Preparing coeurs a la creme
- Credit: Frances Bissell
Looking at the Valentine s Day creations of the top Parisian patissiers, shiny lip-shaped boxes full of heart-shaped macarons and light airy sponges made bright pink with dried raspberry powder, none of it inspired me to make my own pretty concoction for my loved one.
In the past I have made heart-shaped pink cakes, cœurs à la crème with raspberry coulis, used a mould to shape steak tartare and bought a bottle of Saint Amour beaujolais to partner the Valentine s dinner. But what I want to cook is food which has the effect of a big, warm hug. February needs those, and this February needs them more than ever. Thus, slow cooking, delicious smells and a warm kitchen are what I shall be aiming for. Oxtail with dumplings? Venison cobbler? Daube niçoise? As you can see my notion of a big warm hug encompasses meat and starch.