Foodie Heaven Again
There's so much to be thankful for in food television these days! BBC comes through for me with the daily dose of scrumptious recipes presented by interesting people.
The Great British menu showcases the UKs best talent region by region. Relatively un-star-struck chefs are challenging the previous winners of the Great British menu for the Queens' Birthday event last year. This year's event is to put together the most British menu to be served at the British Embassy in Paris - a banquet where top Michelin starred chefs and super French foodies will be included on the guest list. The challenge is to show the new talent for excellent cooking techniques using very British ingredients and traditional British style.
It's been great because the chefs who make hearty earthy food using simple ingredients, plainly and well cooked - have generally won out over the French-Styled, over-worked, over complicated chefs who fancy themselves Michelin star babies. Fancy cooking doesn't get you all the accolades. The judges are looking for innovation and clean, clear ingredients and distinctly British fare. It's a good competition.
My other favourite treat was on Wednesday nights the last 5 weeks - Starting with Neneh Cherry and Andi Oliver. I loved this show. They cooked like I do with my friends from home.
Laughing and tasting and experimenting. Always cooking for people they love and it shows. Both Andi and Neneh bring their mixed cultural experiences and musical flair to the food and you just wish you were a guest when they serve huge platters of curry or jerk chicken, sumptuous salads of herbs and my favourite - crisp duck salad.
http://www.bbc.co.uk/food/tv_and_radio/dishingitup_biographies.shtml
Alas, it's over now and hopefully there will be another series.
For the second half of a yummy double bill on Wednesday evenings - the ever-handsome and cheeky James Martin. I can't get enough of this guy. Apparently I am not the only one. Though I don't go in for his over the top sicky sweet traditional English puds, I could lick him with a spoon. Really. The only thing that's ever disappointed me about James Martin is that he allowed his show on Desserts to be called Sweet Baby James....rip off.
So, have I been inspired at all? Well, yes a bit. I made a wonderful rai (or skate) a la Normande. Poached the rai in the oven - covered with foil - in fish stock with peppercorns, bay leaves and a splash of wine until the flesh was tender - just before sliding off the cartilage. Then I removed it form the oven an kept it covered, while I made the sauce. Saute 2 small (or one large) finely diced white shallot in a sauce pan until translucent, I use olive oil and a tiny bit of butter. Add a glass of white wine and reduce for a minute or two, add a half cup to 3/4 cup light pouring creme, and a cup and half of small crevettes - those yummy baby shrimp from the North Sea. NOT OUT OF A CAN PLEASE! Get them from a reputable fish monger. (For substitutions, small regular prawns will do, and also fresh steamed mussels out of the shell, cockles, clams or anything like that). Add a squeeze of lemon, salt and pepper to taste, and heat through . Add chopped parsley at the very end saving some for the plate. Remove your rai and drain a bit, place in a shallow plate and spoon over the cream sauce and sprinkle with extra parsley. Yum.
The other night I was inspired by some extra-ripe, juicy tomatoes I had. I also had some nice butter lettuce and lardons - those are chopped bacon bits that you fry up. I thought why not make a BLT salad? It was a perfect springy meal. Cooked up the lardons and drained them and immediately added them to the lettuce and chopped tomatoes. Then I added a couple tablespoons of light vinaigrette thickened with a teaspoon of mayo and tossed. The heat from the lardons wilted the lettuce a bit and heated the tomatoes and it was like biting in to a hot toasty BLT at a good diner.
I have lots of basil this year and have made batches of Pesto - which I have made without garlic - I know, seems odd. However, my basil is very strong this year - verging on astringent - and I don't feel it needs the garlic. My latest trick is to heat up a log of regular Goat's cheese - found in every grocery store wrapped in white waxy paper. I heat the cheese up and smear it warm on to crispy baguette slices and then a dollop of the pesto on top. It's nice - extra nice if you have some of those baby, yellow teardrop tomatoes, just slice them in half and put one half on top.
My tarragon is growing a pace too. I like tarragon leaves in my hollandaise sauce. It's asparagus time and nothing's better for brunch than grilled asparagus with a poached egg on top and tarragon hollandaise.
My mother comes over from the states this Thursday. She's flying over with my cousins and we will all go to Normandy for the week. Can't wait. The food is amazing there, the markets a symphony for the senses. I get to cook for those I really love several times a day!
I am in foodie heaven.
posted by Brussels Confidential @ 11:05 AM
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