Anthony Bourdain’s Les Halles Cookbook : Strategies, Recipes, And Techniques Of Classic Bistro Cooking by Anthony Bourdain

Anthony Bourdain's Les Halles Cookbook : Strategies, Recipes, And Techniques Of Classic Bistro Cooking by Anthony Bourdain

Author: Anthony Bourdain
View book: Anthony Bourdain’s Les Halles Cookbook : Strategies, Recipes, And Techniques Of Classic Bistro Cooking

Bestselling author, TV host, and chef Anthony Bourdain unveils the delicious and hearty recipes of Les Halles, the iconic French bistro in New York City where he began his culinary journey. Before he astonished the world with his wildly successful book “Kitchen Confidential“, Bourdain, renowned for hosting the acclaimed TV shows “Parts Unknown” and “No Reservations“, spent years honing his skills and serving some of the most exceptional French brasserie cuisine in the city.

Les Halles, with its unpretentious and down-to-earth ambiance, perfectly matched Bourdain’s unique style. It was a place where you could dress casually, engage in spirited conversations, enjoy a little too much wine, and have a great time with your friends. Now, Bourdain brings you the extraordinary Les Halles Cookbook, unlike any other cookbook out there. It is candid, humorous, audacious, and brimming with his signature charm and confidence.

Within the pages of this remarkable cookbook, Bourdain imparts all the knowledge you need to prepare classic French bistro dishes. As you navigate through the recipes, including delectable dishes like roasted veal short ribs, steak frites, escargots aux noix, and foie gras au pruneaux, it’ll feel as if Bourdain himself is right there beside you in the kitchen. He’ll cheer you on when you get the steak tartare just right and even humorously scold you if you accidentally burn the sauce.

Anthony Bourdain’s Les Halles Cookbook is both practical and entertaining, making it an absolute delight for cookbook enthusiasts, aspiring chefs, and Bourdain devotees alike. Don’t miss out on this culinary gem that showcases Bourdain’s passion for French cuisine and his unparalleled mastery in the kitchen.

Anthony Bourdain’s Challenging Quenelles De Brochet Recipe

Today we are going to tackle a challenging recipe from Anthony Bourdain’s cookbook. This French dish called “canel de broche” is similar to gefilte fish, but with a twist. Instead of using pike, we will be using cod to create football-shaped dumplings. These dumplings will be poached and then served with a delicious sauce made from crawfish or shrimp.

Before we begin, let’s make the canels. In a pot, melt butter and milk over medium heat. Once melted, add flour and mix until the mixture no longer sticks to the pan. Let it cool slightly and then add egg yolks. Combine well and then add the cod paste made from blending cod fillets, cream, egg whites, salt, and pepper. Shape the mixture into smooth football-like dumplings and poach in boiling water until they float to the surface.

Next, let’s make the sauce. In a saucepan, heat oil and add the shells of the crawfish or shrimp. Cook for a few minutes and then add tomato paste and flour. Mix well and cook for a couple more minutes. Deglaze the pan with Cognac and white wine. Add water and simmer for 25 minutes. Season with salt and pepper to taste.

Once the sauce is ready, remove the heads of the crawfish or shrimp. Place the canels and some shrimp heads in a casserole dish and pour the sauce over them. Bake in the oven for 30 minutes at 375 degrees Fahrenheit.

After baking, the dish is ready to be enjoyed. The canels have a unique texture and taste similar to potatoes. The sauce adds a delicious flavor to the dish. If you’re not a fan of gefilte fish, you might still find this dish interesting. Give it a try and experience a unique French culinary creation.

Thank you for joining me in making this challenging recipe from Anthony Bourdain’s cookbook. Stay organized and enjoy your meal!

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