Culinary Agoge

A common lesson taught to children at an early age is to not talk to strangers. Of course this rule is broken all the time and for good reason. We meet strangers in all aspects of our day. They become friends for life,  sometimes just for a moment in time and often they are in and out of your life in an instant. Usually the people you interact with fall into two categories, those with whom you develop a relationship such as your friends, family and co-workers and sometimes they are the people you speak with for just a little while such as a waiter, store clerk or passerby asking for directions. We feel most comfortable interacting with those that we know. That’s easy to understand.

What does this have to do with food you ask? Plenty. Last night I made the choice to spend an evening having dinner with seven strangers at Church (a restaurant, not a real one) though a meal organized by Grub With Us. I had willingly subjected myself to a potentially awkward social situation that falls between the fleeting encounter and long-term relationships and best of all I paid for it!

When I mentioned that I was signing up for this, most people that I spoke with thought I was crazy and said they would never do something like this themselves. The idea of sharing a meal with people I did not know is an interesting one. The possibility of starting an intellectual debate (read argument) about religion, politics, society or Casey Anthony just seem too scary for them and yet for me the unknown of how the evening would unfold from initial introductions to friendly good byes with stomachs full of delicious food was too good to pass up. What if we don’t get along they wondered? What if we have nothing in common? What if…? Well there wasn’t an “if”. We shared a love for food and socializing with others. It was fun.

The meal was shared family style, with each dish being described in decadent detail as it was placed on the table by the wait staff. The waitress had me at “lobster broth” when she described the ingredients for the mussels. Everything was so good. Each dish offered the opportunity for conversation about food and the sharing by passing around the dishes around the table seemed to break down all barriers of what could have been an awkward meal. We had become an instant family for the duration of the meal, sharing, savoring and serving seconds. The meal was pre-paid save for drinks thus removing the inevitable dispute of who owed what with someone leaving feeling cheated. Sharing a meal took away our individuality with respect to a food choice but allowed it to come out in other ways as part of conversation. It was a fascinating experience to watch and to be a part of. As someone commented at the table this idea would not have worked 10 years ago but it is one that will likely take off very quickly. I wish the Grub With Us team the best of luck.

I recently returned from a trip to Athens and Berlin with my family. It was an amazing vacation filled trips to museums, historical sites and of course a true pleasure for the palate. I was pleasantly surprised with the food in Germany in particular. Being so busy with work I didn’t do much research before the trip and was unaware of the variety of hearty and delicious food that I would enjoy on the trip. My food experiences are not the reason for this post believe it or not. Nope, the real inspiration for this post is something quite different and even more surprising.

It was 10 AM and we had just walked out of the hotel in Berlin to start the day’s activities. As we were walking, my phone started ringing. The call ended up being from my neighbor who was calling me urgently to tell me that there was a massive water leak in the building and they were looking for a way into my apartment to see if they could find the source there or on the roof. Long story short, they were able to get into my apartment, found that the source of the leak was a ruptured water heater and turned off the water in my unit. The leak had tripped the fire alarm and after an initial investigation, the fire department and electric company decided to turn of the power to the building until the walls and wiring dried out for safety reasons. This all made sense. Life would carry on.

As the week progressed and I had to deal with various insurance reps and members of my building a terrible realization went through my head. Yes the power was off and yes I was going to lose food in my refrigerator and freezer. The food loss is where my mind started to focus and then I realized I was going to lose 6 boxes of butter! “Oh no, not the butter!” I thought. Then I realized that I had also lost a batch of egg nog that I had been aging for a year and a half. How terrible. This seemed to be the worst outcome of all. I found this very odd and amusing. I don’t know if this is a sign of things to come, but I can say 2 years ago my thoughts would not have been on food. What a strange journey it has been.

Food has amazing cultural significance. We’re fortunate enough to not only eat when we are hungry and need to in order to survive but as a way to bond with others. There are few things in life that are better than enjoying hours of conversation and laughter over a meal or sharing simple thoughts and observations. Food as it permeates our lives often evokes memories from the past or is a fixture for the new memories we create. Conversations can be had at length about recipes, favorite meals or opinions on restaurants and dining experiences.

It has been said that you can tell a lot about a person by the friends they have and the company they keep. I have great friends and company. On Wednesday night I was able to officially celebrate transitioning into my thirties with a small group of friends at a restaurant I have always wanted to go to, Rialto in Harvard Square. I had high expectations for the restaurant which were mostly met. The food was pretty solid, although the drinks left everyone wanting. It happened to be Restaurant Week in Boston so we were able to order off of that menu and sample appetizers, an entrée and dessert for 33 bucks a person.

