Basic But Wow Sunday
 |
| Week 3 - Toad In The Hole (Photo credit: Wikipedia) |
I was chatting
with my friend and fellow Blogger
Graham Pearson of Entropy
Kitchen, we and some others were discussing the virtues of blogging simple
and basic recipes. Sometimes it is easy for those of us who have cooked for
years and in a variety of styles to forget what it was like to be a beginner
Chef. Hopefully not all our readers are experienced Chefs. I like the idea of
helping new cooks develop their skills or helping people from different
backgrounds discover new types of food.
To that end I am declaring Sundays “Basic but Wow Sunday”.
Each Sunday I will feature basic recipes and technics. These may come from
anywhere in the world. What is old news to an Italian Chef may be completely
unknown to someone from India and vice versa.
 |
| English: Tandoor (Photo credit: Wikipedia) |
To be honest some of my favorite recipes are in my basic
box. This is where I go when I want to develop a new recipe. All recipes start
with the basics and then it is up to the chef to decide where they will go.
One of the things I have learned in cooking is you never
know it all. There is always something new to try, something new to experience.
I never claim to know everything there is to know about cooking so I will ask
your help with these Sunday blogs. Have a recipe to share or a technic you
would like to see featured let me hear from you. I read every comment and will gladly give you
credit for anything put forth.
One of the most frequent recipes I have been asked lately is for a basic vinaigrette. I have shared simple methods on making quick a vinaigrette and dressings without using a blender or food processor.
ReplyDeleteHow about walking us through making an emulsified vinaigrette for our fridge and/or a recipe for a creamy dressing such as an herb buttermilk or yogurt dressing.
I'd like to have some pointers and maybe some spicy twists.
Thanks for asking us Greg.