My mother, although multi-talented, had an aversion to the kitchen and has often said that I learned to cook at an early age “out of self-defense.” When she made chicken à l'orange by smearing a chicken with powdered Tang, I quickly developed a necessary passion for creating tasty things to eat. Somewhere in the family photograph album is a picture of me at the stove, age ten, happily stirring marinara sauce.

I developed a lifelong fascination with food; good food. There was even a foray of working as a chef’s assistant at a French restaurant during my mid twenties, just for fun. I had always loved watching Julia Child and knew that Mastering the Art of French Cooking was to be revered. It wasn’t until I read her biography (long before the Julie & Julia movie) that I really became fascinated with her work. From that book, I decided to prepare her recipe for mayonnaise.

Upon tasting it, I wept. . . .

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Sunday, November 28, 2010

British Cuisine

About three thousand years ago, a young shepherd in France named Jacques-Francois was tending his sheep when one of the lambs wandered from the flock and into a cave. Not wanting to lose the lost lamb, Jacques-Francois followed the lamb into the cave and promptly got lost.

All he had with him was a leather satchel full of sheep's milk. After some effort, he was finally able to make his way out of the cave but left the satchel full of sheep's milk in the cave. About two months later, he returned to find the satchel filled with a tangy, wonderfully marbled Roquefort cheese.

It was delicious and French cuisine was born.

Meanwhile, a shepherd in England named Clive was tending his sheep among the green, misty hills of Cambridgeshire when one of them wandered into a cave as well. (The only difference was that Clive's leather satchel was filled with cow's milk.) About two months later, Clive returned to find the satchel filled with a delectable, tangy, beautifully marbled Stilton cheese.

He threw the cheese out, boiled the leather satchel for three hours and ate it.

British cuisine was born. 

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