Find and Focus through Food

Food is necessity. OK, we all know that. How about which kind of food though? And why? Answers will come rushing, sure thing: because I am of this sex and age, because I have this and that allergy, because I suffer of this and that disease, because I have this height and want to maintain that weight, and so on. OK, but why? How does your diet fit into this? Why this diet and not another? Your nutritionist, or doctor, or family, or you, or someone suggested it - based on what? And, most importantly, aiming to achieve what? Is weight loss your target, for example? And then again, why? Dropping kilos just for dropping kilos? What is the reason? How does this make you feel? Before giving the most obvious and self-evident answers, think again: does your food help promote your life as a whole? Yourself as a personality? Does it make a fitting part of your core values and goals? Before you go and disregard these last questions, assuming that there I go again and exaggerate about food and confuse a primal, instinctive need with higher ideas and notions, pause for a moment and look inside. If I asked you to answer immediately, without second thought, would you know to tell me if you prefer ice-cream over spicy food, if you always get thirsty or if you skip meals, if you need warm food or snacks? And, together with this, if you sleep like a brick or pop up every hour, if your skin is sensitive and your gums are bleeding, if your memory fails you and if you dream often, if your nails are pink or white and if you trust easily? Oh, do you think I am carried away? Asking things irrelevant to our main subject - food? Well, you are not alone, it was striking for me too...

A couple of days ago, I followed a workshop (I told you I am busy exploring when I am not writing regularly!) about Food in relation to one's talents. Sounds intriguing, doesn't it? Totally naive and simplistic, before attending I presumed that participants would go through some tests over their preferences and each food picked would reveal something about inner characteristics and where could they be applied. Something like "aha moments" in a row, perhaps not even applicable or realistic ("You went for chili peppers, thus you are spicy and vibrant, perhaps could be a dancer?"), to put it in a funny but close to my expectations way. Before even starting (or so I thought), Stana van Ginkel, the lady in charge who is specialised in nutrition and Ayuverda, told us to describe our wish(es) to the person next to us and then write it down, anything at all, in an ideal word without limitations of time, money, etc. I did not see how this was relevant but oh well, perhaps we are supposed to break the ice with the people around us, I assumed. After that, we had to fill in a questionnaire with mostly food-related questions (but not exclusively), which was separated in three sections. Then, another questionnaire followed, this time each question having three possible answers, and not related with food, but rather with general bodily characteristics - in the process turning to psychological and mental too. During this one, I could see the participants literally looking into their own selves, checking their nails, their hair, trying to remember their dreams, wondering about their actions and reactions during their everyday life, including myself. I had never thought, for example, where it strikes me most when sick, was it more my nerves or my blood and liver, or my lungs and sinuses? And, when it comes to the inner self, no longer our body, which of my positive emotions come more often to surface? And which are the dominant negative ones? Still don't see the connection with food? Neither did I.

After each test, participants had to count how many answers they gave under each section and if they had scored higher under the 1st, 2nd, or 3rd one. For some people, the answers under one specific section prevailed in both tests (i.e. they had scored higher under section 1, for example, in both tests), while for others one test gave higher results under one section and the other under another, however with very small differences in scores between them. Only one person had complete opposite results in each test - perhaps the exception of the rule. At that moment, it was revealed to us that the sections were the equivalent to the ones of Ayuverda, that is the VATA, PITTA, and KAPHA respectively, which in their turn could be compared with the seasons of Autumn, Summer, and Winter, or with the age stages of a human: when born till 16 years old, from 17 to 45, and from 46 onwards. Or even with the hours of the day: 6 to 10, 10 to 2, 2 to 6, be it day or night. Things started falling into place then, yet not quite. How does food come into this all? And what did our choices, conscious or unconscious, mean? 

