Still, most chefs cook because of the gratification that comes from making others happy. No doubt, there are myriad other reasons that include but are not limited to creativity, self expression, linear processing, nostalgia, love of technology…and the list goes on and on…but at the end of the day, my satisfaction in being a chef comes from knowing that my work is enriching the lives of others. Maybe it’s altruism, insecurity, or just plain vanity…or more than likely, a little or lot of all of those things.
There are few things in life that give me as much pleasure as strawberry shortcake during the summer. Yes, it’s nostalgic from my childhood….blah blah blah; but all you really need to know is that THE BEST strawberry shortcake must include a sweet biscuit or shortcake rather than sponge cake. Being a fan of sponge cake with this dessert is kind of like choosing cats over dogs…so, if you’re a cat lover and sponge cake eater either consider our relationship OVER or simply keep it to yourself.
Who doesn't love chicken on a stick? Even friends who typically opt out of eating chicken with the bone love this scrumptious GRILLED CHICKEN SATAY WITH RED CURRY PEANUT SAUCE. There are several things that make this dish special, including the direct versus indirect heat that yields a stylized “CHAR” look, texture, and flavor making it reminiscent of Thai or Korean street food.
As we enter July, my backyard garden has become lush and green with a myriad fresh herbs, especially the shiny, wide leaves of my beloved basil plants. This fragrant herb has become the go to for salads, soups, sandwiches and jars of pesto that increasingly take up space in my pantry and fridge. Pesto is my favorite summertime condiment, dolloping on grilled fish, spreading on sandwiches, and twirling with noodles for a quick, delicious impromptu lunch or dinner.
Our June VEGETARIAN ODYSSEY continues with what might be my favorite recipe of the month: GREEN CURRY LENTIL AND CHICKPEA SOUP. The house is filled with the rich aromatics of ginger, cinnamon, and cumin…a brilliant counterpart to the rock solid earthiness of lentils and chickpeas, ultimately corralled together by the harmony of BLUE ELEPHANT GREEN CURRY PASTE. There’s a lot happening in this soup, but the flavor stratifications are exotic, yet balanced, and utterly delicious.
