'daniel: my french cuisine' on Serious Eats

Nantucket Scallop Ceviche, Blood Orange Sauce From 'Daniel'

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'

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

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

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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