Thomas Keller’s Herb-Crusted Rack of Lamb with Honey Mustard Glaze

Thomas Keller’s Herb-Crusted Rack of Lamb with Honey Mustard Glaze


Since I was disabled by my hunger, I did not use paper frills or the guard of honor or crown roast presentations for racks of lamb. The crust on these lamb chops was sweet and interesting. Lamb appears to be a red meat with a soft texture and a delicate flavor. I do not believe that veal is red. But both probably have a pleasing soft texture. The flavor of red meat may include a stronger flavor from minerals in the blood of the meat. I was excited to eat lamb.

Where I usually shop, grass-fed meat has a different color and a different flavor than grain-fed meat. The flavor of grass-fed meat is significantly different and exciting. There are places that feed animals with scientifically formulated diets with grain. This meat has a lot of flavor. I believe that the flavor includes minerals similar to iron. I have pictures of cows in my memories from Oregon or Europe where cows feed in pastures (pasture-raised), but I believe that a ranch usually gives cows feed. The feed can be made from grain or grass. I believe that sheep are usually fed grass in pastures.

Note: 1) the chemicals that make grass green may be responsible for the differences between grass-fed and grain-fed meat, 2) since cows probably evolved to eat grass rather than corn, maybe a cow can digest grass more efficiently (to enhance growth optimization/maximization)

The breadcrumbs were mixed with parsley, rosemary, anchovies, and butter. This created an original complex flavor that I appreciated. I enjoy the strong flavor and the fresh smell of flat-leaved parsley. The flavor of the fresh rosemary was similar to the smell of pine needles. I used the anchovies because the flavor appeals to me. The glaze was made with clover honey and Dijon mustard. Clover honey is significantly different. The flavor of the glaze made the meat more exciting.

Next time, I will be cutting the racks to make pieces with 2 bones in each piece. Despite reading that the rack should be cut to include 2 bones in each piece of lamb, I cut most of the pieces to have 1 bone in each piece. I wanted to serve this as finger food. If there are two bones, there is more meat. More meat gives someone a greater opportunity to appreciate the delicate texture and flavor of the lamb.


Mise En Place To Hand [1][2]

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Thomas Keller’s Herb-Crusted Rack of Lamb with Honey Mustard Glaze

Revisiting Potato Rösti – Techniques And Canola Oil

Revisiting Potato Rösti – Techniques And Canola Oil


I planned to make this blog post after making more rösti. The potatoes have to be very dry to be fried in a steel pan without sticking to the pan. A similar recipe I recently read reminded me that some people use animal fat rather than butter or oil. Some stores sell duck and beef fat in a bottle. Other stores sell duck fat in the meat department. The potatoes can stick using canola oil. When using either fat, butter or canola oil, move the rösti by moving the pan in circles (swirling the pan) on the burner. After flipping the rösti using a plate, especially when using canola oil, put a spatula under the rösti near the place stuck to the pan. After the rösti is not stuck to the pan, continue to move the rösti by moving the pan in circles on the burner. The butter creates a more flavorful experience, but I want to be able to use canola since butter can be expensive.

Note: 1) swirling the pan may make evenly browning the rösti easier (trick or technique? since the rösti rotates when the pan is swirled, the rösti will avoid being browned more over a hot spot probably created by a burner)

Removing the water from the potatoes with a towel may be too difficult for some people. Elderly people may have problems twisting the towel. If I remember correctly, in his recipe for Scallion Potato Cakes, Thomas Keller recommends that people use a salad spinner to remove water from the potatoes. I do not have a salad spinner. Without drying them, the potatoes will stick to a steel pan. One group of pictures below shows one idea for removing water from grated potatoes that did not work. The only method that worked for me was using a towel.

