As of today, I have officially subscribed to "Flavours", a local food magazine. I was at one of it's cooking workshops today. Chef Jean-Michel Fraisse from the French Cooking School was at hand 'saucing sauces' to tantalize our taste buds!!
Below, making of brown sauce.
After two and a half hours
Cumin-scented Creme Fraiche & yoghurt sauce. I loved the colors more than the flavour.
Tatare sauce served with hard boiled eggs.
All in all, it was very interesting. If you like herbs and find that your cooking is sometimes short of a sauce or gravy, this is an excellent workshop. The Chef was entertaining and comes with a world of experience. Ask him any question and he'll have an answer for you. As he puts it "I'll bulls**t even if I have no answer". Seriously though, he is very clear and even makes brown sauce cooking look easy to attempt. Look out market, I'm coming on Tuesday to buy "Kaki tulang" for my brown sauce!!!
I got home and whipped up a chicken and mushroom white sauce for dinner. Had it with some Penne pasta. Bon Appetite!!
How's your spelling?
|Your Spelling is Perfect|
Your spelling is excellent. You also have a great memory and eye for detail.
|You Are Cilantro|
The good news is that most people love you more than anything else in the world.
You are distinct, unusual, fresh, and very controversial. And you wouldn't have it any other way.