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Entries tagged with 'daniel: my french cuisine'

Duo de Boeuf, Bone Marrow-Crusted Tardivo, Sweet Potato Dauphine From 'Daniel'

Cook the Book Kate Williams 2 comments

This duo of beef is a signature dish at Daniel Boulud's eponymous restaurant. It changes with the seasons, but the pairing of braised and seared beef stays the same. As could be expected from a high-end signature dish, the recipe is far from simple, but it seriously pays off. More

Braised Short Ribs From 'Daniel'

Serious Eats Kate Williams 3 comments

These red wine and port braised short ribs are a vital component of Daniel Boulud's Duo de Boeuf from his new cookbook, Daniel: My French Cuisine. More

Crispy Shallot Rings From 'Daniel'

Serious Eats Kate Williams Post a comment

Use these crispy shallots as a component of Daniel Boulud's Duo de Boeuf from his new cookbook, Daniel: My French Cuisine. More

Fine White Breadcrumbs From Daniel

Serious Eats Kate Williams Post a comment

Use these breadcrumbs as a component of Daniel Boulud's Duo de Boeuf from his new cookbook, Daniel: My French Cuisine. More

Duo de Boeuf, Bone Marrow-Crusted Tardivo, Sweet Potato Dauphine From 'Daniel'

Serious Eats Kate Williams Post a comment

This duo of beef is a signature dish at Daniel Boulud's eponymous restaurant. It changes with the seasons, but the pairing of braised and seared beef stays the same. As could be expected from a high-end signature dish, the recipe is far from simple, but it seriously pays off. More

Modern Salade Lyonnaise With Leeks, Lardons, and Oeuf Mollet From 'Daniel'

Cook the Book Kate Williams Post a comment

Daniel Boulud's modern salade Lyonnaise from his new cookbook Daniel is not a dish he serves in his restaurants. Instead it appears at his home table or (I suspect) more often at dinner parties. More

Modern Salade Lyonnaise With Leeks, Lardons, and Oeuf Mollet From 'Daniel'

Serious Eats Kate Williams Post a comment

Daniel Boulud's modern salade Lyonnaise from his new cookbook Daniel is not a dish he serves in his restaurants. Instead it appears at his home table or (I suspect) more often at dinner parties. More

Nantucket Scallop Ceviche, Blood Orange Sauce From 'Daniel'

Cook the Book Kate Williams Post a comment

I usually think of ceviches as quick, simple affairs. Cut up some seafood, throw it in a bowl with citrus juice, let it "cook" for a bit, and then serve. Daniel Boulud's scallop ceviche with blood orange sauce in his new cookbook, Daniel, is not that kind of ceviche. But the extra work actually pays off, and the final dish was probably the best ceviche I'd ever made, and certainly the prettiest. More

Nantucket Scallop Ceviche, Blood Orange Sauce From 'Daniel'

Serious Eats Kate Williams Post a comment

I usually think of ceviches as quick, simple affairs. Cut up some seafood, throw it in a bowl with citrus juice, let it "cook" for a bit, and then serve. Daniel Boulud's scallop ceviche with blood orange sauce in his new cookbook, Daniel, is not that kind of ceviche. But the extra work actually pays off, and the final dish was probably the best ceviche I'd ever made, and certainly the prettiest. More

Buddha's Hand Citron Confit From 'Daniel'

Serious Eats Kate Williams Post a comment

Use this slightly sweet citron confit to garnish Daniel Boulud's Nantucket Scallop Ceviche from his new cookbook, Daniel: My French Cuisine. More

Chive Oil From 'Daniel'

Serious Eats Kate Williams Post a comment

Use this bright chive oil to garnish Daniel Boulud's Nantucket Scallop Ceviche from his new cookbook, Daniel: My French Cuisine. More

Cook the Book: 'Daniel: My French Cuisine' by Daniel Boulud

Cook the Book Kate Williams Closed

I must admit that I was a bit apprehensive about cooking from the Daniel Boulud's recently released dine dining cookbook, Daniel: My French Cuisine. Yet once I found a few recipes that required only a trip to the grocery store and butcher shop and got down to the actual cooking and eating of things, I changed my tune—the process was surprisingly gratifying, and a fun reminder that I can prepare technical, challenging food if I want to. More

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