Dressing down Foie Gras con Tacu Tacu de Lentejas
Last night's dinner was delicious...Just looking back at the photo of that plate makes my mouth water. Tonight's dinner will be a simpler version of that, as I still have all the ingredients ready, why not use them. Stripping foie gras out of the dish makes it vegetarian too.
Showing posts with label modernist cuisine. Show all posts
Showing posts with label modernist cuisine. Show all posts
Monday, February 20, 2012
Saturday, February 18, 2012
Our Usual Apres-ski - Local Brewery Visit
Tommyknocker Brewery
Sunny weather, barely a cloud in the sky, reasonable temperatures, fresh snow on the slopes - you guessed it, it's a ski day! And with a number of times we went for beer and food to some local brewery on the way back home after skiing it is almost time to declare it a tradition.
Sunny weather, barely a cloud in the sky, reasonable temperatures, fresh snow on the slopes - you guessed it, it's a ski day! And with a number of times we went for beer and food to some local brewery on the way back home after skiing it is almost time to declare it a tradition.
Thursday, February 16, 2012
General Thoughts and Quick Dinner Tonight - Chicken Liver
Efficiency in the kitchen
Sometimes I love spending hours and hours in the kitchen, but often, especially on weeknights after coming home from work, I want to be done with dinner fast. After being in a restaurant kitchen and watching chefs cook, it gave me a new perspective on my own kitchen. It isn't really a secret. But growing up, cooking was just that, and not much thought was given to why things are done a certain way, but rather it was simply doing things the way previous generations of women (my mom, my grandmothers and other female relatives) had done. With new gadgets, better technologies, simply more space in my kitchen (compared to my grandmother's that measures 2 by 2 meters/about 6 by 6 ft!) and just having the financial means to acquire more and better tools, the new name of the game is efficiency.
Sometimes I love spending hours and hours in the kitchen, but often, especially on weeknights after coming home from work, I want to be done with dinner fast. After being in a restaurant kitchen and watching chefs cook, it gave me a new perspective on my own kitchen. It isn't really a secret. But growing up, cooking was just that, and not much thought was given to why things are done a certain way, but rather it was simply doing things the way previous generations of women (my mom, my grandmothers and other female relatives) had done. With new gadgets, better technologies, simply more space in my kitchen (compared to my grandmother's that measures 2 by 2 meters/about 6 by 6 ft!) and just having the financial means to acquire more and better tools, the new name of the game is efficiency.
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