As we got ready to move out of our house in Santa Clara, I wanted to cook a final meal in our fancy kitchen before we left it behind. Since we were going fancy I decided to go all the way and cook a bunch of recipes from the various Thomas Keller restaurants and cookbooks.
I started out with one of his signature French Laundry dishes – the salmon cornets that I first had in Per Se in 2010. The recipe is pretty straightforward and doesnt need any exotic ingredients. The main caveat that the fancy cones should be made while the batter is hot which often leads to burnt fingers.… Read the rest