Although not in the position to explain everything after one short workshop, not even in the position to grasp it all, I was fascinated to hear that the VATA people, who tend to be creative, with very active brains, hopping from idea to idea, function better in periods of time corresponding to this idiosyncrasy (early morning), and need food that will give them the energy to nurture their abilities, for example through a rich breakfast, but also keep them to earth, not letting their ideas float as they tend to, such as warm soups or sweet fruit. This might sound superficial to a cynical person, but myself, far from being spiritual, I am not denying any kind of philosophy and source of knowledge. And this made sense. It was impressive to see that most participants who corresponded with this VATA character provided indeed unusual, innovative services and were willing to grasp life. The PITTA people, where I seemed to belong too (though tests can be always repeated for more accurate results), are the ones with the leading, entrepreneurial professions, and creative hobbies (HELLO, COOKING!) who need to get sufficient sleep (tell me about it!), are active in mid-day, and must avoid very sour food causing digestion problems (been there). Somehow, it made sense again, judging from myself, before I even knew I belonged to this category. The KAPHA people are the stable, serious ones, perfect for management positions and competitive sports, who need to keep their discipline. These are the people who should use plenty of spices and herbs to keep them up through their "winter", stay warm and avoid "turning off" during the day, so they can accomplish what they have to before the dark hours come. 

From the above, it is obvious that sometimes the three categories might coincide inside a person and balance should be sought - even my results, steadily pointing to PITTA, were still very close to the other two types of personalities, KAPHA scoring as a close second, and many people were indeed divided in two categories, sometimes one more prevailing than the other. Such divisions are, to my eyes, not absolutely accurate - but then, what is when it comes to the most complicated human being? - yet it is always interesting to see how our seemingly unconscious decisions are consciously and wisely instructed by our body and inner self. Personally, I was surprised to see how my idea of self, both body and mind/soul, coincided with my perceptions and preferences related to food consumption and then how these reflected on my lifestyle, professional and beyond. And that one wish I had described in the beginning of the workshop, oh how much it matched the description, that wish! 

I do not pretend to have understood everything, nor did I become an expert overnight, but it became evident that nothing is random, even if it seems as such. So, next time you pick your food, don't take it so lightly; I challenge you to question yourself and see beneath the surface. Our selves need this to activate and use the biggest of our possibilities - and our world needs conscious people too. Will consciousness come through food, one will ask. Why not, I will answer. Which one among us does not eat? Which one of us does not use the energy gained from food to act? And whose actions do not affect those of the others? Think twice, this is all I am suggesting, sit down and learn yourself, inside out. It will prevent future complications for sure, or explain past and existent ones, be it patterns, habits, needs. It will also help celebrate powers and possibilities we sometimes do not even acknowledge or stubbornly keep questioning. You might want to use this VATA/PITTA/KAPHA pattern as your platform to start from, you may not, but don't doubt what you can offer to yourself and the others through knowledge. It was the greatest philosopher of all times who said it best: Know Thyself.

Enjoy the process and see you around soon! We will keep sharing the knowledge!

Caring and Sharing: the tasty way

When I last wrote, a couple of months ago, I had promised I would share some of the knowledge I had accumulated from all the fairs, festivals, events, and workshops I had attended. I discussed this with the Chef whose workshop I had attended back in May, and he was of the same opinion: we share everything on this world, therefore the recipes too!

With the permission of Michiel de Vlieger then, I used my other skill besides cooking and translated into English the lovely recipe we had used during my first ever contact with rhubarb and I am happy to present it to you for anyone who wishes to try. Myself I have more than one friends who seem troubled when they get this weird-flavoured vegetable in their hands, so I am hoping this recipe will help a bit - or at least sweeten the taste-buds of some of you out there. Follow the instructions of the Chef and enjoy:

Rhubarb tart with meringue

Ingredients

Tart base

• 175g butter
• 200g white flour
• 1 spoon sugar

Rhubarb filling

• 6 eggs, yolks and whites separated
• 4 spoons flour
• 250ml condensed milk
• 300g sugar
• 1kg rhubarb, cut

Meringue

• 150g sugar
• 1 teaspoon vanilla extract

Preparation

1. For the base: warm up the oven at 180 degrees Celsius and oil an oven pan of about 20x30 cm. In a medium-sized bowl, mix (preferably with a mixer) the butter, flour, and sugar. Spread this dough on the oven pan, press it firmly, and bake for 15 minutes.
2. For the filling: in a big bowl mix the 6 egg yolks, the flour, condensed milk, sugar, and the rhubarb and spread on the baked dough, which you have left to cool down a bit. Bake for 1 hour until the tart is firm.
3. For the meringue: in a big bowl hit the 6 egg whites to create foam. Keep doing this adding the sugar and vanilla, until stiff peaks are created. Spread the meringue on the rhubarb and bake till golden-brown for 10-20 minutes.

