Project Escoffier

Hmmm... I know this is so reminiscent of Julie Powell, but I'd like to undertake Auguste Escoffier's Complete Book of Recipes, just to explore and expand my knowledge on French cuisine. I know, I know... nowadays, it's all about fusion and French is so passe, but what draws me to it is the simplicity of dishes such as Sole Meuniere, basically, sole, floured lightly, then browned in butter, and chopped parsley on top, squeeze of lemon juice, and finished of with butter heated up until it begins to brown slightly. As Escoffier so eloquently puts it, 

"This is poured over the fish immediately, and it is sent to the table at once while still covered by the froth resulting from the contact of the butter with the parsley."

Beurre noisette [berr noo-ah-zet] (beurre - butter, noisette - nuts):
Clarified butter that has been browned, that has a nutty scent and flavour.

YUM.

Altogether, 2,973 recipes (including basic stocks, roux and sauces) which will definitely break the bank! Updates on this one once I start this.


And today, at prep time for the last concept dinner, Arias and I were discussing the delight of simple dishes, whereby, I brought up the craving I had for lovely, warm and buttery croissants, fresh whipped cream and berries for breakfast/tea. Of course, didn't get that anywhere around KL nor Singapore (when I had my English tea craving), but that craving was satisfied when I cooked a Ponstaneous dinner for neighbours, MommyNesha and SirGerald one Sunday evening. Result? MMMMM's all around the dinner table.

I forgot to bring along my own point-and-shoot today, should've!! Because staff meal consisted of Black Vinegar Roast Chicken (paper-crispy skin) and Raspberry & Blueberry Pavlova. Hehe, things I do in the kitchen when hungry.

*skitters off to bed*