Posts Tagged ‘Béchamel’

“Making America Proud”

December 12, 2010

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At a recent dinner a Frenchman leaned over to me and said, “you have made America proud with this dish!” The extolled dish was our rehashing of an American classic, the baked potato.

As we saw it, the perfect baked potato had six essential elements; potato, bacon, broccoli, chives, sour cream and cheese. Each of these six components served a specific function in the overall success of a dish; potato for neutral volume, bacon for salt, broccoli for refreshing bite, chives for cleansing, sour cream for tang and cheese another form of salt and a somewhat unctuous mouthfeel.

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