Word: confit
(lookup in dictionary)
(lookup stats)
Dates: all
Sort By: most recent first
(reverse)
...same spirit. Savoy likes to work with a single ingredient, emphasizing the multiplicity of flavors and textures. Take his agneau dans tous ses états - roughly, lamb every which way - which includes grilled lamb kebab, roast saddle of lamb, poached lamb's knuckle and grilled lamb's neck confit. Says Savoy: "It's a way of demonstrating the wealth of tastes that exist within one product." Klein agrees with the "less is more" philosophy. "You have to keep the product intact," he says. Try his tasting menu, a rambling affair with more than a dozen dishes, and you'll experience...
...honorands ate last night at Annenberg Hall, where they enjoyed a rendition of Bach’s Suite No. 1 in G Major performed by graduate student Nokuthula Ngwenyama. They also dined on filet mignon, shallot confit with chimichurri sauce, roasted sweet potatoes, and haricots verts, with chocolate concorde and raspberry sauce for dessert...
...spend who knows how many hours preparing the spit-roasted lobster with caramelized salsify and almonds from his new cookbook, Ducasse: Flavors of France (Artisan; 288 pages; $50)? And would you rather dine at one of Jean-Georges Vongerichten's New York City food temples or make the apple confit from Jean-Georges: Cooking at Home with a Four-Star Chef (Broadway; 224 pages; $35)--a recipe that involves cutting 15 peeled Granny Smith apples into 1/8-in. slices, layering them with orange zest and sugar and baking the whole lot for six hours, only to find...fruit stacked in sugar...
...rest of us to tap into that dream is to play around with their new books. The apple confit may have been a disaster--"I don't know what happened," Vongerichten says sorrowfully--but other recipes from Jean-Georges, like the seared tuna with Szechuan peppercorns, prove remarkably simple, if lacking a four-star polish. Ducasse: Flavors of France is another matter. Stunningly produced and poetically written, it is also more intimidating: heavy on costly truffles and types of fish not available in the U.S. For even the more ambitious amateurs, perhaps the best approach is to splash...
...entree--duck breast and confit of duck leg in a berry/orange sauce--turned out to be more than enough for two people as well as the most expensive of the entrees at $14.95 (the others range from $10 to 14). The plate was artistically complimented by a side of crunchy snow peas (not very Spanish but nevertheless rapidly devoured) and moist new potatoes, as well as braised shredded cabbage soaked in sauce and a generous sprinkling of little blueberries. The sauce was fruity without being overbearing, complicated by orange zest. The duck was billed as medium-rare, though be warned...