Best 3 Bouchon Recipes
Bouchon, a classic French dish, is a hearty and flavorful stew that is sure to warm your soul. Traditionally made with beef, red wine, and vegetables, bouchon can be traced back to the bouchons, or small bistros, of Lyon, France. There are many different variations of bouchon, each with its own unique flavor and ingredients. Whether you prefer a classic beef stew or a more modern take on the dish, there is a bouchon recipe out there for everyone. In this article, we will explore some of the best bouchon recipes, providing you with all the information you need to create a delicious and memorable meal.
Let's cook with our recipes!
BOUCHON BAKERY'S 'NUTTER BUTTERS'
This peanut butter sandwich cookie is a smaller version of the gargantuan homemade Nutter Butters served at Bouchon Bakery, Thomas Keller's restaurant in the Time Warner Center. It is pure peanut sophistication; two crunchy, crisp peanut butter cookies filled with pillowy peanut-butter frosting. These cookies spread a fair amount while baking, so be sure to give them plenty of room on the baking sheet and let them cool and firm up before filling. (After reading through some of the reader comments, we retested the original recipe and decided to make the cookies smaller and double the filling. We've edited the below recipe to reflect those changes.)
Provided by Frank Bruni
Categories cookies and bars, dessert
Time 1h15m
Yield About 50 cookies
Number Of Ingredients 14
Steps:
- Heat oven to 350 degrees. In a medium bowl, mix together the flour, baking powder and baking soda; set aside. Using a mixer with a paddle attachment, cream together the butter and peanut butter. Add sugars and beat at medium speed for 4 minutes, scraping down bowl twice.
- At low speed, add eggs one at a time and vanilla. Add flour mixture and mix at low speed until well combined, scraping down bowl as necessary. Add peanuts and oats, and mix well. Using an ice cream scoop 1½ inches in diameter (about 1 heaping tablespoon), place balls of dough on parchment-lined baking sheets at least 2 ½ inches apart. Bake until cookies have spread and turned golden brown, about 10 to 12 minutes. Remove from oven and set aside to cool and firm up on the baking sheet, 5 to 10 minutes. Transfer to a rack to cool completely before filling.
- Using an electric mixer, cream together the butter, peanut butter and confectioners' sugar until very smooth.
- To assemble cookies, spread a thin layer (about 1/8 inch) on underside of a cookie. Sandwich with another cookie, being careful not break them. Repeat.
Nutrition Facts : @context http, Calories 259, UnsaturatedFat 7 grams, Carbohydrate 25 grams, Fat 17 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 8 grams, Sodium 209 milligrams, Sugar 17 grams, TransFat 0 grams
BOUCHON'S SAUTéED SPINACH WITH GARLIC CONFIT
Thomas Keller's elegant take on this traditional vegetable. You'll have more garlic confit than you need for this recipe, but it's not hard to find ways to use it--and it will keep in the fridge for about a month.
Provided by Chef Kate
Categories Spinach
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- For the confit.
- Cut off and discard the root ends of the garlic cloves. Place the cloves in a small saucepan, and add enough oil to cover them by about 1 inch. None of the garlic cloves should be poking through the oil.
- Place the saucepan over low heat. The cloves should cook gently: very small bubbles will come up through the oil, but the bubbles should not break the surface.
- Adjust the heat as necessary and move the pan to one side if it is cooking too quickly.
- Cook the garlic for about 40 minutes, stirring every 5 minutes or so, until the cloves are completely tender when pierced with the tip of a knife.
- Remove the saucepan from the heat and allow the garlic to cool in the oil.
- Refrigerate the garlic, submerged in the oil, for up to a month.
- For the spinach.
- If using large-leaf spinach, remove the thick stems and wash the leaves. Wash the baby spinach.
- Melt the butter in the largest skillet you have over medium-low heat.
- Add the shallots and sauté gently for 1 minute.
- Add the garlic confit and only as much spinach as will fit in the skillet, sprinkle with one-half teaspoons salt and a pinch of pepper, or to taste, and use tongs to turn the spinach in the butter.
- As the spinach wilts, continue to add handfuls of spinach from time to time and season additionally as needed.
- Do not overcook: the spinach is done when it is wilted and tender but still bright green. Serve immediately.
BOUCHON
Yield 8 bouchons
Number Of Ingredients 9
Steps:
- Heat oven to 350 on convection. Melt half the butter, put in bowl with the rest. Set aside. Measure flour into bowl, sift cocoa into same, add salt to same. Whisk to blend. In a stand mixer with a paddle, combine the eggs, sugar and vanilla on medium speed. Add butter and flour/cocoa mixture in three equal alternating parts, scraping after each addition. Mix in chocolate chips Bake at 350 degrees in a convection oven for 14 minutes if using popover pan filled halfway to the top. Makes 8 of those.
Tips:
- Mise en Place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and avoid any mishaps.
- Use Fresh Ingredients: Whenever possible, use fresh ingredients for the best flavor and texture. This is especially important for vegetables, herbs, and spices.
- Don't Overcook Your Food: One of the biggest mistakes home cooks make is overcooking their food. This can result in tough, dry, and flavorless dishes. Cook your food until it is just done, and then remove it from the heat.
- Season Your Food: Don't be afraid to season your food with salt and pepper. These two ingredients can really bring out the flavor of your dishes.
- Use a Variety of Cooking Techniques: Don't just stick to one cooking method. Try different techniques, such as roasting, baking, sautéing, and grilling, to add variety to your meals.
- Plate Your Food Attractively: The way you plate your food can make a big difference in how it tastes. Take some time to arrange your food on the plate in an appealing way.
Conclusion:
Cooking is a skill that takes time and practice to master. But with a little effort, you can learn to cook delicious meals that will impress your family and friends. The recipes in this article are a great place to start. They are all relatively simple to make, and they use ingredients that are easy to find. So get in the kitchen and start cooking!
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