Culture Côté is a cooking diary. It was originally devised to include other creative endeavors, but for now it just features cooking experiments and photography practice… Until I can think of a fun new name, it is still a general culture place!
All ingredients are estimates, except those in dessert recipes. I do not measure anything when cooking, so everything (especially herbs & spices) is an approximation, and should instead be understood as a general guideline. It is helpful to look at each recipe as a ratio for the proportion of ingredients used.
Also, right now I’m a pescatarian so fish is the only meat in any recipe. Many recipes can also easily be made vegan. Although I tend to use butter in everything, desserts are usually made with almond milk, even when the sourced recipes call for heavy cream.
Currently, I’m most interested in learning essential techniques and experimenting with French cooking. To create or try a recipe, I consult Julia Child’s Mastering the Art of French Cooking, then will search for a video of Jacques Pépin. For desserts, I often first look at David Lebovitz’ books and website, then Better Homes and Gardens or Larousse before doing a more general internet search. If I start with an ingredient and want to make something more modern or not-so-French, I will collect 3 – 5 recipes online and will try to distill their essence and add customizations. Even then, I will try to find an interpretation or approximation by Pépin and sometimes Eric Ripert before starting my version. If it is fish or something elegant, I start with Ripert.
Texts and Video Resources:
Julia Child | Mastering the Art of French Cooking, Julia & Jacques Cooking at Home (http://www.julia.cookstr.com/)
Jacques Pépin | New Complete Technique, (http://www.kqed.org/food/jacquespepin/)
David Lebovitz | The Sweet Life in Paris (http://www.davidlebovitz.com/)
Eric Ripert | Avec Eric (book and show http://www.aveceric.com/)
Larousse | Gastronomique
Better Homes and Gardens | New Cookbook