San Francisco, CAUSA
Hometown: San Mateo
November 13, 2012
I enjoy the challenge of multi-course meals and will do these on occasion, but I'm more interested in smallish (6-10) people cooking potlucks. The intent is to cook food for dinner that night in a collaborative effort - everyone providing a dish. Generally, I've seen this done with a seasonal theme in mind; seasonal produce and protein are the norm.
It's difficult to point out a dish that was the most challenging. There are different axes of challenge - in overall preparation, in complexity of steps, in sourcing the right ingredients. The most rewarding dish I've made to date is duck confit. It is not a complicated recipe by any means but it takes a fair amount of time. I confited two dozen thighs for a birthday dinner. The first day/night was a 24 hour salt cure and rendering 5 pounds of duck fat. The second day involved setting up two pans to sit over low heat for 6 hours to slowly cook the duck (one in duck fat, another in olive oil...5 lbs of fat wasn't enough). I kept these suspended in the fat for two weeks until my birthday. Half were crisped in the broiler and served on top of a white bean mash. The other half (which were salt cured too long and therefore too salty) were shredded, mixed with lentils and plated with a lemon foam. The former was more successful but I'm happy with both of those dishes!
I don't really have a specialty. I'd like to learn to cook Chinese food. Most of my cooking revolves around Mexican, American, French and Italian. I'll start with an ingredient, look for a recipe that matches my palate and try it out. It's given me an opportunity to cook for many occasions. I do think I've missed out a bit by not specializing in a particular cuisine. I haven't found it yet.
Hi, I'm looking for a group of cooks who enjoy cooking food as much as eating it. I connected with the group's introduction and hope to meet some awesome people, share ideas and gather over food!