LOL... CHALLENGE OVER... YOU WIN!
I completely agree about Thos. Keller. I eat at Bouchon Bistro as often as possible (never more than once per year, however). Bouchon cookbook is awesome. After flipping though it while waiting to be seated at Bouchon Bistro, I recently bought a copy. My only complaint... it's big and hard to hold. Waaa-waaa-waaa, right?
Loving the French Laundry love! You guys inspired me to bust this French Laundry classic out tonight:I loved Bouchon as well. I got to eat at the French Laundry just down the road. It was amazing, plus I got a tour of the kitchen and met Chef Keller. On that day, I could die happy.
Nothing wrong with doing it on the smoker! I have Paul Bocuse's original cookbook from the 70s and he is a big proponent of open hearth cooking over a wood fire. He laments that many chefs at that time didn't know how to do it anymore. So good for you and perfectly in theme!My photography is not nearly as good, neither is my plating, but who cares
Since I have no oven, I figured I'll try use my weber smoker.
Recipe is loosely based on Rich Stein's, from "secret France".
I have to admit that I hardly have any French cook books on my kindle. Plenty Asian, bbq etc, but no French.
I did a wander through my garden and found that my turnips are ready. I thought those were typically Northern European, or British. I googled them anyway, and it seems they are quite popular in France, called Navets ( https://behind-the-french-menu.blogspot.com/2014/12/traditional-root-vegetables-in-modern.html?m=1), so I used them together with some potatoes, underneath the chicken.
Rub (more like a paste)
Dijon mustard, fresh rosemary, dried thyme, garlic, a fresh chili (couldn't resist), paprika powder and smoked paprika powder, red wine vinegar and olive oil.
Half onion and garlic in the cavity
View attachment 70885 View attachment 70889
Chicken is waiting patiently (and yes, that is a wooden board)
View attachment 70891
Turnips and potatoes
View attachment 70892
View attachment 70886
Meanwhile, fire was started
View attachment 70888
Placed potatoes and turnips in a dutch oven (maybe I should call it a casserole pot?) and put the rubbed chicken on top
View attachment 70887
Closed the smoker and waited....
View attachment 70890
No other pictures as by then my dinner guest had called to say he couldn't make it, so I drank his share of the beers as well
View attachment 70893
Yeah, I saw that in her post. Since she mentioned not having many French books, I thought she would like to know the Pope of French Cuisine would approved whole heartedly of her outdoor cookery!Butzy does not have an oven and cooks mostly in an outdoor kitchen. Pulls off great food too.
I know you're trying to make a joke here, but do you realize that can be demeaning ?So it's a fancy popover with a froo froo name? Very French.
Ok phatch. That's your opinion and I can respect that.Yes, I do feel French cuisine is over-credited for the results as I experience them,--my taste preferences. I feel similarly about Ethiopian and Korean food off hand as well.
Ok, sincerely I do appreciate you posting that. My whole point wasn't about your opinion of French cuisine or the potential exaggeration of its reputation or level of recognition, but about the joke which I felt was harmful. I'm sure you didn't mean it that way. But I did feel the need to point out how I felt about it. That is done, and I was acknowledged, thank you for that. We can now move on to more serious matters — the food.Demeaning jokes are a humor form I dislike. I've posted about that here a few different times, such as practical jokes, hazing, and many popular comedians.
I am guilty as noted.