Now that I am back in school, I have a "no blogging until school work is done" policy. Yeah, it kind of sucks but I keep telling myself that it is the adult way to approach things.
Plus, the longer I put off writing the reflective-we-just-finished-cooking-the-book-posts, the longer I can hold off facing the inevitable that I need to figure out what's next.
Cooking my way through a cookbook had an unexpected effect on my cooking thought processes. Week after week after working through recipes in the voice of one author resulted in a new filter being applied to my cooking.
As I progressed throughout the book, I found that with each recipe I was better able to predict the next steps. Taking things one step at a time made the impossible, possible. With each recipe, my kitchen confidence grew.
Yes, I could cook scallops. And make a good steak.
Chicken? Yup, I can overcome my squeamish poultry aversions and roast a good chicken.
I can change a recipe to fit my needs (alright, I may have been predisposed to this one...)
|I am typing this while 1,700 miles away from home and there are no food pictures on this computer. |
Hence...a random Cher hiking picture.
As part of our retrospect, we were asked to share our top
When we started this project, Runner Girl was a junior in high school. A few weeks ago, she finished her junior year of college.
Culinary Kid was a sophomore and struggling with some pretty significant health issues; it's been a rollercoaster ride, but we are a long way from where we were. There were days that I thought the light at the end of the tunnel was most certainly an oncoming freight train. Now, I think that the light is actually light...
Several loved ones have been lost. New family has come to us by birth and marriage.
My parents got a puppy (trust me, this is a major life event...)
I can remember thinking about the future and wondering how on earth I was ever going to survive everything that life was throwing at me. Some times, I felt like I was standing directly in front of one of those ball machines at the batting range.
You know what? I made it through each and every one of those events. With no major pieces missing.
I can cook duck and I can survive life.
Now, for those recipes...
Yes, it's more than five; but since when have I followed directions?
Marie Helene's Apple Cake - my first FF recipe...and apples...
Potato Gratin - Because. Potatoes. Heavy Cream. And Cheese.
Roast Chicken for Les Paresseux - This is the recipe that I have made the most from AMFT. Hands down. It totally changed my relationship to whole roasted chickens. Heck, don't most relationships need re-evaluating every once in a while?
Leek and Potato Soup - Why is this the first time that leeks have entered my life? I still haven't forgiven the universe on this one.
Beggar's Linguine - OMG. It's like eating candy for dinner.
Mustard Batons - Because. Puff Pastry. Mustard. Easy.
Slow-roasted tomatoes - One of the most versatile items ever.
Deconstructed BLT and eggs - Bacon.
Pumpkin stuffed with everything good - More bacon.
Cauliflower-bacon gratin - Even more bacon
Crab & grapefruit salad - Because...grapefruit. And crab. Plus, it was so pretty.
Warm scallop salad with corn, nectarines and basil
Endives, apples, and grapes - Crack. Pure crack.
Herb-speckled spaetzle - This might be the second most repeated recipe from AMFT.
Coeur à la crème - The first time I made this, it was an utter fail. So, I did what any normal person would do - I went out and bought the mold. This is my favorite dessert from AMFT (and has quickly become a family favorite).
Pierre Herme’s Olive Sables - Apparently, I like weird combinations.
Goat cheese & strawberry tartine - Stuff. On. Toast. I couldn't let this recap go by without at least one stuff on toast reference. (Right, Trevor?)
Salad Nicoise - Also one of my most repeated recipes.
Moules marinière - Two words... Kitchen. Diplomacy
Roasted Jerusalem Artichokes with Garlic - Like leeks, why did no one tell me that these existed???
Curried Mussels - The recipe that turned my seafood hater into a mussels lover.
I am not sure what to make out of my selection. I wonder if there is some Rorschach like analysis out there that correlates recipe preferences to psychological conditions. I don't think I even want to know what the verdict would be...
This post participates in French Fridays with Dorie.