For those who are not so familiar with the star vegetable of this tart, just like I was when we created this, cutting rhubarb is quite similar with celery, only make sure you have peeled off all hard sides of it, since rhubarb is not so tender as the greener cousin of it. Also, as it often happens while baking or cooking in general, feel free to be a bit more generous with your flour when preparing the dough, if necessary, and with sugar when preparing your filling if rhubarb is too sour or bitter for your taste and you prefer to have a traditionally sweeter dessert. Whatever alteration you may proceed to, nevertheless, I am sure the results will not disappoint you.

And if you think that this recipe was all I had for you this time, well no, there is more: since I am now presenting a recipe that does not belong to me and since more friends have been involved in this circle of sharing (food-related) knowledge, I promise I will return with more similar gifts as offered by all these people around me who follow my motto of care and share, give and you will receive. Keep checking this space for more guest appearances and tips on cooking and you won't regret it! Oh, and if you are also of the same mindset, don't forget to share your creations too - this is a page from and for people who are always hungry and thirsty - for knowledge!

Food, Fairs, and Festivals

Four months later... a comeback! With a big delay, the reasons of which I will explain further down, here I am again. Been curious what have I been doing all this time and did not manage to drop one single line? Well, as I have mentioned in my introductory post, I will not be always writing non-stop just for the sake of writing; I'd rather pull back for some time to collect new material and experiences worthy to write about. Should we wish to progress and produce in life, constant studying of one's own subject is essential, not only on a professional level but when it comes to a hobby, too. And this is what I did. I went for some exploration and dived into other people's kitchens, cuisines, cultures, and ideas.

Somewhere mid-May, as planned by my friend Jindra, who also believes in bringing people together, in various ways, I followed a workshop from Michiel de Vlieger, a Dutch chef, not really knowing what to expect, since there was no particular theme and I would not say I am fond of the Dutch cuisine as such. As with most unknown things, however, I was pleasantly surprised and the results of the evening were delicious from first course to dessert. Nothing fancy - and this was not the purpose - but most satisfying! As for me, finally the time had come I prepared something with rhubarb, this plant I have been curious about for too long. And since then, I have not under- or overcooked a single piece of meat, I just learned how is done from a pro - once and for all. That was the exact point when I realised why live attendance and presence will always be better than reading a recipe or watching a cooking show: true experience is only shared on action, often in the most simple way. As for the tip of the day, it never gets too old and too boring: only use the best products available, look for fresh, pure ingredients and seek for tasteful combinations of what you might have; you will be surprised how a good piece of meat or fresh fish or a nice vegetable can transform a whole meal. For example, on that evening we did manage to create a very tasty risotto while missing cheese, one of the most basic ingredients, and did not actually notice because of clever combinations and good use of the rest of the ingredients.

The second most important thing I learned that day is that knowledge only attracts knowledge, the more interest you show the more things will come up, in short seek and you will find - perhaps not what you were looking for but something better! In my case, I heard about a pure ingredients market organised by that same chef together with other interested participants and, of course, I paid a long visit. It was a small revelation: a lot of the fresh ingredients of top quality we had talked about during the workshop were there to get, while I also found other shops, producers and products I had never heard about or did not yet have the chance to spot and try. Nothing could beat my risotto of that evening, when I returned from the Nice&Pure Market (mooipuur was the name), where I used the most fresh vegetables, rare perfumed oil and hand picked mushrooms of varieties I had never tasted before (I did not know up to then that there is a sort of mushroom that gives more of an anise flavour than the usual earthy one). The pink coloured mustard I bought from there compliments meat incredibly well, lavender sausage sounded weird but tasted heavenly, while I cannot stop admiring the range of tastes, from sweet to fiery hot, various sorts of peppers can have.

