I admit it, I was the nerd of my cooking class. For me there was nothing more important than showing my teachers that I knew exactly the chemical processes in the Maillard reaction, all the varieties of mushrooms in Catalonia, and how to make a perfect meringue.
I proudly display at home my diploma from the Escola Superior d'Hostaleria de Barcelona and on my social networks a photo (taken with a mobile from a decade and a half ago) where you can see (not without difficulty) the 10 that I obtained in the final practical exam.
And I refuse to subject other people to that torment. That's why in this column I talk about cutting "in strips", or "in cubes", or "finely". I leave the brunoise, julienne and chiffonade to haute cuisine.
Cut as you like, and enjoy this week's menu, which begins with the
Baked preparations
Elaborations with stir-fry
chickpea curry
rice with thighs
(find the recipes for each preparation below)
the cream of leeks and potatoes,
leek and bacon quiche
(find the recipes for each preparation below)
You will use this preparation as a base for the vegetable soup
(find the recipes for each preparation below)
Elaborations to the fire
cold preparations