The meal started with a notable first, a basket of bread without accompanying plates which apparently is the traditional Italian way. Needless to say it was gone quickly with a replacement basket following right behind.

Bread at Rialto

I ordered an interesting raspberry flavored drink with rum and club soda. It essentially was an adult raspberry lime rickey. It was my least favorite item.

Raspberry Rum Drink

For a first course I ordered “Quercia cured ham… asparagus, salsa verde, Tarentaise Springbrook cheese”. This was great. The subtle textures and flavor were great. My appetite grew and I was ready to go to town.

Quercia cured ham

Anyone who knows me knows that I am a steak person through and through. If steak is on the menu, it will be on my plate when dinner is served. For the entrée Steak was not an option on the menu and while lamb was, I actually  followed my nose and ordered “Smoked and roasted chicken… chorizo, chick peas, peppers.” Someone had just been served at a table I passed while walking in. I never order chicken, but this was a pleasant exception.

Smoked and roasted chicken

For dessert I ordered the ” Chocolate espresso torta… strawberries and cream”. It was a perfect ending to a great meal. Oddly enough my strawberries seem to have been replaced by two munchkins, but I couldn’t complain. They were good!

Chocolate espresso torta

Reflecting on the night made me think about why I’ve enjoyed learning to cook. Sure meals do taste better, are healthier and I experience more variety, but there’s more to it. I enjoy creating experiences and the memories people take with them. Food is a vehicle for achieving that goal. The chefs at Rialto achieved it and I’m looking forward to going back.

A big thanks to my friends. This was a night I won’t forget.

Last Thursday, I was able to attend the Jumptap International Buffet. It’s an annual competition at the company I used to work for where current employees and “alumni” are invited to participate. As a diverse company, there never is a shortage of interesting food to savor. I won last year with my dish “The Two Sides of Eric“. While, not an excuse, I had very little time to plan and worse yet no time to cook! I had an early morning investor meeting which left me with one option, baking.

Having made it a few times now, I opted for the Magnolia Bakery Cake and Frosting recipe. So as to have many easy to serve portions the recipe was made as cupcakes instead of a many layered cake. It was uninspired for sure, but I’m not one to arrive at a party empty handed. The setup was great. It spanned many tables along one of the hallways.

Jumptap International Buffet

There was a bit of trash talking before the event. I was warned that Jorey Ramer was planning an elaborate exhibition, one that should be feared. He had gone through some test runs and upon my arrival, it was evident why. It was quite a masterpiece and tasted really good.

Jumptap Waffles!

With such stiff competition, my cupcakes looked a little sad, but oh did they pack a punch full of taste.

Magnolia Bakery Vanilla Cupcakes and Frosting

Jose entered an interesting combination of vanilla bean and bacon ice cream.

Vanilla Bean and Bacon Ice Cream

Along with taste, presentation makes a huge difference. Jose was there to rally the troops and secure the votes. He ultimately won reclaiming the title back from me!

Jose wins the competition

It was great fun to see everyone again and to taste some amazing foods. People that I didn’t even know were into food made some great dishes. I made more than one pass at the table and left full and happy. I’m undeterred and will be read next year to win back the title. Key are the winning combo of presentation and flavor. Add a little creativity and I have a good shot.

Last week I received word that Jumptap, the company I used to work for, will be having the annual International Buffet competition on March 10th. As always “alumni” are invited back to participate and even compete if they wish. The food is a big enough draw as it is, but as the reigning champion I have a reputation to uphold.

Needless to say, since leaving Jumptap in September of last year I have been quite busy getting my startup, Media Armor off the ground as is evidenced by my infrequent blog posts. Aside from the occasional pasta making and the cooking classes I took in the fall, I’ve all but hung up my apron and put away my knives and let them get dull.

All is not lost, there is time to hone my skills and sharpen my knives. Like a fighter called out of retirement I must retain my honor and claim the grand prize again (ok, that was lame). In all seriousness I’m excited to have something to prepare for.  Last year, I prepared a two part dish entitled “The Two Sides of Eric”, a combination of my Latin Mother and American Father’s backgrounds.

