#24
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For so many years I have regretted the lost opportunity to cook for James Beard. I saw this today and thought about that opportunity - and you Jean (The French Laundry Cookbook). Wouldn't this be fun!

Cooking for Thomas Keller!
You only live once . . . but if you do it right once should be enough!
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#25
  Jean - this is for you! Harborwitch For so many years I ...
What an exciting article!
Daphne
Keep your mind wide open.
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#26
  Re: Jean - this is for you! Gourmet_Mom What an exciting art...
How fun. I really want that book, but can't get it until I cook something from the ones that I have not even opened yet. Not fair
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#27
  Re: Jean - this is for you! Cubangirl How fun. I really w...
"And then the man who had laid out those steps taught me to try to forget them, so that I could focus on the people eating the food. A breeze blows in as I drink the wine, and I realize that I never want to cook from a cookbook again, and yet I want to cook from this one for the rest of my life."

Oh my, didn't even know he had a new book out...I'm waiting for NOTHING - that book is mine.

I found myself just sighing time after time as I read that - after my babies, that would have been the highlight of my life.

Thanks Sharon! Unbelievable.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
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#28
  Re: Jean - this is for you! cjs "And then the man wh...
...and look what's on the Amazon site (as I ordered my own Christmas present.... )!!!

From Ad Hoc at Home: Buttermilk Fried Chicken

If there's a better fried chicken, I haven't tasted it. First, and critically, the chicken is brined for 12 hours in a herb-lemon brine, which seasons the meat and helps it stay juicy. The flour is seasoned with garlic and onion powders, paprika, cayenne, salt, and pepper. The chicken is dredged in the seasoned flour, dipped in buttermilk, and then dredged again in the flour. The crust becomes almost feathered and is very crisp. Fried chicken is a great American tradition that’s fallen out of favor. A taste of this, and you will want it back in your weekly routine. --Thomas Keller

Ingredients
(Serves 4-6)



Two 2 1/2- to 3-pound chickens (see Note on Chicken Size)
Chicken Brine (recipe follows), cold

For Dredging and Frying

Peanut or canola oil for deep-frying
1 quart buttermilk
Kosher salt and freshly ground black pepper

Coating

6 cups all-purpose flour
1/4 cup garlic powder
1/4 cup onion powder
1 tablespoon plus 1 teaspoon paprika
1 tablespoon plus 1 teaspoon cayenne
1 tablespoon plus 1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
Ground fleur de sel or fine sea salt
Rosemary and thyme sprigs for garnish


Directions

Cut each chicken into 10 pieces: 2 legs, 2 thighs, 4 breast quarters, and 2 wings. Pour the brine into a container large enough to hold the chicken pieces, add in the chicken, and refrigerate for 12 hours (no longer, or the chicken may become too salty).

Remove the chicken from the brine (discard the brine) and rinse under cold water, removing any herbs or spices sticking to the skin. Pat dry with paper towels, or let air-dry. Let rest at room temperature for 1-1/2 hours, or until it comes to room temperature.

If you have two large pots (about 6 inches deep) and a lot of oil, you can cook the dark and white meat at the same time; if not, cook the dark meat first, then turn up the heat and cook the white meat. No matter what size pot you have, the oil should not come more than one-third of the way up the sides of the pot. Fill the pot with at least 2 inches of peanut oil and heat to 320°F. Set a cooling rack over a baking sheet. Line a second baking sheet with parchment paper.

Meanwhile, combine all the coating ingredients in a large bowl. Transfer half the coating to a second large bowl. Pour the buttermilk into a third bowl and season with salt and pepper. Set up a dipping station: the chicken pieces, one bowl of coating, the bowl of buttermilk, the second bowl of coating, and the parchment-lined baking sheet.

Just before frying, dip the chicken thighs into the first bowl of coating, turning to coat and patting off the excess; dip them into the buttermilk, allowing the excess to run back into the bowl; then dip them into the second bowl of coating. Transfer to the parchment-lined pan.

