In Search of Good Health

My entire culinary career has been devoted to providing not only tasty but well balanced meals to people of every age. Why is it then that I tend to neglect my own health? After working shifts, churning out meal after meal, I would usually get to the point of eating whatever scraps I could muster up. Never really worrying (or thinking) about proper nutrition, just as a means to get something.... anything in my stomach, so I can survive long enough to do it again the next day.

I just turned thirty a couple weeks ago. This opened my eyes to how fast I'm growing old and made me realize not only do I have a responsibility to provide healthy options for my customers, I really need to do the same for myself.

I've been doing a lot of research lately for a means to not only cleanse my body of the abuse I've put it through but also start to build better eating habits for myself. So for the next month I'll be going on a complete raw food diet, with the exception of milk (although it will be grass fed organic or goat's milk). I've mapped out my meal plans and grocery lists, accounted for the amounts of each item I should be ingesting to my system and have my trusty Centrum multi-vitamins to keep my mineral balance in check. I've come to learn that with a raw food diet it's all about balance, not exceeding one type of nutrient for another and keeping an eye on maintaining a proper alkaline level.

This first week is my transition period as it's not healthy to jump straight into this diet. Then after that I'll be updating regularly on what I've been eating, along with recipes and progress reports on how I feel physically and any changes that may arise.

Culinary Innovation

Decoding Ferran Adria, in my eyes, has been one of the most inspirational documented looks into creative culinary adventure in a long time. A blend of science while still based around the focus on elevating an ingredients natural taste. The development of dishes with strong concentration on a complete sensory wow factor. Now that's creation.

Hosted by Anthony Bourdain, another true culinary explorer.

Watch and enjoy.

Cooking vs Creation

The story from the beloved movie Ratatouille taught us that "anyone can cook". I agree. I believe anyone can be taught how to follow a recipe and execute it properly. It's being done daily in restaurants, hotels and schools world wide.

However, it's one thing to build a career in this industry following others visions, being told what to make and how to make it. It's another thing completely to have an idea spark in your own mind, to take that and build upon it, forming your own creative aspect and delivering on it from start to finish. This to me is the real test.

We are all on a culinary journey.... it's up to you whether you want to create your own path or are just happy being along for the ride.

Dinner - Part. 2 - Braised Beef Short Ribs

Some may see spending over five hours of preparations to eat a meal a bit excessive. I see it as being such a strong love for accomplished creation and having a warm sense of comfort in my belly. Some may say that it's a waste of time and energy. I say it's my time and energy and I'll spend it however makes me feel complete. It's not every day I cook like this, most of the time I either eat dinner at work or it's something whipped up with what odds and ends are left in the fridge. So on those days I can do something special, I certainly will.

First step is cook out and slightly caramelize some onion.

As stated in part 1, I went to the butcher and picked up some beautiful beef short ribs. Season and sear both sides.

Once nicely browned, add wine. I used Casillero del Diablo Merlot 2007.

Pouring about a cup and a half into the sizzling pan, let that reduce for about a minute to cook off some of the alcohol.

Back in go the onions.

Then add some canned whole Roma tomatoes, the stock made in part 1 and a cinnamon stick.

Bring up the temp of the liquid, cover with aluminum foil and place in a 350 degree oven.

Next, boil some nugget potatoes with rosemary, bay leaf, garlic and coarse sea salt. When cooked, strain and set aside until short ribs are done.

About an hour and a half later out come the short ribs. Reduce sauce until thickened. Whisk in some butter to help pull the sauce all together.

Potatoes get flashed back in the oven with duck fat to glaze.

Then finished with a smoked cherry wood sea salt.

Cook some sort of veg, I chose asparagus.
Plate and eat.

Dinner - Part. 1 - Beef Stock

We move forward, but always for the best? A steady progression of society has caused a want or desire for things to be fast and easy. Sometimes though, this forces on us a drop in quality. The days of people taking the time to make their own stocks, braise a piece of meat, slow roast or even confit have long since past, these techniques no longer being common practice in the home. We've become too familiar with the convenience of watered down stock in a tetra-pak, soup in a can or pre-made IQF (Individually Quick Frozen) dinners. Putting an actual effort into dinner once in a while is not hard to do, it just takes some time and patience.

Off to see the butcher, marrow bones and beef short ribs (for what's to come in part 2) first on my shopping list. I like to use marrow bones because the marrow helps to give a little more flavour. The end result helped to make this a pretty strong stock. So, bones in the oven to be roasted.

When nice and brown they are removed and placed into a pot with fresh sprigs of rosemary and thyme, bay leaves, whole black peppercorns, coarse sea salt and a few cloves.

Next comes the mire poix, the standard carrot, celery and onion mix with a half a head of garlic. Into the same pan the meat came from and back in the oven for roasting. Once the vegetables have sweat out their juices and are starting to colour, add tomato paste. I used a bit more tomato paste than average because I wanted it to have a slight tomato taste to mix with the beefy marrow taste.

Place the veg back in the oven for another two minutes or so, you'll see the tomato paste drying and the veg becoming more caramelized. It's time for the wine.... I used a cheap but tasty Casillero del Diablo Merlot 2007. Put back in the oven for another minute, the wine will reduce a bit and glaze the veg.

Put the vegetables in the pot and use a spatula to get all the wine and tomato paste in. Fill with water, bring to a boil and reduce to low heat so there is just a slight rolling boil.

Skim the surface to remove impurities.

Repeat as necessary, until the surface is clear. Cook for at least 3 hours.

Pour the stock through a fine strainer into another pot. Bing to a boil and reduce liquid by almost half.

Allow to cool and refrigerate....

.......Stay tuned for part 2

All Hallows' Eve

Another Halloween come and gone. Streets littered with extinguished fireworks and broken pumpkin pieces. Young kids awaken with a belly ache and old kids with a hangover.

Treats for weeks ahead of time, preparation for last nights events..... teeth crying in pain. My dentist is going to love me.