Well, the exams are all over and I have officially graduated from the
Tante Marie Cooking School professional culinary programme. (Judging by
the quantity of champagne I drank on Friday night and the certificate I
came home clutching, I'm pretty sure that's what happened, but it's a
little blurry.) I did pretty well in all the exams, with the exception
of the wine test, which I got 100% wrong. This may come as a surprise
to some, although I can admit to you that I purposefully sacrificed a
few points in exchange for a lifetime's excuse that I need more practice.
To celebrate the completion of my course, I egotistically decided to send you the recipe for the very delicious Pommes Anna - crispy on the outside and tender inside, like me. It's not my recipe though, rather the creation of a well known 19th century French chef and named after the most loved and respected whore in Paris. If it could seduce her, then it must be worth a try.
By the way, this dish is really easy to make but you do need a heavy,
oven-proof, non-stick frying pan. There are even special copper 'Pommes
Anna pans' available at phenomenal expense from posh cookware shops. (I
got a cheap little pan from Ikea that works a treat, but now have my eye
on the real deal, currently going on eBay for just $10... )
To celebrate the completion of my course, I egotistically decided to send you the recipe for the very delicious Pommes Anna - crispy on the outside and tender inside, like me. It's not my recipe though, rather the creation of a well known 19th century French chef and named after the most loved and respected whore in Paris. If it could seduce her, then it must be worth a try.
By the way, this dish is really easy to make but you do need a heavy,
oven-proof, non-stick frying pan. There are even special copper 'Pommes
Anna pans' available at phenomenal expense from posh cookware shops. (I
got a cheap little pan from Ikea that works a treat, but now have my eye
on the real deal, currently going on eBay for just $10... )
Continue reading Pommes Anna.