Culinary Agoge

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.

My mother while searching for my name came across my personal web site and then clicked through to this blog. I’m currently working on a re-design which I had hoped to have done before the “unveiling”, although I’m happy that she was able to read about what I have been up to. Now the pressure’s on to step up my game and improve my skill. The power of the internet and specifically Google’s search is truly amazing. I’m fortunate to have a really nice and encouraging mother unlike Julie Powell’s mother as portrayed in the film Julie & Julia, so mom if you’re reading thanks for your support and get ready for some really good food!

It was another hot day today. Everyone kept talking about it and yet the heat did not bother me. My training must be making me immune to hot temperatures. I have enjoyed a relaxing weekend with family, filled with great meals and conversation. I wondered how I could top it all off.

Acton-Boxborough Farmers Market in Acton, MA

My friend Jenn started the Acton-Boxborough Farmers Market in Acton Ma. A few months ago I had helped her work on the farmers market web site and being Sunday and in the area, I had the perfect opportunity to check it out while also picking up some nice seasonal fruits and vegetables.

Farmers markets are great for what they allow you to do. They give you the opportunity to pick up fresh local food at a fair price while helping support the local economy. One thing that struck me about this particular market was the willingness of people to provide free samples of food.

Acton-Boxborough Farmers Market in Acton, MA

The vegetables in particular were diverse and some unknown to me. I often try new foods on recommendation, but allowing me to taste the food allowed me to evaluate it’s freshness as well as gain a better appreciation for what it was, how it tastes and how I might cook it. Everyone was more than willing to provide simple cooking suggestions as well as full fledged recipes. The community feel and friendly atmosphere are hard to come by at the mega-grocery store and a welcomed change.

Live music, artisans and friendly volunteers all contributed to a fun environment.

Acton-Boxborough Farmers Market in Acton, MA

Not wanting to end my culinary tour and trip down memory lane, I also stopped off at Westward Orchards in my hometown of Harvard, Ma. on my way back to the city.

The farm is owned and run by the Green family, the family of one of my High School classmates Stephanie. As I pulled in, the sign for fresh peaches called my name; I parked my car and headed to the farm stand building.  I grabbed a bag of peaches and walked around the store. I was greeted by her parents, then almost not recognizing her, was greeted with a cheerful hello. It’s amazing how after years (11 in this case) you can pick up some things in life with ease almost as if no time had passed at all. I learned of her recent engagement, talked about business, my new found love for food and cooking, old friends and generally just caught up. Noticing the bag of peaches in hand, she assured me that they were delicious and that I would be hooked. I would definitely be back, and back in less than 11 years for sure. I had no doubt she was right.

Westward Orchards of Harvard, MA

Though I longed for life in the city when I grew up, this weekend served as a reminder of how lucky I was to grow up where I did. Access to local fruits and vegetables and those who produce it is to some extent a luxury few have. The “apple town” I once scoffed at isn’t so bad after all. Don’t get me wrong though as  I do enjoy living in the city and what it has to offer, but the quaint contrast of small-town life is fun to partake in when given the opportunity.

The Brown's at Brown's Seabrook Lobster Pound in Seabrook, NH

Today I accompanied my family on some errands, the most notable being getting a new computer for my sister before school starts.  There is no better way to end a morning of errands than having a meal together at a place we used to frequent during the summer many years ago.

We first started going to Brown’s Seabrook Lobster Pound in Seabrook, NH probably because of it’s name, but also because of its simple yet delicious seafood. My family stopped here many years ago and made many return visits during my childhood. We used to go when my cousins visited from Honduras during the summer and order fresh seafood and then run across the street to eat ice cream when we were done. These were fun memories and times everyone enjoyed.

The restaurant was only 30 minutes from the mall we were at, so we decided to make the trip. At times the traffic was bad, with vacationers heading north to enjoy the beaches of New Hampshire and Maine. We remained resolute and made it to the restaurant stomachs yearning.

Brown's Seabrook Lobster Pound of Seabrook, NH

Orders were placed at the counter. My sister and father ordered lobster, fresh out of the in-house lobster tanks.

Lobster Tank at Brown's Seabrook Lobster Pound, Seabrook, NH

My mother and I ordered lobster bisque. She also had a lobster roll and I had a clam roll. Everything was well worth the wait and just as good as memory indicated it would be.

Clam Roll and Lobseter Bisque at Brown's Seabrook Lobster Pound, Seabrook, NH

The simple food and establishment brought back memories of my childhood, enjoying hot summer days eating and spending time with family. I’m glad we made the trek north together as summer comes to an end and hope we can enjoy some more outings together soon.

I live alone having moved out of my parents’ house years ago. My mother is a great cook and yet a limited resource for culinary knowledge, and to some extent a lost opportunity for learning as a result of my youthful naïveté. Maturity and the hindsight that comes with it are great aren’t they? The  cook in me has emerged through a combination of her influence, necessity and frankly reasons not yet known or fully understood. Her limited accessibility, in the form of my visits home or from her to my apartment, serves as a catalyst for my self-designed course of study involving reading, interviews, practice and hands-on instruction. My journey continues eight months in with even more enthusiasm than when it started.

As I become more immersed in the world of cooking I have been exposed to a myriad of perspectives, experiences and stories. It’s amazing to see how food, a fundamental necessity for life touches all of us in so many ways, some subtle, while others more obvious ranging from those who are either happy or resigned to eat countless plates of overcooked pasta, microwaved processed frozen meals, burnt or dry chicken and steak with repetitive monotony (yes this was me) to the master chef, armed with culinary knowledge and experience that allows for the transformations of simple ingredients into something greater than themselves.

For those who do take an interest in food and in particular an interest in cooking, I have observed and read about the many and varied ways people increase their skill through their continual process of learning. I have also observed that some people appear to be born with an innate ability and/or natural inclination to cook. Others are exposed through family and friends as part of their childhood and upbringing, allowing for cooking to become a part their identity over time. Some families pass down recipes and cook as part of tradition. Some people have an “awakening” and discover their passion for food later in life whether that be in their twenties, thirties or much later in life. Whether as a result of an awakening, tradition, a desire to follow one’s dreams, out of necessity or need for change,  some even take the step of enrolling in classes or a formal path of education. We all are different and yet still share some intrinsic common thread that makes us similar and drawn to food and cooking. We love to cook, enjoy making people happy and often strive to make each dish better than the last.

I’m curious about the path others have taken to get where they are or where they plan to go. How did you get into food? What are your aspirations? How did you get to where you are and how do plan to get where you are going?

It has been a month since I saw Food Inc. in the theater. Now just about everywhere and everything I eat I analyze, wondering where it came from re-living the haunting images of unsanitary and inhumane conditions and burned into my memory along with thoughts of genetically modified “super food”. I suffer from food source paranoia.

Perhaps paranoia is a bit strong, but I am very conscious of where my food comes from and how the animals I eat was raised and cared for and how the fruits and vegetables I eat were grown and potentially modified from their humble beginnings. Are all who are made to think about their food sources for once affected the same way?

Maybe this isn’t such a bad thing. I definitely have a deeper appreciation for what I eat, where it came from and how it came to be that grows each and every day and will along with learning cooking methods, commit to learning more about food sources and raw ingredients to gain a deeper understanding. A skilled cook can never truly perfect their craft without getting into the details and gaining a strong foundation not only in skill but in basic food knowledge.

“Education is a progressive discovery of our own ignorance.”
- Will Durant
(US Historian, Writer, Philosopher)