Chef…a culinary experiment

I love to cook.  I love to buy colourful foods (vegetables and fruits) and figure out what to make with them.  I love to research (basically “Google” recipes) and try out new things.  I have now expanded my culinary skills to actually NOT following a recipe.  Does that mean I’m a chef?  Well, that is a definition I actually looked up.  Chef means that you cook meals for people.  Yes I do that!  It mentions something about restaurants too…ok, I don’t have a restaurant, but anyone eating at my home and people I work with think I should open one. Very complimentary, but I don’t think I’m quite at that level.  Anyway, in my mind “chef” has a different meaning.  CHEF – Can Have Experimental Food!  Yes, anyone eating my food is my chosen guinea pig to test new things.  Welcome to my thoughts and dissertations on food.

Food.  I could say it’s a love/hate relationship but I would be lying.  I LOVE FOOD!  I love experimenting with new recipes.  I love prepping it.  I love cooking it.  I love eating it.  Notice…there is a lot of love here.  The hate part is…I LOVE FOOD!  Let me explain my absolute food weaknesses…McDonald’s french fries.  I swear those are like crack-cocaine to me.  I don’t do drugs, but these hot little sticklettes make me weak in the knees.  After that or almost neck and neck is pizza.  What kind of pizza?   Hmmmm…thin crust, thick crust, tomato sauce style, white garlic/oil style.  Mozzarella or goat cheese.  Pepperoni or roasted eggplant and zucchini with balsamic drizzle.  To add to my super cholesterol heart-stopping food fest…CHICKEN WINGS!!!!  I am a Wing-nut!!  (In many ways…)  Those are my favourite, unhealthy indulgences.  Do I have an unhealthy relationship with food?  Perhaps…but what relationship is perfect?   Am I right?

History lesson:  when cooking as a child with my mother I got to lick the spinny-things from the hand mixer.  I got to mix the tomato sauce for pasta.  I got to eat pizza dough (oops…that was never supposed to be revealed).  My cooking lessons were as follows:

Mama:  NE TAKO!  (translation:  NOT LIKE THAT!)

Mama:  Sporije!  (translation:  slower!)

Mama:  Ovako.. (translation:  like this…)

Mama:  NE TAKO!  (translation:  NOT LIKE THAT!)

Mama:  Ovako mjesaj  (translation:  Mix like this)

Mama:  NE TAKO! (translation:  NOT LIKE THAT!)

So…there you have my basic cooking lessons.

Oh wait!  There are two more phrases my mother always used:

Mama:  Na umjerenoj vatri (translation:  bake at 350…she actually had to explain what middle heat meant and then I finally realized it was always 350 degrees)

And last but not least:

Mama:  Otprilike (about or approximately).  Yes most recipes had that included.  Any seasonings you were to use like salt or pepper, you were basically guessing how much was needed.  For a newbie learning how to cook that never helped.

So, when I started sharing my knowledge with others I improved the lessons I had received.  I liked to train by smell.  I also did not use measurements (bad teacher), but I would have the meat in a bowl, and then I would cover the tops of the meat with salt or pepper or paprika.  We would mix the meat and then I would ask my “student” to smell.  Yes…you can actually smell salt and pepper and paprika and you could know if there was too much.  Seriously!  Again, for beginners we would start with a few shakes because you can always start with less and add more but you can’t take away if you have added too much.  There.  That is my greatest cooking advice.

Am I a chef?  Yes, in my mind I totally am.  I cook food for people.  I love cooking!  I am practising baking (not quite perfect yet, but it’s all in the learning).  I have the best kitchen with my Wolf Subzero Stove.   I think that people who have tasted my creations can vouch for me.

To summarize…I LOVE COOKING!  I love filling my house with family (approx 20+ people) and cooking and enjoying their reactions to my recipes.  Nervous?  Absolutely!  I want everyone to love it!  Yes…there goes that “love” word again.  Why?   I truly believe that feeding people with food is nourishing, but I also believe that the love that I put into making my food transmits into internal happiness for those who consume it.  Food isn’t just about livelihood, it’s about sharing and caring.

My newest adventure is with old fashioned European foods (lately Italian), and putting my own educated spin on it.  Check out this lovely plain recipe full of flavoured layers and many “oh my this is good” in between bites!  My latest heartfelt and enjoyable culinary experiment.

RECIPE:

1 half baguette

1 large garlic clove

4 tbsp buratta (I think…approximately)

4 tbsp balsamic drizzle (basically balsamic vinegar and honey boiled down for 30 minutes until thickened…”google” for an actual recipe…otherwise…meh…approximately what you think will work)

THERE!  Authentic European recipe.  MANGIA!  (That’s amore…I mean Italian!)

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Toasted french stick bread, rubbed with fresh garlic. Buratta spread on top and drizzled with homemade balsamic drizzle

 

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