Best 2 Rillettes Anthony Bourdain At Les Halles Recipes
**Rillettes: A Decadent French Dish Worth Trying**
Rillettes is a classic French dish that is sure to impress your taste buds. Made with slow-cooked meat,豚肉,家禽, or fish, rillettes is a versatile dish that can be served as an appetizer, main course, or even a spread for sandwiches. With its rich, flavorful taste and melt-in-your-mouth texture, it's no wonder why this dish is so beloved by food enthusiasts around the world.
This article features a collection of delicious rillettes recipes that will tantalize your taste buds and transport you to the heart of French cuisine. From the classic pork rillettes made with tender pork shoulder to the more unique duck rillettes with its rich, gamey flavor, you'll find a recipe here that perfectly suits your palate.
In addition to the traditional meat-based rillettes, this article also includes recipes for vegetarian and seafood rillettes. The vegetable rillettes, made with a medley of roasted vegetables, offers a delightful and healthy option for those looking for a meatless meal. And for seafood lovers, the salmon rillettes, with its delicate flavor and flaky texture, is sure to become a favorite.
Whether you're a seasoned cook or just starting out, this article has something for everyone. With detailed instructions and helpful tips, you'll be able to create mouthwatering rillettes that will impress your friends and family. So gather your ingredients, preheat your oven, and get ready to embark on a culinary journey that will leave you craving more.
RILLETTES (ANTHONY BOURDAIN AT LES HALLES)
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
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!
ANTHONY BOURDAIN'S LES HALLES VICHYSSOISE
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
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.
Tips:
- Opt for high-quality pork shoulder with good marbling for succulent rillettes.
- Use a variety of pork cuts for a more complex flavor profile.
- Season the pork generously with salt and pepper, and add garlic, thyme, bay leaves, and juniper berries for extra flavor.
- Slow-cook the pork in rendered pork fat or duck fat for several hours until fall-apart tender.
- Remove the pork from the fat and let it cool slightly before shredding it with two forks.
- Return the shredded pork to the fat and mix well, ensuring it is evenly coated.
- Pack the rillettes into jars or ramekins, pressing down firmly to eliminate air pockets.
- Top the rillettes with a layer of clarified butter or pork fat to seal them and prevent spoilage.
- Store the rillettes in the refrigerator for up to 2 weeks or freeze them for longer storage.
- Serve the rillettes at room temperature with crusty bread, cornichons, and a glass of wine.
Conclusion:
Rillettes are a delectable French dish that embodies the essence of rustic cuisine. With careful preparation and attention to detail, you can create succulent, flavorful rillettes that will impress your family and friends. Whether you prefer the classic pork rillettes or explore variations with duck or goose, this dish offers a delightful culinary experience. Enjoy the process of slow-cooking and savor the rich, velvety texture of homemade rillettes. Bon appétit!
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