Notes about Recipes in this book

• Buttermilk fried chicken

  • slowfoodie on August 23, 2010

    Brine makes the chicken salty. It's seasoned perfectly, but has a little too much salt when trying to restrict salt intake. Try slightly less salt in the brine.

  • DKennedy on August 22, 2011

    Used the ad hoc seasoning mix instead of making from scratch. Came out great but too spicy so I toned down with more flour, salt and pepper. Family loved, loved, loved this!

• Duck confit

  • okcook on August 31, 2010

    Very easy to make and the herbs add a nice touch. To clarify the duck fat after use, heat to 250 and let it bubble until you hear no more sizzling. This means you have driven off all the moisture. Strain and save the drippings in the bottom the pot.

• Pan-roasted duck breasts

  • foodie005 on August 03, 2011

    Serve with butter braised radishes, broccoli and brussels sprouts page 196

• Beef stroganoff

  • Breadcrumbs on September 10, 2011

    p. 42 - While I'd never turn down an opportunity to dine as any of TK's restaurants, I've come to the conclusion I'm not a huge fan of his cookbooks. Every time an enticing recipe appears in an EYB search, inevitably I pull the book from the shelf only to read the recipe and get totally frustrated by overly-complex process to make it. This recipe is no exception. While the ingredient list was relatively short and, seemed promising, I pulled the book only to find that before you can even make this dish, you first must prepare TK's Braised Beef Short Ribs recipe that spans pgs 41 and 42. Thanks but no thanks TK. While we do love beef stroganoff, we'll be living vicariously through others experiences in making this version!!

  • Trackypup on December 03, 2011

    Unbelievably good. Definitely a day off or weekend meal as it does take time but I can't imagine a better Beef Stroganoff recipe. I braised a bunch of beef so the rest will be used for meat pies in the week with the braising liquid. Highly recommend.

• Porterhouse steak with herb and shallot butter

  • okcook on August 31, 2010

    The herb and shallot butter is very good. Keep it in the freezer for your next steak.

• Santa Maria-style tri-tip

  • Kelley on September 19, 2011

    Awesome. made for Dan and I. Served with Rhonda's succotash from food52. Needs a day marinate. Order the tri tip from Snake River farms.

• Pan-roasted halibut

  • owaint on May 20, 2011

    With good quality fish this is truly delicious. A very simple recipe but the timings used give a beautiful golden crust with perfectly cooked inner meat. It works just as well with skin-on fillets as it does with the skinless ones shown in the book. In fact, using the skin side for most of the cooking gives a great textural/flavour boost. For nice thick pieces of fish, plenty of salt before cooking is a good idea. The recipe doesn't mention it but DON'T use a non-stick pan, plain steel is perfect and will give a much better crust. Just be patient and, when it's time to turn the fish, gently loosen it first by shaking the pan while supporting the fish - it will come away nicely and have deep golden crust that you'd never get in a Teflon pan. The Mushroom and peashoot side is perfect with it (though both benefit from a little acid - lemon for the fish and a good vinegar for the mushrooms - to pep them up).

  • Eydie on July 05, 2011

    Thomas Keller is a great teacher, and the technique he uses to cook the halibut is genius. I've used the exact same technique on many types of fish, just decreasing the amount of searing depending on the thickness of the fish. I loved the Chanterelles and pea shoots as a side, as well as the asparagus with tomato bacon stew.

• Sun gold tomato gazpacho

  • bgood on September 02, 2010

    Very bright, alive flavours

• Split pea soup with ham hock, fresh peas, and mint

  • Cheri on December 18, 2010

    this was good. Took much longer to cook - 2+ hours after split peas were added. Used frozen green peas. Mint is very nice touch. Richard was not crazy about this one

• Tomato and handmade mozzarella salad

  • cafrin629 on October 09, 2010

    I'll admit I didn't make the mozzarella, bought burrata, but this was a wonderful salad to make at the peak of tomato season.

• Curried cauliflower-chickpea salad

  • nickdavis on June 23, 2010

    I had to substitute romaine for the endive, as I needed to scale the recipe for 80 and could not find a good local source. Very good recipe.

• Farro and black rice with roasted autumn squash

  • Jane on December 06, 2011

    This discovery was one of those times "I have these ingredients for Sunday night supper and what recipe can I find". Although I didn't have everything in Keller's ingredient list - only one type of squash (delicata), no dandelion greens and pancetta rather than applewood smoked bacon - it worked really well. It looked pretty with the brown farro, black rice and orange squash. The mix of texture and flavors was good, the mustard dressing gave it some zing.

• Sautéed shrimp with garlic

  • hbroad on June 11, 2010

    Delicious, fast and easy.

• Buttermilk dressing

  • bgood on November 26, 2011

    The aioli base is fantastic Converts to a blue cheese dressing just great for his Waldorf variation

• Blue cheese dressing

  • okcook on August 31, 2010

    This dressing has a very nice balance of flavours. I made it with my homemade mayonnaise.

• Butter-braised radishes, kohlrabi, and brussels sprouts

  • foodie005 on August 03, 2011

    Instead of kohlrabi,, use broccoli

• Sautéed red and green cabbage

  • okcook on August 31, 2010

    It tasted good but the presentation was not very appealing.

• Summer vegetable gratin

  • Cheri on September 05, 2010

    Skipped the eggplant. Made in oval cassarole dish. 1st sauted onions and garlic, then layer of squash (green and yellow), then layer of tomatoes (romas) then one more layer of squash, finish with bread crumbs. Guests LOVED it. Nice flavor balance. Does take 1.5 hours to bake.

• Buttered farro

  • bgood on November 08, 2010

    Depending on farro you'll probably need to cook it longer than the recipe

• Fig and balsamic jam

  • vinochic on August 23, 2011

    Easy to make and delicious. Great with cheese!

• Garlic confit and oil

  • okcook on August 31, 2010

    Oh my goodness, are these ever good. I have a jar in the fridge and use them all the time. Used them for a garlic mayonnaise to go on our hamburger, yummy.

• Buttermilk biscuits

  • britt on September 24, 2010

    These are good and, this may be blasphemy, remind me of Popeyes' biscuits. They didn't keep past the first day.

• Brownies

  • usingSpoons on September 04, 2011

    This recipe calls for 61 to 64% dark chocolate, not milk couverture chocolate as it says in the tags to this entry. This is cut up for chips, and cocoa is used for the brownie batter.

• Chocolate chip cookies

  • okcook on August 31, 2010

    The different types of chocolate is interesting