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The Balthazar Cookbook

Is there an error on pg. 252, or is it my failing old eyesight?

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  1. I'll take a look - what do you think the error might be?

    3 Replies
        1. re: malabargold

          No wonder it went right over my head ...

      1. In my book there is a photo on that page ...

        8 Replies
        1. re: LulusMom

          Me too - of a receipt! Do you have any particular favorites? Mine are:

          Short Ribs
          Chicken Riesling
          Frisee aux Lardons
          Brandade de Mourue
          Steak Tartare
          Onion Soup
          Plateau de Fruits de Mer
          Mustard Crusted Salmon (I never make the lentils)
          Spatzle
          Prune Stuffed Roast Loin of Pork

          1. re: MMRuth

            I love that mustard crusted salmon too; I've made the lentils once and really enjoyed them, but making it without means a very quick and easy meal. I made the onion marmalade to go with it too (don't have it right in front of me, so maybe the name is wrong) and thought it was slightly off.

            The fennel gratin is killer too, but right now I"m embarrassed to say that I don't *think* I've made anything else from the book. We bought it right before our move here, and the insanity of the move cut short my discovery rate.

            1. re: LulusMom

              I probably make that salmon once every three weeks or so - as you say, quick and easy. BTW - I stopped putting it into the oven, I just cover the frying pan instead and check the salmon every minute or so. The crust stays nice and crispy, and I don't have to heat up my oven, which often makes our apartment too warm.

              1. re: MMRuth

                wow, that is a great tip. Thanks.

                1. re: LulusMom

                  I just got fed up w/ heating up the oven for the salmon to be in there for a couple of minutes.

            2. re: MMRuth

              The best mussels muneire (sp?) recipe...

              2nd the short ribs

                1. re: MMRuth

                  The lentils are very good, an unexpected comlement to mustard salmon.
                  The onion soup I tried three times at the restaurant - widely separated periods; over-salted each time - the picture in the book is ghostly pale and not appealing to me; I like all of the above- but prefer croutons made of other than brioche.
                  Frisee aux lardons is a challange even with pro help to serve to a large party, I like the yolk to still be warm

              1. Brandade de morue is great appetizer - especially with the garlic.
                Braised short ribs is a great party make ahead dish too.
                I love the frisee aux lardons and sometimes use guanciale.

                1. I'm glad to see this thread. I received the cookbook as a gift but haven't made anything yet. Will definitely check out the salmon recipe.