Random Recipe: Two Garden Lamb

Two Garden Lamb

I created this recipe on a day when I had the “what the hell can I?” moments of having an ingredient (butterflied leg of lamb) and not having planned anything special around it. I pretty much thought through various flavor combinations and decided on this particular combination. It’s called “two garden lamb” because I ended up going to both the side garden (for the sage and parsley) and the back yard to get some lemons. I wouldn’t recommend using dried herbs in place of the fresh ones here.


2.5 pounds butterflied (boneless) leg of lamb
1 clove of garlic
Salt and freshly ground black pepper

For the oil rub:

Extra virgin olive oil
3 cloves of garlic
1 cup fresh parsley
5 fresh sage leaves (medium-sized)
½ cup fresh rosemary
Juice of ½ lemon
Salt and Pepper

For the stuffing:

8 oz. cremini (brown) mushrooms
½ onion
2 cloves of garlic
Pinch of rosemary leaves
Pinch of dried porcini powder
1 TS unsalted butter
Olive oil
1 TS pancetta, diced


Preheat oven to 375F

Take out the lamb from the refrigerator and poke slits into it with a sharp knife. Slice the clove of garlic thin and stuff the lamb with the garlic slices. Mix together the oil rub ingredients and rub generously onto all the exposed meat.

Saute the sliced mushrooms with the onion until nice and golden brown in a little butter. Cube the pancetta and add into the pan as well, let cool about 10 minutes once done.

Chop the herbs together in and mix with the sauted mushroom mixture and the rest of the stuffing ingredients. Spread stuffing onto the meat.

Tie the roast back up and tie it into shape with butcher’s twine and then heat a pan to smoking. Sear the roast on all sides, and then let rest for 10 minutes.

Place the roast into the middle of the oven and cook until the internal temperature reaches about 130 for a medium-rare. Remove the roast from the oven, and let rest for 5-10 minutes with a loose foil cover.

Carve and serve!

WCC 3 -- Hanger Steak with Wild Mushroom Demi-Glace Sauce

I'm trying a new format here. Instead of hiding the weekly recipes inside comments, I'm going to make a new entry for them.

Here's my recipe for the week:

Hangar Steak with Wild Mushroom Demi-Glace Sauce

Ingredients (serves 2):

1 Pound Dry Aged Hanger (rib eye) Steak, preferably 1.75- 2 inches thick, cut into two pieces
1/2 cup Brandy to flambe with

For the Mushroom Sauce:

1 oz Dry Porcini Mushrooms
1/2 Pound Cremini Mushrooms, sliced thin
5-6 Fresh Morel Mushrooms, sliced into strips
2 Large Shiitake Mushrooms, cubed
2 sprigs fresh Thyme
4 TS Unsalted butter
4 Shallots, minced
4 cloves Garlic, minced
3 cups Red Wine (I use Shiraz for this, but any bold red -- zin, cab, syrah, etc. would do)
2 TS veal Demi-Glace
Salt/Fresh black Pepper
Oil


Directions

2-4 Hours in advance:

Place 1 cup of wine and the dry porcinis in a zip lock bag with the steak, place in fridge until an hour before cooking, flipping it over occasionally to make sure the wine hits both sides of the meat.

Just before cooking:

Remove steak from fridge and let sit on counter to bring up to room temperature.
Pre-heat your oven to 300F

Sauté the mushrooms:

Heat a saute pan with oil and 1TS butter to slight smoke. Add 1TS each garlic and shallots and allow them to slightly brown.
Working in batches, saute the mushrooms until nice and browned adding some thyme to each batch, and replenishing oil and butter as needed.
Once the last batch is browned, add all the mushrooms back into the pan and season with salt and pepper -- it's important that you don't salt the mushrooms before this point -- they will sweat and not get browned properly!

Reserve the sautéed mushroom.

Heat the same pan to smoking hot. Remove the steak from the marinade and remove any porcinis that may have stuck on them -- reserve all pocinis and the wine in a bowl for the sauce. Add oil, or render some beef fat into the pan (preferable), and then sear the steaks. You only want to flip the meat once, and only when it's got a nice crust about 3-4 minutes per side for a 2-inch thick steak.

