tag:blogger.com,1999:blog-4543389752792247888.post3539120026780218372..comments2023-04-16T10:39:30.884-04:00Comments on French Laundry at Home: Roasted Sweetbreads with Applewood-Smoked Bacon, Braised Belgian Endive, and Black Truffle SauceUnknownnoreply@blogger.comBlogger28125tag:blogger.com,1999:blog-4543389752792247888.post-42824573964008189892008-10-22T02:05:00.000-04:002008-10-22T02:05:00.000-04:00Coming from a broad yet...limited diet and exposur...Coming from a broad yet...limited diet and exposure to food growing up I have always been open to new food. The stranger the better! I was raised on calamari but the family thought I was nuts for not only hunting snails (a host family affair) when I was an exchange student in France but that I relished eating them. Horse-steaks, goat-meat, guniea-hen, ox-tails and liver of all sorts have since become a delight for me! I even tried the gland of a bull in France recently, no not THOSE glands although I tried them in coffee in Tuscany, but that's another story! <BR/><BR/>Well this summer I had sweetbreads in France with truffle sauce. Four times, once a week. This Christmas the first course MUST be Sweet Breads! Mmmm, the texture is so creamy, and yes, the first bite is an interesting one but quickly fades into ecstasy! I think I might splurge on some truffle oil but use morels instead, wrap some of the sweet breads in prosciutto and use a few pieces of pancetta to Italianize it a bit. Mmm, maybe some Prosecco instead of white wine.<BR/><BR/>Haha, wish it was Christmas!SebsInFortLauderdalehttps://www.blogger.com/profile/11493169590585382981noreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-86842275213249164952008-02-22T08:35:00.000-05:002008-02-22T08:35:00.000-05:00Okay, like, wtf. My life is seriously getting in ...Okay, like, wtf. My life is seriously getting in the way of my true calling, which is reading blogs, of course. I can't believe how many times you've posted since the last time I had the time to check in. Wow, that's a lot of time. I am humbled and embarrassed, especially since you've been cooking such seriously kickass stuff. *sigh* Do you think you could have a word with my bosses and talk them into giving me a little break to a. read more blogs and b. cook more sweetbread? I've cooked almost every part of that dish, the perigoux sauce from scratch, the braised endive, but never sweetbreads, and that's just wrong. Thanks Carol, I'm looking forward to your note's arrival on my bosses' desks.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-33593191846869360962008-02-16T18:28:00.000-05:002008-02-16T18:28:00.000-05:00Chris: The membrane is a thin coating of ick, is t...Chris: The membrane is a thin coating of ick, is the best way I can describe it. It's almost like pulling shrinkwrap off something. As far as thickness goes, I enjoy it about an inch thick. Otherwise, I feel like it can't absorb what you cook with it, and sweetbreads are best when they get to soak up what you cook with them. Especially bacon!Carol Blymirehttps://www.blogger.com/profile/08573307850587096182noreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-72035638346926844952008-02-16T18:26:00.000-05:002008-02-16T18:26:00.000-05:00webhill: WOW -- small world! The woman you're ref...webhill: WOW -- small world! The woman you're referring to is Deanna. She and her husband (Lucas, the chef) own the place, and I just love them to bits and pieces. If you have the time to drive down there for dinner this summer, I hope you can. It should only take a half-hour on the Garden State. :)Carol Blymirehttps://www.blogger.com/profile/08573307850587096182noreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-6063848491876624952008-02-15T19:57:00.000-05:002008-02-15T19:57:00.000-05:00ohmigosh, I have been to Sea Salt! I was there thi...ohmigosh, I have been to Sea Salt! I was there this past summer with my parents and my husband and my three small kids, and I felt awful about dragging this motley crew into such a sweet little dining spot but they were so gracious about it, and the food was fabulous, and the female proprietress was so kind to my children. Not to mention the food was fabulous. I'm kind of bummed that 2008 will be the first year in 8 years that we aren't going to Stone Harbor b/c my in-laws just bought a place in Margate we have to go to, so I don't know if I'll get to go back this year. SIGH.<BR/><BR/>-h.webhillhttps://www.blogger.com/profile/05938934194973454729noreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-67006140069580153342008-02-12T11:36:00.000-05:002008-02-12T11:36:00.000-05:00No offal puns allowed? Bummer!No offal puns allowed? Bummer!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-25712117033730743002008-02-10T19:42:00.000-05:002008-02-10T19:42:00.000-05:00Okay, so now I have a question. I did a variant on...Okay, so now I have a question. I did a variant on this recipe a month or so ago, and after blanching I had one hell of a time figuring out what was and was not "membrane" to be picked off. And then I wasn't sure whether the sweetbreads were pressed thin enough. It tasted fine -- actually, it would have been a lot better if I had been able to do the whole recipe without substitutions, but I was snowed in -- but my wife and I were left wondering whether the things had been pre-prepared correctly. Any thoughts?