Rillettes Anthony Bourdain At Les Halles Recipes

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ANTHONY BOURDAIN'S LES HALLES VICHYSSOISE



Anthony Bourdain's Les Halles Vichyssoise image

This is an adopted recipe that I have not yet tried. The original chef comments: "I grew up on this wonderful cold soup, and when my Grandmother passed away, the recipe went with her, until I got Anthony Bourdain's wonderful cookbook, "Anthony Bourdain's Les Halles Cookbook". This is so close to the Vichyssoise I loved, and you will too!"

Provided by Ms B.

Categories     Potato

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 8

4 tablespoons butter
8 leeks, white part only, cleaned and thinly sliced
2 medium potatoes, cut into small cubes
2 cups chicken stock
2 cups heavy cream
4 fresh chives, finely chopped
1 pinch nutmeg
salt and fresh pepper

Steps:

  • I a large, heavy bottom pot, melt butter over medium-low heat. Once butter is melted, add the leeks and sweat for 5 minutes, making sure they do not take on any color.
  • Add potatoes and cook for a minute or two, stirring a few times.
  • Stir in the chicken broth and bring to a boil.
  • Reduce heat to a simmer. Cook on low heat, gently simmering for 35 minutes, or until the leeks and potatoes are very soft. Allow to cool for a few minutes.
  • Slowly, and in SMALL batches, puree the soup at a high speed in the blender. Do this bit by bit, never filling the blender too high. Make sure the benders lid is on, and lean on the top when you turn on. If not the burn you will get is awful, and a most frequent accident in even professional kitchens.
  • Return soup to the cooking pot and whisk in cream and nutmeg. Season with salt and pepper. Return to a boil, reduce to simmer and cook 5 minutes. If you want to thin soup out, add more broth, if needed.
  • Transfer soup to the mixing bowl an chill over the ice bath, stirring occasionally. When soup is at Room temperature, and only at room temperature, cover in plastic wrap and put into the refrigerator to cool.
  • Check seasoning, sprinkle with chives and serve in chilled bowls.
  • This soup DOES get better over time. Keep covered with plastic, not foil in the refrigerator, or it will pick up other tastes.

RILLETTES (ANTHONY BOURDAIN AT LES HALLES)



Rillettes (Anthony Bourdain at Les Halles) image

I quote Anthony Bourdain "Jesus this dish is easy." A kind of pate like dish. Smear on toasted baguette croutons, have a cocktail and let the party begin...this is a WONDERFUL appetizer!!

Provided by Cheeseburger in Par

Categories     Spreads

Time P3DT6h

Yield 8-10 , 8-10 serving(s)

Number Of Ingredients 7

2 lbs pork belly, cut into 2 in cubes (5 cm)
1 lb pork shoulder, cut into 2 in cubes (5cm)
4 cups water
1 bouquet garni (1 sprig flat parsley, 2 sprigs of fresh thyme, 1 bay leaf -all tied with a string so its easy to ret)
1 teaspoon salt
1 pinch black pepper
1 lb pork fat, cut into thin slices

Steps:

  • Place the pork belly and shoulder in a heavy bottomed pot. Add water and the bouquet garni and cook over low heat, stirring occasionally.
  • After 6 hours, stir in the salt and pepper and remove from the heat. Discard the bouquet garni.
  • Once the meat is cooled enough to handle, transfer it to a mixing bowl, using forks, shred the meat (not mush, SHREDS is the key)
  • Shovel some still warm pork into your mouth -- you know you want to.
  • Divide the mixture among several small containers. Top each portion with a slice or two of pork fat to completely cover it, fold the mixture together a bit then wrap each container in plastic wrap.
  • Place in the refrigerator and let them sit for 3 days before serving. Don't cheat on the 3 days because it just gets better as the flavors marry up!

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