anthony bourdain

Read more about Les Halles's Boeuf Bourguignon on Serious Eats: New York as part of our series of recipes from famous restaurants in New York City....

Les Halles's Boeuf Bourguignon Recipe

beef shoulder

Salt and pepper

olive oil

onions, thinly sliced

all-purpose flour

red Burgundy

carrots,

garlic

bouquet garni

parsley

Season the meat with salt and pepper.  In the Dutch oven, heat the oil over high heat until it is almost smoking.  Add the meat, in batches, and sear on all sides until it is well browned.  When all the meat is a nice, dark brown color and has been set aside, add the onions to the pot.  Lower the heat to a medium high until the onions are soft and golden brown (about 10 minutes).  Sprinkle the flour over them.  Continue to cook for about 4 to 5 minutes, stirring occasionally, then add the red wine.  Naturally, you want to scrape up all the really good fond from the bottom of the pot with your wooden spoon.  Bring the wine to a boil.

Return the meat to the pot and add the carrots, garlic, and bouquet garni.  Add just enough water so that the liquid covers the meat by one third—meaning you want a ratio of 3 parts liquid to 2 parts meat.  Bring to a boil, reduce to a gentle simmer, and let cook for about 2 hours, or until the meat is tender.

Check the dish every 15 to 20 minutes, stirring and scraping the bottom of the pot to make sure the meat is not sticking or scorching.  You should also skim off any foam or sum or oil collecting on the surface.  When done, removed and discard the bouquet garni, add the chopped parsley to the pot, and serve.

"This is a ridiculously easy soup to make.” Well, okay then. Nothing like Anthony Bourdain telling you what to do. I was just innocently flipping through Anthony Bourdain's Les Halles Cookbook, grazing over his faithful French adaptations, when I came...

Dinner Tonight: Bourdain's Mushroom Soup Recipe

butter

onion, thinly sliced

button mushrooms, halved

chicken stock

sherry

salt and pepper

Over medium heat, melt two tablespoons of the butter in a saucepan.  Toss in the onion and cook until soft but not browned.  

Toss in the remaining butter and then add the mushrooms.  Cook for 8 minutes.  

Pour in the chicken stock, add the parsley, and bring to a boil.  When bubbling, reduce to a simmer and cook for an hour. 

Pour soup into a blender (you might need to do this in stages), and process until smooth.  Return to the saucepan and bring to a simmer.  Pour in the sherry, and season with salt and pepper. 

Anthony Bourdain’s Mortadella Sandwich is one of the most heavenly things I've ever eaten! With simple ingredients like crispy pan-fried mortadella, melty cheese, and a warm, toasted bun, this sandwich is simple but divine. The original recipe appears in his cookbook and this is my adaptation.

Bourdain’s Mortadella Sandwich

lb mortadella (thinly sliced)

neutral oil

white american cheese

kaiser bun

tbsp mayo

tbsp dijon mustard

Heat up a cast iron (or flat top skillet) on high.

While it’s heating up, gently divide the mortadella into 3 piles - clumping and folding each piece on top of the other - making sure that there are air pockets between the slices.

Once you’ve got the mortadella piles ready and and the cooking surface is super hot, quickly add the oil and place the stacks of meat on top.

Let the meat brown and caramelize for about a minute or so then flip each pile and add a slice of cheese on top. Once the bottom layer of meat is crispy, pile the meat and cheese stacks on top of each other and toast the bun directly in the pan — moving them around to soak up any excess oil.

Once the buns are warm and toasty remove it from the heat. Add a smear of mayo to the bottom bun then place the meat and cheese stack on top. Smear the mustard on the top half of the bun and then close up the sandwich.

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Top 3 anthony bourdain recipes from across the web

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Les Halles's Boeuf Bourguignon Reci...

Dinner Tonight: Bourdain's Mushroom...

Bourdain’s Mortadella Sandwich

The most viewed anthony bourdain recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine