By Thomas Keller
Hardcover: 368 pages
Publisher: Artisan; First variation version (November 6, 2009)
Product Dimensions: 11.2 x 1.4 x 11.2 inches
Thomas Keller stocks family-style recipes so you might make any or on a daily basis. within the publication each domestic prepare dinner has been expecting, the respected Thomas Keller turns his mind's eye to the yankee convenience meals closest to his heart—flaky biscuits, bird pot pies, New England clam bakes, and cherry pies so scrumptious and redolent of adolescence that they provide Proust's madeleines a run for his or her funds. Keller, whose eating places The French Laundry in Yountville, California, and in keeping with Se in manhattan have revolutionized American haute delicacies, is both adept at turning out less complicated fare.
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Extra info for Ad Hoc at Home
Transfer the peppers to a cutting board and slice them into 1⁄2 -inch-wide strips. Place the peppers in a colander over a bowl or the sink to drain off any excess liquid. Lower the oven temperature to 450°F and move the oven rack back down to the middle of the oven. indd 40 In a medium bowl, whisk the olive oil with the rosemary, salt, and black pepper. Add the mushroom halves and toss to coat. Line a medium baking dish with parchment paper and arrange the coated mushrooms in a single layer in the dish.
Rinse the vegetables immediately with cold water to stop the cooking, then chill them until ready to serve; try them with the Greener Goddess Dip (page 36). indd 38 M E AT L E SS I N CO W TO W N 12/30/14 3:26 PM Big Ol’ Antipasto Platter This dish is a cocktail party on a plate (well, the food part of the party, anyway—see page 205 for the drinks). This big spread of roasted peppers, mushrooms, artichoke hearts, olives, and cheese just needs a side of crostini as a vehicle for all the colors, flavors, and textures on offer.
5-ounce) multigrain baguette, or 1 whole wheat or traditional baguette (vegan, if desired) ⁄4 cup extra-virgin olive oil 1 Kosher salt Freshly ground black pepper To grill Preheat the grill to medium-high (about 375°F). Place a perforated stainless-steel grill topper on the counter. Slice the baguette on the diagonal into 1⁄2 -inch-thick slices. Arrange the baguette slices on the prepared pan. Pour the olive oil into a small bowl. Using a pastry brush, lightly brush each baguette slice on both sides with the olive oil.
Ad Hoc at Home by Thomas Keller