A perfect pie crust can change your life. I'm not alone in this belief. Russ Parsons finds salvation in Bouchon. I give Keller another chance, am rewarded for patience.
Making a perfect pie crust was a personal challenge for me. I thought I was alone in this culinary Mt Everest. Finally, with the aid of a pink slip and a good friend, I mastered it.
With one good pie crust recipe and some practice, you will be surprised how your confidence builds and your menu choices expand. Not only can you bake pies, nearly a dying art, but what about the perfect homemade pot pie? (see photo)
Russ Parsons shares another story of conquering his pie crust demon and the thrill of victory. In his case, he is aided by none other that Thomas Keller and his Bouchon cookbook recipe.
Keller's recipe uses only butter. I prefer a crust with a blend of butter and shortening or better yet, butter and lard. Don't cringe, even nutritionists are now acknowledging the benefits. And don't talk about trans fats and margarine, please. The food police may be listening.
When I first experienced the awe-inspiring French Laundry, Thomas Keller's Napa Valley temple of gourmet worship. I had high expectations. Some were met, some were so unfulfilled.
After having experienced Keller's food at his Las Vegas outpost, Bouchon, I am more inclined to give a favorable review. Okay, it was damn good. And I was not forced to swelter in an over-heated dining room. Service was cheerful though spotty, but that's ahead of the game in Vegas.
Ethereal parsnip veloute. I still dream of replicating it. Beautiful oysters, two of three varieties new to me. Perfectly cooked salmon over perfectly cooked leeks.
- To learn my tips for a perfect pie, crust, filling and technique, see: Perfect Pie Crust
- See Russ Parsons, LATimes for his Bouchon inspired crust: Finally a crust you can trust.
