Robert Plata’s Rose of Syrah is pure LA - this latino winemaker chose a local graffitti artist to create this sexy label - perfect to cure your winter blues - or for a great v-day! available at customerservice@wine-valet.com ($20). This wine is served by the glass at the new Bouchon in Beverly Hills.
Mother Amelia Ceja & Daughter Dahlia the next generation of shaping wine in Carneros with their signature Ceja Vineyards - her husband Pedro is the winemaker and viticulturalist. A story of struggle and reward - an inspiration to us all.
Step Back in Time with the Bracebridge Dinners at the Ahwahnee Lodge in Yosemite - starting December 13th - concerts/performances - enchantment in one of the most beautiful settings in the world. Go to http://womenwine.com for more details.
Leek Bread Pudding from Ad Hoc at Home - Thomas Keller
Whenever I’m making something with lots of butter and cream I cut the amount and use 1/4 of what is suggested or substitute another item with less fat like half & half, soy milk where the cream is suggested. I always use butter not margarine but a much smaller amount.
I love Ad Hoc Restaurant in Yountville, Keller’s casual set menu restaurant. There’s no reservations and the same menu is served to the entire restaurant family style. You can linger however long you wish - and you will. The most popular day of the week is when they’re serving fried chicken. You can just imagine….
2 cups 1/2-inch-thick slices leeks (white and light green parts only)
Kosher salt
4 tablespoons (2 ounces) unsalted butter
Freshly ground black pepper
12 cups 1-inch cubes crustless Brioche (page 272) or
Pullman sandwich loaf
1 tablespoon finely chopped chives
1 teaspoon thyme leaves
3 large eggs
3 cups whole milk
3 cups heavy cream
Freshly grated nutmeg
1 cup shredded Comté or Emmentaler
Just as custards work well in the savory portion of the meal, although they’re more often served as a dessert, so do bread puddings but it would make a great side for Thanksgiving. You could also top it with Oven-Roasted Tomatoes and serve it as a vegetarian meal.
Preheat the oven to 350°F.
Put the leek rounds in a large bowl of tepid water and swish so that any dirt falls to the bottom of the bowl. Set a medium sauté pan over medium-high heat, lift the leeks from the water, drain, and add them to the pan. Season with salt and cook, stirring often, for about
5 minutes. As the leeks begin to soften, lower the heat to medium-low.
The leeks will release liquid. Stir in the butter to emulsify, and season with pepper to taste. Cover the pan with a parchment lid (see page 120), and cook, stirring every 10 minutes, until the leeks are very soft, 30 to
35 minutes. If at any point the butter breaks or looks oily, stir in about a tablespoon of water to re-emulsify the sauce. Remove and discard the parchment lid.
Meanwhile, spread the bread cubes on a baking sheet and toast in the oven for about 20 minutes, rotating the pan about halfway through, until dry and pale gold. Transfer to a large bowl. Leave the oven on.
Add the leeks to the bread and toss well, then add the chives and thyme.
Lightly whisk the eggs in another large bowl. Whisk in the milk, cream, a generous pinch of salt, pepper to taste, and a pinch of nutmeg.
Sprinkle 1/4 cup of the cheese in the bottom of a 9-by-13-inch baking pan. Spread half the leeks and croutons in the pan and sprinkle with another 1/4 cup cheese. Scatter the remaining leeks and croutons over and top with another1/4 cup cheese. Pour in enough of the custard mixture to cover the bread and press gently on the bread so it soaks in the milk. Let soak for about 15 minutes.
Add the remaining custard, allowing some of the soaked cubes of bread to protrude. Sprinkle the remaining 1/4 cup cheese on top and sprinkle with salt.
Bake for 1 1/2 hours, or until the pudding feels set and the top is brown and bubbling.
SERVES 12 AS A SIDE DISH,
6 TO 8 AS A MAIN COURSE
I watched Lucinda and her fabulous son (prep chef) make the pork chops with onions and apples p. 162 in my kitchen this a.m. - almost died from the smell - so gorgeous to look at, easy to make. Check out her book tour on her site. Buy the book http://bit.ly/v87YM
Can’t wait to go home and eat it!
Georges Duboeuf Beaujolais Nouveau arrives in Paris (Las Vegas) at one minute past midnight on 11/20/09. I’ve sampled some this week and it’s yummy. Check it out http://duboeufnouveau.com/.
Enter to win a three night stay for 4 at the Paris, LV plus $2k shopping spree when you Design A Wine Tote at http://duboeufdesign.com.
Interested in learning how to cook a turkey Sous Vide? Thomas Keller has a new book out on this hot topic for keeping flavors in your food.
Bouchon Beverly Hills - Preview for Members of the Hospitatity Industry in LA was last night. And while the restaurant isn’t scheduled to open until Nov. 17th. the massive space was filled with discriminating guests there to be greeted by - and feted by - Thomas Keller. I loved being about to go ‘behind the scenes’ and ate everything - the bubbly poured is Schramsburg in case you’re wondering. Certain to be the ‘must have’ reservation this holiday season.
