The Triumphant Palate

Having a great palate means an individual’s appreciation of taste and flavor, especially when sophisticated and discriminating. If blessed with this treasure for tasting, one need never add large amounts of spices, or resort to tricks of masking the food being served. It is rather the ability to cook with a combination of elite flavorings, herbs and spices, to enhance any recipe with just the right touch, so as not to disguise what one will be eating. Using the finest possible and freshest ingredients is the best way to begin. We should also treat the animals who will give their lives as food, every respect due them.

When we eat we do it first with our eyes, then our noses and finally when we taste. Taking time over one’s food is considered a necessity to people who enjoy fine dining and sharing a meal. To be invited to dine or to some other special occasion is a good reason to wear our nicest clothes, be seated at a beautifully set table and take our time over the enjoyment of each course.

Conversation is very important as well. It is far more relaxing to speak in a moderate tone of voice, like a soft murmur, so the tinkling of tines and the toasting of champagne or wine glasses may be heard. Beautiful candles help set the tone and provide ambience for the guests.

When it comes to tasting a well-prepared meal take your time and understand how much thought went into each dish being served. Embrace each bite of food and consider how fortunate we are to be able to appreciate some of the finer points of cuisine. Sharing a meal, no matter how small and intimate, is a celebration. Having a great palate to taste the intricacies is an added bonus. Bon Appetit! 

Spice It Up With Mustard!

As a child the only time I would agree to eat mustard was on my hot dog and it was the most slender line of condiment even witnessed. The barest hint of spicy flavor was like a red flag to my tender tongue. My palate is one of the joys of my life and I need not ever disguise food with a plethora of  spices or peppers or sauces being used as an excuse for ingenuity. I now can allow a small hint of this most powerful ingredient because (to me) it has to be one of the most potent and over-used ingredients on the planet. I feel the same about hot chilies and peppers as well … but that is another matter. I do rather enjoy dry mustard and a bit of Dijon included in deviled eggs. Thought you would like to see some of the photographs I found while exploring the fragrant world of the mustard seed.

Saturday Bread Baking

I’m going to bake some bread so I can make an awesome sandwich.

Carrot Linguini

 

Happy Birthday Julia Child!

Enfant de Julia de joyeux anniversaire!

This lady means a lot to many millions of people, but she means a lot to me as well. In 2004 I was wondering whether or not I should apply to French school to learn about baking. I asked for a sign and Julia Child died on my birthday, August 13, 2004. I could not have had a more significant sign than this. I applied, wrote my essay on why I wanted to attend the prestigious L’Academie de Cuisine, just outside of Washington, D.C. then I crossed my fingers.

I went on my formal interview with Chef Francois Dinot, LAC owner and legendary French Chef, and was accepted to attend their French Pastry Arts Course. I figured out the financing and other capital and everything fell into place. I am glad I asked for a sign and I think about this lovely woman many times throughout the year.

I wrote another post about her today as well, and I invite you to read it. Still she influences and urges me and millions alike when we watch her PBS videos. Bon Appetit and Bon Anniversaire Dear Julia Child!

Who’s Hungry?

Roasted chicken was on my menu tonight because the heat wave had gone away. Good riddance!

I turned on my oven full-blast and felt very satisfied while I prepared a whole roasted chicken, with salt and tarragon. It was golden, juicy and delicious.

Tomorrow I will cook a pasta with cream sauce, some gently warmed chicken breast, green peas, onions and carrots.

I will prepare some puff pastry rounds to go on top and enjoy my chicken pasta pie.

Movie Review … The Help

We went to see a fabulous film tonight after dinner … not the norm … but we deserved time relaxing and distracting our minds from recent events. But I digress … back to this movie.

It surely grabbed my attention, taught me quite a number of facts and showed me a different perspective than the one I had stored away inside my head. You know, you perceive a thing a particular way and then find out that what you knew was just the frosting on the cake? Well this movie gave that side of things. It was well written and it was told with grace, honesty, integrity, and an intensity of feeling we clearly did not expect. The coming attractions rope in their audience with the lighter issues and laughter. It has a good amount of that as well, but it was true gripping drama, told by women, for women. The actresses gave stunning performances and it is the kind of story that will remain with me for some time.

We both gave “The Help” Two Thumbs Up and an A+. This might start off as a sleeper, but mark my words, it’s going to be nominated for many awards. I want to read the novel.

** Note: I didn’t want to give anything away so if you’re like me and want to see it without bias, then I suggest not clicking the link. 

Breakfast and Dinner

Scrambled eggs and cheese, ham and tomatoes.

 

Buttery lemon sauce with tomatoes and angel hair pasta.

Captured In Time

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A memory is stored somewhere in our mind

Kept away and hidden so others will not find

Precious little secrets meant to be concealed 

They lie in deep recess until they are revealed

Taken out turned over again to be examined

Relived thought about treasured contraband

Frozen little moments that make up our life

No matter if stored for recall or from strife

Are there any time we need them in our life

Whether free or paid for with high price

Southwestern Linguini

Last night I created salad

and southwestern sauce

and added it to my linguini

 

Holding My Breath

I’ve been holding my breath all summer and hopefully soon I will be allowed to exhale, relax, to breathe normally, concentrate without oppression, confusion or anxiety. I feel things so deeply and dream about them whilst I lie sleeping. Matters of the heart, art, creativity and conversation, nurturing and caring is fundamental in and around me. I need to breathe … at ease … relax and breath a sigh of relief.