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To the Attic?


Okay, I am attempting to jot a few words down while my housemates are running around chatting, cooking, and deciding what movie to watch. Forgive any incoherence!

Here are some photos from demo today (so we’ll be making these dishes soon enough)! I’m thrilled that we are off (for the time being) tarts and quiches and pastry with cheese and cream. While delicious, those are just not my favorite foods. Today, we ventured to Middle Eastern and Indian food, which means we are roasting spices and talking about things like the different kinds of cardamon and the best way to blacken aubergine. Rory made the most delicious smoky aubergine dip (baba ganoush) emphasizing that you really want the aubergines to totally collapse when you char them. Look at me speaking like I’m Irish (you know when I say aubergine, I mean eggplant, yes?)

The baba ganoush is pictured in the lower far left along with a cucumber raita, different platings of creme caramel, and some rice and spiced chicken with almonds.

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Here’s my sampling plate from demo today. See that eggplant with the pomegranate seeds? It’s served with a saffron yoghurt sauce. Rory mentioned that we have to be careful when using saffron because it has a lot of flavor so it can go from delicious, mysterious, and musky… to tasting like the attic.

Also, those are flat french beans in the middle there to the right of a banana yogurt raita and below a piece of spiced chicken (recipe is from Kerala). Rory mentioned that as with most green vegetables in season, you have do very little. He insisted on serving these only with olive oil so we get a sense of french beans, not just as a vegetable side, but as an ingredient on its own. He also said French beans take an unbelievable amount of salt when you cook them (whereas spinach takes virtually no salt). We were pretty shocked by the salt he poured in the pot of boiling water when he cooked the beans, but they didn’t taste salty when we ate them. He also said we should look for that “kelly green” color. Got to love Ireland, eh?

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Also, for dessert we had creme caramel. Rory mentioned that we should be brave when it comes to making the caramel. We’re to look for wobbling rather than rippling for the custard, and for the caramel sauce, we eyeball the color, not by how it looks straight in the pan, but how it looks when you tilt the pan.

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He says, it should be the color of a chestnut on a tree, so of course I can’t resist showing you one of those, too. Unfortunately, you can only see the green, so I’m magnifying my previous foraging basket. (Yes, I’m that excited about the color comparison.)

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One Response to “To the Attic?”

  1. Monisha says:

    At this point I’d feel like a Queen, eating all that deliciously fresh and yummy food on a daily basis. This must be how Oprah feels, except without the satisfaction of getting her hands dirty and getting involved with the food with a bunch of other foodies. *jealous* ;-)

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