Bistro Bobette

My aunt and uncle were in town on Monday evening and offered to take me to dinner.  My aunt suggested going to a french restaurant.  I immediately wished Bouchon was still open and after quick google search, I was happily informed that it was and operating under the name, Bistro Bobette.  As soon as I walked in, I was excited because it appeared that the only thing that changed was the name. 

We started the meal off with the marinated olives.  I've never met an olive that I liked before but these particular olives were really tasty and far from the biny taste that I'm accustomed to when eating olives.  Apparently I'm beginning to appreciate a good olive!

As far as the main dish, I ordered the special, Quail with truffle mac-n-cheese and braised collards.  The quail was succulent and beautifully plated on top the collards and mac-n-cheese.  Although the plating was pretty, it was the one part of the meal that I could change.  The juices from the collards (accidentally) combined with the mac-n-cheese, which cut the richness and flavor of the pasta.  I'm not typically funny about foods touching but being a big fan of their mac-n-cheese in the past, I was slightly disappointed by combination. 

For dessert, I went classic...the Creme Brulee with a cappuccino.  The creme brulee was amazing.  The rich cream was the perfect texture and the exact right level of sweetness.  The caramel topping was precisely torched.  The cappuccino was a great accompaniment to the dessert and the perfect conclusion to an overall delicious meal. 

Tips for Working with Phyllo



Baklava...it's almost ready



·        Do not open phyllo package prior to thawing.

·        For best thawing results, phyllo should be refrigerated overnight.   If you want to use last minute, thaw at room temperature for five hours and use immediately.

·        Complete recipe prep work before opening the thawed phyllo.

·        Be sure that your hands are thoroughly dry when handling the phyllo.

·        Bring the packaged phyllo to room temperature before opening and using.

·        Once removed from package, quickly cover the unrolled phyllo with a sheet of waxed paper covered by a damp towel to keep it moist. It dries out very quickly.

·        As you remove one sheet at a time, cover the remainder.

·        If you accidently tear a piece of phyllo, simply patch pieces together to use in a middle layer of the pastry.

·        Most recipes involve brushing phyllo with either butter or olive oil on each sheet, you can use a pastry brush or unused paint brush.

·        As soon as you use the amount of phyllo dough you need, roll up the remaining sheets with the original paper, and cover with waxed paper and plastic wrap to keep air out. The unused phyllo can be stored this way in the refrigerator for about a week. 

·        Unopened packages can be refrozen.