Our favorite turkey this year: the November issue of SAVEUR Magazine includes a recipe from chef Thomas Keller for turkey thigh roulades stuffed with a turkey mousse. Best known for his Napa Valley restaurant The French Laundry, chef Keller also runs Bouchon, a bistro a few blocks away where we had a fabulous meal a couple of years ago. The dish we made, shown here, comes from Bouchons menu, and finished off our two-week Thanksgiving celebration with something delicious, savory, and refined. We served it with locally grown Yukon Gold potatoes, steamed in their skins and then coarsely mashed, and Brussels sprouts in butter. Simple counterparts to a complex and elegant main course, here are the finished shots...
Posted on: Fri, 05 Dec 2014 04:13:10 +0000