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te 2 tbs mango vinegar or favorite vinegar 5 tbs olive oil pinch of sea salt blackberry sauce 4 tbs blackberry jam 2 tbs vinegar 2 tbs water 1 tbs cold butter for the beets trim the stem and root ends of the beets lay on a 24 square sheet of foil drizzle with olive oil and sea salt wrap tightly and roast in a 350 degree oven for 1 hour let cool then peel and cut into wedges for the chevre goat s milk cheese in a mixer combine the chevre and cream whip until light and airy for the blackberry sauce add all ingredients to a blender and blend until smooth stain through a fine mesh sieve and then place in sauce pan and reduce until syrup like in consistency whisk in cold butter and then let cool and place in a squeeze bottle for the vinaigrette add salt and vinegar to a bowl whisk in olive oil in a slow drizzle to emulsify to plate place a dollop of the chevre on a plate and then scrape with a spoon across plate see video add peaches beets pistachios and then top with micro greens dress with the vinaigrette and then spoon the black berry sauce on the side posted by byron at 8 35 am 1 comment saturday january 8 2011 potato pave another great keller recipe i ve made this a few times and my kids love it i think that it s pretty tasty too russet potatoes butter cream chives what could be better this is a fantastic side dish that goes well with any kind of meat what you ll need 1 cup heavy cream sea salt and freshly ground black pepper 3 lbs russet potatoes try to find the largest potatoes that you can get your hands on 5 tablespoons butter 1 tablespoon softened and 4 tablespoons cut into 1 2 inch cubes canola oil 2 thyme sprigs 2 garlic cloves crushed skin left on minced chives preheat oven to 350 degrees pour cream into large bowl and season with salt and pepper peel the potatoes using a mandoline cut the potatoes length wise about a 1 16 thick and allow to fall into the bowl of cream toss the potatoes from time to time to make sure that they are well coated brush a 10x6 5x3 inch pan with half of the softened butter line with parchment paper leaving a 5 inch overhang on the two long sides you ll use these to lift the potatoes out of the pan brush with remaining softened butter and sprinkle with salt and pepper trim the potatoes so that they ll fit in a single layer and lay them in the direction that works best to fill the pan repeat with the second layer and add a few of the cubed butter pieces and sprinkle with salt and pepper repeat adding butter and s p every couple of layers until you have about 16 17 layers of potatoes cover tightly with foil so that the potatoes steam as they bake and toss in the oven for about 1 hour 50 minutes until they are completely tender when pierced with the tip of a knife let cool for 15 minutes wrap a piece of cardboard that is cut the same size as your pan with foil and place on top of the potatoes place a couple of heavy cans on top to weigh the potatoes down allow to cool to room temperature and then place in the refrigerator for at least 6 hours or up to 2 days to server run a pallet knife around the edge of the pan using the parchment paper lift the potatoes out of the plan and place upside down on a cutting board trip the sides and the slice into 12 equal pieces and let sit at room temperature for 30 minutes heat some canola oil in a large frying pan over medium high heat add the potatoes cut side down add the thyme and garlic and cook basting with the liquid in the pan until browned on the first side then turn carefully and brown the opposite side you can fit 3 4 of the pave in a pan remove the garlic when it begins to brown cook the remaining potatoes arrange the potatoes on a serving platter browned side up top with a small piece of butter and sprinkle with chives and sea salt and freshly ground black pepper and you are done you ll end up wanting to make more because 2 of these servings is just not enough sorry for the picture quality i shot all these using my camera on my phone posted by byron at 1 27 pm no comments labels mandoline potato pave side dishes saturday september 4 2010 buttermilk fried chicken what a thomas keller fried chicken recipe my kids have been begging me to make them friend chicken so when i saw this recipe in ad hoc at home i knew that i had to try it takes some prep time but it s definitely worth the effort the chicken comes out really crunchy on the outside i mean audibly crunchy i could hear my kids chomping away in the dinning room while i was in the kitchen frying up another batch but very moist and juicy on the inside this is a must try recipe for anyone who loves chicken what makes this recipe great is the fact that the chicken is brined for 12 hours before breading and frying ingredients two 2 1 2 3 lbs chicken not the costco type like i used those are 4 5 lbs birds the trick to a golden crust and a cooked through piece of chicken is the smaller pieces search them out and you ll be much happier with the results