By Gabriel Rucker

ISBN-10: 1607744449

ISBN-13: 9781607744443

This debut cookbook from James Beard emerging celebrity Chef Gabriel Rucker incorporates a severe but playful selection of over a hundred twenty five recipes from his phenomenally renowned Portland restaurant.

Dining at Le Pigeon is a party of low and high extremes in cooking: Buffalo sizzling wings are increased with the substitution of sweetbreads, an easy potato salad will get “dirty” with the addition of bird livers, and a $3 Coors appears to be like subsequent to most efficient cru Burgundies at the wine record. critical but playful, this debut cookbook recounts the ascension of James Beard Award–winning chef Gabriel Rucker to the pinnacle of the Portland foodstuff scene and the shift of a modest local eatery to a must-visit vacation spot. Offal-centric and meat-heavy, yet on no account dogmatic, this choice of one hundred twenty five recipes deals unusual food like Elk Tongue Stroganoff and Rabbit and Eel Terrine, envelope-pushing twists on classics like red meat Cheeks Bourguinon and Lamb abdominal BLT, and unusually easy dishes like uncomplicated Roasted Pigeon, Leek Carbonara, and beef Tacos.

that includes wine strategies from sommelier Andrew Fortgang, stand-out muffins from pastry chef Lauren Fortgang, and tales concerning the restaurant’s raucous, seat-of-the-pants heritage by means of author Meredith Erickson, Le Pigeon combines the wild and the sophisticated in a special, innovative, and scrumptious variety.

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Additional resources for Le Pigeon: Cooking at the Dirty Bird

Sample text

I remember that I was wearing a cream-colored leisure suit at the time; the fact that they still offered me the job should have been an ominous sign. For many reasons (including, perhaps, that I was drinking a bottle of Pernod every night, thus being knighted “Pernod-chio” by my peers), Gotham failed. But it was while working at Gotham that I learned how to manage a kitchen, work the line, expedite two hundred covers per night, and run (and not run) a business. I grew up in Napa—not the French Laundry, wine-guzzling, home-to-millionaires Napa—but blue-collar suburban California.

I needed the Jerry to my Kramer. Andy had just visited Portland, and unbeknownst to me, had eaten at Le Pigeon. He and his wife, Lauren, were considering a move to the West Coast because they wanted a more relaxed life than they had in New York. Two days after arriving back in New York (where he was born and raised), Andy saw the Craigslist posting. We talked on the phone a few times over the next couple of months, but the first time we met in person was his first day as manager. But let’s rewind.

You’re not trying to cook the tongues, just caramelize them on the grill. Once your tongues are titular (see sidebar), remove them from the heat and give them a good squeeze of lemon juice. 7. Spoon a mound of creamed peas onto each of four plates. Top peas with a few slices of grilled tongue. Arrange the morels in a nice pile next to tongue, top with the onion rings, and serve. THE PIGEON POUR: Loire Valley Cabernet Franc gets the love at Le Pigeon. And this dish especially calls for it, with the sweet peas, truffly earthy goodness, and the char of the grill on the tongue.

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Le Pigeon: Cooking at the Dirty Bird by Gabriel Rucker


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