apr 17, 2006 11:33 AM

After a lovely lunch at Gramercy Tavern last weekend, a friend bought me one of the chef's cookbooks - "Think Like a Chef".

I used it on an extended Easter long weekend while borrowing a friend's cottage on Long Island. The results were truly delicious and I recommend the book highly. Only criticism is that some of the instructions are a bit vague - "use a medium sized baking pan", for example. For the boulangerie potatoes, he says to slice them into thin slices, but only by looking at the photos did I figure out that I should slice the potato lengthwise first, and then do the thin slices, so that I would end up with "half moons". Also, after I put the potatoes in the oven, I saw that the little blurb to the side (in other recipes these blurbs talking about using heirloom potatoes, etc. - informative but not outcome determinative) which said not to rinse the potatoes b/c the starch was key - I had put the peeled potatoes in water so they wouldn't discolor. The emphasis is on using seasonal ingredients - which I broke with a bit to try out various recipes. Plus, couldn't find ramps or morels!

I cooked:

Roasted tomatoes and garlic (creating roasted tomatoes, roasted garlic and roasted tomato juice, each used in different recipes)

Onion confit

Wild mushroom tartlets (used the onion confit)served with a mesclun salad
Roasted tomato tartlets

Pan Roasted Wild Striped Bass, with fennel salad, tomato vinaigrette served on a bed of roasted tomatoes.

Pan roasted Sirloin

Boulangerie Roasted Potatoes with sauteed leeks and bacon

Cold pea soup

Prosciutto with a fava bean salad and pecorino cheese.

Roasted Duck Breast with assorted roasted root vegetables and apples.

Doctored up the leftover fennel salad with sliced cucumbers one day, then added grapefruit segments another day.

Made a pureed soup out of the leftover roasted vegetables and potatoes for a lunch meal.

Served onion confit and roasted tomatoes on grilled bread with goat cheese.

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