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MASTERING THE ART OF FRENCH COOKING VOLUME 1 - COOKING RECIPES FOR DIABETICS. Mastering The Art Of French Cooking Volume 1
Step 1: Dry rub, olive oil, then onto the grill! So... there is a bit of sleight of hand here, like when The Divine Julia would put down a bowl and the next time the camera went to that side of the kitchen, her myrmidons (though I guess they'd be Praetorians, oh nevermind) would have swept it away. My sleight of hand: 1. Take the steak out of the refrigerator about 20 minutes before you plan to cook it. This will let its temperature rise slightly, not enough to cause spoilage but enough to make it cook evenly. 2. Make a dry rub out of kosher salt, garlic powder, freshly cracked pepper, and whatever else you're in the mood for. Dry rub is very zen. I usually put in thyme; tonight I didn't, I used a dash of ground coriander instead. 3. Let the meat stand in the dry rub for about 10-15 minutes (you can do this as part of the whole letting-the-meat-come-up-to-temperature thing). If you can stand chemical/biological talk about your food, ask me and I'll explain why. 4. When the meat has stood in the dry rub for 10-15 minutes, brush it with a little extra-virgin olive oil. Yes, I KNOW Alton Brown says to use vegetable oil. Alton Brown is a pussy. If I am going to eat this, I am going to use extra virgin olive oil. See Justin Wilson, next slide. Justin Wilson could kick Alton Brown's lily-white backside with one volume of "Mastering the Art of French Cooking" tied behind his back. Allez cuisine! 5. When all this is done, drop the steak on a fully-heated stovetop grill (or a barbecue... it's even better over mesquite). Then start your stopwatch: For medium-rare (see final shot): 2 minutes per "side," per inch of thickness. For medium-well: two and a half minutes per side. You're eventually going to cook this meat for eight to nine minutes, if it's about an inch thick and you want it medium rare. For medium (or for seafood), cook ten minutes per inch. That is the simple rule of thumb for perfect steaks every time. ratatouille
Completely unlike the fancy layered version made famous by the Pixar movie, this Julia child version of ratatouille featured browned zucchini and eggplant stewed with peppers, onions, and tomatoes. I cheated and used canned tomatoes instead of the fresh kind, though I can't say it changed the taste at all. For something so simple, it had a marvelous, fresh, complex taste. Would make again, though the browning of the veggies was a bit fussy and time consuming. kitchen cooking timer cooking mama game cooking schools seattle cooking schools alberta corporate cooking event cooking with yogurt recipes replacement cooking grates cooking lamb loin |