Note: 1) some people remove liquid by using a potato ricer, 2) some people bake a potato until it is tender, 3) some people use waxy potatoes (red potatoes) because they may lack moisture

The potatoes may discolor if they are not submerged in water that contains lemon juice or white wine vinegar. Books for culinary artists may recommend using lemon juice or white wine vinegar, but I only had white vinegar in my pantry when I made these rösti. Information on the internet explains that an enzyme on unpeeled potatoes causes the potatoes to discolor. An enzyme is something biological that makes a chemical reaction possible. If I remember correctly, the discolored potatoes may not appear significantly discolored after being cooked, but the chemicals created by the enzymes may change the flavor of the potatoes. [1]

Notes On Method (Procedure):

  • Clarify Butter (Cheesecloth May Make This A Faster Process)
  • Preheat Oven To 350°F/177°C
  • Weigh Potatoes
  • Use Lemon/Vinegar Water
  • Peel And Grate Potatoes And Put Them In Lemon/Vinegar Water
  • Drain The Potatoes
  • Salt The Potatoes And Let Them Stand For 5 Minutes
  • Squeeze Dry The Potatoes With A Towel (Or Possibly A Salad Spinner)
  • Put 3 Tablespoons Of Fat, Clarified Butter, Or Canola Oil In A 8-inch Frying Pan
  • Mix 2 Tablespoons Of Fat, Clarified Butter, Or Canola Oil In The Potatoes
  • Shape The Potatoes Into A Ball In A Mixing Bowl
  • Heat The Fry Pan Over Medium-High Heat Until There Are Wisps Of White Smoke
  • Put The Ball In The Pan
  • Spread The Ball To Make A Cake (Or Patty)
  • Swirl The Pan (To Move The Cake)
  • Flip Using A Plate To Check Browning
  • If One Side Is Browned, Brown The Other Side
  • Swirl The Pan
  • Release Any Parts That Stick (When Using Canola Oil)
  • Swirl The Pan
  • Flip Using A Plate To Check Browning
  • Return To Pan Dark Side Facing Up
  • Put In The Oven For 20 Minutes

Making Rösti With Canola Oil

My Improvised Salad Spinner (Not Good Enough)

The Procedure (Click An Image Have A Slide Show)

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Potato Rösti – This Makes The Best Hash Browns ☺

Buttermilk Crêpes

Buttermilk Crêpes


These crêpes were very satisfying. A grocery store where I live has weekly sales that sometimes include cookware. Since I always wanted a crepe pan, I got this pan for a very great price. It works well. The best heat for making crepes is probably between medium-low and medium. I have big plans for these crêpes. The batter is probably thicker than the batter for crêpes made with milk. I used an existing recipe. I substituted milk with buttermilk, I added 1 additional teaspoon of sugar, and I added 1/4 cup of water.


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Thomas Keller’s Recipe For Making Breadcrumbs And The Ideas For My Improved French Bread Recipe

Thomas Keller’s Recipe For Making Breadcrumbs And The Ideas For My Improved French Bread Recipe


This is Thomas Keller’s recipe for making breadcrumbs. These bread crumbs are great. They are very lightly browned. He bakes them at 250°F/121°C for 1 hour on a baking sheet. After 30 minutes, he moves them around. I had trouble appreciating the process of making bread with a mixer. I have improved my recipe. I am going to suggest that water absorption is the most interesting thing to observe when making bread. Different techniques effect how flour absorbs the water. Without making several loaves,  I am excited when the dough is soft but not sticky because the machine will knead the dough. The rules for using a Kitchenaid mixer are to knead the dough using the first 2 speeds. When the dough is soft, the mixer will knead the dough as if the machine is working at higher speeds. I will probably make a video that shows how cocoa moves through white dough to demonstrate how flour may travel through the dough while it is being kneaded. Some people may want to add as much flour to the dough as possible. I may have found a book that has technical information that can be used to create a procedure based on science to make bread. The goal in this blog post is to hydrate the flour, and to create bread with a fine crumb.

Note: 1) how the dough is hydrated appears to determine how successfully the mixer kneads the dough

I found my original ideas for French bread in the Joy Of Cooking. Soft white bread was something my family always had in the kitchen. I remember going to the grocery store where soft loaves of French bread were put near the magazines near the cashier. There were times when my stepfather enjoyed eating French bread and boiled ham sandwiches. Eating soft white bread is exciting because I believe that feeling starch dissolve in my body makes me happy.