Happy as I was already with my discoveries, one week after that I went to a Beer Festival - because drinks are not to be neglected when we are talking food. Again, I did not know what to expect, apart from a lot of drinking, while I was sure I would discover some brands I had never heard about coming from the always unstoppable beer industry. This is what happened indeed. But on top of it, for the first time I got to taste how harmoniously various sorts of beer combine with Indonesian cuisine. This really came as a surprise, because I understood within seconds how much difference a small variation in the ingredients of the beer can have, in combination with the endless variety of herbs and spices that the Indonesian cuisine uses, for example. This is of course not limited to the specific dishes or cuisine I tasted there, during a 45-minute workshop, but it did open my eyes regarding the ways one can use every little single tool available to accentuate or soften a taste and sensation.

Moreover, as I have already said above, not only have I learned something new but this tasting gave me the push to visit yet another festival the following day, this time fully dedicated to Indonesia, not only to the cuisine but to other products, places to visit, music, history, and all things cultural. The colours and smells from that day follow me until today and, since the previous day workshop was what intrigued me to visit this fair in the first place, I had to attend a food-related workshop: Nyonya Kitchen with Florence Tan, one of the most famous chefs in Malaysia - and I understood why! Once more, I went home with the taste of two more beautiful recipes to master. But, more striking than everything that evening, was the humility and smile with which the chef and her crew presented everything, overcoming any obstacles appearing because of the difference in cultures between the audience and them. I didn't stop smiling, then and now, while I am writing this. Love and care shows. Simple as that.

Next in this row of workshops, some days later, was one given by a Japanese chef and the theme was, of course, Sushi! I would have never missed it, since I was curious to see what kinds of techniques are hiding behind those little deceivingly simple-looking pieces of deliciousness. Well, yes, as I had suspected, I can now tell that the secrets of good sushi and the possible combinations are perhaps more than all those grains of rice together. I could only learn the basics during an one-evening workshop but even those first results amazed all us participants with the explosion of tastes we experienced with every bite. What made things even better and contributed to the success of the evening, was the professionalism and attitude of the chef and her assistant, who were obviously very well prepared beforehand and were so kind to also offer us memorabilia from that evening. Even if this has nothing to do with the final product, it does make a difference on how the total is perceived. I have said it again in the past and I sure am convinced about it: food is an experience as such, which should not be neglected. The best meal can become terrible because of the surroundings and even a medium food (I cannot claim that our newbies-made sushi was the best the world has seen) can move scales up when the attitude is correct - and yes, we all remember our dishes of that evening as incredibly delicious.

Mentally being in that side of the world already for days, following these experiences with Asian cuisines, I visited another fair, a week later, which was all about Malaysian food. I was not disappointed. Friendly people, happy faces, and tastes closer or further to my palate gave colour and smell to an already sunny day. What did I learn? Something I already knew: food brings people together, no matter the origins, as long as one is willing to see and hear what lies behind it - because the story never ends in the plate, it rather starts there, if you ask me. Talking with the people behind the stalls, I collected little pearls of their culture, even through a few sentences we exchanged. What else could I ask for? Oh yes, you can see the beautiful examples hereunder:

  

The next day was the turn of Taste of Amsterdam, a culinary festival held in the famous Amstelpark, where dozens of local restaurants and producers participated. Need I say more? I was like a kid in an amusement park but instead of cotton candy I was enjoying fine drinks, gourmet dishes, and rare products, the participants trying their best to impress. They actually did, since I returned home with a load of little treasures I was cherishing for many days to come! And most importantly, I obtained a better image of the local food community, as well as a point of reference for other similar culinary festivals I was planning to visit the following weeks, summer being always the season for this.