Carefully lower the thighs into the hot oil. Adjust the heat as necessary to return the oil to the proper temperature. Fry for 2 minutes, then carefully move the chicken pieces around in the oil and continue to fry, monitoring the oil temperature and turning the pieces as necessary for even cooking, for 11 to 12 minutes, until the chicken is a deep golden brown, cooked through, and very crisp. Meanwhile, coat the chicken drumsticks and transfer to the parchment-lined baking sheet.

Transfer the cooked thighs to the cooling rack skin-side-up and let rest while you fry the remaining chicken. (Putting the pieces skin-side-up will allow excess fat to drain, whereas leaving them skin-side-down could trap some of the fat.) Make sure that the oil is at the correct temperature, and cook the chicken drumsticks. When the drumsticks are done, lean them meat-side-up against the thighs to drain, then sprinkle the chicken with fine sea salt.

Turn up the heat and heat the oil to 340°F. Meanwhile, coat the chicken breasts and wings. Carefully lower the chicken breasts into the hot oil and fry for 7 minutes, or until golden brown, cooked through, and crisp. Transfer to the rack, sprinkle with salt, and turn skin side up. Cook the wings for 6 minutes, or until golden brown and cooked through. Transfer the wings to the rack and turn off the heat. Arrange the chicken on a serving platter. Add the herb sprigs to the oil (which will still be hot) and let them cook and crisp for a few seconds, then arrange them over the chicken.

Note on Chicken Size: You may need to go to a farmers' market to get these small chickens. Grocery store chickens often run 3 to 4 pounds. They can, of course, be used in this recipe but if chickens in the 2-1/2- to 3-pound range are available to you, they're worth seeking out. They’re a little easier to cook properly at the temperatures we recommend here and, most important, pieces this size result in the optimal meat-to-crust proportion, which is such an important part of the pleasure of fried chicken.

Note: We let the chicken rest for 7 to 10 minutes after it comes out of the fryer so that it has a chance to cool down. If the chicken has rested for longer than 10 minutes, put the tray of chicken in a 400°F oven for a minute or two to ensure that the crust is crisp and the chicken is hot.

Chicken Brine
Makes 2 gallons
5 lemons, halved
24 bay leaves
1 bunch (4 ounces) flat-leaf parsley
1 bunch (1 ounce) thyme
1/2 cup clover honey
1 head garlic, halved through the equator
3/4 cup black peppercorns
2 cups (10 ounces) kosher salt, preferably Diamond Crystal
2 gallons water
The key ingredient here is the lemon, which goes wonderfully with chicken, as do the herbs: bay leaf, parsley, and thyme. This amount of brine will be enough for 10 pounds.

Combine all the ingredients in a large pot, cover, and bring to a boil. Boil for 1 minute, stirring to dissolve the salt. Remove from the heat and cool completely, then chill before using. The brine can be refrigerated for up to 3 days.


--------------------------------------------------------------------------------

...and now, to tell Roy Roger's what I just bought.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
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#29
  Re: Jean - this is for you! cjs ...and look what's o...
Good luck, Jean!
Daphne
Keep your mind wide open.
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#30
  Re: Jean - this is for you! cjs ...and look what's o...
Well cr@p! I almost grabbed that book at Costco the other day. I could have - Bob wouldn't have squawked too much. Hmmmm.
You only live once . . . but if you do it right once should be enough!
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#31
  Re: Jean - this is for you! Harborwitch Well [url=mailto:cr@...
I think I'll wrap it up and give it to him on the road....if it gets here in time. darn, what a good idea!
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
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#32
  Re: Jean - this is for you! cjs I think I'll wrap it...
That was a great story! What an incredible experience. Gee you think if I invite Mirimoto to dinner for a bbq he'd come?

Good lord I got nauseous just thinking of that
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#33
  Re: Jean - this is for you! DFen911 That was a great sto...
Shucks lady! How do you think I felt having you for dinner! And Jean and Roy the first time! Nervous as a cat on a hot tin roof especially putting all my trust into that little oven.

You only live once . . . but if you do it right once should be enough!
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Jean - this is for you!


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