Everything sublime is as difficult as it is rare. Baruch Spinoza

Tuesday, October 5, 2010

More Than Scrambled Eggs

I'm going to try a new weekly feature.
I received this book as a gift the year it was first published, 1991. I have used it as a reference over the years, but I never actually used it as a learning tool. This is the first entirely English language cookbook published by Le Cordon Bleu. There are over 100 recipes and very detailed instruction.

I am not going to try to duplicate what Julie of Julie & Julia did on her blog, heaven forbid. I don't have the time, energy or interest for that. I simply thought it might be fun to prepare one of the menus once a week. I thought I would arbitrarily pick by opening a page. I would then post the results here. My intention is to cook on Sunday, but my life does not usually follow routine, so this may not always be possible. But I will try.

So with a tip of the hat to my Cordon Bleu trained friend Allegra, and to Elizabeth who is also trained and is married to a chef, I will bring the total amateur's approach and attempt to food preparation via the French method.

I have chosen my first menu, which is considered intermediate. It isn't too complicated. I think this is a good thing!

Here is to fabulous food and the fun of preparing it. I hope.

13 comments:

  1. You are a brave woman! I have trouble planning for scrambled eggs...

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  2. Oh how exciting! I love your food photos and posts and am often inspired by them...I think this is a great idea and can't wait for it to begin. Sunday isn't that far away.....

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  3. Missy, not so brave. I can manage once a week. And to tell a secret, I won't make something I don't like or anything that looks too complicated. I'm crazy, but not stupid!

    Deb, I know, it's right around the corner. It may have to wait this week. We are both sick. Mark worse than me, but the week is young.

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  4. Oh my! You will enjoy spending a winter in the kitchen. I know it. At least you don't have my Maitre to drive you crazy as he drove me. In a very Duchess of Duke Street mood once in a while I turn his photo upside down when something is a bit
    "off" because I know what he would be thinking.

    The house today smells so wonderful of orange and plums and chestnuts that I am in a better mood just because of that.

    Did you catch this:

    http://tinyurl.com/24szlhn

    there are some sane pockets here and there when it comes to the straw that breaks both our backs.

    Bon chance my dear, you can manage those recipes that are not fit for eating but it sound as they are feasts for the king. Trust me, some of those recipes were never made anywhere, including the Bleu.

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  5. 'Duchess of Duke Street', now that takes me back a few years! The kitchen is a wonderful place to spend a cold winter. I have no intention of beating myself up over a ridiculous recipe, so it is a good thing I don't have a Maitre!

    I did read the Krugman column. Too bad those who need to read it, won't.

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  6. How great! I'm so looking forward to seeing what you come up with (and wish that I could really partake!).

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  7. You are brave and amazing, and thanks for sharing. I am not much of a cook beyond farmer comfort food and sandwiches, so I'm looking forward to the inspiration.

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  8. Hopefully, you will inspire me to cook again. I don't miss cooking so mcuh, but I miss good food!

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  9. Elizabeth, I hope I come up with something I can show! You have enough on your plate (no pun intended).

    Mel, not brave. Just a little bored. : )

    gsc, if you like good food you either need to start cooking again or get someone to do it for you. I'd volunteer, but you are more than an hour away. And that's about as far as I travel from home!

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  10. Sounds like a great thing to do! Love your profile picture!

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  11. Jill, Howard was waking up from a nap and was getting a good rub in on his back! I thought it is cute. But I think Howard is cute, no matter what he is doing!

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  12. Looking forward to this as well.
    I think I just may get my cooking mojo back now that there are less mouths to feed on a daily basis. Isn't that strange?

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  13. deb, I think it makes sense. Less mouths to feed also means you have less work to do in general.

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I really appreciate the concept and sentiment behind awards, but I cannot participate in them anymore. I have too may and I have not got the time to devote to participating properly. To all who have honored me, I am grateful but I don't have seven more things to tell anyone about myself! And I'm a terrible passer-oner.