And he’s just published “New Classic Family Dinners,” with recipes for chicken pot pie, cornmeal-crusted pan-fried trout, spaghetti and meatballs (with instructions for grinding the three kinds of meat yourself).īut though this is home cooking, it’s a far cry from the popular “quick and easy” school that is designed to let you get dinner on the table in the time it takes to watch an episode of “The Office.” Both chefs make clear that they have another, higher aim: to make you a better cook. Keller’s Napa Valley restaurant Ad Hoc might be the epitome of the concept, but here in L.A., Mark Peel has been doing the same every Monday night for years at his landmark restaurant Campanile.
And now they’re writing books to teach home cooks how to do the same. The recipe, from Keller’s new book “Ad Hoc at Home: Family-Style Recipes,” represents one way home cooking has come full circle.Ĭhefs have come back to the simple, delicious dishes that they loved as children, but in the process they’ve turned them into fine dining. In fact, he first browns the surface, then roasts the prime rib. 4 Food section article about two cookbooks, including “Ad Hoc at Home: Family-Style Recipes” by Thomas Keller, said that in a recipe for prime rib, Keller first roasts the prime rib at 275 degrees, then browns the surface with a blowtorch.
Day 3: Blanch fennel and baby leeks separately simmer potatoes strain short rib braising liquid glaze short ribs assemble.Ĭookbook review: A Nov. (OK, I might have finished in two if I hadn’t been interrupted in the middle of making a five-hour soffritto of onions and tomatoes.) Day 1: Braise short ribs. Thomas Keller’s Catalan beef stew is a spectacular, meaty dish of tender short ribs, fennel, fingerling potatoes and leeks, savory with the addition of oil-cured Spanish olives, fragrant with orange peel, garnished with fennel fronds and finished with gray salt.Īnd it takes three days to make.
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