A Year of Improvising
En Cuisine, comme dans tous les arts, la simplicité est le signe de la perfection. (“In cooking, as in all the arts, simplicity is the sign of perfection”)
Richard Olney - Simple French Food
“Submit it to the test”...Cooking with Massimo & Friends Part 4
Turning to Bread is Gold: Extraordinary Meals with Ordinary Ingredients I learn about Alex Atala’s food, his traditions and his intention behind the food he cooks. I learn that the anchovy is a wise friend in the meal that can reproduce quickly in the food chain, unlike tuna that can take a year or so to grow. I did not know that and revel more in the deep flavours that this sauce shares. The key take away here is to add anchovy to the garlic in oil part as it dissolves into the sauce adding flavour and boldness.
Slow Mondays, Cooking with Massimo & Friends
It’s funny but I have to come to realise over the past few weeks as I manage and figure out how I am going to cook every recipe in this book I realise that reading a cook book and mediating upon the recipes is much like a spiritual practice. You turn up, you read, begin, make, follow, sample, season, taste, prepare and ultimately create something beautiful to sustain your day. You commit, you take your intentions, your creativity and your intuition to the table.