Guilty can really cook. He just cannot follow a recipe. Everything I cook, I taste in my head before an egg is cracked or a red coconut curry sauce is created. The great part of my
winging it strategy is my food is really innovative and delicious. Today I am making a Beef Emancee. Over the next three or four days I will redefine this peasant stew. This Provincial classic begins as a Day One masterpiece and then morphs into a Day Fo
ur Pièce de résistance . I love that epicurian evolution.
Are you ready to fly solo in the kitchen? Excellent! For this culinary challenge we are going to need a full pantry with lots of fresh ingredients. I know exactly where to go. There is a new International market in Guiltytown. That's where all the flavor and spice hang out. Going global in the garden is a big time Guilty Pleasure. I love buying fruits and vegetables that are exotic. Daring and dicey works well at my cutting board.
Here's an article from food expert
Phillip Dundas on cooking without a recipe. His insight and suggestions will help you prepare for better results. The Guilty may be impulsive, but but not foolish. Take some time this Holiday and have fun in the kitchen. Nothing is better than making yourself the best omelet ever and reading the New York Times or Bon Appetit
