As you may have noticed, I’m a big fan of simple, rustic foods. I really believe that the best food doesn’t result from mixing lots of complicated flavors or using complicated techniques. That is not to say that it isn’t warranted sometimes to go all out. I enjoy being surprised by the culinary artistry of great chefs. I have been thoroughly tickled by little dainty towers of beetroot crisps and home-smoked trout, by the molecular magic of fried ice cream with melon caviar, and I love a complex sauce as much as the next person.
But let’s face it: I’m a home cook. A competent one, no doubt, but I’m no chef and I won’t pretend that I am. So what do I do when I want to impress with a dinner? I turn to a chef for a really good, unpretentious recipe. And this is one of those recipes. (more…)