My best method for making bread (my recipe):

  • Grease a bowl
  • Boil 1/2 cup water (in a microwave)
  • Put the salt and yeast in a mixing bowl
  • Put the flour in a separate bowl
  • Add 1 cup of cool water to the boiling water
  • Adjust the water to be about 125°F/52°C
  • Using the whisk attachment, mix the salt, yeast, and 2 cups of flour
  • Using the paddle attachment, mix all of the water with the ingredients in the mixing bowl
  • Add flour 1/4 cup at a time to make a soft shaggy dough
  • Using the dough hook, mix the remaining flour to the dough 1/4 cup at a time
  • Using hands, lift the dough out of the bowl once the dough is a ball
  • If the dough is not sticky, knead the dough for 8 minutes
  • The dough will become very smooth
  • Let the dough rise for 2 hours
  • Punch the dough and gently form a ball with the dough
  • Let the dough rest for 10 minutes
  • Flour a surface with 1/4 cup of flour
  • Roll the dough to make something similar to a rectangle (be very careful, be gentle when using a rolling pin, make the dough one thickness, observe a sheeter work)
  • Roll the rectangle into a loaf
  • Pinch the seams and tuck the ends of the loaf
  • Move the flour around the surface
  • Roll the cylindrical loaf in flour (French bread baked in a humid oven can have an unattractive appearance, the flour gives the surface of the bread a nice appearance)
  • Let the loaf rise for 2 hours on a baking sheet covered with parchment or a silicon mat
  • Put a pan in the oven to hold 1 cup of hot water
  • Preheat the oven to 400°F/205°C
  • Pour the water in the pan
  • Bake the loaf for 15 minutes
  • Reduce the heat to 350°F/152°C
  • Bake the loaf for about 20 minutes
  • Knock on the loaf to hear a hollow sound, otherwise continue to bake the loaf
  • Let the loaf cool
  • Store the loaf in a plastic bag

Cuban Black Bean Soup And A Strawberry Kirschwasser Coulis Gelatin Mold

Cuban Black Bean Soup And A Strawberry Kirschwasser Coulis Gelatin Mold



This soup is great. It is made by mixing black beans with sofrito and herbs and spices. Sofrito is similar to mirepoix. Both are mixtures of aromatic vegetables used to give something more flavor. Sofrito usually appears in Italian or Puerto Rican recipes, or more generally, recipes from Spanish speaking countries. This sofrito was made with onions and red (or yellow or orange) bell peppers, white onions, and garlic. The recipe includes adding sugar during the last 30 minutes when the soup is simmered to combine the flavors of the soup. Before serving, sherry wine vinegar and sherry wine are added. The black beans were heirloom beans from Rancho Gordo. Chef Thomas Keller uses beans from Rancho Gordo. They are turtle beans called midnight beans. The flavor of the beans was pleasant and exciting. I appreciated the delicate and earthy flavor of these beans. I did not garnish the soup with tweezers; I garnished the soup by lifting my hand 2 feet over the soup, and dropping red onions and cilantro on the top of the soup. The gelatin mold made with a coulis is a recipe that I posted a long time ago.

Cuban Black Bean Soup


Strawberry Kirschwasser Coulis Gelatin Mold


Download The Recipe:

Cuban Black Bean Cuban Soup

Jalapeno Poppers Experiment 2

Jalapeno Poppers Experiment 2


Note: 1) I blanched the jalapenos for 3 minutes, because blanching green beans for 4 minutes makes them soft, 2) I am thinking about panko, or corn flakes, and mixing the cream cheese with something

These poppers are light. Weight is a property of an object. Mexican culture usually makes me happy. Being disappointed is a sin in one of the dominate mythologies of America. Disliking the fruits of the earth is a clear sign of disappointment. Jalapenos have seeds. Job had to learn the hard way [1][2]. He was violated by God’s henchman. He did not know how to toss his white beans in vinaigrette, or how to eat cheese as a separate course.