Once the meat is seared, place it directly on the rack in your 300F oven with a cookie sheet underneath. You don't want to place the meat on the cookie sheet, since that will let the meat stew in its own juices. Remove the steak from the oven when the internal temperature hits 120-125 for rare, 130 for medium-rare (anything more, don't bother with a dry-aged steak, it's a waste) and place in a clean pan. Pour 1/2 cup brandy over the steak and flambé until the fire dies down. Let the steaks rest on a wire rack with a little foil over them for 5 minutes.

Sauce:

Once the steaks are in the oven, add 1TS butter to the saute pan used for the steaks and mushrooms. Add the remaining shallots and garlic and quickly let them get translucent. As soon as they do (it'll be quick since you're working on a HOT pan), add the porcinis, the wine from the marinade and the other 2 cups of wine into the pan. Lower the heat to medium, and scrape all the browned bits at the bottom of the pan. Add 2 TS of veal (or beef) demi-glace into the pan and whisk until completely incorporated. Let the sauce reduce by a little more than a half -- you're looking for a deep mahogany color and it should be just thick enough to coat the back of a spoon lightly. Season with salt to taste and whisk in 2 TS butter until the sauce is shiny.

Plate steak with the sautéed mushrooms (reheat if necessary), and the sauce both under the meat and then spooned over.

Serve with some yukon gold heavy whipped (lots of cream and butter, that is) potatos and haricots verts with smoked almonds.

Happy Cooking!

Weekly Culinary Challenge 3

Ok, I'm back. This week's challenge is,

BEEF and RED WINE

Shouldn't be too difficult. :D

Happy Cooking!

Sorry for not being around

I was in Tokyo for the past 10 days and pretty much was too busy to be writing. I'll post a new challenge for the week soon, and I'll write a bit on the awesome food I had while I was over there.

Random Recipe: Arroz con Pollo-queta (Cheesy Rice and Chicken Croquettes)

I came up with this when I had all sorts of left-overs. It's kinda nice.

I called it Arroz con Pollo-queta 'cause I ended up with a rice pilaf that was kind of like Arroz con Pollo, and then I breaded it and fried it, making it purely EVIL. I'm keeping the falavoring deliberately simple here since this is all about leftovers and what you have in your pantry. Add this and that. Make it your own.


FYI, this is really similar to what you'd find in Italian cookbooks under "Arancini" The rice mixture is flavored with tomato in that version, but it's similar.

So,

Here's what you need. I'm not giving exact measurements since you can scale this up or down easily depending on what you have on hand.


Left over shreaded chicken from the chicken you baked last night or bought from the "rotisserie" section of your local supermarket.

Sticky Rice: whatever you have left over from last night or fresh. Just make sure you use a short grain starchy rice that "sticks" -- you can't use long grain or basmati-type rices in this dish because it won't come together.

Garlic, smashed and chopped
Onion, minced
Sliced Green Olives
A little chicken broth or chicken base and water
Saffron if you have it, turmeric would do if you don't, omit if you have neither -- it's for color more than anything.

Mozarella cheese (dry seems to work better here than fresh for me)
Bread Crumbs (panko, preferably)
Flour
Egg
---

Heat up olive oil in a pan with garlic and onion and saute until transluscent.
Add chicken and rice and saute until everything's heated through, and then toss in the olives.
Add a small amout of chicken broth or chicken base and water to flavor the mixture and then adjust the seasoning when it's almost dry with salt and pepper. Here's where you add the saffron (steeped in a smidge of warm rater to release the pigment) or turmeric to add color.

You're going to want to take a cookie sheet or rectangular bakin pan, and then spread the rice mixture out into it in as even and thin a layer as possible. Chill in fridge for at least an hour. This is important for two reasons: 1) it'll allow you to handle the rice and form it into balls, and 2) it will make the rice come together better.