I cooked mini huevos racheros which involved hand-made tortillas, homemade refried beans, scrambled eggs, salsa and cheese as well as baked potato nests filled with scrambled eggs and topped with bacon bits and ketchup on the side. Everything was prepared fresh on a griddle and a hot plate in the competition room ensuring that the food was hot. The wafting smells of food being cooked may have helped secure my judging…presentation is everything.

With the competition ahead, I wonder how I can top my performance and retain my title as champion. Suggestions are welcomed. This is serious business. Jumptappers, you better get ready for a throwdown. It’s go time.

I haven’t written much in a while. It’s time to get back into it as I continue to learn. It’s amazing how your perception changes as you learn and you start to pick up on subtleties that were previously overlooked.

I’ve heard that you can learn a lot about someone by sifting through their trash. Police officers and lawyers looking for evidence do it. Once something is in the trash it’s fair game. I suppose it’s true. You can see what someone once possessed and what they decided to throw away. How much did they use and how much did they waste? How expensive was this stuff? That’s all well and good, but I’ll pass. Food alone tells enough of a story before it becomes garbage.

While waiting in the checkout line at the grocery store I found it striking that people are equally exposed and perhaps even more so when buying their groceries. All of your consumables are laid out on a conveyor belt for the world to see. Mother’s expose snack foods and cereals for their children, the health conscious display a variety of healthy food items, and those secretly looking to diet are openly displaying their intent for anyone who cares to notice. We vote with our wallets choosing items that are organic and those that are safer for the environment or sometimes we just choose what is least expensive. Some buy fresh food to cook while others buy processed food nearly ready to eat out of the package.

The checkout line is a combination of a display of promise and dreams mixed with practicality. Our needs and values are laid out and neatly packed away in bags ready to take home with us. One does not have to sift through trash to gain an understanding of those next to them. We can infer income level, culture, dietary needs, cooking talent and much more. The story is much more than we ever realize when looking at a plate on the table.

My story has evolved over the past year and week by week has unfolded in front of complete strangers standing in line as we shop. Do they notice? Do they care? Probably not and yet I can see a difference comparing who I was to who I am.

Each time I’m in the checkout line I’ll keep telling my story just as I always have.

Buen provecho.

Note: This is not a rant, just a clarification. No need to change the channel.

Ever since I started the Cooking Through Ratio series on my blog, people have been asking me if I am doing the “Julie and Julia thing”. The quick answer to that question is no, I am not doing the “Julie and Julia thing” and it never was my intent.

At the beginning of the year I made the simple decision to learn how to cook. I wasn’t about to plunk down thousands of dollars for culinary school on a whim and opted to design a “course of study” if you will that would allow me to learn mostly on my own. Overtime as I’ve learned about cooking, nutrition, food issues and a myriad other topics I’ve become very focused on cooking method. The reason being, recipes, ingredients and knowledge don’t make great cooks, but rather the perfect execution of methods that bring them all together.

I’ve read through many books and decided that the best way to learn method was to actually work my way through a book or program that taught key methods through a clear lens. Michael Ruhlman’s book Ratio: The Simple Codes Behind the Craft of Everyday Cooking fit the bill for what I was looking for. By teaching through the lens of how chef’s look at cooking and by employing simple ratios for ingredients as a base for cooking knowledge I was not bound by the ingredients and recipes I had at my disposal. Instead I could start with employing varied methods and ratios and build a foundation.

So even though I am working my through a book as Julie Powell did, I am not trying to cook my way through recipes to learn a particular type of cuisine. That has its merits, but I am not at that point in my journey. I hope that when I start focusing on a particular style of cooking such as French, Asian, Latin, Italian, Mediterranean or something else, the foundation I am building will allow me to approach the food with confidence not only in my skill but in my ability to experiment while focusing on the essence of the food and not the minute details of a recipe. Moving forward I’ll choose another text to delve deeper into specific methods for cooking and baking while also learning the science.

Thanks for all of the comments and encouragement. I enjoy interacting with readers while sharing ideas and experiences. The learning process has been fun with the future filled possibilities looking even more exciting as I learn more each and every day.

To further my learning and garner inspiration I recently subscribed to both Bon Appétit and Gourmet magazines. I had been on the fence about doing so and wondered if it really was worth the money. After all I have the food network and public television and the internet at my fingertips right? Magazines are dying by the dozens. Why would I want subscribe? Truth be told, TV and food blogs aren’t all there is out there nor are they always the best sources of information and/or inspiration. I ultimately subscribed and so far have really enjoyed the content I have read through. Both magazines provide a depth and perspective that really isn’t available on TV and most blogs and information sites. It’s nice to have clear and concise information to read through, along with tips, photos and recipes. Just reading through the magazines on a monthly basis is an efficient way to obtain a culinary education, follow trends and learn about food.

