Entries in Food and Eating (85)
Tselani
This weekend we're developing breakfast recipes for Regence to go along with the videos we filmed back in February. I thought it might be fun to do a nice French toast with an apple compote. But what we created was so much more.
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Have you ever been invited to a dinner party where you ooohed and ahhhed over the food more than the other guests at the table? Or have you ever noticed that a dish tasted particularly bitter and your dining companion tasted nothing? Then you may be a supertaster.
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If you were to look through my cupboards, you’d find eleven different kinds of salts. While you may think that’s bordering on obsession, I might argue that each salt has subtle nuances that are appropriate for particular dishes. For example, black truffle salt sprinkled on eggs or risotto lends an exotic earthy flavor while the herb-infused sea salt I found in a Parisian market turns pork from dull to divine.
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All the downstairs windows in the house are completely fogged up, the condensation gathering in layers. It’s soup-making time at my house, and the air is filled with slowly simmering aromas.
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I admit it – I’ve chased rainbows. In fact, it used to be one of my favorite childhood activities. But it wasn’t until I became a chef that I actually tried to eat a rainbow.
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