Boozie Friday: The Need for Mead

January 31, 2014
By Patrick

Through the long, complicated development of medicine we have made the occasional happy accident. Coke and Pepsi are two very good examples as they were originally meant to be digestive aids and were invented for that specific reason only to later become a sweet treat. But way before there were soft drinks and aspirin there was something a with a little more kick. Mead is wine made from fermenting water, honey, and various other ingredients. It can be made sweet like a dessert wine or be on the crisp side. Mead may include medicinal herbs and spices or fruit to add flavor and health benefits.

There are currently two different kinds of mead bubbling away on the counter in my house. The anticipation is killing me, but I know it will be worth the wait once finished. This is my first attempt at mead making so the process has been admittedly one of discovery. It has however been surprisingly easy to do and I suggest giving it a try sometime yourself. Mead can be made with very few ingredients and little equipment and will have you on the edge of your seat for quite some time.

Brewing mead is an adventure all on it’s own. If you are interested in brewing, you will need a few key items and ingredients to get started. These things can be collected a piece at a time over a few months so you don’t break the bank in the process. Over time you will build a respectable brew set up and be turning out batches of your favorite mead variations on a consistent basis. Find your groove with this process and you will hopefully get the satisfaction and therapy out of the process you are looking for.

Brew on!
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Foodie Friday: Ghormeh Sabzi – A Super Food

January 24, 2014
By Patrick

Cooking with herbs and other leafy greens is a delicious and very nutritious way to go. With organic farming making huge waves we are provided an ever-growing selection of fresh, healthy options to for us to cook with. Nutrient rich dishes are growing more and more popular in part due to this increase of awareness and availability. These healthy meals have always been popular in kitchens all over the world, you just have to know where to look. Although you can easily grab all of those great ingredients and throw them into your juicer for a supercharged glass of go-juice, once in a while it’s nice to site down and savour your health food.

Ghormeh Sabzi is a traditional Iranian stew that embodies health on many levels. If there ever was a super food, this has got to be one of them. It has been around for well over five hundred years and it’s a real favorite of mine. I always feel great after eating it. This dish is usually served with polow which is a specifically prepared long grain rice. This Persian-style rice takes a lot more work but is most definitely worth the effort. When making polow there is a crust of golden brown rice that forms at the bottom of the pot called tahdig. This highly-prized, crispy treat is usually dished up for special guests since it is in short supply and considered very special. This succulent stew also can easily be made as a vegan dish by simply leaving out the meat, adding potatoes, or adding anything you like.

Make the recipe your own and enjoy the slow methodical preparation because that’s healthy too. Be well!
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Foodie Friday: Wild Edibles

January 17, 2014
By Patrick

The age of convenience has removed our society from many things once essential to our survival. Possibly the most important of which being the ability to forage and gather our own food. Acorns, for example, are most likely not a part of the average person’s diet in the 21^st century. We are definitely experiencing a food revolution right now and what ten years ago was considered lawn clippings, now goes for a pretty penny in your local organic food market. This means there are healthy, delicious local edibles available in most areas, even if you are in the city or too busy to forage.

Adventurous chefs around the planet have been singing the praises of these types of ingredients for quite sometime. You might see ramps, fiddle head ferns, dandelion greens, and definitely wild mushrooms on the menu in almost any fine dining restaurant you can find. This is great for folks that can afford to dine in these establishments, but what about cooking with them at home? Shouldn’t we all be able to work with these ingredients without being intimidated? The answer is yes, yes we should. This week’s Foodie Friday will focus on some wild edibles used today and how to approach them.

