If I created an evolutionary line of cooking instructional videos, somewhere on the Mars Rover side would be Bruno Albouze (French private chef; expects his viewers to have knife skills), and somewhere on the knuckle-dragging side would be Kathy Maister (American Home Ec Instructor; teaches knife skills).
Which is not a dig, but an acknowledgement that we all have to start somewhere, and that’s where I found myself when reading about cooking (Alton) was not. quite. translating. into. edible. food. Great production values, great animations, soothing background music, focus on basic techniques and the mise en place. Kathy has it all, and is well-worth a visit for the recipes long after the need to learn technique has waned.
One of my favorites is her Shrimp Scampi, which I will not recount here but will make tonight (and add a photo, maybe). Two Buck Chuck is usually the wine of choice, but tonight I will use some of the Fume Blanc, which should be as delightful with shrimp swimming in it as it is
straight from the bottle like a damn wino in the glass.
I was going to whine about delayed logistics spoiling dreams of a lovely view and bergamot & grapefuit scented bath bubbles, but the thought of making scampi tonight has brought with it indelible cheer. Plus, I’m freezing my ass off on the back deck – the now-working furnace beckons.