Recipe: Tarte Tatin Recipe »
A friend, whom I won't disclose for fear of embarrassing her, once told me that she didn't understand why men left her. She said to me one evening
"I cook for them, I clean for them. They get a nice meal, what more could a man ask for?"
""Ahem. Hmmm..." I immediately thought of one thing. "That sounds like a great mum or dad. You left off something quite important to men..."
She looked at me aghast but had to concede the point that perhaps she was describing the role of a parent rather than a partner. But that's not to say that the relationship between men and food is something to be sniffed at or ignored.
Once upon a time, there was a blogger. She had a husband that loved sailing. During one month she was travelling to mystical wonderful lands and her husband had to stay at home for a sailing regatta he was sailing in. So they barely saw each other the whole month. This is the story of a tarte tatin with guilt Dear Reader.
Keen NQN readers know that Mr NQN is a fruit monster that simply doesn't like cake. Yes these kinds of people do exist. His favourite cake of mine was a backbreaking thousand layered apple cake that caused me to go into PTSD mode it took so long. So in lieu of my absence at home, I was determined to make amends with food to concede a point to my friend above.
I came across the tarte tatin recipe during my travels to Noosa. We were at the Buderim Ginger cooking school and we were being taught how to make a variety of things by chef Erik Van Alphen. Now Van Alphen's manner could be best described as brusque (many threw around some notorious dictator's names) and at the beginning we endured an hour long sermon about how terribly clumsy we were in the kitchen in general and I was ready to walk out. After saying his piece and having established his role at the main rooster in the coop his mood lifted after the sermon was over and he proceeded to teach us some interesting things such as deboning a chicken, Cafe de Paris butter (with 19 ingredients!), poaching an egg in swirling water and apple tarte tatin.
For fear of having to buy a new wardrobe I never go for seconds on dessert. But when I took a forkful of the glistening tarte tatin I was a goner and went back for seconds. I would have gone back for thirds but knew that that was just showing off. The apples were the perfect level of sweetness and the pastry was crisp and buttery.
And I may have snuck in a piece of it or two to myself ;)
So tell me Dear Reader, how often do you go to cooking classes? And what kind of cooking classes do you like to or would you like to attend? I particularly love cake decorating classes!
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