Last day of 2008. First, you wake up on a blue- gray morning.
Then after a quick shower and coffee, you take the train, and walk down the deserted streets. Don’t wonder- it happens all the time. You welcome the fact that cooks like you have to go to wwwoooorrk. Period. That’s the spray of asters I was holding.
Kitchen yesterday, kitchen today, kitchen tomorrow….
Long story of mise en places… we focus on the pointers of how to prepare a Chinese banquet.
First, the ‘lucky colors’ must be there. The reds, the greens, the yellows… The reds most specially.
Second, the ‘lucky shapes’ must be there, too. The circles, the globes… the Chinese are fond of the term ‘infinity’- whether it is health or love or prosperity.
There you go, Red Crabs in Garlic Butter with Leeks; Steamed Rice, which, when I was at the height of non- resistance, I played around with the parsley.
Third, ‘heads and tails’ must all be included. Thou shalt not serve a headless fish, nor shrimp. Featuring Tiger Prawns in Tomato Coulis & Concasse and Cilantro; and Steamed Grouper with Soy- Sesame Sauce
Fourth, make it very appealing and colorful to the eyes. The Chinese are very visual people and food is no exception. For the Roasted Beef with Red Wine Reduction, pipe along the Garlic Mashed Potatoes (use star tip for the nozzle- they will notice) on top of the buttered vegetables.
The Chinese are also sincere people. The way they ravage the banquet you made is an expression of their gratitude.
(My humble camera wants to give you its sincerest apologies- it knows it could have done better).
Happy New Year!!