Sometimes I think I should subtitle this project “cooking with Escoffier, cooking despite Escoffier, cooking to avoid Escoffier, or even, cooking to spite Escoffier.” The recipes are daunting and success … Continue reading
A friend and loyal reader of my blog asked me recently if I would write about an Escoffier dish she could actually make. That made me laugh, as after the … Continue reading
So. let’s make some quenelles. Some what, you ask? Has anyone out there heard of these? I had a vague recollection of hearing about quenelles when I studied abroad in … Continue reading
Mother Sauce #3 is Sauce Espagnole. This is a brown sauce, made with a brown roux, sautéed mirepoix (carrots and onions, thyme and bay leaf), a little tomato purée and … Continue reading
Sometimes you need a break from all those stocks and sauces. Happy Easter to all my friends!
A well-written recipe is a lovely thing. And I don’t fully appreciate them until I have to follow a recipe that raises more questions than it answers. Suffice it to … Continue reading
If I were prone to high blood pressure, the paucity of instructions in Escoffier’s recipes would have already driven me to the doctor’s office for medication. I wonder sometimes if … Continue reading
#1. Now I know why everyday cooks don’t use French cuisine techniques. It’s 8pm on a weeknight, I’ve been cooking, sautéeing, and simmering for the past hour and a half … Continue reading