- Boeuf Bourguignon with turned potatoes and a seasonal crouton (Joyeux Noël!)
This past week at school was full of new kitchen experiences for me (see pics below). Never before had I butchered and cooked a rabbit, made a souffle, “turned” a mushroom, made mousse out of chicken, or prepared Julia Child’s signature dish–boeuf bourguignon. I definitely had never even seen so much veal before in my life! The rabbit was a little gross when it was staring up at me on my cutting board, but somehow it all turned out just fine.
But that’s the beauty of cooking. You don’t need to have previous experience with a specific dish in order to do it well. You just need to know some basic principles, use logic, and have a confident sense of adventure. Instead of thinking, “I’ve never cooked rabbit before; I can’t do that,” you can think, “I know what it means to brown meat and have used an oven before; I’ll give it a shot.” And then you learn. One of my new friends here described the kind of cooking she’s used to in Italy: “there are no rules, you just have to do it and be passionate.” In everyday cooking, I think there’s a lot to be said for that philosophy.
For now though I happen to be in the land of food rules, and I actually do need to memorize a long list of recipes (down to the gram!) by the 16th. But I have a hunch that in the long run, learning the ropes of classic French cuisine will lead to more creativity and freedom in the kitchen. As with many skills, it seems like you start out with a lot of guidance and structure and it seems awkward, but as you get more experience, the reasoning behind the structure begins to make sense. Then you feel freed rather than hindered…and can even add your own flair. That’s what I’m hoping for!
- Jumbo shrimp with fresh mayonnaise tartar sauce
- Cheese souffle
- Mustard roasted rabbit with potato medallions
- Veal paupiettes with caramelized carrots and onions
- Mousseline-stuffed chicken with turned mushrooms
- Brill filets with herbed butter sauce
- Hake steak with hollandaise and vegetable ribbons
These all look so beautiful! excited that they will be returning with you when you come back home! miss you friend!
much love,
B
Wow.
(For the first time, I’m speechless.)
I may be your #1 fan… and am looking into French cooking classes stateside. Those dished look amazing, I tried to eat my computer screen! Karyn, I am so excited for all you’re learning. Keep it up! Yummy!
Thanks Jen! Happy New Year..hope you guys are doing well!
Wow. Karyn, I had no idea what you were in France for until I saw this. I am amazed! Do you have a RSS link? I want to always read what you write!
Hey Kayleen–thanks! Sorry for the slow response. Yes, actually there is a way to get updates via e-mail or if you use Google Reader just use my URL in there (karynskitchen.org).
I cannot BELIEVE you butchered a rabbit!! You could’ve gone after the buggers in our garden at Wilder after all
SO proud of you and all you’re experiencing!! And this all looks so tasty!
Karyn, this is awesome. And the freedom you talk about in the last paragraph sounds like a really important lesson. And not just for cooking.
Karyn, I don’t remember if I already commented on your blog or not- Megan Nyberg sent me your way (I am a NWC grad as well). Anyways, I love reading your adventures and I love what you had to say about trying new things. Keep up the good work!