Luke's Gastronomy!

Well, finally the holidays are upon us. Not next month or next week even. Right now… beautifully in our face. I absolutely love this time of the year, I know it was how I was brought up. Gifts were always meaningful, never trivial. Meals were always incredibly planned, not even necessarily fancy. Just the bounty of what was available prepared and served with tender respect. And from as young as I can remember, my mom always started the season  a few days early. Two days before the 25th I’d be given a stocking stuffer or two, then on the 24th perhaps e few more small gifts, with the rest coming forth on the 25th. She says that this is how her parents raised her— to do whatever you can to spread out wonderful, special times. Why limit the joy to an hour or two when you can extend it over many days? Their holiday meals were also spread out— a few extra special meals always preceded their Christmas feast. It is a tradition that I have come to respect and look forward to. Now that I plan and prepare the meals, and do all my own shopping and such, I wouldn’t have it any other way! Think about it, for most things in life we demand instant gratification. Life has become so fast, so focused on speed and multi-tasking. Whewwh! Every now and then wouldn’t you love to slow things down, make it last, take the time to really wrap your brain around what’s just happened and ENJOY it to your hearts content? Maybe that is why I love slow-cooking, braising, long-roasting, cooking en sous-vide — by extending the process I am also extending the resulting pleasure.

Do try my mom’s “special time” theory! Take the time to spread out the good times. A little bit here, a little bit there, a little bit really can go a long way! We deserve it, don’t we?

Happy opening, receiving, eating, savouring, sipping, and SLOW it down, man! Think slow motion, but less goofy!

Happy Slow Holidays and Tastefully Yours,

Luke

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

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.

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