gourmehchef - Tumblr blog

[gourmehchef]

Tried making #falafel for the first time today. It was not a success. Tasted good in a pita but did not crisp up into a proper falafel. I think my oil needed to be hotter and my batter a little drier. #cookandlearn. Anyone have any good #cookingtips for making falafel? #gourmehchef #firsttimecooking #tastesoftheworld #chickpeas #middleeasternfood #homecooking #homecook #pita #youwinsomeyoulosesome #delicious #deliciousmistake #alwaysnexttime #alwaysimproving # https://www.instagram.com/p/B-A52UyJS_8/?igshid=11j0a51yzj4fh

[gourmehchef]

Finished product of #cornedbeefandcabbage yesterday. Potatoes and carrots a little overcooked but the beef and cabbage were on point. Will be eating good through the first week of the #apocalypse. The next few weeks will be a great time to start some #meditation techniques to calm the mind and work further on adopting a personal #miseenplace #gourmehchef #cornedbeef #veggies #irishfood #homecooking #delicious #imadeitmyself #eatitinmoderation #balancedplate #balancedlife #clearthemind #workclean #staycalmandcookon https://www.instagram.com/p/B9xaGUcJHHe/?igshid=qz9m65l152k3

[gourmehchef]

Let 'er rip potato chip #gourmehchef #homecooking #potatochips #chips (at Niles, Ohio) https://www.instagram.com/p/B82a7hOJAVa/?igshid=ba27htplako8

[gourmehchef]

Came across these chickpea noodles yesterday and they were bette then I hoped. I made a linguine aglio e olio. The low glycemic index of the noodles is perfect for my diabetes (before bed my sugar was 98). #gourmehchef #homecooking #fooditswhatsfordinner #chickpeanoodles #type2diabetes #experimentwithflavors #playwithyourfood #simpleisbest #easyanddelicious https://www.instagram.com/p/B8oeGJhpGYX/?igshid=179p2oja9p8jk

[gourmehchef]

I call this plate "the traveller". Local made landjaeger sausage (german), Wisconsin cheese with tennessee whiskey in it, local honey, because honey and certain cheeses are so good together and my Cleveland, Ohio whiskey glass with Scotch. The wife has come down with my son's cold today and my dinner plan got put on hold of tropical chicken and pineapple kebabs and rice as she is looking just for soup. Need to come up with a plan b for myself tonight. I did get some whole wheat pitas as well as some chickpea linguine which has low glycemic index rating. Dinner plan B just hit me linguine aglio e olio. #snacking #gourmehchef #easyanddelicious #cheeseandhoney #charcuterie #playwithyourfood #eatathome #experimentwithflavors #TravellingTheWorldAtMyDiningRoomTable #eatinglocal #scotch #menurevamp #caringforthefamily https://www.instagram.com/p/B8mmqJQJ4JI/?igshid=nqso9czmcwsr

[gourmehchef]

The wife made one of my favorite quick meals last night a chicken, avacado and mango salad. She cooks the chicken in advance puts it in the fridge and all you have to do at dinner time is plate some greens (spinich or a spring mix) slice the mango and avacado and mix a simple vinegar and oil dressing. Dinner is served. #weeknightdinner #fastanddelicious #eatingwitht2 #itsnotgourmetitsgourmeh #waytoamansheartisthroughhisstomach #waytoamansheart #simpleisbest #healthydoesnthavetobeboring #homecooking #homecook #wifegotskills https://www.instagram.com/p/B8lv6BRpUO9/?igshid=1lzgvmcks2ndd

[gourmehchef]

Got home late tonight and was in charge of dinner since my wife was with my sick son all day. Made chicken marsala with some brocolli. I was quite hungry when I got home so had some roasted grapes and goat cheese while I was cooking. That is a typical quick weeknight meal right? #homecooking #chickenmarsala #roastedgrapes #eatingwitht2 #itsnotgourmetitsgourmeh #gourmehchef #weeknightdinner #playwithyourfood #diabetescanstillbeyummy #liveinthekitchen #foodismyvice #healthydoesnthavetobeboring #balancedplate #fuelthebodyfuelthemind https://www.instagram.com/p/B8fVpwMpHoA/?igshid=ayxsoh5nos9p

[gourmehchef]

Mise en Place

As I start cooking and more importantly as I start to take it seriously and study technique I kept coming across the term Mise en Place.  It was one that I was vaguely familiar with and had seen at top restaurants while enjoying a meal at the chef’s table overlooking the kitchen and watching these professionals ply their trade.  Perhaps what interested me most about the kitchen staff is that there was a similarity to the craft of cooking and the trades which I was a part of for so many years.  The difference is that being on a construction site harmony is the last thing that you really see where as in a professional kitchen it is akin to watching a well trained army perform their parade drills.  

I have begun to really look into the power of mise en place and how for most chefs it becomes more than a thing a work but a way of life.  I am discovering business professionals who are adapting this concept in non-cooking fields and how it is able to improve efficiency, lower stress and yet still allow for the inevitable distractions and breakdowns that occur throughout a work day.  It has become useful for me in balancing my work/home/school balance as I work towards my business degree.  It has definitely helped with my cooking and ensuring everything is done at the right time in the right way.  

