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Are you a morning person or a night owl? Well, all those who prescribe to Mr. Ben Franklin’s adage “Early to bed, early to rise…” will sympathize to me when I say it was 1 a.m. and I hadn’t slept a wink, despite slipping under the covers four hours earlier.
I blew the steam from my hot cocoa, and took the first sip. I looked up at the star lit sky, the moon smiling back at me seemed to say “Hello; I’m glad to share this night with someone. It can get lonely up here.” I sighed, reluctant to be sharing the this moment with the moon but on the other hand soaking up the hush of night, and joyous to be seeing the stars “in full bloom” so to speak (don’t know if you’ve ever thought of if but the stars are the kind of thing you can easily over look because typically they hide until you start to show them attention then they each “bloom” as a flower one by one). I was now done my cup of cocoa, bid the night "good night", and once again hoped that I’d shut my eyes and be sleeping in an instant. But that’s not what happened. Instead, I breathed another bedtime prayer, closed my eyes and lo and behold a coral dish “bloomed.” Immediately I turned on a flash light (sorry to my sister who was also trying to a fall asleep at this late hour, I’m sure my flash light wasn’t helping her achieve that), and I began to jot down a drowsy sketch of something so vague yet very specific*. I turned the light off and rolled over. “Thanks God, for that idea,” I whispered. A few moments passed and I had to turn my flash light back on because God defined some of those vague elements to me. So I jotted down a random list of ingredients, colours and emotions. This went on for the next fifteen minutes, then I finally fell asleep. A few days passed and I was really desirous to find the perfect plate for this dish. First let me describe the dish and then you may understand why I cared about the plate. The dish is seafood, playing mainly on a grapefruit pink/orange and a yellowish white. The main focus of the dish is a crab cake made from the white meat and wrapped in a thin layer of red meat. The garnish will be poached small scallops and small shrimps. Additionally a smattering of Belgian endive, enoki mushrooms, pickled pearl onions, candy cane beet. The sauce will be grapefruit based. Somewhere in the dish I’d like to include a white chocolate element to compliment the scallops and bring a smooth feeling that I hope blends the textures and flavours together. Being a seafood centred dish which I hope will uphold a light, fresh, sweet, smooth flavour it had to be plated on a sandy circular stone with rough seashoreesk edges. Armed with this vague yet specific picture my dad and I hit the stores in Lindsay. After searching six stores, and confusing my poor dad who couldn’t quite grasp what I was that I was looking for. So three hours later we wound up at the first store, first shelf that we went to! Haha!!! So now I look forward to seeing this dish be created, provided I can get together all of the ingredients. Keep looking to see the pictures of this creation! Footnotes: *Vague yet specific: I don’t know if you’ve experienced this before. But sometimes I get an image in my head, like a dream, that you are aware of it in on plane in your brain or spirit that your mind seems to not quiet grasp. You try and describe it or draw it all you can succeed in is a game of 20 questions you merely know as each question is posed whether something is “yes” or “no.”
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The last weeks I've been inspired with plating ideas (food art). This past week although quite busy (I had my finals for my first year of college) I made the time to plate a few dishes (I stayed up 'til midnight Thursday night which my family will attest to that staying up late is something I never voluntarily do). To all that to say that I've really enjoyed it. It has certainly been a learning curb for me but I've enjoyed all the challenges. Please let me know what you think of the following plating videos! Basil-Chive Oil, hard boiled egg, tourné potatoes, mushroom. This breakfast dish was inspired by a practical exam at school and talking with chef Raul Sojo (https://www.facebook.com/raulsojochef) at my placement about coloured oils. If you liked the music and would like to hear more of Natasha Green's work check out one of the following links: http://greenstreamsstudio.ca/ https://youtu.be/eKqcpsBayB4 Pan seared scallops, Peruvian green sauce w/ avocado, citrus sweet potato puree, tomato and radish. A few weeks back I was learning how to cook scallops and then the next day a slinky caught the corner of my eye and I started thinking of how to use that shape on plate. If you liked the music and would like to listen to more by Christopher Green then check out the following links: https://soundcloud.com/chrisgreensoun... http://shadowsanddaylight.ca/ http://christbearer.ca/ Pan seared scallops or beef fillet, Peruvian green sauce w/ avocado, corn salsa.
Inspired through weeks of placement at the Oshawa Golf Club working with chef Raul Sojo (https://www.facebook.com/raulsojochef). P.S. If you try a version of this for yourself, and are going to use beef fillet, I recommend cooking it no more than medium. The fillet used in the video was intended to be medium rare, however, it got a tad overcooked when I tried to use my slow cooker as a sous vid machine. If you liked the music and would like to listen to more by Christopher Green then check out the following links: https://soundcloud.com/chrisgreensoun... http://shadowsanddaylight.ca/ http://christbearer.ca/ |
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If you are that person with a million and one allergies and intolerance I am there to say you are not alone! Life After Gluten can be better than life with wheat. Living lactose-free since 2007 and gluten-free since 2013. Also intolerant and/or allergic to mushrooms, soy, and yeast.
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Photo from Brett Jordan