cold chicken brine recipe below dreding and frying canola oil or peanut oil for deep frying 1 quart buttermilk kosher salt and fresh ground pepper coating 6 cups all purpose flour 1 4 cup garlic powder 1 4 cup onion powder 1 tbs plus 1 tsp paprika 1 tbs plus 1 tsp cayenne 1 tbs plus 1 tsp kosher salt 1 tsp freshly ground black pepper fine sea salt rosemary and thyme sprigs the brine makes all the difference with this chicken it s worth the extra day to make chill and soak the birds brine recipe 5 lemons 24 bay leaves 1 bunch 4 ounces flat leaf parsley 1 bunch 1 ounce thyme 1 2 cup honey 1 head garlic halved through the equator 1 4 cup black peppercorns 2 cups kosher salt 2 gallons of water combine all ingredients in a large pot cover and bring to a boil boil for 1 minute stirring to dissolve the salt your entire house will smell like bay leaves remove from heat and cool completely then chill before using cut each chicken into 10 pieces 4 breast quarters 2 legs 2 thighs 2 wings pour the brine into a large container enough to hold all the chicken pieces add chicken and refrigerate for 12 hours it will become too salty if it goes longer than this remove chicken from brine discard brine and rinse under cold water to remove all the herbs or spices that may be sticking to the skin pat dry with paper towel and let rest at room temperature for 1 5 hours or until it comes to room temperature cold chicken will take too long to cook and will turn dark before it s cooked all the way through next make the coating my wife s grandparents got this cool spice box on a trip to france that i love pulling out when the occasion calls for it thanks again peg jim combine all the ingredients in a large bowl transfer half of the coating into a second bowl for dredging in a third bowl add the buttermilk fill at least 2 of oil to a large deep pot at least 6 tall but no matter what size pan you use the oil should not come up higher than 1 3 of the pan heat oil to 320 degrees set a cooking rack over a sheet pan for the chicken to drain cool once it comes out of the oil with your dredging station in place bowl of 1 2 coating bowl of buttermilk bowl of 1 2 coating and the oil at the correct temperature you are ready to dredge and fry the legs and thighs dip the chicken into the first bowl of coating shake off excess then into the buttermilk then into the 3rd bowl for a final coating place on a sheet pan lined with parchment until you ve breaded all the thighs and legs carefully lower the chicken into the hot oil and fry for 2 minutes then carefully move the chicken around in the oil and continue frying for another 11 to 12 minutes until the chicken is a deep golden brown i found that with my larger pieces that the chicken turned golden before the meat was cooked through once i had the color that i wanted i moved the chicken to a 400 degree oven and allowed to finish cooking all the way through transfer the cooked thighs and legs to the cooling rack skin side up and let rest while you fry the remaining pieces sprinkle with fine sea salt once they come out of the oil make sure the oil is the correct temperature before you add the next batch of chicken once the thighs and legs are done heat the oil to 340 and then fry the breasts and wings cook the breasts for about 7 minutes and the wings for 6 minutes allow the chicken to cool for at least 10 minutes before you serve it resist the urge to bite right into it i didn t have the patience and almost burned my tongue off while the chicken is cooking add some rosemary sprigs and thyme sprigs to the oil and fry for about a few seconds to crisp arrange the chicken on a platter lined with brown paper add the fried herbs and get ready for some good ol american eating we served this with mashed potatoes gravy glazed green beans and corn bread can t get more white trash than that but it was awesome my kids had fried chicken for lunch the next two days they loved it posted by byron at 4 54 pm no comments labels ad hoc at home fried chicken keller wednesday march 31 2010 roasted new potatoes with rosemary and garlic another favorite side dish roasted new potatoes with fresh rosemary and garlic our rosemary hedge is huge now on the side of our house and it s in full bloom i had maddyn go pick off 100 purple rosemary flowers for this dish i love it when the rosemary blooms as the flowers add some great color to what ever dish we re doing ingredients 2 3 lbs small new potatoes halved 2 3 springs fresh rosemary chopped 3 cloves of garlic 1 2 cup olive oil sea salt black pepper corns rosemary flowers if available preheat oven to 400 degrees parboil the new potatoes in salted water until they are slightly underdone they ll continue cooking in the oven drain potatoes and return to pot over low heat and gently stir without crushing the potatoes to dry with a mortar and pestle add about 2 3 teaspoons of sea salt and the garlic smash until a paste forms add peppercorns and grind to the consistency you like add chopped rosemary and