Lockdown during the worldwide pandemic has been quite challenging for most of us. My wife, daughter and I decided that one way of making the time at home more fun was that each of us had a weekly turn to prepare a new dish.
We revisited our vast collection of cookbooks and travelled the internet wide and far. Whether it was beef, lamb, chicken, pork or fish - a new recipe had to be found. Some turned out quite good, some disappointed and some were absolutely amazing.
I also had the luxury of brushing up on the classics. From Escoffier's "Le Guide Culinaire", Larousse Gastronomique, right down to Julia Child's daunting "Mastering the Art of French Cooking" - a whole new world of cooking techniques have opened up.
Taking the humble white sauce and elevating it to a Michelin worthy bechamel sauce has certainly changed my approach to cooking. Patience, lots of time and even more love and dedication is sometimes required to get to that glorious end result. But believe me - it is really worth it!
We revisited our vast collection of cookbooks and travelled the internet wide and far. Whether it was beef, lamb, chicken, pork or fish - a new recipe had to be found. Some turned out quite good, some disappointed and some were absolutely amazing.
I also had the luxury of brushing up on the classics. From Escoffier's "Le Guide Culinaire", Larousse Gastronomique, right down to Julia Child's daunting "Mastering the Art of French Cooking" - a whole new world of cooking techniques have opened up.
Taking the humble white sauce and elevating it to a Michelin worthy bechamel sauce has certainly changed my approach to cooking. Patience, lots of time and even more love and dedication is sometimes required to get to that glorious end result. But believe me - it is really worth it!