Every now and then the teachers give us a break from pastry making (sigh) and butter and sugar creaming (as it turns out, a 15 minute event when you have to do it by hand, with a wooden spoon) and allow us make something so simple, so quick, so easy that you start to wonder whether there's a catch. Of course there is. You realize that this simple dish is just one component of the two hour cooking-morning which also consists of a roast pork with gravy, applesauce, roast parsnips and roast potatoes, French beans, carrot batons and crème Anglaise. And those carrot batons better be perfect.
Wednesday, October 26, 2011
Sunday, October 23, 2011
We're a little short on meat recipes here on Little Miss Dids. I say, that's mostly because I never crave meat (the side dishes always steal the show for me), but some might argue it's because I can never get it right. The few times I've tried making anything meat related, I failed. Pretty badly. And this failure did nothing to help my enthusiasm for anything non-veg.
Wednesday, October 19, 2011
I think the first few weeks of culinary school exist solely to bust your confidence. The simplest things - like boiling an egg or making an omelet suddenly become daunting tasks, and more than half the class is asked to do them again. You go in thinking, hey I can cook, and two days later you're thinking ...or maybe not. You start questioning everything, and think back to those days when you still had faith in your butter melting abilities.
Sunday, October 16, 2011
When you've been gone for a month you start wondering which recipe is worthy enough of your "comeback" post. A hearty stew which will get you through the colder months? Maybe, but it's nowhere near cold over here. Coffee éclairs? Possibly, if you hadn't run out of icing sugar. A lemon meringue pie? It would have been impressive, if it hadn't collapsed on you.