Posts Tagged ‘Bouchon’

One Week Meal Plan

Friday, February 18th, 2011
Brussel Sprouts with Pancetta and Pecans

Brussel Sprouts with Pancetta and Pecans

Meal Plan

A new lunch and dinner meal plan for one week, for two people.  If you are cooking for more you can easily double the ingredients/recipes.   Leftovers are utilized for lunch.  The chicken leftovers cooked on Sunday are used in two other recipes later in the week, so make sure to portion it out.  Links to the recipes are included.
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Flatiron Steak with Herb Butter

Sunday, February 13th, 2011
Flatiron Steak with Melted Herb Butter

Flatiron Steak with Melted Herb Butter

Adapted from Bouchon by Thomas Keller

I’ve made a number of dishes from Thomas Keller’s Bouchon cookbook.  So far this is one of the most simple I’ve made.  I’ve halved the recipe here, but you can easily double it.  If doubling, use 2 skillets and cook with them simultaneously.  Flatiron steaks are called for, which sometimes can be difficult to find.  Call your butcher ahead of time or use a hanger steak or top sirloin steak.  The compound herb butter (recipe at the bottom) can be made a couple days ahead.  Make sure the butter is at room temperature before adding in the herbs and lemon juice.
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Bouchon

Monday, July 26th, 2010
Bouchon

Bouchon

When we were up in Napa Valley over the 4th of July weekend, we had lunch in Yountville at Thomas Keller’s Bouchon Bistro.  It was amazing.  Yeah, it’s just a French bistro, but probably one of the best places I’ve ever eaten.  The ambiance is fun and almost cute, but that’s Yountville as a whole.  Whenever I’m in Yountville I almost feel like I’m on a movie set or in Disneyland.  The little town is quaint with perfectly kempt lawns and flowers.  Bouchon, and the adjacent Bouchon Bakery contribute to the perfect atmosphere.
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