"Some sensible person once remarked that you spend the whole of your life either in your bed or in your shoes. Having done the best you can by shoes and bed, devote all the time and resources at your disposal to the building up of a fine kitchen. It will be, as it should be, the most comforting and comfortable room in the house.”
I was immediately transfixed and remained so for the entire programme, which left me completely inspired.
Some parts of that programme have been firmly set into my memory, one of which was her making mayonnaise. Separating the bright egg yolks with her hands, whisking, gently and methodically whilst the voice-over describes the process in a velvety smooth voice, dispelling mayonnaise myths with great wisdom such as
Some parts of that programme have been firmly set into my memory, one of which was her making mayonnaise. Separating the bright egg yolks with her hands, whisking, gently and methodically whilst the voice-over describes the process in a velvety smooth voice, dispelling mayonnaise myths with great wisdom such as
"Good food is always a trouble and its preparation should be regarded as a labour of love."
I revisited the recorded programme the other night and really enjoyed it, even in it's crackly VHS, taped off the telly quality!
I decided I definitely should have a go at making my own mayonnaise, as well as a few other things.
Mayonnaise recipes, I found, tend not to really differ that much. I ended up following the instructions and Aioli (garlic mayonnaise) recipe from The Art of Simple Food, by Alice Waters.
It was lovely to make, going slowly to avoid curdling. Cameron had some Vivaldi on while he was sketching that particular morning and kept commenting on how he liked the smell of the garlic. It was such a lovely atmosphere in the kitchen.
I adapted the recipe slightly, using less olive oil, as my egg yolk was quite small. When I make it again I will use a lighter oil - the book recommends extra virgin olive oil but I find the flavour a bit over-powering when using so much of it. I might add some anchovies too.
Since revisiting the programme, I've treated myself to an Elizabeth David book. I can't wait to find out more about her approach to cooking.
6 comments:
It's been ages since I've made mayonnaise - you've quite inspired me to have another go.
I remember using extra virgin oil and the taste being really strong.
But then I also remember not liking mayo until I had made my own! I'm so contrary ;-)
I like the quotes.
Nice dispatch and this enter helped me alot in my college assignement. Say thank you you on your information.
Thanks Sam and err, you're welcome Anon ;o)
Well I agree but I contemplate the collection should acquire more info then it has.
Hi Hannah, lovely blog you have here. I was just writing my own entry about mayonnaise and was researching Elizabeth David's technique having watched the same programme as yourself and been totally inspired by the mayonnaise sequence, and found this page. How strange that I also decided to do aioli!
Great minds eh?
Hi Hannah, lovely blog you have here. I was just writing my own entry about mayonnaise and was researching Elizabeth David's technique having watched the same programme as yourself and been totally inspired by the mayonnaise sequence, and found this page. How strange that I also decided to do aioli!
Great minds eh?
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