At present – except that life in a kitchen is always present time – I am wallowing in cookbooks and books about cooks: The Art of Simple Food, Alice Waters, My Life in France, Julia Child, Prickly Pears & Pomegranates, le Roux & Palmer, A Farm in My Heart, Emilia le Roux. Reading about the authors, enjoying the zest for their passion, taking pleasure in the present and preparing new dishes – just do it for me. Other members of my group go for facials, manicures & pedicures. I am in the kitchen: barefoot, apparelled with apron, and a jammerlappie close at hand.
Do you know this dish?
It’s called Onion Panade (from The Art of Simple Food, Alice Waters). It is a thick soup made of layers of bread, onion, cheese & stock, and believe it or not – baked in the oven! The panade I made came out very dark. It was to be expected: if one uses rye bread and the recipe calls for country-style bread… I am working on not being a “substitution queen” in the kitchen.
And, yes: can you guess what a jammerlappie is?