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The Balthazar Cookbook

m
malabargold Apr 3, 2008 04:46 PM

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

  1. MMRuth Apr 4, 2008 03:26 AM

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

    3 Replies
    1. re: MMRuth
      m
      malabargold Apr 5, 2008 10:53 AM

      Math question, really.

      1. re: malabargold
        MMRuth Apr 5, 2008 11:06 AM

        Oh - that the photographed bill?

        1. re: malabargold
          LulusMom Apr 5, 2008 11:08 AM

          No wonder it went right over my head ...

      2. LulusMom Apr 4, 2008 06:36 AM

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

        8 Replies
        1. re: LulusMom
          MMRuth Apr 4, 2008 07:23 AM

          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
            LulusMom Apr 4, 2008 08:03 AM

            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
              MMRuth Apr 4, 2008 08:47 AM

              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
                LulusMom Apr 4, 2008 12:53 PM

                wow, that is a great tip. Thanks.

                1. re: LulusMom
                  MMRuth Apr 4, 2008 01:00 PM

                  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
              ChefBoyAreMe Apr 4, 2008 01:03 PM

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

              2nd the short ribs

              1. re: MMRuth
                menuinprogress Apr 4, 2008 06:54 PM

                The Cod Mitonnée is fantastic.

                1. re: MMRuth
                  m
                  malabargold Apr 6, 2008 07:21 AM

                  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

              2. i
                itryalot Apr 6, 2008 05:30 AM

                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. r
                  rmperry Apr 6, 2008 10:23 AM

                  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.

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