Last week I just had an opportunity land right in my lap. I have been asked to write a food column for the English section of the local newspaper called the Chengdu Weekly. I was over the moon to be asked to do this and even better is the way they want me to write the column. They will give me a main raw material and ask me to make something out of it.
I have been blessed to live in an amazing expat community who has always been more than willing to share knowledge. In the past our Chengdu International Women's Club had cooking demonstrations. I had the privilege of learning many dishes from many different countries.
My first week I will be writing about a French dish my friend Benedicte Bellier taught me to make called Gratin Dauphinois. I absolutely love this amazing potato dish made with cream and garlic! It goes perfect with the Carotte Boeuf she taught me to make. It has been a while since I dusted off these two dishes, so they will mostly go on the menu later this week!
1 comment:
sounds interesting and possibly challenging depending on the item they choose. I spend most of my menu plannong adapting menus to dairy free or finding other ingredients to replace those of which I am intolerant of
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