It’s autumn, so obviously we want to cook pumpkin soup. A nice and warm combination of pumpkin, ginger, chilli and orange lentils for instance. Or with Jus de Truffe for a bit of extra umami and exclusivity. Both are excellent vegetarian dishes, perfect for lunch with some crusted bread or as a starter. Having recently prepared … More Pumpkin Soup (with Kombu Dashi)
It does bring back memories…. A local wineshop with a banner across the street Le Beaujolais Nouveau Est Arrivé. It must have been the 1980’s. The young wine was immensely popular, and so Beaujolais and Primeur became one and the same. Which is of course a pity, because Beaujolais is so much more than a glass … More Beaujolais Primeur 2021
We love a good sauce: it supports the flavours, it adds complexity to the dish and it brings components together.
Marie-Antoine Carême was the first chef to analyse sauces and create a classification. He identified four leading (mother) sauces and described how other sauces could be derived from these four. His four leading sauces are Espagnole, Velouté, Béchamel and Allemande. If for instance you want to make a Pepper Sauce, then you start by making a Sauce Espagnole.
Auguste Escoffier refined the classification and replaced Sauce Allemande with Sauce Tomate as leading sauce. Later Hollandaise and Mayonnaise were added to the list of main sauces.
Sauce Tomate as prepared by Carême and Escoffier is very different from the sauce we use on pizza’s and pasta’s. It’s made with salted pork, veal stock, bones, various aromatic vegetables and of course tomatoes.
Next week we will share this way of cooking Sauce Tomate in detail; today we share our (vegetarian) recipe. … More The Art of Sauces: Modern Tomato Sauce
Cook and Drink 