Before you can start turning your foraged treasures into culinary masterpieces, you should take some time to get familiar with your area. Foraging is a skill that is gained through lots of careful practice and study. It should be taken very seriously and practiced under professional guidance and supervision. There are classes in most regions that will allow you to get some practice and learn which edibles are safe and which might be poisonous. This is definitely not a step you should skip if you do decide to pick your own wild edibles. If you aren’t able to go out and learn, or simply aren’t interested in that part of the process try your local farmers market or organic producer store.
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Foodie Friday: Chicken and Dumplings

January 10, 2014
By Patrick

Sometimes, the simplest dishes make both the most comforting and the most nourishing meal. Making a simple dish with the highest quality ingredients and utmost care will make all the difference in the final product. Therefore, when selecting produce for even the most basic dishes, it’s really important to get the good stuff. Try your local farmers market and even roadside produce stands if you have any in your area. If you are shopping at the grocery store, look for the certified organic veggies and hormone-free organic meat, fish and poultry. Although it may be a little more expensive it’s worth it.

Besides being organic, it’s also key that your ingredients are appealing to your senses. Smell, touch and taste everything you are putting in your meal. This separates a good cook from a great one, and adds a sense of ownership and unrivalled pride. Knowing that you lovingly selected each and every carrot in the soup will give you a deep respect for your meal. Carefully preparing the ingredients in a patient and ritualistic manner can be complete bliss for some. The smells and sounds of the kitchen meld together to create a culinary nirvana in your own home.

The following Chicken and Dumplings recipe is from my childhood and has always been a go-to for colds or warming up after a cold winter outing. Although it’s a fairly involved recipe, it gets easier the more you make it, and it is definitely worth it. You may want to make a double batch. We tend to go through a pot easily at my house. For those of you that are vegetarian or vegan, there is an alternative recipe noted with an asterisk (*) for you to follow. For our gluten free friends try rice, corn, or any kind of gluten free flour you like. And, of course, as with any recipe, feel free to “color outside of the lines” and make it the way you like it. Enjoy!
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Boozie Friday: Drinking Rituals, A Guide To A Successful Night Out

January 3, 2014
By Patrick

According to folklore, Vikings used to aggressively collide their steins of mead together, exchanging a bit of each persons beverage. This was done while making eye contact as a show of trust that no poison had been administered to either party.

There are lots of different associations that go along with drinking. The drink that you order may be a sign of your social status, group affiliation or even national identity (or the association of it). These are not necessarily rules but they have, historically, been influential to social trends revolving around drinking alcohol. The act of offering to buy a drink for someone, for instance, can be perceived in a variety of ways. Is it a simple act of kindness? A romantic ploy? Or, is it mercy for a person with less wealth than yourself? Perspective and personal experience will ultimately lead you to accept the drink or not.

Perhaps the most insightful individual to confront with these mysteries would be your bartender. The age old profession goes back approximately two thousand years and has always been a key role in many, if not most, communities around the world. A therapist, mixologist, entertainer, and all around go-to for what ails you, bartenders see us at our best and worst. Although the fast-paced modern lifestyle has taken this profession away in some larger restaurant and bar chains, we can rest assured that the folks behind most bars got our backs. That said, it’s important to remember that they aren’t selflessly working for free. Tip them. The better you treat them, the better they will usually treat you. Your cocktails might get a little stronger and come with more haste when your bartender is happy with you.

Here are some tips and etiquette for the modern bar goer. The advice shared here is meant for entertainment and is by no means a complete guide. It’s different for everyone. Cheers!
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Foodie Friday: Double Dark Chocolate Cupcakes

December 27, 2013
By Patrick

Every year, no matter what kind of wonderful parties and other festivities are going on, at some point there is a slump. Maybe it’s a friend or family member, co-worker, or yourself that goes through a rough patch during the dark, cold winter months. This, unfortunately, is something people tend to ignore and muscle through instead of confronting.

There is a delicious solution for your winter time blues, and it turns out it’s been there all along. Food is the great healer and always has been in every culture on the planet. Chicken soup when you have a cold, a glass of orange juice to get your vitamin C, it’s different for everyone. Many foods have been scientifically proven to have health benefits not the least of which is chocolate. This is not only coming from a long time chocoholic. Ask around, heck, ask your doctor! In fact studies have found dark chocolate in particular to be beneficial to your body and also can help to melt away the stress of your commute.

