Food Blog:
Cook In.
Eat Out.
Miss Tenacity.
New Mexico.
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Tuesday, April 13
The Basic Philosophy of French Cuisine
1. Use everything.
2. See #1.
French cooking is the ideal where thrift meets taste. It is sacrilege to throw things out - any THING. You use the blood (for sausage), you use the skull (headcheese), you use trimmings from veggies (for stock), etc etc etc.
This is what I want to teach myself to get better at, and to make good-to-great food in the process. It is easily read about in anything by Jacques Pepin and his ilk. You prepare yourself and your pantry to be ready at any time - by having certain things in stock or in your freezer, you can make a great (and often fast) meal any night of the week.
More on this subject later..... but on to a recipe, using this mindset.
Time posted: 12:46 [permalink]
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CONTACT ME: tenacity -at- gmail.com
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