The week is over and after a number of afternoon errands I headed back to our city retreat. The missus pinged me about tomorrow's dinner: we'll be six.
So I started to browse through our Les Halles Cookbook. One thing lead to the other so I poured myself a glass of Castelmavre from Corbières. It's nothing fancy but a very well made and priced red table wine.
Anthony Bourdain's Cookbook got me deeper into the fantastique Bouchon or Bistro food. He mentions how important the stock is. How am I to disagree!??
Our Saturday dinner guests are both great cooks and great guests so I feel the pressure. I want to make something new to them. Being the only one from Europe gives me an edge which I intend to use to the fullest.
Once you start to dive deep into the cookbook's there is no return. So now I'm cooking a Roasted Chicken with Swiss Rösti (like hash browns but better) and a side Bibb Salad. Still having that delish red table wine from France.
See what happens when you let passion ahead of everything else. Don't say I didn't warn you!
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