by Jimmy Cocktail
12. January 2011 06:04
OK, let me start by telling you that this is not the way I would name one of my creations. It is however, the way that Chef Patrick O’Connell from the Inn at Little Washington names his. So you maybe already have a feel for the way that this particular dish is going to play out. If not, let me break it down for you.
I was given the two cookbooks that Patrick O’Connell authored as Christmas gifts this year. I was very excited as having eaten at his restaurant I wanted to find out more about his creations. Now Ms Cocktail doesn’t eat beef or pork so when creating something for the two of us, I tend to shy away from dishes that contain these proteins (You’ll also notice that many of my postings here also follow that trend.) I was leafing through one of Chef O’Connell’s books and thought, “hey, I have a Saturday off, what an excellent time to try and put this together!”
Hah! How naive I was.
You see, Chef O’Connell’s creations are not only complex, but they are difficult. The difficulty arises from him being an excellent chef who has spent years in professional kitchens. What that means for the home cook is that his style of creating a recipe supposes a certain level of cooking skill and knowledge that the home cook may or may not have. It also means that in order to composed this one dish, you have to make several different dishes and bring it all together on the plate.
With those thoughts in mind, over the next several posts I’m going to detail all the different pieces that comprise this dish and I’ll give you my observations as to how could make this dish easier to pull together.
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