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Ad Hoc, CA

Ad Hoc, CA Executive Chef: Thomas Keller Cuisine: New American, Comfort Food Price: $$$ Address:  6476 Washington St., Yountville, CA 94599 Phone: (707) 944-2487 Hours: Dinner five nights a week: 5:00pm – 10:00pm (closed Tue and Wed) Sunday Brunch: 10:00am – 2:00pm One week to Hermielle’s wedding in Napa… T-6 The last time I was back … Continue reading

Crisped Roasted Mini Potatoes

I was looking to make some side dishes to accompany Sirloin Steaks and of course I had to cook some potatoes.  I was contemplating making mashed potatoes, such as Thomas Keller’s Purée of Garlic Potatoes, but I was not in a dairy kind of mood.  I decided to try out another Keller potato recipe instead … Continue reading

Cole Slaw

Jen and I love cooking for friends and, well, have them feed us as well. One of our neighbors was making Kālua Pork one night so Jen and I were tasked with making some sides. She decided to try Lomi-Lomi Salmon and I made Cole Slaw. Because my dish was relatively easy, I decided to … Continue reading

Roasted Asparagus with Poached Egg and Prosciutto

Here is a very classic savory salad with sweet and tender asparagus, poached eggs, and prosciutto from my Ad Hoc at Home cookbook.  The aged balsamic vinegar balances out the richness of the egg and salty ham, and the fried croutons add a nice crunchy texture.  Poached eggs are my favorite kind of eggs (obsessed … Continue reading

Torn Croutons

I am unsure why I haven’t made my own croutons before, it is so easy and such a good use of leftover bread (compared to forgetting about it until it starts growing new mold species as what normally happens).  I made these fried bread croutons for my savory warm salad: Roasted Asparagus with Poached Egg … Continue reading

Herb-Crusted Rack of Lamb with Honey Mustard Glaze

The first time I had ever cooked lamb, it was almost 1 year ago for the first ever blog post for Food Comas: Baby Lamb Chops with Cucumber-Mint Relish.  Ahh the memories!  I found this recipe from my trusty Ad Hoc at Home cookbook.  Thomas Keller coats the rack of lamb with buttered bread crumbs … Continue reading

Pan-Roasted Halibut

Halibut is a fairly dense fish with a firm texture, which allows it to stand up well to the heat.  Thus, halibut is an ideal fish for pan-roasting, grilling, broiling, or deep frying.  This white fish has a very clean taste and requires very little seasoning.  Thomas Keller’s Ad Hoc at Home recipe for Pan-Roasted Halibut … Continue reading

Rainbow Chard with Raisins, Pine Nuts, and Serrano Ham

I was shopping at my neighborhood grocery store and noticed a stack of brilliantly colored Rainbow Chard in the produce department.  I recalled seeing a recipe for Rainbow Chard with Raisins, Pine Nuts, and Serrano Jam in Thomas Keller’s Ad Hoc at Home that have intrigued me and I decided it was go time.  I … Continue reading

Wine-Steeped Golden Raisins

Raisins are a fantastic addition to any salad, and they seem to be particularly popular with leafy vegetables of the beetroot family.  The first time I had used golden raisins in cooking was to make Roasted Beets with a Curry Vinaigrette, and later I used them in my sauteéd Rainbow Chard with Raisins, Pine Nuts, … Continue reading

Purée of Garlic Potatoes

When I first made my own mashed potatoes, I went with a Potato and Oil Purée in my attempt to avoid using fatty ingredients like heavy cream and butter that most recipes required, and instead substituting stock and olive oil.  However, I eventually caved because, well, there is clearly a reason why the majority of … Continue reading