Preheat oil in a deep fryer to 350 F

Once the rice is chilled, cut mozarella into small pieces. You want to take a piece of cheese, and then roll a bit of rice around it into about golf ball size. Repeat procedure for as many as you're going to make.

Roll rice balls in flour, then the beaten egg, then the breadcrumbs.

When the oil is hot, fry them until golden brown, about 3-5 minutes depending. Since everything is already cooked inside, you just want to make sure that a crust forms and things are heated through enough for the cheese to melt.

Let them cool enough to eat, and then enjoy. They're really good and addictive.

Weekly Challenge 2

This week's challenge is:

Chicken and Lemon

Not too difficult here. :)

Happy Cooking!

Random Recipe: Japrese

Here's my take on a traditional Italian Caprese salad, it's much lighter, and really refreshing. For those of you on a diet, the removal of the mozarella cheese is a plus!

Serves 1 as an appetizer/side:

4 Slices Very Ripe Tomato -- it should be sweet, but not falling apart.
4 Slices Silken (soft) Tofu
1-2 Shiso* leaves, chiffonade

Arrange tomato slices on a plate and then top with tofu slices, cover the whole plate in shiso leaves. Serve with your favorite vinaigrette -- I like to use either a balsamic vinaigrette with olive oil and garlic, or a soy-sesame vinaigrette. Also, I personally like the ingredients to be cold here. If the tomato isn't perfectly ripe, use it room temperature, to not lose the flavors.

* Shiso leaves (also known as Perilla, or Ohba) are a relative of the mint family and are refreshing and astringent like mint, but not "sweet." While there is no substitute for it, if you can't find Shiso (a Japanese market will usually sell them in 10-packs fresh, and larger Asian mega-marts have them from time to time), just use regular basil. While the flavor profile is different, it works just fine.

Happy Cooking!

Being a mutt and learning to cook from comic books.

My 14 year-old stepdaughter was really curious about how I learned to cook other day so I told her the story.

The quick version of the beginning of my culinary adventures is that I've always been fascinated by food and cooking. I remember as far back as when I was four years old burning myself on a toaster oven while melting dill harvarti cheese on a cinnamon-raisin muffin (yum). I guess I was lucky to have had parents who were willing to let me do my thing in the kitchen unsupervised (for the most part), and that I wasn't too accident prone a kid.

One of the reasons I'm probably inclined to experiment as much as I do is because I'm culturally and racially a mutt of the worst kind. My mom is French and Vietnamese and grew up in Japan, and my dad is Japanese and White American. That means that the cooking Mom did was a mixture of all those cultures. One day we'd have coq au vin, and the next cha gio (Vietnamese spring rolls), next soba noodles and tempura, etc. Even at an early age, there was a mixture of cuisines around me. Add to that the fact that I've had two step-dads of differing cultures (the first was Venezuelan, the second Swiss), and have lived at one point or another on all six inhabitable continents give rise to quite an experience with differing cultures. Without really knowing it, I was getting a first rate culinary education while growing up, and was thinking "fusion" without knowing it. I could fend for myself even as a kid in the kitchen, so I naturally took what I could get in whatever country I was in, and mixing it up with things I already knew. Naturally, as I got older and more sophisticated (ahem), so did my creations. I relied less and less on store-bought prepackaged ingredients (which have their place in the home kitchen), and started learning more proper technique... although I still have a long ways to go.

There actually is another reason/influence on how I learned how to cook. This one's the one that gets me some raised brows from my friends here in the US. I learned from reading comic books. Well, manga to be exact. See, around the time I was in fifth grade, this anime/manga series called "Mr. Ajikko" (translates into something like "Mr. Tasty) came out that was about this kid who helped his single mom run their little teishokuya (Japanese for diner). He's really creative and is this genius with food. Naturally, in this fictitious food obsessed world, he gets discovered by the "King of Taste" and is put up against a variety of culinary heros and villains in competitions... I truly believe that Iron Chef got its idea from this and other series like it. The interesting thing is that not only did this series exist, but it did well enough to actually become a hit with the 8-14 year old demographic. I fell in love with it and collected all the books and tried making some of the outlandish creations that were featured in it. I remember the first one that I made -- short spaghetti wrapped with thinly sliced eggplant in a bolognese sauce. I was maybe 10 at the time.