Indeed, within about a month from that festival, I visited another two, in neighbouring cities, hoping I would discover more unknown sides of the culinary scene of the area. Well, the Taste of Amsterdam had made me have great expectations up to which the other festivals didn't live. Truth be told, smaller cities offer smaller variety, therefore I tried to be fair, and I appreciated the setting and some really refined tastes and presentations (see, for example, the picture of mango and cucumber coulis served with caviar), but I was now in a position to judge if something is overpriced or if the owners and organisers did not take note of the wishes and needs of the audience they were trying to attract. And if you think that I wasted my hours doing this without really knowing what the results of each little expedition of mine would be, I assure you that the knowledge I accumulated, not only on food but, among other, people, places, cultures, entrepreneurship, attitudes, is much more precious and lasting. I was squeezing my brains to imagine what a "Strawberry Party" I was invited to could involve, thinking that a fruit-themed evening sort of limits the choices when it comes to food, but I would never manage to imagine recipes and tastes such as of strawberry and tomato soup, croquettes filled with rice and strawberry sauce, strawberry mojitos and so many more impressive red-pinkish dishes and drinks that were eventually presented. And this is how one discovers what is out there, beyond the limitations of one's own mind and ideas. All these fruity miracles served together with fruitful discussions, make this food culture worthy and rewarding in the end. I work a good more than 40 hours per week, I well exceed the typical 9 to 5, and I never stop running behind, from one obligation to the other. Yet, I do not consider one minute or one cent spent for such experiences as wasted. On the contrary, I believe that the value multiplies in time, if one assumes we can put a price at all to knowledge, well-being, personal development, joy and satisfaction.


I am curious to hear what other people do when it comes to enjoying and growing, work-wise, personally, or just for a hobby. And I really wish each and every one of us experiences fulfilling and tasteful moments. Feel free to share your ideas and experiences, so that eventually we all learn from one another! Myself, I promise I will be back sooner this time, perhaps with a recipe or two from all these beautiful events I attended. Stick around!

Dining with the unknown

My recent series of posts covered a home-thrown dinner or party, giving some ideas on how to handle it efficiently, from (food) preparation to enjoying the experience - and, if possible, what is left after it. Such a dinner is a great source of satisfaction, both for hosts and guests and I am a huge fan of it. In the same time, I love - with a love that keeps being renewed, by definition - trying new tastes at a different place every time and, to a certain extent, with different people. Not only because tastes vary but also because I perceive dining as the ultimate way of socialising. Dancing, clubbing, sports, any other activity might be better for some and I am myself supporter of trying the biggest variety of activities possible, but I am by now convinced that the best chats, meetings, deals, even bonds are created over food, with a drink on the side.

Firmly believing in this, a couple of months ago, I registered for Social Dining and participated in one of the dinners organised for the occasion in my area. Not only was I not disappointed, I actually enjoyed very nice Asian food and met fascinating people, some of which I kept contact with and met again to get to know each other better and further explore our common range of interests - we actually hit a theatre play last week!

I am not the kind of person that will go to blind dates and the rest, so this whole concept was quite new to me. I have to admit though that I more than welcomed the experience and it brought to mind an article I came across about a month prior to that dinner. It describes a come-together on a totally different level, of course, but the message is exactly the same with the one I gained from getting outside my familiar zone and group of people for a bit: the main point is not the food as substance per se but stretching our minds and networks. Katya Andresen could not have put it better: we have to put our brains on the right diet if we really want to make things happen in our lives and in the world.

And then, about ten days after that social dinner, I read another article from another high-caliber CEO, giving me to understand that there are more people out there, from all levels of hierarchy, who share my idea of dining as means to bring people closer and generate relationships or ideas based on them. Peter Arvai calls them "Dream Dinners" and encourages everyone to have them, without any reservation, believing that there is more there for one to learn than through any other experience or manual. For him, and I wholeheartedly embrace his words, having dream dinners means being vulnerable on both sides and uncovering something meaningful in our relationships.

I wouldn't know if this way of dining is only a trend. To my eyes it should not be considered as such but, if this is the case, then I really hope it spreads. It seems to me anyhow that more and more people, in different areas of the world, understand the value of it. Only yesterday, an article on social dining networks appeared on The Times of India mentioning at least another four websites working in a similar way as described on LinkedIn, spreading their own positive message too. I am not so naive to neglect the fact that many of these meetings aim to business deals and profit but, well, if it is to be done, better do it with taste. Literally.

How would you value such an experience? Have you ever found friends through food? In a world where, at its biggest part, eating is no longer connected with plain survival, is it perhaps the time to reconsider our habits? 

Give it a thought and who knows, I might see you around a table somewhere out there!

Fancy Feeling the Fun?

For the first time here, let's talk about desserts. Or not. It is expected from a good host(ess) to present a dessert equal to what has preceded it, i.e. the parade of appetizers, entrées, soups, salads, main and side dishes. Or not.