I used every technique I know to make a popper savory and exciting, but I did not have the results that I desired. I blanched them in salt water. I refreshed them in ice water. I seasoned the cream cheese, and I seasoned the coating. I used Maseca and all-purpose flour, but I was not excited. The raw jalapenos had good flavor. Maybe I will have to dip them in a soufflé batter and bake them in the oven. Baking powder might change their flavor and it might make the batter rise while it cooks. Blanched jalapenos have great texture and flavor.

Blanching Water: 1 cup Diamond kosher salt : 1 gallon water

Cream cheese: 1/2 teaspoon Diamond kosher salt : 8 ounces cream cheese

Coating: 2 teaspoon Diamond kosher salt : 1/3 cup all-purpose flour or Maseca

Coating Made With Maseca


Coating Made With All-Purpose Flour


Mexican Ragout

Mexican Ragout




Note: 1) my blog post Knowing Sauce Is Important explains how to economically prepare ragout, 2) some people believe that ragout [1][2] is a stew not a sauce, this is a vegetable ragout

This was a very exciting dinner. The flavor of the sauce was great! I have been thinking about making Mexican spaghetti sauce for a long time. I improved my ragout recipe. Someone should be able to make the ragout in about 1 hour using techniques that are universally approved. I served the ragout over brown rice cooked with salt and butter. I cooked the eggs by heating a pan, putting the eggs in the pan, turning the burner off, and putting a lid over the pan. Once I observed that the whites were firm, I should have removed the lid because the heat from steam appears to have cooked the surface of the yolks. I was doing several things at once. I used cotija cheese and I garnished the eggs and ragout with a small amount of salt and dried parsley. Making ragout was my first successful adventure creating a recipe.


Mexican Ragout

If the vegetables are frozen, make the broth while the vegetables roast. Add the roasted vegetables to the broth. Puree the sauce. This should ideally take about 1 hour to make. If the vegetables are fresh, the ragu may take about 1 1/2 hours to make. Read the footnote.


  • 3 lb fresh tomatoes*
  • 2 medium vidalia (sweet) onions
  • 2 medium carrots
  • 2 medium celery stalks
  • 1 red bell pepper
  • 1 orange bell pepper
  • 4 mini sweet peppers
  • 1 cup mixed spinach and kale
  • 1/2 lb fresh crimini mushrooms
  • 1 head garlic
  • 1/4 cup olive oil
  • 1/4 oz (7 grams) dry Italian herbs (preferably with savory)
  • 2 cups beef broth
  • Juices from the frozen or roasted vegetables
  • 4 dried New Mexico chiles
  • 2 dried guajillo chilies
  • 2 tablespoons tomato paste
  • 1/4 cup agave syrup
  • 4 teaspoons Diamond kosher salt (2 teaspoons table salt, 2 teaspoons + 1 pinch Baleine sea salt, 3 teaspoons Morton kosher salt)
  • 1 teaspoon black pepper


  • Remove the stems from the dried chili peppers
  • Grind the chili peppers in a blender to make chili powder
  • Since the top of the oven in the hottest place in the oven, put a rack in the top position
  • Preheat the oven to 425°F/220°C
  • Put the vegetables in a roasting pan, if the vegetables were frozen save the juices
  • Put the garlic on top of the vegetables
  • Pour the olive oil over the garlic and the vegetables
  • Put the vegetables on the top rack in the oven for 45 minutes
  • If the vegetables are frozen
    • Put the beef broth and juices from the frozen vegetables in a saucepan
    • Put the chili powder, herbs, agave syrup, tomato paste, salt, and pepper in the saucepan
    • Boil the broth
    • Reduce the broth 80%
  • If the vegetables are fresh
    • Put the beef broth in a saucepan
    • To use the juices in the roasting pan, put the vegetables in a separate bowl and put the juices in the saucepan
    • Put the chili powder, herbs, agave syrup, tomato paste, salt, and pepper in the saucepan
    • Boil the broth
    • Reduce the broth 80%
  • Add the roasted vegetables to the saucepan
  • Put the roasted garlic in the saucepan
  • Use an immersion blender to puree the ragout

* Alternatively, use 2 (28 oz) cans of whole domestic tomatoes. Roast them with the other vegetables and put the juices in the broth.

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Mexican Ragu