Once I got back from France to Tokyo in my mid teens to start 11th grade, I discovered the other culinary comic that greatly influenced me: "Oishimbo." To be honest, it wasn't a new series. It had already been running a number of years, and is STILL ongoing as a weekly publication. The basis of the series is a couple of newspaper reporters working in the culture section are traveling around Japan and the world looking for the "Ultimate Menu." Another newspaper company enlists the help of the male protagonist's estranged father who is the ultimate food authority and gourmet in Japan and strives to create their own version called "The Unsurpassable Menu." Both sided duke it out, yadda, yadda, yadda. The premise aside, the writers REALLY research good food and present it in an approachable manner from the history of the base ingredients to explaining the intricate details of the preparation. The series is such a cult hit that recipe books featuring some of the recipes have come out and online communities discussing the episodes and food exist in cyberspace. I must admit, I own a number of volumes (there are over 80 now and they're still being released) and I have the cookbook.

I got ideas on how things went together from these manga, and also learned technique since the cooking portions of them were really detailed and precise. The rest is just doing things over and over. I'm not saying that I can turn out a perfect "insert something difficult here" all the time, but I'm getting better and better. The only thing I'd like to add here is that the first time I had my own kitchen (right out of college) I found a book that really helped me find a way to put together things in the "right" way and how to think about food from a more thematic or ingredient based point of view. "Culinary Artistry" is a great book, and I'll write about it in another post, but it has oodles of information on flavor combinations (albeit from a very euro-american standpoint), and menu planning. I can't think of the number of times I've picked it up to come up with an idea of something to do with an ingredient.

Bottom line here is I've always been cooking, and I've always been experimenting for all the reasons above. Whether its finding a use for Japanese dashi stock in a risotto (works great for a wild mushroom risotto), or cooking a boeuf bouguignonne in a chinese clay pot, I'm always trying something new.

Happy cooking!

Weekly Challenge 1

This week's challenge is...

Portobello and Mozzarella

I'll be posting my creation later.

Happy cooking!

Wekly Culinary Challenge -- Intro

Part of why this blog exists is to have a way in which a culinary community can be created. While that sounds somewhat high-brow, that's not the point. By challenging ourselves to do something a little out of our comfort zone, we can all hope to get better. No matter what our background and skill level in the kitchen is, we can all learn something new and different from the experiences of others. The weekly culinary challenge is here to streamline that process and to give us all a way to talk to each other using the same framework. So, if the the theme is "pork tenderloin AND ginger," for example, we can all use those ingredients and come up with something that's unique to each one of us.

So here are the guidelines for the challenges:

1) Use the ingredient(s) that is listed for the week.
2) There will be at least 2 keywords for each challenge. One will be an ingredient. The other(s) will be either another ingredient, a cooking method, or style of cuisine. Every now and then, there will be a NEGATIVE keyword. That means don't use or do that -- e.g. lamb NOT mint would mean create a dish that uses lamb but without mint.
3) You have one week from the date of the challenge being posted to come up with something.
4) Please post your recipe from that week. Tweak it if necessary to make sure you're putting your best foot forward. However, if you have a disaster, talk about it! Again, the point is that we're all trying to learn here.
5) Nothing has to be fancy or "gourmet" here. Sometimes a simple preparation of an ingredient is a lot more difficult to pull off than something that has 20 odd items that go into it, and requires hours of work.
6) If at all possible, take a picture of your masterpiece. We eat with our eyes as much as any other sense. Not only that, but it'll force us to present the food a little more nicely than we might otherwise.
7) Don't just copy someone else's recipe. If you need inspiration, by all means look on Food Network or Epicurious, but do something different and unique with it, ok?

Pretty simple, eh?

