March42009
3/4/09 - French Toast with Tequila Apple Sauce.
Inspired by Yanik, I sliced up my Granny Smith apples and lined them up on a heated pan. Fried them till they turned soft.
While we were out for dinner last Friday, he described to me the types of food he likes to make. This was one of them.
But you don’t eat the cooked apples right away, he revealed. You let them sit in the fridge and the next day, all the juice is absorbed back into the apples. I had a bit of rum in there too and oh, it was -
His face said it all.
I did not have rum, but I had tequila. After cooking for a while, the alcohol was chased away, leaving behind a fuller flavor in its wake.
***
Yanik has a way of describing food.
He makes me want to replicate the textures and flavors he speaks of, if only to share some of his excitement. I noticed in our conversation, that he pays a great deal of attention to the moisture in food. Particularly in meat.
How did you come to care so much about that? I was curious.
From living in places where people really care about how they prepare their meat, he explained, and watching them and talking to them.
I have much to learn from this boy. I am looking forward to cooking with him soon.
Besides, I’m just fond of anyone who would think to pull out his mp3 player, set it to play classical music on loudspeaker, then clip it to my jacket as we walked down the street.