It is amazing how trying improve one area of your life, in my case how I eat, so often has a snowball effect and ends up affecting other areas that you did not expect.

[gourmehchef]

Attempt two at duck, this time just the breast. Turned out quite good. The duck was made from a couple recipes from joy of cooking and the vegetables from omnivores cookbooks site. Need to work on technique though, could have rendered more fat and the seared the skin at the end. I think another thing is sauces. Alot of time I focus on the meat and forget to accompany them with sauces and flavoring. That can work for steaks but other meat needs flavoring. #eatingwitht2 #homecook #playwithyourfood #neverstoplearning #duck #ilovemybutcher #knifeskills #type2diabetes #broccoli #potatoes #asiancuisine #joyofcooking #omnivorescookbook #castironskillet https://www.instagram.com/p/B8FUsfvp5Pj/?igshid=1dv6u1dtfuvit

[gourmehchef]

The Weekend is For Cooking

This weekend will hopefully make up for the failures of last weekend.  I have duck breasts in the fridge as well as almost 4lbs of pork belly.  I will be spending tomorrow morning at the Howland Farmers Market loading up on fresh greens and herbs.  They are also doing a cookbook swap, the problem with this is I don’t know if I have a book I would part with...maybe one I picked up on a whim.  I might bring it in case someone is trying to get rid of an old cookbook for a shiny one with pictures.  Ohhhh, I almost forgot, I have an apron coming in tomorrow as well so I can cook without having to do as much laundry.  Bad enough I have to clean so many dishes.   

Also have a ton of school to do starting with a calculus exam tomorrow, discussion boards to reply to and an essay to start.   Bring on the weekend.

[gourmehchef]

Today my son had a field trip to the Cleveland art museum. It was fun watching him look at art understand some pieces and scratch his head at others.

His favorite section was the armor court and all knights equipment.

After we toured the entire museum and double backed to the armor court we then went to enjoy my favorite art, food.

This was our first time taking our son to an upper scale restuarant and he did great. We had a late lunch at L'albatros in university circle. Great food and service as always. He tried a little of everything and ordered a cheese (bianco) pizza and for dessert apple pie.

My wife and I had for starters braised leeks, the chicken liver and foie gras mousilenne (okay that was just me) entrees of duck confit and mussels and promme frittes and for dessert creme cheesecake and three dessert cheeses.

Afterwards we waddled through Whole Foods stopped in at my butcher and then came home. All in all a great day.

[gourmehchef]

My son hosted his first party (a bowling party) today. When I got home I made up a quick dinner for myself since I did not eat the pizza at the party (though it did look good). Pork chops with brandy onion and apples and some leftover glazed carrots from yesterday's failed duck dinner. Washed it down with some scotch while working on calculus. Some people do not like online classes but at least you can drink while you do them. #porkchops #homecooking #alcoholmakeseverythingbetter #brandyapples #livinginthekitchen #type2diabetes #delicious #food #scotch https://www.instagram.com/p/B7ztz-xlBQk/?igshid=1wj3a0n9om206

[gourmehchef]

Sometimes you win sometimes you dine on a so-so meal

I was hoping today to post glorious pictures of the dinner I made yesterday. It turns out yesterday was not a good cooking day for me. Never got in the right mindset. I tried a new revision on a chicken wing recipe that did not work, my duck was doing good until the oven got shut off somehow, the fat never rendered, the skin never crisped, the aromatics never aromated(?). The sides were good but did I could not finish anything at the right time due to the oven issue. The meat was good but plain. In conclusion I ducked up the duck. I have some duck breast coming this week to try again.

[gourmehchef]

Today has been a rainy but warm (for this time of year) day, the type of day that people say "it is good to be a duck." Well I found one duck who might disagree. Recipe is picked, shopping list is made and there will be flaming brandy involved. I have never cooked duck before so I may want to think of a plan B.

The beauty of having your diet completely upended is that you are busted out of your comfort zone with cooking. A limitation of one ingredient means that you go looking for a variety of ingredients elsewhere. My sons fish allergy for example had me looking for anchovy replacement (kalamata olives). I have used so many new ingredients this past month and really started to focus on revisiting recipes and tweaking, note taking in margins with light pencil, you have no idea how much I hate to write in books.

I recommend everyone once or twice a year go to a high class restaurant. Yes you will spend big money ($100 a person or more) but you will discover how good food can be and if that kind of food does not inspire you nothing will. If they have one ask to sit at the chefs table looking in the kitchen and watch the processes being used. If it is a slow time and you get the chance bs with some of the staff and ask questions about what you are seeing. You wont regret it.

Updates coming tomorrow including the flambe' as long as I do not burn down the house. If anyone read this do you have a brandy you suggest for cooking and drinking?