---

In an effort to get this started, here's a recipe using the above example as a guideline.

CHALLENGE: Pork AND Ginger

Recipe: Pork Tenderloin with Two Sauces -- serves 4-6

2 Pork Tenderloins, silver skin removed
Sea Salt
Black Pepper
White Pepper
Curry Powder (hot Madras, if available)

1 Cup chopped Dried Apricots
1/4 Cup toasted Pine Nuts
1 ts grated Ginger

Red wine, blackberry and ginger sauce:

1 Cup bold Red Wine such as a Shiraz, or red Zinfandel
2 TblS fresh grated Ginger
1 small Shallot
2 cloves Garlic
1 ts Chicken Demi-Glace (or chicken base)
1 TblS Blackberry Jam
1 TblS Unsalted Butter
1 ts Corn or Potato Starch mixed with a little water

optional: 1 small handfull fresh Blackberries

White wine and apricot sauce

1 Cup Chardonnay
2 TblS fresh frated Ginger
1 small Shallot
2 cloves Garlic
1 ts Chicken Demi-Glace (or chicken base)
1/2 Cup chopped Dried Apricots
1 TblS Unsalted Butter
1 ts Corn or Potato Starch mixed with a little water

optional: 1 TblS chopped flat-leaf Parseley

Prep:

Preheat your oven to 425 F/220 C

Rub both loins with curry powder and sea salt. Put black pepper on the one to go with the red sauce, and white pepper on the one to go with the white sauce.

Take the loin that will be going with the white wine sauce, and make a slit into it, opening it up somewhat like a book (butterfly it)

Place a mixture of chopped apricots, grated ginger, a little salt and toasted pine nuts into the cavity and then roll the loin back together. Tie with butcher's twine in three to four places to keep it together.

Make the sauces:

Take out two sauce pans, and add the chopped shallot and garlic to them with a little butter, and sauté until translucent. Add the red wine to one pan and white wine to the other.

Red wine, blackberry, and ginger sauce:

Add grated ginger and chicken demi-glace to the pan with the red wine, whisk to dissolve, and then add the blackberry jam. Reduce slightly, and then whisk in the butter to give it a sheen. Adjust seasoning as needed. The sauce should be slightly hot from the ginger and sweet, but not overly so. Add the slurry of starch and water into the pot, and bring back to a boil. Reserve once the sauce is slightly thickened. Strain if you want it smoother. Add in the fresh blackberries if desired while holding.

White wine, ginger, and apricot sauce:

Add grated ginger and chicken demi-glace to the pan with the white wine, whisk to dissolve, and then add the chopped apricots. Reduce slightly then whisk in butter to give it a sheen. Adjust seasonings as needed, and then add the slurry to thicken slightly. Strain to make the sauce smoother. Just prior to service, add the chopped parseley is desired.

Pork:

Preheat an oven safe saute pan with oil (canola or peanut work well) until slightly smoking. Place both loins into the pan and sear well on all sides, about 1/2-2 minutes per side. Don't move it around too much! You won't get that nice crust you want.
Once the pork is seared, pop it into the preheated oven. Bake in the oven for 8-10 minutes for medium, or until an instant read thermometer reads 140 F. Do not overcook the meat, as there is not enough fat to keep it from getting dry. Let the meat rest under some tented foil for about 5 minutes. Carve each into medallions and server 3-4 pieces of each per person and prepare the plate with both sauces -- red wine for the unstuffed loin, and white for the apricot stuffed one.


Serve with vegetable and starch of choice. I like to serve a simple cous-cous and steamed green vegetable (like haricot verts) with this dish.

Happy cooking!

How I am dieting, or the Japanese principle of good eating.

DISCLAIMER: I am in no ways a dietician or a health care professional. The below is merely an opinion of what works for me. If you try it and it doesn't work, I'm not responsible, ok?

