|
Traditional Ways
“Out with the old, in with the new” is what we’re supposed to be thinking at New Year, but I’m more of an “in with the old” turn of mind these days. For the past little while, I have been much less searching for groovy new recipes and increasingly going back to classic ones, making the same dishes over and over until I feel I’ve got them right. What has caught my imagination are things like rich-tasting pot pies, soft meatballs in slowly simmered sauce, traditional puddings bursting with fruit… Working on these time-honoured recipes is making me a better cook. Instead of flying around attempting fancy techniques and flourishes, I’m concentrating on taste and trying to zero in on simple tweaks that take dishes from good to great. The French have an expression “reculer pour mieux sauter” which means to back up in order to jump forwards better. Apply this to your cooking in 2011 and you may see remarkable results!
| |
Traditional Cooking
2008:
March |
January |
october |
April |
May |
June |
July |
September |
December |
2007:
April |
May |
June |
July |
August |
September |
October |
November |
December |
2009:
February |
March |
April |
May |
June |
September |
October |
November |
December |
2010:
January |
March |
May |
July |
September |
November |
December |
2011:
January |
March |
april |
May |
July |
August |
October |
November |
December |
2012:
February |
April |
|
