Tartine de Thon
Bistro Style Open-Faced Tuna Sandwich
WITH Fire Roasted Hatch Chiles
The second post in my “Bistro Collection” inspired by Bouchon and Chef Thomas Keller is a Tartine de Thon. This is simply a French bistro style open-faced tuna sandwich with a side of pommes frites… But it is très magnifique and muy magnífico with a French-New Mexico fusion twist!
My tuna salad recipe includes Roasted Hatch Chiles from New Mexico, plus lime juice & cilantro to complement the smoky green chiles. Served on a toasted thick slice of artisan seeded boule, it is un déjeuner parfait.
Tartine de Thon Recipe
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Ultimate Bistro Salad:
Salade de Laitue
Living whole heads of Bibb lettuce, high quality vinaigrette components, and the synergistic combination of a few fresh herbs result in a deceptively simple yet exquisitely balanced salad, one that is the best imaginable of its kind. Period.
Chef Thomas Keller writes in his fabulous bistro cookbook Bouchon, “The word laitue comes from the Latin word for milk, from the milky juices some lettuces can exude. Hearty, buttery Bibb leaves are a good example of the rich juicy quality lettuce can have. They’re so big and rich, in fact, that this salad almost qualifies as a meal in itself.”
Salade de Laitue Recipe
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Poached Duck Foie Gras au Torchon
Pistachio Crust, Pickled Bing Cherries, Lemon Curd
Lavender Fleur de Sel, Pink Peppercorns
Arugula & Mint Salad, French Baguette
“The great thing about foie gras is that it’s foie gras…
You don’t have to do anything to it. It’s a luxury on its own,
and your job is to try to make it show what it really is.”
— Thomas Keller
What is served cold and completely overindulgent? Poached Duck Foie Gras au Torchon.
A whole lobe of duck liver is wrapped in the same muslin torchon in which it had been poached.
Torchon means “dish towel” in French,
and is the perfect vehicle for transporting foie gras to le pique-nique.
Simply remove the torchon and slice the foie gras into discs, then roll the edges in pistachio nuts.
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