Fine dining, or gilding the lily?

[bixaorellana]

There are certain dishes that I've never been able to fully accept, although they're accepted members of the better foods pantheon.

Beef Wellington for instance. Yes, it takes skill to bring it off, but really what's the point? It's one of those things that seems to be done for the sake of doing, rather than because it enhances the flavor of the ingredients.

Chicken Kiev is another. Admittedly, when it's well made with herbed butter, it's rather nice, but ........ it's really just for the fleeting drama of the melted butter shooting out.

And then there are souffles -- gorgeous, clever, airy things they are. Something so pretty should taste good enough to eat.

Am I a hopeless Philistine, or do others harbor these mean little thoughts about classic grub?

[Deleted]

I have never had much interest in "fancy" dishes -- certainly I have absolutely zero interest in making them myself, but even eating them is often not a pleasure.

So yes, I too am a Philistine, even if I can marvel at a film like "Babette's Feast."

[bazfaz]

I quite often make souffles as a starter for supper. I make individual ones which are easy. They use up a surplus egg white. And if using a courgette (plus gruyere) as the flavouring they are cheap.

[Deleted]

It is quite true that there are a certain number of items (not many) that are much easier to prepare than they appear.

For some reason, I am able to whip together rather impressive salads in something like 4 minutes. I walk into the kitchen and come back out with the salad while people are still just settling down. Their jaws drop and they gasp "did you just make that?"

[bazfaz]

I often have the egg white left over from when I have made mayonnaise. People seem astonished when presented with home-made mayonnaise. Even folk I consider to be accomplished cooks never seem to make it.

[Deleted]

I have an opposite situation. Every single friend of mine makes their own mayonnaise... except me! (and also one of the Swiss friends who is such an industrial mayonnaise freak that he probably sucks it straight out of the squeeze container when nobody is looking).

[Deleted]

I have never prepared any of the aforementioned dishes save a souffle or two.,I guess there are other dishes using the main ingredients that I much prefer such as Coq au Vin or Beef Bourginon,just as tasty but not as much fuss. If I'm to go to elaborate I'd much rather prepare one or two wonderful Turkish dishes I got recipes for in Istanbul. Gilding the lily I would say.

[Don Cuevas]

I'm a simple sort. Years ago, I made a Gateau Saint-Honoré for a party. It's been downhill ever since.


Except mine had spun sugar atop instead of the simple caramel.

[tillystar]

I only had Beef Wellington a couple of times and I loved it. Wouldn't bother making it myself but would be happy to let someone else make it for me.

Chicken Kievs? Frozen ones for emergencies only. I am a real philistine!

[bixaorellana]

I'll see your philistine and raise you one, Tilly. Given the choice of Beef Wellington and its homelier cousins such as empanadas, pasties, and the like, I'd go for the little guys every time.

Mayonnaise isn't all that impressive, considering that a very decent version can be made in the blender. It's cleaning the blender afterward that makes it not worthwhile. The other thing about making mayo at home is that it must be used fairly quickly. Living alone & not wanting to turn into a prize hog dictates buying mayonnaise and using it stingily.

Kerouac, having seen photos of some of your meals, I'd say you must make a beautiful salad. I'm always impressed by people who can do this. My salads always look as though it were my first outing in the kitchen.

[bazfaz]

I make mayonnaise by hand in a bowl. It only takes a few minutes. Like orange juice, fresh and home made is better than industrial.

[lagatta]

Agree, bazfaz, and I know how to do it, but I (deliberately) don't use a lot so I prefer some of the better industrial types, in very small jars. Most are from France or Belgium, but there is a (forgive me) Montignac-branded mayonnaise made here. The advantage is no sugar, and I avoid sugar.

Bixa, an Argentine butcher's round the corner has good flaky "tapas" for empanadas and also for la pascualina / pasqualina, a Genovese eater tourte that is also very popular in Argentina. Like a huge empanada actually.

Some of the classic restaurant dishes seem very rich and buttery nowadays.

[bixaorellana]

Hmmmm ~~ would this be that particular jewel, Lagatta?



I found a recipe, which I'll post in the galley. I'll also post a link to the blog where I found the recipe -- one of the most charming I've ever seen.

[mockchoc]

A souffle is always a wonderful thing though I make them rarely and they are individual as MrFaz does, safer that way apparently. Nice to have your own little ramekin anyway I think.

I have only made savoury ones but I know someone here is wanting a sweet one, better get my act in gear.

[bazfaz]

Lagatta, I don't put sugar in my mayonnaise so that difficulty doesn't arise.

[lagatta]

Bixa, yes, that is a classic pasqualina/pascualina.

bazfaz, none of the people I know who make their own mayonaise add sugar - that is an industrial thing. The reason I rarely make my own is that I don't eat enough and wind up tossing it, which makes me sad.