Everyone and every culture has a secret recipe of some sort that has been passed down from generation to generation, or so the story goes right? I really enjoy cooking, obviously, and as such, especially here on my site try to make recipes that are as close to authentic as possible, but of course usually fall a bit short, especially as I experiment with different cuisines from around the world. The two main reasons for this is that:
I do not have a cavernous kitchen in which to cook, living in Brooklyn means small spaces, not quite so small perhaps as Manhattan, but.
Even living in NYC I can’t get every global variant of every ingredient needed, so I have to make due with what I like to call my “Americanized” version of dishes.
If you’ve spent a bit of time on my site then you have probably noticed that I like to do “Base” or common recipes and then follow those up with how others change them about, and add to them, I do this mostly because this is actually how I teach myself to cook and how I think most people learn to cook. They given a recipe, and then follow the instructions and cook it. Then of course they add to it, mix it with other flavors they like and make it their own and then that becomes their own “Secret Recipe” that they love, they write down and cook themselves over and over and it gets passed on to the next generation and so on.
Here at A Cake And Wine, I basically do the same for my recipes, an obvious one is for my Bouillabaisse. Also with a lot of my spice mixes.
So, the “Secret” to recipes and to good cooking, is to start with the basics, and build your own, experiment and have fun.