Now just because chocolate is good for you in moderation does not mean ganache dipped cupcakes are. However if you feel like you deserve a treat (and you most likely do) don’t go half way and eat a snickers bar, get some quality therapy. The kind only chocolate cake can provide, and don’t forget to share. Be well!
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Foodie Friday: Creole Style Gumbo

December 20, 2013
By Patrick

In the Southern states there are more speciality dishes than you can shake a stick at, and they are all amazing. Folks have been perfecting their local cuisines since the first settlers moved to the area, passing secret recipes down through the generations. In Southern cooking there are certainly techniques and methods exclusive to the region, and that’s where things get interesting. Barbecue alone has at least eight different distinctive styles that separate Texas style from what you will get in the Carolinas and so on. If you went to an accredited culinary school and graduated, you may not walk away with the knowledge for preparing Southern food unless you took a specific course. Basically, things happen a little differently in the South.

For one, food takes longer to cook and the ingredients are more specific and specialized. Creole cuisine, for example, is exclusive to Louisiana and is influenced by Spanish, African, Italian, French, Portuguese and other international cuisines. Creole cooking is a close reflection of classic French cuisine in that is sources ingredients from the immediate area. You might find alligator in your jambalaya and crawdads in your gumbo. These critters are indigenous and therefore, as in any culture, end up in the soup pot. In French cooking, you might find a mirepoix (equal parts celery, carrot, and onion) in a dish. Similarly, Creole cooking would use the holy trinity of celery, green bell pepper, and onion in equal ratio.

Cajun cooking is closely related to Creole cuisine however more rustic. Basically Cajun food is country food and Creole is city food. You also won’t find tomatoes in Cajun food. Although it is easy to confuse the two, if you ask a local they will definitely let you know. This week I wanted to share a Creole recipe that has been on both country and city tables since the 18^th century. Cooking a dish like gumbo may seem intimidating to someone from, let’s say California, but it is no more complicated than a nice mole. Remember, when making this dish for the first time: with big flavors come big responsibilities. So, take your time and don’t forget to add lots of love.
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Foodie Friday: Roast Beef and Gravy with Veggies and Yorkshire Puddings

December 13, 2013
By Patrick

Getting together for a meal is a primal and necessary part of all cultures. There are traditional meals and dishes for each and every special occasion around the world. Maybe it’s BBQ on the 4th of July in the USA, or paella in Spain. Where ever you might be, there is a meal out there meant to bring everybody together.

In Ireland and England a special dinner might consist of, roast beef with vegetables, potatoes, and Yorkshire puddings. Those of you that have had the pleasure of indulging in this meal know how satisfying and complimentary the components are, when executed properly. Those of you that have not should consider giving it a shot. It’s magical. When eating this meal all conversation may cease. You will most likely notice your guests in a trance-like state, carefully ripping their crispy, yet gooey, Yorkshire puddings to dip in the gravy as they are happily chewing. This is normal and, in fact, means you did it right.

Speaking of puddings, it is highly advisable to double or triple the amount of puddings you make. Yorkshire puddings are not just for dipping in gravy after all, and can be enjoyed with jam or all on their own. You should also consider adding a green vegetable and or any other side dish you like. Leftovers can be turned into meals for the next couple days with ease.

Pulling off large meals is all about timing, and staging your components to come together. A roast beef dinner can be very tricky as you need a lot of time to cook, rest, and prepare all the different elements. Don’t let all of the steps intimidate you. Just roll up your sleeves and be sure handle each item with care.

