Luke's Gastronomy!
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Can Snowflakes Talk?
Dec 19th
Well, the time for procrastination is over. No more dilly-dallying. The time has come for all good things… That’s right, Christmas is only a week away. Where does the time go? Really, I want to know. I would never want to play hide-and-go-seek with time…I’d always lose!
Actually, this year I’m very proud of myself. Last night I finished the last of my wrapping, and for me that is quite the accomplishment. I’m typically one of those hapless people running around desperately on Dec. 24, even more panic stricken because I’ve just noticed that all stores will be closing in 20 minutes! Hah, I like no longer being a member of that club anymore. Other than a few last minute errands, well I can always do that tomorrow. Oh, wait, I’m busy all weekend doing prep for that private party on Monday. Well, there’s always next week…damn, I have important meetings set up for all of Tuesday & Wednesday. That’s fine, I’ll just finish up on Thursday…… if you’ll excuse me a moment, I must pull my last- minute membership card out of the trash. Maybe next year!?
I am, however, completely organized on the food front. All meals have been planned, foods ordered and delivered, lists checked & double-checked. I have muscovy ducks that I’ll be confiting, beef short ribs I’ll be preparing in the style of osso bucco, and all ingredients are ready for my annual cassoulet ( I made saucisson d’ail for this last weekend). And our heirloom turkey arrived today. I am so thrilled, as I always am, that every single ingredient we use, for the restaurant and our own dining table, comes from local farmers…it makes me giddy! But back to the turkey… I’m going to brine it. On roasting day I’ll make a smooth paste of garlic, lots of assorted herbs, fennel seeds, fresh pepper and good olive oil. Very gently I’ll pry my fingers between the skin and flesh and massage the flesh with the paste. A piddly task to be sure, but oh so worth it! Start at the breast bone, butt end, work slowly towards the neck, then gently down into the legs, massaging all the way. Carefully smooth the skin back in place, drizzle over some melted good unsalted butter, splash on a few glugs dry white wine, a few cracks fresh pepper and into the oven. Baste every 1/2 hour or so. Ridiculously delicious!
So yes, I’m 99% ready for this holiday season.For my family it’s really all about being together around the table with wonderful foods to fill our tummies and being grateful for what we have. It’s a time of reflection, of moving over-heated cats away from the woodstove ( when will they learn!), gifts that come from the heart, and intoxicating smells from the kitchen, and lots of pictures being taken.
I want to wish all a fabulous holiday season, with all the tidings and joy you can muster. And don’t forget to be green. I guess I’m wishing everyone a green/white christmas!
Tastefully Yours,
Luke
A Man for all Seasons part 2
Dec 10th
Oh, summer, what can I say about you that hasn’t already been said? You’re everybodies favourite. You’re always voted the season ” most likely to succeed”. You always get the gold medal, the Academy award, the Emmy and the Tony! I personally think you’re letting all this adoration go to your head, starting to act a little too smug. Oh sure, your days are gloriously long and hot, and beautiful foods and flowers grow under your watchful sun. But, if I may give my opinion, I think some of your days are too damn hot. Give me 24 degrees w/ a balmy breeze and I’m a happy camper. Hell, I’ll even squeeze the damn lemonade. But 32 degrees, 100% humidity, and no breeze— is this your idea of a joke? Guess what… I’m not laughing!! No, I’m developing a heat rash and humming ” Heatwave” too damn often. And another thing, why must you force everyone to BBQ everything? It’s all about all foods being cooked over flames, hot coals, burning embers. Big bbq’s, small bbq’s, they’re everywhere—from tiny habachis on balconys to monstrosities the size of a schoolbus in custom-built outdoor kitchens overlooking the olympic size swimming pool. What about a nice garden salad, steamed market vegs w/ an herb vinaigrette, and a perfectly roasted quail? Mmm Mmm— and it didn’t require me to don a goofy apron, standing under the scorching sun, flipping something over more scorching heat! So, can the heat & sell your shares in BBQ King and maybe, just maybe you’ll get my vote next year.
