Okay, I have lots of quirks; but we'll limit it to one particular quirk this morning...
Sometimes, I look at a recipe and it reminds me of a person. There is something about the essence of some recipes that meshes with the characteristics of a person.
Some of the associations make sense (I was with cousin "Rhonda" the first time I had XYZ); some of them absolutely make no sense at all (i.e. I've made the association through some warped form of Cher logic).
Yes, it's true. My logic is not alway linear.
When Culinary Kid was first born, we called her a bagel. Pretty much because her head was round and fat. These days, I would probably place her in the souffle category - a bit fussy, somewhat unpredictable, but worth the effort.
I can't think of my dad without thinking of popcorn - but that is probably because he made so much of it while I was growing up.
Runner Girl would be a croissant. Multi-layered with a whole lot of goodness inside. I will let the comparisons stop before we get to the flaky part...
If I had to pick one dish from Around My French Table that represented me, it would probably be the Hurry and Wait Roast Chicken. Which is odd, considering my very strong aversion to whole, uncooked chickens...
One thing that I have come to understand myself is that I am not a plodder - sitting and working on a task a little at a time is not my thing. Projects start with a flurry of activity. Then I let them sit and wait until I am ready to resume the next round - at which point, I am content to space out completion of the finishing touches. Making sure that I am well within ability to meet the deadline - knowing that I have the option to finish early if circumstances dictate.
This is the type of dish where there is a bunch of hustle and bustle on the front end. Trussing up the bird. Seasoning it with salt and pepper and oiling it. Figuring out how to balance it on its side. Waiting for the oven to heat up to 450F. Wait 25 minutes. Figure out how to turn a hot, oily bird inside a dangerously hot pan on to its other side. Wait another 25 minutes. Flip it on its back. Cook another 10-20 minutes. Is it done yet? Yes, but no. Next it has to be up-ended and given a rest - while your starving audience waits, again.
The results of all this hustle and bustle? A tender juicy bird that will make your family forgive you for serving dinner at 7:00 on a Sunday evening...
This post participates in French Fridays with Dorie, where a group of home cooks is cooking & baking their way through Dorie Greenspan's Around My French Table.
P.S. In case you missed it, I am hosting a give-away of a three-day Suja Juice cleanse. Entries close Tuesday, November 5th. (Open to US residents only).