Taste the soup and add more salt and freshly ground pepper if needed. Make the rouille: Puree the red peppers, cayenne, lemon juice, garlic, breadcrumbs, parsley and salt in a food processor until smooth. Slowly add the olive oil while processing to form a paste. Toast the bread and brus...
Greatsoup,duck, andbread puddingin the fall '17prix fixe lunch.Tourafter the meal was nice, awesome to see the still-sealed vintageliquorcollection. UpvoteDownvote William NewmanOctober 8, 2018 Most amazing service I have ever had in arestaurant, water glasses were always full. Food was very...
Pot au Feu usually combines several cuts of meat and marrowbones into a broth with vegetables, and can constitute a three course meal all on its own. The broth is served as a soup, the meat with mustard, the marrow with bread. But my greatest thrill ...
I wanted to make a recipe from the book, but I had trouble conjuring that spark of hunger that usually makes me rush to the kitchen to cook. I think it’s because some of the recipes in the book are stuck in a bit of a time warp? A classic recipe for French seafood soup. Browsin...