You got this!
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Boozie Friday: Signature Cocktails and Other Fun Ideas

December 6, 2013
By Patrick

Tis’ the season to be merry, jolly and, for some of us, buzzed. Winter is a perfect time to try your hand at your very own signature cocktail. Since we usually relax our calorie counting when it’s cold outside, sweeter liqueurs, cream and half and half are more-than-welcome ingredients for a winter cocktail. This also means you can work with the spices and flavors of the season. This, my friends, is the perfect opportunity for mixologists of any skill level to try their hand at signature cocktails. Fun garnishes, interesting flavor combos, and lots of practice can easily turn a dull and dreary winter evening into a lively and festive soiree.

So, before you can start mixing, you will need a few things to get started. First, stock the bar with a few key liqueurs and pieces of hardware. A well stocked bar should contain at least one bottle each of gin, vodka, whisky, bourbon, tequila, scotch, rum (both light and dark and/or spiced) and brandy. I may have left out something here but you get the idea. Just make sure it’s quality booze. If you drink cheap stuff you might not feel like doing much of anything the next day. If you don’t want to lay down a bunch of cash on all these different flavors pick your three favorite, that’s a good start.

The next thing to add to your collection are liqueurs. Now there are lots and lots of these so you might break the bank trying to buy all of them. Add to your collection a little at a time. A bottle of Frangelico here, a bottle of Grand Marnier there will quickly turn into a respectable collection. Think seasonally when selecting your liqueurs. In the winter time, what flavors are most inspiring? Orange, hazel nut, chocolate, raspberry, maybe even pear? There is a liqueur out there for just about anything you are going for so play around. If you aren’t sure and don’t want to dedicate to a large bottle try buying the airline bottles until you find what you are looking for. These smaller bottles allow you to have lots of different things on hand to mix with.

Now that you have the hard stuff figured out, you can add the finishing touches. Fresh fruit and other garnishes are going to make your cocktail pop. Get creative and don’t be afraid to taste things as you go as this tends to “inspire” people. Play around with variations on classic cocktails by subbing a portion of the liqueur or adding spices. Cranberry, orange, and cinnamon? Yes these things taste good together.

Now that you are well on your way and hopefully have some great ideas, go out and get your drink on. Included below is one of my favorite concoctions. Please drink safely!
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Foodie Friday: Fresh Baked Bread

November 29, 2013
By Patrick

One of the most comforting and inviting smells on a cold winter afternoon is freshly baked bread. The smell grabs right onto your olfactory senses and magically transports you to a very cozy place. Making your own bread may seem intimidating if you haven’t ever tried it, but I am here to tell you that it’s easy. With a little elbow grease and some pretty basic ingredients you can impress your family with fresh baked bread all winter long.

Now, the most important thing to remember when making bread is to relax and find a nice clean surface large enough to make your bread while not making a huge mess. I clear my counter completely whenever I make bread so I have plenty of room to work. Make sure you have measuring cups and spoons a large mixing bowl and a heavy wooden spoon. Having these items on hand will definitely make the process easier. I also recommend getting all of the ingredients out and in a spot that is easy to access. Once you start mixing, your hands will be messy so measuring your ingredients ahead of time is highly recommended.

When choosing a recipe, remember that baking is science. Therefore sometimes a formula (recipe) may not be perfectly written. Variables such as the water and your oven will change the way your bread turns out. Nothing to fear. The worst thing that will happen is your bread isn’t perfect. Adapt your recipe or try a different one until you find something you love. If your bread turns out perfect the first time you attempt it, way to go! If not, try try again and I promise you will get the hang of it. You may even want to take your own notes and re-write a recipe as you go.

Replacing liquids, and types of flour or fat will allow you to experiment and find something that works for you. Try almond milk in place of cow’s milk and olive oil in place of melted butter for a vegan bread recipe. If you are gluten-free there are a number of options available to replace the flour with. The most important things to consider when adapting a bread recipe are not to overheat the yeast, follow the steps in the same order, and work your dough to consistency without being afraid to add more flour if needed.

Here is a very basic bread recipe for you to use as a canvas. Enjoy!
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