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I blame the French
I blame Julia Childs. Actually, no I blame the French. Why does everything in cooking sound more difficult than it really is? Is it to be fanciful or is it to make you feel as if you could never actually accomplish this feat on your own. …cooked in a wine reduction sauce and served with a tossed jullienne salad… instead of …we simmered some wine and cut some vegetables in long thin strips.
I believe the answer to my question lies in the fact that even the simplest task requires significant concentration and skill. The knife skills alone in chopping, slicing, dicing, mincing, creating rondelles or chiffonades such that every cut is identical only comes with dedication and practice. Who cares about identical cut pieces anyway?
Just in case you didn’t know, today’s cooking lessons learned:- Similarly sized pieces will cook the same and thus have a similar consistency/texture throughout your dish. No more biting into one perfect bite of potato or a bigger bite that didn’t cook through or a smaller piece that was overdone. Maybe you all already knew that, but I had never really considered the science behind that before I started cooking regularly. You put it in a pot and it cooks!
- Google how to chiffonade. Seriously made my life cutting greens, leaves, and basil so much easier!
Back to simple tasks. I believe it is Chef Tom Colicchio (Top Chef anyone?) who said his test for chefs applying for a job was to have them cook a single egg. Seems simple, right? After recently making a single attempt for the perfect poached egg, I realize the complexity of the task. One, I don’t know how TomTom likes his eggs. Screwed from the get go! Not too mentioned picking ingredients to add, how to plate, how much heat, do you cook it through or leave it a little runny. My brain hurts. Last but seemingly most important, do you add cheese or not!?!
So here’s the real question to you all: How do you like your eggs? If you need help, here’s 100 ways to Crack an Egg.
We attempted a soufflé. Again, always thought they were complicated. This was SUPER easy, light and delicious!
Brunch Soufflé with Strawberries
Serves 4.
3 cups strawberries (or other fresh fruit of choice)
2 tablespoons sugarSprinkle fruit with sugar. Toss gently. Set aside.1/2 tablespoon butterPreheat oven to 375F. While oven heats, place butter in a 9 inch pie pan and place in oven to melt. Swirl pan to grease bottom and sides.3 eggs1.5 cups milkBeat together with mixer or blender3/4 cup flour1/3 cup sugar1/4 teaspoon salt1/4 teaspoon vanillaAdd and beat until smooth. Pour batter into pie pan and bake until edges are golden brown and center is set, 25-30 minutes. Top with berries and plain yogurt.Bon apétit!
I like the contrast of the light souffle (well done, by the way) next to the plate of bacon. Definitely something I would do as well.