Oof. The time has come. When you buy a new cookbook, you have to at least try a few cooks out of it. A couple of weeks ago, I bought Marco Pierre White's White Heat book which has all of his signature dishes from when he was king of the industry. It's filled with technical skills, impossible ingredients, and the stuff of tears and dreams. Yesterday, I bought some oysters to recreate the dish Marco found was his first signature dish: a tagliatelle of oyster with a cucumber julienne and a beurre blanc sauce. It's also served with caviar, but yeah... 😅
Is the first time for me to make pasta. The first time for me to shuck an oyster, the first time I'm making beurre blanc. A first time for everything, and a lot can go wrong. Yet here it is, and here I am. I'm proud of the result, and I feel that the caviar wouldn't really add to the oyster (I'm not sure but this dish was pretty much the ocean on a plate).
So. Here it is. I'm evolving. The pasta went well in one go and it had a mouthfeel like store bought pasta, so I'm on to something. It's things like this that reassure me in my choices to cook professionally.
Oh, I suppose you guys want pictures?