bash to release their oil slowly drizzle olive oil while stirring to emulsify the marinade this marinade is best if made an hour before so that the the flavors to develop pour the marinade over the potatoes and toss to coat well put potatoes on a foil lined sheet pan and roast in the oven for about an hour until the outside of the potatoes are nice and crispy all to cool slightly and sprinkle with rosemary flowers posted by byron at 7 11 am 1 comment labels roasted garlic mashed potatoes rosemary rosemary flowers rosted new potatoes sunday march 21 2010 salad of roasted beets smoked salmon and fingerling potatoes this is a fantastic salad if you like smoked salmon roasted beets and soft cooked eggs if you don t like these things like most of my family then dinner is going to be a bit rough ingredients 20 fingerling potatoes 2 4 medium beets 12 oz smoked salmon 5 soft cooked eggs 2 tablespoons minced shallots 2 tablespoons chipped chives mixed baby field greens mustard vinaigrette olive oil preheat oven to 375 trim stems and root ends off of the beets place on a large sheet of aluminum foil drizzle with olive oil salt pepper wrap in the foil and roast until tender about an hour meanwhile cut the fingerling potatoes in half and simmer in salted water until tender when pierced with a fork drain and let cook on a tray when beets are done remove from oven and let cool when cool enough to handle peel and cut into wedges place in a bowl and allow too cool soft boil the eggs and cut into half and drizzle with olive oil and sea salt make the mustard vinaigrette by placing 1 tablespoon dijon mustard in a bowl whisk in 3 tablespoons of champagne vinegar slowly drizzle in 1 cup of olive oil while whisking constantly to emulsify whisk in 1 tablespoon whole grain mustard add minced shallots to a large bowl add potatoes and 2 tablespoons dressing sprinkle with sea salt and and ground black pepper drizzle beets with olive oil and salt and pepper plate salad by arranging potatoes on large plates add beets baby greens sliced smoked salmon and soft boiled eggs sprinkle with chopped chives salt and pepper and drizzle with remaining dressing love this salad posted by byron at 8 26 pm 2 comments labels fingerling potatoes roasted beets smoked salmon sunday march 14 2010 ratatouille vegetable gratin one of my favorite pixar movies behind the incredibles is ratatouille you can really see thomas keller s influence in the amount of detail that the animators put into the inner workings of a professional kitchen i ve wanted to make a ratatouille since i saw the film and was glad to see a summer vegetable gratin recipe in keller s new book ad hoc this is a great side dish and even though it s early spring there was some great looking zucchini yellow squash and egg plant at henry s this week so i thought i d give this one a try it s really easy to make and very tasty with some great grilled tri tip ingredients 2 3 roma tomatoes 1 medium yellow squash 1 medium zucchini 1 japanese eggplant or other small narrow eggplant canola oil 2 1 2 cups chopped onions 2 garlic cloves finely grated with a microplane grater kosher salt 1 tablespoon plus 1 tsp of chopped thyme 1 2 cup olive oil plus more for drizzling freshly cracked black pepper 1 2 cup finely grated parmesan cheese 1 2 cup dried breadcrumbs preheat oven to 350 degrees slice vegetables with a mandoline as close in size as possible and toss with olive oil and a lite sprinkling of sea salt heat some canola oil in a large frying pan over medium heat reduce to low add onions and garlic and season with salt cook without browning stirring occasionally until the onions are translucent about 20 minutes stir in 1 tbs of the thyme combine parmesan and bread crumbs and remaining thyme in a small bowl spread onion mixture in the bottom of a 13 5x9 5 gratin dish or 13 inch round shallow baking dish arrange a layer of overlapping slices of 1 3 of the squash around the outside edge of the dish sprinkle 2 3 tbs of the breadcrumb mixture over the top add a row of tomatoes eggplant yellow squash zucchini until you the pan is filled adding a layer of breadcrumbs ontop of each layer sprinkle the top with any of the remaining breadcrumb cheese mixture and a light sprinkling of salt bake for 60 90 minutes until the vegetables are completely tender when pierced with a knife remove from the oven and allow to rest for 10 minutes server with a light drizzle of ev olive oil serves 6 8 posted by byron at 5 15 pm no comments labels eggplant ratatouille vegetable gratin yellow squash zucchini older posts home subscribe to posts atom about me byron i have a lovely wife of 15 years four great kids and enjoy messing around in the kitchen as a way of spending time with my family getting them to try new things grew up catering with my grandfather but really started to get into cooking by collecting great cookbooks view my complete profile family and friends my beautiful wife chessa finley 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