Treasure Chest

Cooking Salmon By Bouchon Tips: The thinnest part of the fillet should not measure less than 1/2 inch thick; if the think belly flap has been left on the fish, trim it as necessary. The fish is done when the bottom is crispy and the fillet is cooked about halfway up the flesh; the top should still be rare. Methods: If the salmon is cold, let it stand at room temperature for about 15 minutes before cooking Season the skinned side of the fillets with salt and white pepper Season the other side with salt only Heat 1/8 inch of canola oil in a large nonstick skillet When oil is hot, place the salmon skinned side down and cook on one side only for 5 to 6 minutes; regulate the temperature, turning it down as necessary to keep the edges from browning too quickly The fish is done when the bottom is crispy and the fillet is cooked about halfway up the flesh; the top should still be rare Note:  The side may looked 60% cooked at 4 minutes.  Turn down the heat to complete the

Roast Chicken with Lemon and Thyme (edited) by Epicurious https://youtu.be/Gs1zHP7oabM Truss a chicken 4 tablespoons minced fresh thyme 2 tablespoons extra-virgin olive oil 6 garlic cloves, chopped 3 teaspoons grated lemon peel 1 tablesppon of chicken powder 1 5-pound roasting chicken 1 lemon, quartered 1/4 cup dry white wine 1 cup (about) canned low-salt chicken broth 2 teaspoons all purpose flour Move oven shelf toward the top 1/3 of the oven Preheat oven to 450°F. Mix thyme, olive oil, garlic, chicken powder and lemon zest in a bowl.  Wipe chicken with damp kitchen towel instead of rinsing the chicken, and then pat dry outside and inside. Sprinkle the chicken with generous amount of salt and pepper. Truss the chicken and Rub all but 1 tablespoon garlic-thyme oil all over the chicken and in between the skin. Place lemon in cavity of chicken.  Put chicken in LC or roast pan but do not cover Roast chicken for 20 minutes and check

Clams Marinies with Soffrietto Palourdes Marinieres Au Soffritto by Bouchon Note:  Term "Mariniere" indicates fish/shellfish cooked with white wine and onions Croutons 1 baguette (abuot 2 1/2 inches wide) EVOO Kosher Salt Clams 2 1/2 pounds Manila clams 1/4 cup mined shallots 2 tsp minced thyme 24 cloves garlic confit 1/4 cup Soffritto Kosher salt and freshly ground white pepper 4Tsp (2oz) unsalted butter 1cup dry white wine such as Sauvignon Blanc 1/4 cup Aioli or Tapenade 2Tsp chopped Italian parsley Cracked black pepper Croutons Preheat the broiler Cut the baguette on a severe diagonal to make 4 slices that are about 9" long 1/4" Pace croutons on a baking sheet Bruch both sides lightly with olive oil and season with a pinch of salt Toast croutons until both side is golden Set aside Clams Wash and clean the clams under cold water Heat a pot When hot enough add oil and turn down to medium heat Add shallots and sweat them for a m

Tartine De Thon À La Niçoise By Bouchon Serves 4 Skimmpy version of "What's on Hand" Salad 1 1/2 lbs good quality canned tuna packed in olive oil 1Tsp 1tsp minced shallots  1Tsp 1tsp minced drained nonpareil capers, preferably Spanish  1Tso minced chives 2tsp minced Italian parsley 2tsp munched tarragon 2tsp minced chervil 1Tsp fresh lemon juice 3/4cup mayonnaise  Kosher salt and freshly ground black pepper 1 Baguette about 2 1/2" wide EVOO Kosher salt 1/4cup Aïoli 12 to 16 small young Bibb lettuce leaves Fresh Grounded Black Pepper 4 Hard-boiled eggs 12 Large Radish sliced 12 Niçoise olives, pitted and halved 1/4 cup Minced Chives 12 Cornichons 4 small bunched Mâche or Watercress, cleaned, or Pommed Frited Methods Drain tuna but do not squeeze dry Break tuna apart in a large bowl Add shallots, cornichons, capers, chives, parsley, tarragon, and chervil and toss together.  Gently stir in the lemon ju

Frisée Salad with a Julienne of Bacon and Poached Egg Salads Frisèe Aux Lardons Et Œuf Poché By Bonchon Poached Eggs 1 tablespoon white wine vinegar 4 large eggs 8 ounces slab bacon Bacon Vinaigrette 2 tablespoons sherry vinegar 1 tablespoon whole grain mustard 2 teaspoons Dijon mustard 5 tablespoons rendered bacon fat (reserved), plus duck fat or canola oil as needed Salad 4 heads frisee Four 3/8-   inch-thick slices Brioche or other egg bread 1 heaping tablespoon minced shallots 2 tablespoons minced shallots 1 heaping tablespoon parsley leaves 1 heaping tablespoon tarragon leaves 1 heaping tablespoon chervil leaves (I used celery leaves) Kosher salt and freshly ground black pepper For the Poached Eggs:  Bring at least 4 inches of water to a boil in a large deep saucepan. Add the vinegar to the water and reduce the heat to a simmer. Crack 2 of the eggs into small cups or ramekins. Using a wooden spoon, stir the water around the edges of the p

Salads De Betteraves Et Mâche Au Chèvre Frais Et Aux Noix By Bouchon 4 Servings 16 walnuts about half cup 8 baby beet about golf ball size 3 Tsp of EVOO Kosher salt and Pepper 1tsp red wine vinegar 2oz mâche 2tsp minced shallots 2tsp minced chives 2tsp tarragon leaves 2tsp Italian parsley leaves 2-3 Tsp Walnut Vinaigrette  4oz fresh goat cheese (optional) Walnut oil Preheat oven 350F Spread walnut on baking sheet and toast for 10 minutes until lightly browned and fragrant  Set aside to cool Wash the beets and trim the stem to about 1 inch Place the. In small baking pan and toss with 3Tsp of EVOO, 2Tsp of water, 1/2tdp of salt and 1/8tsp pepper.  Cover the pan with foil and roast for about 50 minutes or until no resistance when the beets are pierced with a sharp paring knife.  Remove the beets from the oven and let cool.  When they are cool to handle, place a warm beer on a paper towel and rub gently with the towel to remove skin. 

Salade niçoise  (side o da) (kneess wa sze) is a composed  salad  of  tomatoes ,  tuna , hard-boiled  eggs ,  Niçoise olives , and  anchovies , dressed with a  vinaigrette . It is served variously on a plate, platter, or in a bowl, with or without a bed of  lettuce .  The tuna may be cooked or canned. Vinaigrette  3 parts fat 1 part acid Œufs Mimosa (ur mimosa) Stuffed eggs or Devil eggs Bouchon (bull 松）means cork/stopper  Lardons (lar 洞) is cured smoke pork belly aka bacons. It is classic garnish a salade frisée.  Tar tine (thirteen nar) means a slice of bread, mostly a baguette. Nowadays, it is also refer as an open-faced sandwich.