Last night, I came upon this book in a book store.
I wanted to buy it, unfortunately, my pockets run shallow. Instead, I asked the lady to open it for me. The first few pages were about sanitation, which piqued my interest (Patrick has given me sanitation/cross-contamination tips in the past). But what really made me shiver inside like a little school girl was the page illustrating the different cuts of vegetable. Pare, jardiniere, julienne, and brunoise. “Come here, Sophie, quick!” I told my best friend. “Here is the KILIG page!” And we chortled … though she might’ve chortled more AT me.
In any case, I was determined to learn myself classical French techniques. This was of course, further intensified by our dinner at Momo — lemon cod with walnuts and hollandaise over spinach cream risotto and roasted vegetables. YUM!
So … some reading and YouTube videos after, here I am. Made myself croque monsieur for lunch for the very first time. Sauteed spinach and garlic on the side to make it vaguely healthy. Then tonight, I made dill-spiced pork chops while braising chicken legs in mirepoix.
The chicken is done now. The broth is DELICIOUS! And I am ever so excited at my work. I strained out the mirepoix because I wanted my dish to be clean, uncluttered. Am proceeding to chill my most recent creation so I can skim off the excess grease.
I remember judging an Iron Chef wannabe competition and eating the most fabulous tortellini in chicken broth. This tastes like that (although I wish I had white wine in the stuff). There is tortellini in the grocery (I saw it this afternoon), but I am scared that it’ll suck. So I’ll have to figure out how to complete the dish some other way tomorrow.
Just wanted to say I cooked some good things today. And ate some of them, too.