Life at № 42 by E.M. Coutinho
The other day I found a complete set of the 1968 Cordon Bleu home course for sale online, and of course bought it immediately. It was designed by Rosemary Hume (founder of the Petit Cordon Bleu in the 30’s in London after she attended the Paris Cordon Bleu) and Muriel Downes, director of the school in the 50’s and 60’s. The course was organised over 72 weekly supplements, and I intend to do them as planned. Every Friday or Saturday night each week. I love the idea of this as it gives me something to look forward to and plan. We started two days ago and the menu was superb.
Where has this potato cake been all my life? It’s ridiculously easy, beautiful to look at and just wonderful to eat. Julienne the potatoes (not long before, only when you’re ready to actually get going. You need starch for this to work, so no soaking!) Dry them. Generously butter a pan that can go in the oven. Press the potato strips into the pan. cover with a lid and give it a decent little fry on the stove top (5 minutes or so worked for me) to brown the bottom. Remember later you’re going to flip this over as with a tarte tatin (which means you can also make it fairly pretty if you have the energy to arrange potato slices.) Then put it in the oven for 30 to 40 minutes at 180º ish. Half way through pull it out of the oven and press down with a spatula so it all compresses into a proper cake. If you want the exact recipe, let me know and I’ll scan it and put it in the post.
Also in cooking I got Madhur Jaffrey’s Illustrated Indian Cookery, she’s my favourite for Indian food. And finally Edouard de Pomiane’s 1969 La Cuisine en 10 Minutes. Available in English as Cooking in 10 Minutes with a preface by Raymond Blanc. Every student, and to be honest every household should have this. Both are fab.