[gourmehchef]

Cooking is Fun, Eating is Funner

It has officially been over a month now since I have had to become more cautious and conscience of what I am eating.  I must say that I have been very fortunate being able to keep my fasting blood sugar in my target range.  It will of course be interesting to see in a couple months what my new HBA1C numbers are as my doctor is only having my test my fasting numbers.  Alright, enough of the boring medical blah blah.  I have cooked more in the past month then I have in the previous year.  I hardly eat out anymore which is saving me money, which I am promptly spending on better ingredients.   This past weekend I was able to use up some of the left over Turkey from around Christmas and made up a delicious turkey and wild rice soup recipe that I found in the magazine “Diabetic Living”(impulse buy at the check out), had to doctor the spice bill up a little as I am not afraid of salt but once I got it where it needed to be it was delicious.  The crown of the weekend though was I found fresh pork skin at my butchers and was able to make fresh pork rinds.  It was so much work and so worth it.  I need to work on my knife sharpening and handling skills to speed the process along of removing the fat.  

This upcoming weekend I will be sure to take pictures and share as I am going to be trying duck for the first time.  My butcher was not able to get breast in to the shop in time so I have them ordered for middle of next week and this weekend will be a whole duck.  I didn’t think to ask him to leave the head on the bird so I can reenact the scene from “A Christmas Story”.  Those cook books pictured in the previous post are going to get some work this weekend.  

Tonight I have some salmon to make up for lunch tomorrow (have to be careful eating it in the house as my son has a strong fish allergy) which will most likely get served cold on a salad to use up some of the great greens I got at the farmer’s market on Saturday.  I also have a turkey salad to make up.  I need to remember to get and post pictures of all this.  

Do you have a favorite unique ingredient you love to cook with?  Is there an ingredient you are always on the hunt for like me for pork skin?

It has officially been over a month now since I have had to become more cautious and conscience of what I am eating.  I must say that I have been very fortunate being able to keep my fasting blood sugar in my target range.  It will of course be interesting to see in a couple months what my new HBA1C numbers are as my doctor is only having my test my fasting numbers.  Alright, enough of the boring medical blah blah.  I have cooked more in the past month then I have in the previous year.  I hardly eat out anymore which is saving me money, which I am promptly spending on better ingredients.   This past weekend I was able to use up some of the left over Turkey from around Christmas and made up a delicious turkey and wild rice soup recipe that I found in the magazine “Diabetic Living”(impulse buy at the check out), had to doctor the spice bill up a little as I am not afraid of salt but once I got it where it needed to be it was delicious.  The crown of the weekend though was I found fresh pork skin at my butchers and was able to make fresh pork rinds.  It was so much work and so worth it.  I need to work on my knife sharpening and handling skills to speed the process along of removing the fat.  

This upcoming weekend I will be sure to take pictures and share as I am going to be trying duck for the first time.  My butcher was not able to get breast in to the shop in time so I have them ordered for middle of next week and this weekend will be a whole duck.  I didn’t think to ask him to leave the head on the bird so I can reenact the scene from “A Christmas Story”.  Those cook books pictured in the previous post are going to get some work this weekend.  

Tonight I have some salmon to make up for lunch tomorrow (have to be careful eating it in the house as my son has a strong fish allergy) which will most likely get served cold on a salad to use up some of the great greens I got at the farmer’s market on Saturday.  I also have a turkey salad to make up.  I need to remember to get and post pictures of all this.  

Do you have a favorite unique ingredient you love to cook with?  Is there an ingredient you are always on the hunt for like me for pork skin?

[gourmehchef]

My stack of new old friends.  The three in the middle are cook books that have been in the house for a while and the two bottom and the top (which is entitled Meat) are new adds this weekend.   I am always looking for classic cookbooks that help teach the basics.  The nice thing I have found about the low carb books are the recipes are very basic and many of them need to be doctored to meet the flavor expectations of the eater.  This helps builds the confidence of the cook.  The also help you learn to cook with ingredients that you have not worked with before or perhaps have never heard of before then.

[gourmehchef]

Diagnosis can be Scary

On December 19th, 2019 I was given the official diagnosis, I have type 2 diabetes at the age of 34.  Upon my diagnosis I did what most would do and tried to research all I could about this condition.  I found that most of what comes up was miracle cures and other inaccurate, non-sourced garbage by so called medical experts.  I considered making this blog to focus on sourced legitimate research and information for Type 2 diabetes.  After a little more research and sleeping on it, I found there are blogs out there that do this already and that every persons condition is different.  What works perfectly for one person will not do anything for another.  Being that I am not a medical anything and do not want to come across as such I decided against it.

The one thing I did notice is that most of the diabetic blogs and information that reflects individuals of my age is generally focused on type 1.  Many of the type 2 information seems to focus on older individuals.  I know that when I think of diabetes I think of people like my grandmother who had type 2 as well.  Because of this I decided to focus instead on how this diagnosis does not have to be an end but rather a beginning.  A beginning of living healthier, expanding your culinary repertoire, still enjoying eating at your favorite restaurants (unless your favorite restaurant is McDonald’s or similar but that is a whole other issue).

My life has always revolved around food and to a smaller degree cooking.  With this diagnosis the degree of cooking has increased as the easy, convenient, pre-made foods are not the best option.

I look forward to sharing my experience with this condition and hopefully take some of the fear of the diagnosis for others and show how it is a part of who you are but not defining of who you are.