I decided that my partner and I need to be on a diet. Not a crash and burn "must lose 50 pounds NOW" kind of diet, but one that's sensible and sustainable. Here's what I came up with that works for me. Rule Numero Uno of successfully dieting is to slow down one's pace while eating. The thought here is that by slowing down, we can be more in tune with our body's signals that we're full. Good enough. In order to do this and to get more nutrition into my diet, I'm following a basic Japanese concept of eating: "Ichi-jyu San Sai." Basically, this translates to "one soup, three sides." With an understanding that rice is assumed in any Japanese meal, you end up with five dishes consisting of soup, main dish, two sides, and a bowl of rice. While that may sound like a lot of food, it's not -- Japanese rice and soup bowls are very small, and the point is to limit the amount in terms of quantity of foods that are taken in. By having various flavors and textures on your plates and picking and choosing while eating them (the dishes are all served at the same time, and are supposed to be eated in a "bite of this, a sip of that, a little rice..." fashion), you automatically slow down the pace of eating, and end up being more satisfied with less. Not only that, by having all these different ingredients, you are more likely to get more essential nutrients than eating that big steak with mashed potatoes (not that I'm against that either... love steak).

In addition to this, the original intent of Ichi-jyu San Sai, was to follow two other principles than just the course list. One, each meal should have items of all food colors represented (red/yellow, green, white, brown, black), and two, all the items featured should be cooked in a different manner, i.e. items could be grilled/broiled, sauted, boiled, steamed, fried, raw, etc. By having items with different colors, you broaden the nutritional base of your meal, and by using different cooking methods, you can make your brain more satisfied by giving it a wealth of textures in addition to flavors that make the meal more interesting.

Is it a little more work... yes. Cooking like this does require the use of more pots and pans in the kitchen, but I think that the rewards are highly worthwhile. Here's an example of a meal I might make with these premises.

1) Soup: small serving of miso soup with daikon and tofu (brown/white, boiled)
2) Main/Protein: salt grilled chicken thigh with black sesame seed (white/black, broiled)
3) Side 1: carrots simmered in dashi (red, simmered)
4) Side 2: small salad of lettuce, cucumber, and grape tomatoes with non-oil dressing (green/red, raw)
5) Starch: brown Rice (brown, steamed)

Ok, so you can see above that I have five dishes, with each color represented, each with a different cooking method. While it might seem like a lot, remember that the portion control is in the "three to four bites per item" range. Too Japanese? No problem. I've found that the premise works well with even a decidedly Western bias. For example:

1) Soup: French onion soup au gratin (brown/white, boiled)
2) Main/Protein: parmesan crusted filet of sole with lemon caper butter (white/yellow/green, pan-fried)
3) Side 1: creamed spinach (green/white, steamed)
4) Side 2: wild rice salad with golden raisins, celery, and peppers (black/yellow/green, boiled/raw/dried)
5) Starch: half a baked potato (white, baked)

See, it works with no weird Asiatic twist to it too... although I do get stumped sometimes in finding "black" ingredients... dark brown and purple seem to work ok as substitutes too. And there are days that I have three simmered items on the menu, but I think that's ok... this is a general guideline, not a strict science. I try to cook like this at least once a day, usually for dinner. Just remember, portion control is everything here. A little bit of this and a little bit of that makes for great eating.

I don't count calories, or really restrict myself too much. The only thing, if you must know, that I look at on a nutrition label, really is the saturated fat content of something. I try to keep my intake of saturated fat under 15 grams a day. It's really not that hard... I look for "better" fats like olive oil to do my sauteing in, and hold off of butter and cream for the most part. Once a week or so, I go all out and have a big fatty piece of meat with a side that's oozing cheese and butter. I enjoy it then without feeling too guilty.

Hope this inspires you a bit.

Happy Cooking!

