I found this at the Food Museum Site. I find it rather amusing.
It has been recommended that I keep a food journal, documenting that which I create. My partner thinks I need to think about what kind of beverage or drink would go with the food I’m serving. This is beyond wine, mind you.
She asked what I would serve with what I cooked last night. My brain froze: what did I cook last night? She said, “food journal.”
If you don’t mind, I’ll indulge here. That means keeping some kind of accurate record of what I cook. Not sure it will take the form of recipes, (unless you ask real nice), but it will detail what I create.
Most of the time I am a one-off chef. I create dishes in the moment with what I have on hand. I have a couple of standby recipes in my head. Orange glazed tofu is one of them. Except I keep expanding the recipe. Last night’s orange glazed tofu had things like star anise, ground cardomon, freshly grated nutmeg, and a smattering of a few other spices. My flavor profile has changed lately to include Indian spices. I am fortunate to be near two comparable grocery stores that cater to this taste. My partner loves Indian food, and is excited about the change in my use of spices.
So, dinner last night was orange glazed tofu, saffron infused basmati rice, and caramelized peppers and onions, with a bit of seaweed thrown in for fun. No bread until I learn how to make gluten-free bread. I know it’s not that hard, but it also has to be dairy free.
Given the dietary restrictions in this household, I do a pretty decent job with the vegan menus. Tonight it is probably vegan burgers and salad. Not feeling so inspired after getting a shot in my foot today, but that is another story.
Sometimes watching television is useful (I watch too much of it anyway…).
Today I came across this concept of “pirate” dinner parties. I think it is something that can be successful here in Santa Fe. There are details I need to work out, but I want to try this, it is a great concept. Visit my page over at The Ghet.
And I still haven’t finished that darn book, but I have applied for the open Sous Chef position. Tomorrow yields two interviews, and then work. Wish me luck.