Recently and and unexpectedly to most, the news came out that Gourmet magazine would cease to exist. The major reason the magazine’s demise was the shrinking revenue the magazine received as a result of advertising. Professionally, being in the ad business in a growing and new form of advertising media where dollars are shifting to, mobile advertising, this was less of a shock to me perhaps than most, but unfortunate to say the least, and hey, by the way, I just subscribed! Perhaps what is surprising to me is that the magazine is not that the magazine is shutting down during a troubled economy as a result of declining revenue and tough operating conditions,  but that it is doing so when the American and global interest in food is at a high and continues to increase. People are cooking and learning how to cook now faster than ever as a means to save money and as a result in the popularity of rising chef stars that have a tremendous cultural impact on food and culture.

The effect of the news about the magazine’s closing was not all negative. The outspoken food community is showing their support and appreciation for this long-standing magazine through the use of social media and blogging. Examples include a newly formed twitter account, Save Gourmet and a blogging event “Let’s Celebrate Gourmet“, on the blog A Mingling of Tastes written by blogger Julie O’Hara. Social media and blogging can have a powerful effect on  raising awareness around issues, events gathering support for causes. If the positive support for the magazine is enough for the powers that be to reverse the decided course of action remains to be seen.

I decided to show my support by following Save Gourmet and by participating in the “Let’s Celebrate Gourmet“ event by following and blogging about a Gourmet recipe. Even though I don’t have a favorite recipe per se, I do appreciate the magazine for the learning that I have benefited from so far. I also appreciate the clear and concise recipes that are provided. I have only cooked from one recipe before with great success, while also benefiting from inspiration, but this would not deter me from participating. Knowing what is required, the prep and total cooking time and necessary equipment take any apprehension about making a recipe away. For this post, I chose to attempt a new recipe as a final lesson and tribute to the magazine and decided to make Brown Butter Pound Cake.

Up until this point, brown butter represented a mistake in cooking and not a height in culinary sophistication and wisdom. I had only observed it after putting a pat of butter on a pan that was too hot and watching it turn dark before my eyes, never getting a chance to flavor and aid with the cooking of the intended food object. My latest issue of Gourmet has an entire page (144) dedicated to making food using brown butter and that praises it for its distinctive nutty taste, stating that its use will result in a “culinary home run”. So it goes with food. Everything seems to have a time, a place and proper use. That’s life.

The recipe of course was easy to follow. Using the brown butter admittedly required an open mind while convincing myself that I would not be working with or ingesting some sort of poisoned or foul tasting food. The cooking times were pretty true to what was promised and the results surprisingly good given the use of what I once thought was a tainted culinary bi-product.

Brown Butter Pound Cake

Taking “risks” and trying new methods open one door after the other as I learn each and every day. While Gourmet’s doors may be closing, it sure has left an indelible impression with its loyal readers and food culture as a whole. I only wish I had the chance to experience more of what it had to offer.

Takeout Menus

It’s been a while since my last post. I was very busy with planning for and executing on my mom’s birthday celebration. More on that later.

As I reflect, it’s only been about 9 months since I started this journey and I’m a long way from the “clueless cook” I once was.  Tomorrow is trash and recycling day and as a symbolic gesture I am tossing out all of my takeout menus with the recyclables. This isn’t to say that I will never order out when time is an issue, but more often than not I shall continue to cook my own meals, not only to save on money and improve my skill but also to be more aware of what I am putting into my body. It’s a win, no matter how you look at it.

I arrived home today to find a package sitting in the front entrance. I thought it was weird to be getting a gift since my birthday is 6 months again and amazingly I haven’t started to see Christmas decorations popping up. I wondered what it could be.

Mystery Package

A while back I had signed up for Food Buzz’s tastemaker program. I totally forgot that I requested samples of bread as one of their most recent offerings. To my surprise I was given two loaves, one whole wheat and the other 12 grain.

Nature's Pride Bread

One of the benefits of immersing yourself in a community is that your opinion is valued. The food blogger community is no different than any other. This will make a perfect addition to my lunch tomorrow and the days ahead as I do my duty of tasting as compensation for the free samples. Not too shabby I must say.