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-38002539640027413682008-02-08T08:11:00.000-05:002008-02-08T08:11:00.000-05:00I just discovered your blog and love it. I could ...I just discovered your blog and love it. I could completely picture the Thomas Keller/Michael Ruhlman bit about the larding needle.Robhttps://www.blogger.com/profile/10672583928690239712noreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-52180780857319716282008-02-08T07:26:00.000-05:002008-02-08T07:26:00.000-05:00Nice memory for me. My Dad always cooked sweetbrea...Nice memory for me. My Dad always cooked sweetbreads for me and seeing your pics of pressing them flat and soaking them made me hungry. He always cooked them with bacon and mushrooms in sort of a cream sauce. I haven't had them in years. We never could convince people we weren't "eating the sweetspot" =) He also made great liver and onions. Can't wait! GinaAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-30805881209227692682008-02-07T19:17:00.000-05:002008-02-07T19:17:00.000-05:00ah, sweetbreads.my husband and i were in vegas a c...ah, sweetbreads.<BR/><BR/>my husband and i were in vegas a couple years ago and we were at a fancy restaurant and i ordered a veal dish. listed in the description was "sweetbreads." and stupid me thought it was literally sweet bread. and as you point out, sweetbreads are neither sweet nor bread. :|<BR/><BR/>i ate some of it, but was so weirded out at <I>not</I> knowing what it was i was eating, that i didn't really enjoy it. <BR/><BR/>now that i know what they are, i'd like to give them another shot. defintitely put me in the category of wanting to know what something is before i chow down on it. :)<BR/><BR/>that final dish looks very yummy!amberhttps://www.blogger.com/profile/12029076436322883513noreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-49874681491211917872008-02-07T15:57:00.000-05:002008-02-07T15:57:00.000-05:00I have to say that unfortunately, I am still skeev...I have to say that unfortunately, I am still skeeved out. I think it was the photo of them in the pot in that lovely shade of purple. You do make it sound like I should at least want to give it a shot though..............no, still skeeved out!<BR/><BR/>Love the blog!<BR/><BR/>SharonAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-56075959060939092122008-02-07T11:56:00.000-05:002008-02-07T11:56:00.000-05:00i need to get this cookbook so i can play along at...i need to get this cookbook so i can play along at home although i think i probably would have sat this week out, everyone's praise of sweetbreads notwithstanding. the copious amount of bacon does make it sound a little more palatable, tho.<BR/><BR/>i love the little endive army.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-49957895967679353982008-02-06T11:20:00.000-05:002008-02-06T11:20:00.000-05:00Dirishazuri: Aw, thanks. :)Shapoonia: The bacon g...Dirishazuri: Aw, thanks. :)<BR/><BR/>Shapoonia: The bacon got semi-crispy. It wasn't soft or mushy, but it wasn't crunchy-crispy. Somewhere in the middle... which was fine with me. Oh, and Bacon wanted me to let you know he's done with you, and he's allllll mine. So, step off. ;)<BR/><BR/>RT: I agree. Roller rinks and video arcades (and drive-in movie theatres) are a dying breed.... I'm glad I had them in my childhood.<BR/><BR/>TemperedWoman: THAT is hilarious! I've heard TK speak, and sadly, he sounds nothing like Tim Gunn, but let's pretend that he does because better that than Nina Garcia, yes?<BR/><BR/>Julie: I bought fresh black truffles from D'Artagnan when they were in season. Not sure if they'd still be carrying them now. I've never used cannned truffles, but would love to hear from anyone who has, and what the result was.Carol Blymirehttps://www.blogger.com/profile/08573307850587096182noreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-11382240498662590752008-02-06T11:11:00.000-05:002008-02-06T11:11:00.000-05:00I've been enjoying your blog,but this is my first ...I've been enjoying your blog,but this is my first time commenting...I was curious about what kind of truffles you order from D'Artagnan. I want to spring for something, but not sure if the cheaper or canned ones are still good...any thoughts? Ever since I tasted chicken liver, I'm all over the organ meats. This dish looks great!Juliehttps://www.blogger.com/profile/03307674052597624445noreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-2173941827716306922008-02-06T11:10:00.000-05:002008-02-06T11:10:00.000-05:00Is it weird that while I was reading your Thomas K...Is it weird that while I was reading your Thomas Keller riff to Ruhlman that he was totally using a Tim Gunn accent??