This weekend was Easter. It was my pleasure to be host to my
Mom and Grandma, who usually hold holiday feasts at their houses with the
traditional turkey, stuffing, mashed potatoes and flour thickened gravy. Their
traditional feasts are delicious. I eat, enter a food coma, awaken, eat some
more. But this weekend they were in my house. We do things differently. I
brined my turkey, shoved an orange in its butt and cancelled the stuffing. I
made a light turkey jus rather than a heavy sauce and made glazed root vegetables
and pomme puree as sides. It seemed lighter, familiar but different.
Bistro cooking is often thought of as the traditional feast,
heavy thick sauces and starches all over but in most cases it reflected what
was in season and was light, fresh and healthy. I will be including a few of
the recipes I used over the next few days but I encourage you to look back on
your family favorites and see if you can’t use a couple of new techniques to
make them a bit lighter.
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