Laurent TourondelCritiques
Auteur de Bistro Laurent Tourondel: New American Bistro Cooking
Critiques
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Green Garlic Bread - Okay, this one i simple but delicious. Basically a parsley, garlic, shallot, butter in a nice baguette I thought this was a real winner. I can see taking this to a potluck or dinner at a friend's house. Nice color, great flavour, this will be my new standard garlic bread.
Ginger Marinated Heirloom Tomatoes with Watermelon, Burrata & Spicy Arugula - Really tasty, different flavors, and lots of complexity for a salad. This was a big hit, but time consuming. I would make this again for a super fancy, company dinner.
Veal, Pork, & Ricotta Meatballs - Very good, but too complicated for meatballs. The recipes are so specific in some cases - Meadow Creek Grayson cheese and ground veal shortribs - that it is frustrating! The meatballs were good, but I have made other recipes that are far easier and taste just as good.
A Real Steak au Poivre with Green Oak and Homemade Boursin -
Wow! Fabulous steak and well worth the expense and little effort. This was a real stand out and will likely be requested as a special meal in the future. The peppercorn crust and rich sauce were the perfect balance to the velvety steak. Only downside here was the Homemade Boursin - yuck! All those great fresh ingredients and then he calls for onion powder. To me the whole thing tastes of onion powder and I'm sorry I wasted some good fresh cheese on it.
Many more recipes I'd like to try - Wild Mushroom Manicotti, Roasted Root Vegetable Salad with Marcona Almonds, and Bartlett Pear & Cranberry Muffins with Cinnamon - Walnut Topping among them.½