Salmon Rillettes -- group project??
Posted: Wed Jun 27, 2012 11:47 pm
Well, considering that this group is like a herd of cats, I don't expect this idea to succeed.
BUT. The first dish I made from the Bouchon cookbook was Salmon Rillettes. And then last week, on my wife's birthday, we went to Bouchon in Yountville. We mentioned that it was her birthday and got free glasses of Champagne. So on the spur of the moment I ordered the salmon rillettes.
What we got was not similar to what I had made at home. It was IDENTICAL to what is printed in the cookbook, it was totally the same. Like duck rilletes or deviled ham, this is a meat spread which can be used on toast.
The toast OF COURSE was Keller toast, very crisp and crunchy. But unlike my Keller toast, which is normally about six inches long, this was more perpendicular, maybe 2 inches long.
The reason I am thinking that this might be an interesting dish for EVERYONE here to make is, that 1) it is fairly easy and 2) it is totally delicious. And after ordering it for my wife's birthday, I am now making it for our best friend's birthday this weekend.
If you don't own the Bouchon cookbook (frankly if you are here, i think you should. The recipes are not that hard and all of them seem to be delicious) here are links:
http://rosemarried.com/2010/05/18/thoma ... n-rilette/
no French, can't spell "deux"
http://whatscookingamerica.net/LindaSan ... Salmon.htm
This one seems good but a little weird
http://www.shaggybevo.com/board/showthr ... -w-pics%29
I am marinating the fresh salmon overnight with Absinthe (don't have any "Absynthe") and salt and white pepper.
That's too long but I'm down with it. More licorice, better flavor.
Whaddaya think?
BUT. The first dish I made from the Bouchon cookbook was Salmon Rillettes. And then last week, on my wife's birthday, we went to Bouchon in Yountville. We mentioned that it was her birthday and got free glasses of Champagne. So on the spur of the moment I ordered the salmon rillettes.
What we got was not similar to what I had made at home. It was IDENTICAL to what is printed in the cookbook, it was totally the same. Like duck rilletes or deviled ham, this is a meat spread which can be used on toast.
The toast OF COURSE was Keller toast, very crisp and crunchy. But unlike my Keller toast, which is normally about six inches long, this was more perpendicular, maybe 2 inches long.
The reason I am thinking that this might be an interesting dish for EVERYONE here to make is, that 1) it is fairly easy and 2) it is totally delicious. And after ordering it for my wife's birthday, I am now making it for our best friend's birthday this weekend.
If you don't own the Bouchon cookbook (frankly if you are here, i think you should. The recipes are not that hard and all of them seem to be delicious) here are links:
http://rosemarried.com/2010/05/18/thoma ... n-rilette/
no French, can't spell "deux"
http://whatscookingamerica.net/LindaSan ... Salmon.htm
This one seems good but a little weird
http://www.shaggybevo.com/board/showthr ... -w-pics%29
I am marinating the fresh salmon overnight with Absinthe (don't have any "Absynthe") and salt and white pepper.
That's too long but I'm down with it. More licorice, better flavor.
Whaddaya think?