25 (Wed) March 2020
Chou-Fleur à la Bordelaise
-Dasmariñas Village, Makati, Metro Manila, Philippines-
with the Family
Applied my recipe for Champignons à la Bordelaise to cauliflower, though with the arrogance not to look back at the recipe itself, which would’ve reminded me to sauté the cauliflower and breadcrumbs long enough to get them properly brown and crispy. As such, everything turned out kinda limp and greasy, yet still okayish in flavor.
(See also FOOD GLOSSARY)
(See also MASTERING THE ART OF FRENCH COOKING)
(See also RESTAURANTS IN KOREA)