First things first, before necessarily getting to the really sweet stuff, a nice platter of fruit and cheese should not be missing from any dinner, be it around the table or walking. In both cases, it is very easy to serve and consume, as long as cheese is pre-cut or the appropriate tools are provided to cut, spread, or in any other way combine with the fruit. As for this last one, all options are open: apples and pears match endless kinds of cheese, mandarins/tangerines too, figs are a guaranteed winner, and let's not forget the classic grapes, no matter the colour, while melon and, even more, watermelon stand up incredibly with some salty cheese of intense taste, such as Greek Feta (P.D.O.) or traditional Cypriot Halloumi.

But, yes, fruit aside, dessert is expected, especially if there are younger members present. And there are many ways to keep up to these expectations. One option is to choose from your recipe books, boxes, notebooks, internet links, friends, what other resources you may have, and create from scratch your preferred dessert or, following our reserving-some-energy-for-the-guests rule, the least energy-consuming one. The other option, that can be more fancy and I would not contest it, is to get something from a specialist, from a beautiful pâtisserie that will satisfy the taste buds as well as other senses, since it will definitely look stunning - remember, you opt for the professionals when you want to go for the impressive, so don't hesitate to pick their best piece, otherwise your kitchen and hands would do it too (though, of course, plenty of times the "amateur" gives better results than the pro). The third option is to pick the middle way. That is, you use both your creativity and craft based, however, on some basic ready-made material. This way, you are still having the joy and fun of presenting something of your own and, at the same time, you do not deviate too much from the energy-saving rule. Because, we might be discussing all these dishes separately but they all belong to that one same evening, therefore any little help that will give you less worry should be taken, if you ask me. 

The least time-consuming yet tasty solution for me, is a chocolate cake with the help of a mixture for Devil's Food (you can find my favourite here) and a matching frosting: I have tried most combinations and still believe that the Classic Vanilla is the best - for example I find chocolate on chocolate too much and strawberry rather artificial, but this is only according to my own palate and nothing more. A white frosting has also a nicer visual effect when decorated with colourful sprinkles or mini Smarties and the like. But if you make a double-layered cake, then you can use one taste of frosting for the middle and one for the top.

Now, if you find this too easy of a choice, then here is a small challenge for you: how about using this same mixture to make cake pops? Combining cake and lollipop sure sounds more fun, especially if the little ones are joining you (during preparation or consumption), and is definitely more impressive for the eye. Moreover, if your dinner is actually a party, where people walk around, then this might be the ideal solution for you. Again, depending on the style and theme of your little fiesta, except if it's named "Tux and Pops". Just remember not to take yourself too seriously. Instead, take the chance to present something totally childish to grown-ups who, most probably, will appreciate it more.

Nowadays, there are even special cooking devices to help you make cake pops in no-time or specially-shaped pans where the mixture is baked and takes the form of a little sphere. From my personal experience, I have noticed that these spheres are a bit difficult to remove from the pan without destroying their shape, unless you use a very good baking spray and you give them just enough time to cool down. After you put them on a stick, you can dip them in frosting or melted chocolate which will also take some time to solidify (I told you this is not your simple cake after all). Make sure you have found a surface where you can have them standing during this procedure (take a look at the pictures to see my impromptu base) so you won't get frosting and running chocolate all over your kitchen. They will lose a lot of it, but they will not remain bald if you are generous enough. When the melted chocolate or frosting has become more solid, you can decorate them in the same way as you would do with cupcakes and this is the perfect time to give an extra touch to the theme of your whole evening, if you can pull it through your pops. For example, you could have Christmas or Easter cake pops, girly or rock, disco-shiny or dark, and so on. One thing is sure: these deceivingly little balls made of cake, can keep you busy literally all day long. I suggest you start with them first, before even passing to the preparation of the main dish or other parts of the dinner, while, though fun, their decoration is not be left for a moment of stress or when racing with time.

Would these pops count for a dessert? To some, maybe not. To the one preparing them, definitely yes! Will they attract everyone's attention? Definitely yes! Will everyone value them? Most probably not. But this is the case for most things we put effort in in our life, isn't it now? The point is: did you have fun? Did you feel like a child? Do you fancy some more? If you have crossed out all three of these f-words, then mission accomplished! Enjoy it!