With this recipe we use whatever vegetables we have from our CSA food box in substitution such as fava beans, onions, green garlic, and carrots.
Thomas Keller’s Roast Chicken with Root Vegetables
from Ad Hoc at Home
Thomas Keller
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Ad Hoc at Home: Fried Chicken Recipe (current tie for best recipe of the year … so far)
Wednesday, February 17th, 2010
Zach and I made Thomas Keller’s Bouchon Quiche last fall (“You Can Quiche Your Day Goodbye!”) and found out that Keller’s recipes are labor intensive but incredible. We decided to make Fried Chicken for a friends birthday this weekend from Thomas Keller’s new cookbook, Ad Hoc at Home. Once again Thomas Keller wowed us with another one of his labor intensive, incredible recipes. Colonel Sanders watch out!
TIPS:
- We added a bit more spice to the dredge mixture and it was a great addition with a kick.
- Start 12-14 hours before you want to eat (the night before or first thing in the AM)! You must brine the chicken pieces first!
- Use peanut oil for best tasting results but you can also use vegetable or canoloa oil.
- You will need a deep fry thermometer.
Ad Hoc at Home: Fried Chicken Recipe
You Can Quiche Your Day Goodbye
Wednesday, October 28th, 2009
Bouchon Quiche Recipe: The Most Delicious Waste of a Day You’ll Ever Have
For a baby shower this weekend, a friend asked me to make a couple of quiches. As Northern California food bloggers near the home of Thomas Keller’s Bouchon Restaurant, we just couldn’t do it the simple American way with store-bought pie crusts and the “it’ll be ready in an hour prep, cook, and bake time quiche recipe.” Instead, we pulled out Thomas Keller’s Bouchon Cookbook and spent eight hours over three days assembling a couple of masterpiece quiches from the most labor intensive recipe we’ve ever found. Even with two people working the entire time in the kitchen it was intense, sweating bullets and hoping for success. We learned a lot from massive mishaps but in the end we were surprised to get some rave reviews from guests at the shower.
We made the quiche crust dough a day before we needed it and refrigerated it overnight. The recipe was similar to the way that you make biscuits with flour and pieces of chilled butter. We rolled the dough out on Friday morning and I got out my three pans with removable sides. The fact that the pans had 3” high sides instead of a 2” high ring mold didn’t faze me at all considering I thought it was a minor detail. In the end it made a huge difference in the ultimate success of our standup quiche shells. We freaked when we opened the oven after fifteen minutes of bake time to find the sides of our crust fallen into the pan (see the oven photograph). I immediately got online and googled Thomas Keller’s Quiche problems and found a few posts. Others had the same issue and thought it was because there wasn’t enough dough to go over the sides taller pans. They made extra dough to try and solve the problem, only to find out that the dough just can’t hold itself at 3” high so YOU HAVE TO USE A 2” RING MOLD PAN FOR BOUCHON QUICHE! We just continued and tried to patch the sides hoping it would all work out, and miraculously, it did! We had a bit of a filling leak on one of the three quiches, but it still turned out to be pretty decent looking and utterly delicious.
If you ever attempt this, you have to let us know how it turned out!
Recipe information after the jump….