Jun. 28, 2009 10:06 pm
Updated: Jul. 12, 2009 1:38 am
I'm so happy; where do I start?! I catered a lunch today for corporate group 6 - 10 servings. (Is that how you say it?) The people who asked me to do it were thrilled! Me, too! Important notes for next time: Gazpacho II can I freeze it? How long does it…
Cooking new and exciting recipes is one of my favourite things in the world to do. It's even more fun when there is somebody that you try it on and they like it a lot; that's the best part.
My favorite things to cook
Well, I am a *carnivore* I like my beef very rare with a lot of salt!; I like the chicken roasted Christmas style, stuffing and all; I like certain cuts of pork so long as it hasn't been over-cooked to a dry lump!; I'm pickier about fish -- Wild Sockeye salmon is my favourite with a light sauce. As far as the salmon, however, I don't buy it/order it anymore since the shortages of fry and etc... And I never, ever eat veal or goose liver. I like rich, tasty sauces and gravies; hot (as in nice and warm) dishes with different textures and colours; moist foods -- stews, soups, bisques, scalloped potatoes... I do like cheese, but not too much and I will make healthy bars with oatmeal and such, if somebody needs them. I like to have a glass of wine while I'm creating. I finally got something I've been waiting for for a Long Time: ramekins! Oooo, just think of the custards and flans!!
My favorite family cooking traditions
Cooking-wise, I'm a rebel and don't see any reason to limit my dishes to the season or occasion. I guess my goal is to produce something SO good that tastes great and looks like it was made on tv!
My cooking triumphs
Wow, that Apricot Brandy Pound Cake really blows me away. It's so decadent, I would expect to see something like that in a fancy restaurant!
My cooking tragedies
Combining red wine and beef. I just can't get it right! It sounds so wonderful, and I love to sip as I cook, but the dish always seems to end up so harsh.