<BR/>It's not that difficult huh? Your idea of easy peasy and my definition of easy peasy are obviously from different dictionaries. Way to tackle sweet breads and I think it's great you have so many considering making it themselves.Tempered Womanhttps://www.blogger.com/profile/14537690478638495128noreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-40742935748967645642008-02-06T08:55:00.000-05:002008-02-06T08:55:00.000-05:00You are killing me with the "no diggity"! haha......You are killing me with the "no diggity"! haha... That was the jam back in the day. However, I was more of a "Shot through the heart, and you're to blame" kinda gal. <BR/><BR/>Speaking of sweetbreads, I just recently tried them in two different restaurants, one of which being Michael Symon's Lola Bistro here in Cleveland. I LOVED them! Now I want to make my own. Yours look fabulous. It's nice to see someone like you that will put in the time to make some really great food. Too many people are in a rush in the kitchen these days.Tara the Foodiehttps://www.blogger.com/profile/04670568285291932059noreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-14020390917406690942008-02-06T03:27:00.000-05:002008-02-06T03:27:00.000-05:00I've seen a simple sweetbread dish once before, bu...I've seen a simple sweetbread dish once before, but never in an amazing dish such as this. When I was in Viet-Nam, my Aunt would hunt down a sweetbread from the meat market and chop it up and marinade it in ginger, chives, garlic and fish sauce. She would then cook it in a pan and let all the fat release, then toss in some mustard greens for a quick sautee . The whole family would eat it with hot rice. Everyone loved it!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-56903631564212082902008-02-06T01:00:00.000-05:002008-02-06T01:00:00.000-05:00Mmmmm, sweatbreads. You make it look easy. Don't...Mmmmm, sweatbreads. You make it look easy. Don't feel bad about the sewing. Sewing is monkey business as was 70s disco (awesome 70s disco = short playlist). Let's go roller skating in Napa!<BR/><BR/>Can we skip the freaking liver? Please?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-64795302966916835692008-02-05T20:03:00.000-05:002008-02-05T20:03:00.000-05:00Sorry, the ick factor is far too high on this one ...Sorry, the ick factor is far too high on this one for me (yes, I know, my texture issues bring me hurtling perilously close to the autism spectrum). But I think I found your new nickname, Sweetbread!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-73334914747824766432008-02-05T18:23:00.000-05:002008-02-05T18:23:00.000-05:00I've realized over these past few weeks that there...I've realized over these past few weeks that there is a certain excitement on Tuesday mornings that you will likely have a new post up. Such a nice thing to look forward to.<BR/><BR/>Larding needle? Learn something new everytime I visit here.<BR/><BR/>Roller rinks, like drive-ins, maybe something that will have to be explained to the next generation. Playing video games in roller skates...good times.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-83387507175428767002008-02-05T15:46:00.000-05:002008-02-05T15:46:00.000-05:00Another yumbolicious meal that I long to duplicate...Another yumbolicious meal that I long to duplicate at home! I love your blog and writing - I'm trying to play along at home and make some of the receipes from the FLC and Bouchon. I may try this one, as I love being adventurous. I just won't tell my husband what sweetbreads are until he eats them. = ) One question - did MY boyfriend bacon get crispy or no? Anyway, can't wait for your next blog entry!Shapooniahttps://www.blogger.com/profile/01772246462021320486noreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-6654708310915651662008-02-05T15:33:00.000-05:002008-02-05T15:33:00.000-05:00I've done them once, in a cooking class at CIA. I ...I've done them once, in a cooking class at CIA. I think it was a meal in the style of 'The Mansion at Turtle Creek', but it could have been Paul Bocuse.<BR/><BR/>In anycase I liked them well enough to finish them. Perhaps if I can find them I can do them for my wife, who does like them.<BR/><BR/>Me, I'm looking forward to your liver and onions as we are having such later this week,Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-54931583405791300812008-02-05T14:02:00.000-05:002008-02-05T14:02:00.000-05:00I remember when I first had sweetbreads. My mother...I remember when I first had sweetbreads. My mother is an awesome cook and decided to serve sweetbreads at a dinner party. Nashville, Tennessee in the seventies was not the hotbed for sweetbread eating. She cooked them in a fabulous red wine, mushroom cream sauce. They were to die for. <BR/>She didn't tell anyone what they were eating. They all cleaned their plates. There was plenty left over, which I ate in the middle of the night sitting in front of the fridge with a fork. <BR/>I hadn't thought of cooking them myself, but you've convinced me!Mary Colemanhttps://www.blogger.com/profile/04258358674611115100noreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-68619229213081781192008-02-05T10:41:00.000-05:002008-02-05T10:41:00.000-05:00For some reason, I always thought sweetbreads were...For some reason, I always thought sweetbreads were brains. Some kind of gland is a little less scary. Still not sure I'll ever order it, but good to know. Thanks!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-65728996318108258272008-02-05T00:21:00.000-05:002008-02-05T00:21:00.000-05:00That looks delicious -- although, with those amazi...That looks delicious -- although, with those amazing ingredients, how could it not? I just tagged you for <A HREF="http://yumbrosia.com/2008/02/03/seven-things/" REL="nofollow">Seven Random Things</A>, and I hope you'll participate!Aoifehttps://www.blogger.com/profile/06544178835111882715noreply@blogger.com