A Man of all Seasons
Dec 10th
Well, we had our first snowfall today. Not much, maybe 2 cm, but it quickly puts me in my “winter mood”. I don’t know about you, but I find I have a different mood for each of the 4 seasons. I’ll get to the other seasons, but let me start w/ how the brisk Canadian winters make me feel. First, a little cranky—it annoys me to no end that to run a few errands I must spend 15 minutes donning winter attire. Scarf, hat, gloves, the heavy cumbersome coat, the luggy boots— just try to be spontaneous in January! Hmmph! But, I do love feeling a little nippy and putting on my favourite cardigan. I also love taking long, but not spontaneous, walks over freshly fallen snow. Standing in the kitchen, watching the sun set ( but does it have to set at 4pm?!), chopping onions surrounded by the smells of braising meats, roasting garlic, caramelizing parsnips, and tomatoes that have been reducing for 6 hours! I have to hand it to winter, it has mighty fine smells. I love the smell of snow, a roaring woodstove, pineneedles, winter spices, slowwww-cooking foods that entice w/ their wafting aromas. Who’s hungry? I don’t mind waiting while you grab a snack.
Ho, Ho, Ho, part 2
Dec 3rd
Eager for more ideas for unique gifts that will make tummies growl? Coincidentally, I just happen to have a few more splendid ideas to share. Keep in mind, the objective here is gifts that are sustainable, will be kind to Mr. Amex, and will unleash the foodie beast in your friends & family.
5. Make your own cookbook. If you know a person’s favourite foods, this would be such a fun & easy project. Let’s say your friend Gertrude just adores French foods, in fact loves everything about la belle France. Go online & print the recipes you think Gerty would like. Explore the different regions, gathering recipes from all. A nice touch would be to include blurbs about the region itself. Let’s not forget the wines! Include a few recipes from some famous French Chefs, ie: Julia Child, Jacques Pepin, Fernand Point. Another quick example… your brother Bartholomew LOVES duck! He orders it whenever in a resto, talks about it 24/7, heck he even named his terrier Quack Quack. So, make him a cookbook w/ the best, funkiest duck recipes the boys @ Google can find. This gift has an added bonus for you— Gerty & Bart will start cooking up a storm and guess who they’ll be be inviting over for dinner?
Ho Ho Ho, Gifts For The Tummy
Dec 2nd
As today is December 1, that means that a certain special day is quickly approaching. For all the cynics out there, yes, a time of too many Hallmark cards, obligatory gifts for ( and from… ” Gee, Dilbert, I’ve always wanted personalized nail clippers”) people we don’t particularily like, too many fake Santas who fill out their suits too well, and way too many over-heated stores full of clamoring crowds that don’t seem to be filled w/ seasonal fa-la-la-la-la joy!!!
Allright, so let’s look beyond the irksome aspects of Christmas. Why not make this year different. Due to the economic meltdown, I’m sure many people are looking for ways to put huge grins on faces of friends & loved ones w/out having to sell their antique teapot collection. I know that people are also looking for ways to personalize Christmas, make it more organic, sustainable, and meaningful. Here are some ideas for gifts that will be remembered long after Boxing Day, are easy on Mr. Visa, and will give new meaning to ” it’s the thought that counts”.
The Importance of Being Earnest
Nov 30th
So, you are ready to cook. You have readied yourself mentally and physically. You have armed yourself w/ a few good books and, w/ chin held high, you start the march towards the kitchen. But hang on there cowboy—- you may be ready for the kitchen, but is it ready for you? By that I mean has it been properly equipped for your enthusiastic entrance? There are certain things every kitchen must have before any serious cooking can happen.
Equipment
– a couple of good frying pans, NOT non-stick. It’s nice to have a few different sizes.
– a decent sized roasting pan, for braising and such.
– a stainless steel colander
– good tongs, wooden spoons, slotted spoons, and spatulas
– a few good knives ( paring, chef’s, boning, and serrated). They don’t have to be the priciest in the shop, just durable & sharp! Consider investing in a knife sharpener as well, they’re not pricey and could save a pinky or two!
– a mid-sized stock pot. It should be stainless steel and decently heavy. Think of all the lovely soups and stews you’ll soon be making!
– a plastic cutting board. Wood is so much prettier but is porous and so can absorb & harbor bacteria ( all together now …” yuck!” ). So unless you promise to properly disinfect that to-die-for cedar cutting board you saw in the window, get plastic!
– a decent peppermill. And, if you plan on working w/ alot of spices, a good spice/coffee grinder. Both should have stainless steel parts if you expect them to last until next Tuesday.
– paper towels and dry bar towels, for wiping up messes and handling hot handles. ( the oops & ouch department )
Take That, Jack Sprat!
Nov 29th
Remember that old nursery rhyme, “Jack Sprat could eat no fat, his wife could eat no lean…” ? That’s all I remember, which is probably fine as this post is not about nursery rhymes. Today I want to talk about fat. Turns out it was Jack’s wife who was the smart cookie in that house. For the sake of this conversation, let’s call her Jill ( and later we’ll all go up a hill to fetch a pail of water! Sorry, just couldn’t resist that. )