Soft, delectable ricotta dumplings that look like artwork are among the standouts at Protégé.
(To be published by South Bay Accent magazine.)
Damning a serious restaurant as “too expensive” is as common as breadsticks at Olive Garden — whose prices seem to be what such self-appointed critics somehow expect for cutting-edge cuisine. However, savvier diners understand that meals at such exalted food temples with their precious ingredients and squads of culinary school grads aren’t about full tummies but rather delivering a unique experience, which doesn’t come cheap. The South Bay has recently acquired one of these rarified dining spots, modeled on Napa Valley’s three-star French Laundry, no less. Continue reading
If you’ve been to the French Laundry, this ubiquitous starter is one of Thomas Keller’s best-known creations. Tiny seed-flecked cones are filled with salmon tartare and minced onion with some caviar (naturally) crowning the top along with a microscopic sprig of dill. Called salmon cornets, they require a regiment of prep cooks, special holders and all the usual rigamarole of this temple of refined cuisine.
The recipe has long been available and self-flagellating home cooks can certainly make them at home with great effort. But why would you want to when the flavor profile can be captured in a waaaaay easier-to-make version that you can throw together fast and serve to happy guests? Continue reading