I recently picked up the Complete Keller, and I have it in my head that I’m going to cook something from it this weekend.
What have you made that tastes wonderful?
the fl gougeres are a crowd pleaser and very easy to make
Some really easy stuff from the Bouchon book is the Roasted Beet Salad and then the Parisian Gnocchi (spring and fall versions) always crowd pleasers. Most of the stuff can be done days ahead of time.
The Boeuf Bourgignon is also really good. Again make it ahead of time, and it improves the flavor even.
In the FL cookbook, the “Surf and Turf” was good and relatively straightforward to do. You might have to substitute the fish if you can’t find it. Most of the recipes in the TFL cookbook are tasty, but quite an undertaking to do especially if your kitchen isn’t stocked with all the oils, stocks, and necessary equipment like cheesecloth and (or at least a very fine strainer).
most of the equipment isn’t an issue, and as far as stock goes, i’m going to cheat a little bit and pick some up for a really super awesome local butcher - belmont butchery. it’s so nice to have a high quality butcher almost in my back yard.
My friends Brad and Jimmy cooked these
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The complete Keller doesn’t have the Bouchon book, only the FL cookbook and At Home, or whatever that other one is. The Bouchon recipe for duck confit with brussels sprouts in a sauce of creme fraiche and dijon is killer. I’ve made it twice now. Very easy and delicious. You can make the duck confit ahead of time on your own, but it might be possible to source some from a gourmet grocer or butcher.
We’ve made several things from that other one whose name I forget in a senior momemt. The chicken breasts in tarragon and curry are great. So is the fried chicken.
The Roast chicken and root veggies in the Ad Hoc cookbook is stupid simple but ridiculously good.
(Oops, I thought the Complete Keller had Bouchon. Bouchon is my favorite book of the collection…well worth borrowing from the library or buying from amazon)
You’re lucky about the butcher.
Have you attempted many technique-heavy recipes before? Just wondering.
A big thing with the TFL/Bouchon cookbooks is that some the techniques can be skipped or modified with out really affecting the taste of the resulting dish…IF you really know what you’re doing and what compromises you’re willing to accept. It’s only if you want things to taste “perfect” and LOOK perfect, which Keller obviously does, which is when all the technique elevates the resulting dish from an A to an A++. Making sure the sauces are double/triple strained and perfectly clear. Prepping beans “his” way. Reducing wine very very slowly in a separate pan with aromatics. Separating protein and vegetables with cheesecloth in braising liquids. Using his paper-parchment “lids”. etc…
Enjoy the journey! The resulting dishes are worth it!
the Complete Keller came with Bouchon. i started with Ad Hoc, and after many successful dishes - i love some fried chicken - i thought i’d move up. the only meal i made from Bouchon was Seared Salmon with Leeks and Beurre Blanc, which was stupendous! the duck sounds good. it’s my birthday this weekend, so we’re going out one night and i’m cooking the other.
while i’ve not attempted a ton of technique intense courses, i’d done a good few with favorable results.