Tuesday, November 24, 2009
Restaurants Knife's Edge: Baby steps
Posted by Richard Blais on Tue, Nov 24, 2009 at 3:00 PM
I was keeping it "tight." A term professional chefs toss around pretty loosely to define things being done correctly. It was 6:45 in the morning. There was farm-fresh asparagus boiling away in a properly salted pot of water. An egg, from another local farm, was gently cooking in a glass jar. This was a rather neat idea, I thought, as it kept the egg a beautiful shape and enabled me to get it to a nice, soft, custardy texture. A whisk was busy emulsifying a little olive oil and butter into some egg yolks and vinegar. A sabayon or hollandaise, take your pick.
It was the type of breakfast you might get in a very good bed and breakfast. Not overly creative. Tasty, simple, beautiful food.
Cold milk and a freshly pureed apple with a dash of cinnamon finished the prep list. And as I awaited my client, I checked off on her dossier. She has restrictions on her salt and sugar intake. Only fresh ingredients. Proteins cooked well-done. For that matter, vegetables, grains, everything cooked super tender. And most important, dessert (apple puree in this case) must be kept out of sight until its appropriate serving time. Or else...
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