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| Thomas Keller |
Aspen's Food and Wine for 2010 started off with a bang. My first cooking demo was Thomas Keller talking, and showing, about preserves. I had been spending three months or more with preserved lemons. He showed us a way that took days. He called these preserves and conserves "life savers". He has jams, chutneys, flavored oils on shelves at
"Ad Hoc" in Yountville, CA. He brought his Chef de Cuisine, Dave Cruz, with him. He had David show us how to make Tapenade (chopped red onions, anchovies (soaked several times in milk), Kalamata olives (Nicoise were too intense), capers and garlic. All of these ingredients were put in the blender with a touch of water. Then he talked about the lemons. You have to pick out thin skinned lemons, wash them (or drop them into simmering water), dry, slice crosswise as thinly as possible. Layer with a mixture of 1/2 salt and 1/2 sugar, starting with the sugar/salt and ending with it, in a jar. Ready to use in 3 days -2 weeks.
TK HINT* wash all veggies in lukewarm water. Then he talked bout a mushroom conserve. Clean mushrooms in warm water. (Yes, he said this.) Put in pan with evoo (extra virgin olive oil) and a tied bunch of herbs (thyme, rosemary, bay leaf), and a touch of sherry vinegar. Cook gently down.
