The cooking classes at Alain Ducasse were the highlight of my week. After preparing a menu with Chef Sebastien we walked to the nearest market to do our shopping. What a treat! We were given tips on how to choose our veggies and how to figure out portions and the characteristics of a fresh fish. Needless to say we brought back a whole fish that needed to be cut into pretty fillets and squids to be gutted and cleaned. After poking my thumb with the knife, I managed to extract a fairly decent fish fillet. Cleaning the squids was not as hard as I thought. Buying things in their natural state is instrumental in guaranteeing the integrity of the product. With all the trimmings, you can prepare your stocks thus avoiding the processed stuff. Many of the supermarkets will be happy to clean your fish or poultry. Ask them to include the trimmings in a separate package. These will be the base for your homemade stocks.
This week I will be giving you ideas on some sauces that will add taste to your healthy cooking and will help you not to crave the rich creamy gravies that not only add pounds to your waistline but create havoc on your metabolic system. When going out for dinner I suggest you forgo the sauces and go for the grilled or sautéed items. At home you will be able to splurge: after all you know exactly what is in your sauce.
Planning is a major part of the deal so I suggest you make big batches and freeze the ones that take a little longer to prepare. I love to use a slowcooker for the broths and stocks. Some of the chutneys are a last minute thing and can really make a bland chicken breast or poached fish go to new heights in flavor.
After a month in Paris I already lost 4 lbs . Lots of walking are also involved but the energy I am having to walk over 10,000 steps a day comes from a healthy diet.