Tales from the Table #15

Just been out on my bike and it is cold and crisp, I’m wrapping my hands round my cup of coffee to warm up. My fingers throbbing.

I’ve come back from the butchers with an overwhelming, I love our butchers kind of feeling. I’d picked my recipe and new what I was going to go get to find I’ve come away with something completely different in terms of a cut. I’d asked for a shoulder steak, to find I was being given steaks of pork (obviously taken from the shoulder). I was bold though and exclaimed that I was looking for something with the bone in. To find I was then talking to man brandishing a cleaver as long as his arm. He promptly brought forward this huge hunk of a shoulder along with an education session on the bone, we moved onto other cuts and agreed on a loin of pork with the bone left in. I asked about fat and we talked about the top end of the loin. This was all done with the love and care of a man who wanted to help his customer and knew his trade. I came away very happy and now I’m thinking will this cook in the same way.

The worst time of year for a cookbook hoarder…..the Christmas releases are out in full force. The best roundup that I have come across is from eat your books website. How they manage to get all these books into one review is amazing…think tardis for cookbook reviews.

French cooking this week was really stressful, a mix of turning up harassed and head fried (post work, mad rush to have tea and get to the school). A caramel disaster for creme caramel and a pastry so short it was more like builders sand for a tarte au chocolate. On my third attempt at re constitution of the sugar crystals I managed to get something that could be poured into a ramekin. And a drop of water whilst the teacher wasn’t looking remedied the sand. My friend and I were last out as the the final school bell went, just in time to pick up my son who was having his Halloween disco.

Classes have been broken into 5 week chunks this term, so that’s it for the French cooking. All in all it’s been good, a couple of learning’s and some things I’ve never cooked before. Biggest disaster was my roux for the goats cheese soufflé. Cream goes in at the end, otherwise you get a disgusting ball of fatty goo.

Week 1, Coq au Vin demo…a little cheated
Week 2, Boeuf Bourguignon, Dauphinoise Potatoes
Week 3, Onion Soup, Goat Cheese Soufflé
Week 4, Fish Casserole, and definitely something return to. Sole Meuniere…no point as you need to eat immediately
Week 5, tarte au chocolate and crème caramel

Came across Never Panic Buy a House this week where my favourite quote of the week sticks the house owns you not the other way round….never more true when the shower blew mid way through washing out the black die my son used for his Halloween hair. It was messy.

Hope everyone had a good week and Halloween went well. It’s bonfire night here in the uk and we are well and truly heading into slow cook and comfort food eating territory. My goal has been set and I’ve to start decorating the front room…so my cooking exploits are likely to be curtailed!

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