I had been married for three or four years, and had been cooking for about 18, when I bought my first chef's knife. The one with a wide blade, with a firm handle and a blade between 20 and 30 cm long, that the cooks on TV handle so well.
I mean, there was always a fairly decent knife in the places he'd lived, but this was the first time he'd consciously made a significant investment to own a beautiful tool from a legendary German steel mill.
It's been about 22 years since that purchase. Along the way, I got my second chef's knife: the one they made me buy at cooking school. Made in Spain and with a number (0789) that identified it as mine.
It also seems to me that they don't get along, because they are never both in the knife block at the same time. But I'm fond of them, and try to keep them clean, sharp, and close at hand. After all, they are the most useful tool in the kitchen.
This week, in order not to lose the habit, the menu has two servings of fish, three of legumes, the
Baked Preparations
These preparations will be used for:
- The vegetables will be the base for the salad for dinner on Monday (find the preparation below).
- The potatoes will accompany the swordfish in sauce.
- Sweet potatoes (peeled and sliced) accompany the Wednesday dinner.
Elaborations with stir-fry
This preparation is divided into 4 portions that you will use as a base for:
- Chickpea stew
- Swordfish sauce
- The lentil curry
- The beautiful sauce
(find the recipes for each preparation below)
Elaborations to the fire
Cold preparations
