Comments for Cooking Through Bouchon

Comment on Boeuf Bourguignon and Macarons by Georgeanna Simmons

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Comment on Duck Confit with Brussels Sprouts and Mustard Sauce by Adderall side effects adults.

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Comment on Sorbet and Skate by Sadye Lucier

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Comment on There’s always a first…post that is by jogne ana smaria

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Comment on Duck Confit with Brussels Sprouts and Mustard Sauce by Joe

Joe — Fri, 23 Apr 2010 13:23:29 +0000

An actual recipe for the final dish would have been nice.

Comment on Boeuf Bourguignon and Macarons by SamT

SamT — Mon, 05 Apr 2010 23:29:35 +0000

The follow up… I made the recipe to the letter well in advance as suggested to give the flavors a chance to “marry” as the meat sat in the fridge. Did the individual vegetable prep the day of serving as suggested. Reheated on the day. One comment. The recipe is off on the reheating times. It takes more than the allotted time to reheat fully if you’re pulling out of the fridge. I ended up serving and realized after everyone was at the table that it was a “low warm” temp, and the meat was not as tender. The next day I reheated for an additional ten minutes, and it was much more tender and flavorful. Overall, I enjoyed the dish but would not make again. Too much work, and not enough depth of flavor. Next time I want beef, I’ll pan sear a beef tenderloin, finish in the oven while I saute some shallots, deglaze with port, and develop a ton more flavor. (Bourdain – Les Halles cookbook recipe). Anyway, Adam, thanks for the site. It was nice to have this as a referece before my attempt.

Comment on Boeuf Bourguignon and Macarons by Adam

Adam — Mon, 15 Mar 2010 19:31:10 +0000

I will say I did think that this was a little overly involved. I’ve made other recipes of this and have had it in France and this one isn’t my favorite (I know – I can’t believe I said that). I the body isn’t full enough or hearty enough for me I guess especially considering the amount of labor involved in making it.

Comment on Boeuf Bourguignon and Macarons by SamT

SamT — Fri, 12 Mar 2010 00:18:08 +0000

Thanks for sharing. I will be making over the next two days for a dinner club this Saturday and am looking for real people comments like yours. What gets me is that there’s no deglazing of the saute pan. Seems like a crime not to incorporate the fond, but I’m not going to second guess TK my first time with this recipe.

Comment on Roast Chicken with Ragu of Mushrooms by Leigh

Leigh — Fri, 20 Nov 2009 13:16:49 +0000

How is this the 1st time I’ve visited your food blog?? You’re doing a fantastic job. Someday when I have the patience and dedication, I will do one of these. Till then, I’m living vicariously through you.

Comment on Duck Confit with Brussels Sprouts and Mustard Sauce by Kimberly

Kimberly — Tue, 22 Sep 2009 00:47:10 +0000

Adam,
I love duck confit and have always wanted to make it. You have inspired me and I am excited to try this.
thank you!