Taking measure of my half baked food challenges list for 2006 has left me more than crestfallen in the wake of a fresh new year. I pondered my impending deadline over a five-course New Year's eve meal of cream of chestnut soup with parsnip papeton and frizzled leeks/black truffle mascarpone cheese risotto with root vegetable brunoise/choke cherry sorbet and sparkling wine/garlic roasted shittake mushroom caps, yam gnocchi, le Douanier cheese croquette, cipolinne purée and inside out kimchi cabbage roll/star anise ice cream, gingerbread cake, shredded mango salad, Manitoba birch syrup topped with a black pepper tuile immediately after which I was much too exhausted to whip up a soufflé au chocolat chez nous.
It was the morning after, New Year's Day, I woke up with regret and a dry mouth like most of the celebrating nation, and the sudden realization I had completed but 50% of my 5 Food Challenges of 2006 list.
Accepting the inevitable in 2007 I would look back at my accomplishments rather than dwell on my neglect. This year I will not make lists as I put end to any kind of structure. However, I find guilty pleasure with the knowledge of the slowly evolving philosophy that the new thin is fat.
I say accomplishments in that I executed the recipes but this is not say I was fully satisfied with the result. I have yet to give proper rise to my savory soufflés. Nevertheless, here is the excerpt of my original list with links to the finished product:
My top 5 food challenges of 2006 are:
1) Stocks (a proper poultry, fish, veal and meat stock)
2) Sauces (a few of the most important of the major 7 from the French family of sauces)
3) Yeast breads (flatbread, Focaccia and pizza crust)
4) Pie Crust 101 (pâté brisée)
5) Soufflé (both sweet and savory)
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