An example of my culinary whorishness... Or the Gayest Purchase Ever

So, I was shopping in Williams Sonoma the other day, and my partner David picks up a nice chopping block. Well, to be precise, it was a mezzaluna board (refer to picture). I'm thinking, "that's nice, but..." Then I realize what it is. There is an actual mezzaluna knife in a slot on the board. We pull it out and lo and behold, it's a SHUN blade. I'm not going to get into what exactly a SHUN blade means to me at this point since I'm planning on writing an entry on the topic of kitchen knives (hey, I not only sell them, I collect them), but suffice it to say that IMO they're one of two or three companies that sells commercial kitchen knives in the US that are at the top of the list. David's gawking at the thing, and saying that he's always wanted one so he doesn't "have to chase herbs around a board." I'm sort of thinking the same thing. But there are some problems here:

1) our kitchen is TINY. I've collected so much kitchen shit in the past couple years and I have so many different herbs/spices/condiments that there's literally no space for actual cooking left.

2) it's a total unitasker. This is something that basically performs exactly one function besides being so darn pretty. It chops up herbs. If you want to really stretch the point, it's good for mincing things like garlic and onion too. 99% of the time, I'm in agreement with Alton Brown of the Food Network who says that things that are only good for one thing should never come into one's kitchen (with the exception of a fire extinguisher). Yeah... um, but it IS a knife and I CAN use the board to do other thingsm maybe.

3) it's FRICKIN expensive. Don't get me wrong. Being a sales whore at a gourmet kitchen supply store, I have my fair share of expensive things in my kitchen. While some purchases are truly frivolous (like this one's seeming right now), there is a point in which you really do get better quality for your big bucks. No, I'm not saying spend 19.50 on a jar of spaghetti sauce, but a pan, pot, knife, mixer, well, you may as well save up and spend it.

The above being said, I'm justifying my purchase. All things considered, the most important thing of any purchase one makes is the bottom line of "I really like it." And I do, really. :D In terms of the cons listed above...

1) It's pretty enough to actually be left out.

2) ok, but the blade is a SHUN, man!

3) expensive, yes, but I did get it at a significant discount...

Bottom line again, I like it, and as for the unitasker thing, at the point in which I decided it was purty enough to leave on my counter, it serves a second purpose as counter sculpture. Yeah, I know. I'm a total whore as is my partner who found it, and we have made the GAYEST purchase ever.

Happy cooking!

Introduction

Hi there, my name's Claude and I'm a culinary whore. What does that mean? Well, it means that I think and talk about food almost constantly. I'm the guy that talks about what I made for dinner tonight while out at a bar and makes you hungry even though you've already eaten. I even took a part-time job at Williams-Sonoma just because I was spending too much money there and needed the discount. I'm also a culinary whore in the sense that I perhaps because of my heritage (French/Japanese) and having lived all over the world (really, on all inhabitable continents), I like to pick and choose and combine ingredients and flavors. Sometimes it's sensational, other times... well... although I have enough experience these days to instinctively know what does and doesn't work about 99% of the time. Hey, I've been cooking for over 20 years and experimenting all that time.

This is an outlet for my culinary creativity -- I've had enough people ask, so I decided to share on a broader level than having cooking classes at home for friends. I'm constantly trying new combinations of flavors in my head, and I consider cooking to be therapeutic. One of the first things my partner David heard from me when we started dating was that the worse the day I have, the more elaborate dinner tends to become. Have I been to culinary school or been formally trained? No. That being said, I do have a killer instinct when it comes to flavor. And I do know what and how to do a "brunoise" and I can make "demi-glace" from scratch... not that I do that often in my small-ass kitchen.

Join me here for my ramblings and recipes. I probably will start posting on things like what kitchen equipment you should buy, and what items at your local gourmet purveyor actually are worth the premium. Also, I'm going to start posting a once-weekly culinary challenge with an ingredient and a "keyword" such as a cooking method. I welcome each and all of you to participate and join the discussion. The rules are simple. Just use the ingredient and follow the keyword, and then post your proudest creation that fits the bill. If you can plate it pretty and take a picture to make everyone drool, even better. I'll collect all the recipes, and set up a recipe bank at some point when there's enough to go in. Just do me a favor, if you want to look at another recipe for inspiration (nothing wrong with that), just change it around a bit. The whole point of this is for me and you to try new and interesting things.

Happy Cooking!