April 2017

coq au vin cuisine

Your Go-to Classic Cuisine

     To be considered a great dinner party host, you need to have a dish representing a classic cuisine when you want to impress. It’s the one you’ve served many times and can prepare with a relatively high chance of success.      Over the years, it’s been changed so that it agrees with your particular tastes, and it’s the dish that has made you a living legend. It’s one of the reasons people want to score an invitation to sit at your table.      My go-to classic is Coq au Vin (click on this link to find my recipe…

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Kitchen music

The Kitchen That Rocks

   Ah, the hustle and bustle of a busy kitchen. It’s all about energetic and talented people performing purposeful and efficient movements which appear to the outsider like chaos. And the noise(?) – it’s music to my ears. Creating Your Own Rhythm    To some the commotion it generates is just a meaningless cacophony of sounds, but in a way, it’s a bit like free jazz. The sounds produced can be discordant, loosely defined, and can lack regular tempos, but if one listens closely, the orchestration can carefully be sorted out. There’s the…

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Mushroom-potato Bake

Irish Ayes Potato Bake (An Ahead-Of-Time Side)

      We have found hosting a dinner party without auxiliary help to be a bit tricky. If we are assuming the roles of both host and cook, we have to divide our time. We must work in the kitchen and have a socializing presence where we can engage in pre-dinner conversation. Prepare the Dishes Ahead of Time      We can’t be in two places at once. I have found it’s ideal to have the food cooking and much of the preparation done before the guests arrive. As an example, if the entrée is beef bourguignon, we would assemble and…

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Fresh peas

Creamed Peas – An Ahead-Of-Time Side

      We have found hosting a dinner party without auxiliary help to be a bit tricky. If we are assuming the roles of both host and cook ,we have to divide our time between work in the kitchen and having a socializing presence where we can engage in pre-dinner conversation.      We can’t be in two places at once, so I have found it’s ideal to have the food cooking and much of the preparation done before the guests arrive. As an example, if the entrée is beef bourguignon, we would assemble and begin cooking the dish about five…

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