Recipes

From the kitchen

Kitchen notebook. Metric weights, timing, and what I would change.

• 

  Stock

  Chicken Stock

  Fond blanc de volaille. Cold water, a slow skim, no salt. The base under sauces and plates — not a soup.

  2 L/4 hr

• 

  Pasta

  Fresh Pasta

  100 g flour, one egg, rest, then sheet. Dough you can feel — not a mix you dump.

  4 portions (600 g dough)/1 hr

• 

  Plate

  Duck, Potatoes, Jus

  Two covers. Rendered legs, potatoes cooked in the fat, a pan jus mounted with butter. Protein, garnish, sauce, timing.

  2 covers/1 hr 45 min

• 

  Pastry

  Chocolate Chip Cookies

  Brown sugar, extra yolks, and a heavy hand of chocolate. The first recipe in the book.

  24 cookies/45 min + chill