Rachel Khoo in her Paris Kitchen!
The episode I watched featured little dollops of choux pastry, decorated with sugar crystals and choclate drops! Somehow these didn't appeal to me as much as the savoury version she mentioned that is made with cheese. Gougere has been on my list of stuff to make, wonder whether I will get round to doing it! I can imagine adding some chopped up sun dried tomatoes, maybe a little garlic? and some herb like chervil to give it some added flavour.
I quite often cook fish in parcels of baking parchment or kitchen foil! Though I have not used thick slices of cooked potato and slices of fennel to fill the body cavity of the trout like Rachel did - this is one idea that appealed to me which I must try out the next time I cook fish this way. I love potatoes in whichever form it comes in, and look forward to tasting this version in which it is supposed to soak up the juices from the fish and the marinade.
The dumplings she made for Beef Bourginon was really cool! It is these sort of tips and cheats that I think makes it worth while - watching cookery shows over and over again, as it can get a little tedious sometimes (when you are in a foul mood for instance) to watch tried and trusted recipes being hashed over and over again on the pretext of the chef applying their own twist to an original or classic recipe.
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