“The gentle art of gastronomy is a friendly one. It hurdles the language barrier, makes friends among civilized people, and warms the heart.” – Samuel Chamberlain
Hello and thank you for stopping by!
The last time I cooked for you I mentioned how I was exhausted after preparing the snapper and headed to my couch theater. I was feeling like an action film so I put in Jackie Chan’s Supercop from my movie stash and headed to the kitchen. It was then I realized both my next post and the fact I didn’t want tea.
You see the tea plant is Camellia Sinesis. Otherwise known as green tea! Green tea is prepared in many different ways to produce the forms black, oolong and white. Among other things green tea has been proven to help induce meditative states, improve memory and make you more aware of your surroundings! Green tea is absolutely worth time examining on your own. Among the four kinds you will find atleast one your fond of. I will revisit green tea another day though.
What I wanted was a tisane! A tisane is a brew of anything other than the true tea plant Camellia Sinesis. These tisanes are single herbs or blends that have all sorts of applications mental and physical. I can vouch for peppermint, lemon, and chamomile being relaxing while ginger opens your pores, gets the blood pumping and warms the insides.
I decided since I hate going to sleep on even movies I’ve seen before I had better add a spark to my lemon tea. Ginger Lemon upgrade! Yes all I did was combine two bags of each. In addition to being full of antioxidants, phytochemicals, and flavonoids, as a chef I am intrigued by the possible applications of tea/tisanes in cuisine. You can steam, bake, smoke, or poach with tea for exceptionally unique and flavorful dishes.
The particular lemon tisane I like has hibiscus, rosehip, roasted chicory, orange peel, lemongrass, and lemon peel. It’s distinctly lemon without being tart or overbearing. I can’t wait to design a tea entree! I’m thinking duck, shrimp, or chicken? Have you had or prepared a dish with tea before? I have a few dessert recipes I will have to post when the oven gets fixed. If you like this please like it and follow! – FC
“I am so fond of tea that I could write a whole dissertation on its virtues. It comforts and enlivens without the risks attendant on spirituous liquors. Gentle herb! Let the florid grape yield to thee. Thy soft influence is a more safe inspirer
of social joy.”
James Boswell, London Journal
Yesterday I planned on baking this beautiful red snapper I picked up from the international market with fresh herbs and veggies. When I informed my roommate of the fish dinner plans he told me that our oven is on the fritz! I checked and confirmed but atleast the stove top works!
There was no way I was going to freeze my fresh fish so I settled for a pan fry. This of course required me to go grab a deep enough pan to fry my snapper correctly and another trip to the store.
I seasoned my fish with a special sazon blend from the market. Sazon is a popular Latin spice blend of coriander, black pepper, salt, oregano, cumin, and garlic powder. The key ingredient is achiote or annatto. It’s scent is described as “slightly peppery with a hint and nutmeg” and it’s flavor as “slightly nutty, sweet and peppery”. I also added it to my rice for extra flavor and color. You will probably see me use a lot of this spice blend!
So at first I was only doing the blackened snapper with rice and pigeon peas. Then I got the idea to put some ponzu sauce I had to use. Ponzu sauce is a citrus based sauce used in Japanese cuisine. It is made with mirin, rice vinegar, tuna flakes, seaweed and a citrus juice. I reduced a can of pineapple rings, the ponzu sauce and red pepper together until thick and saucey.
In the meantime, I pulled out some uncured bacon otherwise known as pork belly and seasoned and fried that with a Chinese five spice blend I got from the market. Chinese five spice is a blend of different proportions of star anise, cloves, Chinese cinnamon, Szechuan pepper, fennel seeds, and this one has the addition of Mandarin orange peel. The fatty yet crisp pork belly and blackened snapper pair excellently with the spicy pineapple and rice.
So needless to say after all this preparation and eating I had no motivation to go out. I created an island meal in my apartment but it’s still the middle of November outside! Its time for hot tea and a movie now. If u like this please like it and follow!
“There are three possible parts to a date, of which at least two must be offered: entertainment, food, and affection. It is customary to begin a series of dates with a great deal of entertainment, a moderate amount of food, and the merest suggestion of affection. As the amount of affection increases, the entertainment can be reduced proportionately. When the affection IS the entertainment, we no longer call it dating. Under no circumstances can the food be omitted.”
Welcome to The Fond Chef blog and thank you! The meal or dining experience has always been used as an icebreaker for potential lovers or an expression of gratitude between a couple. I have started the fond chef to examine and showcase how food can be the way to anyone’s heart, an idea I like to call Romantic Gastronomy. It is here that I will present to my readers insightful interviews with chefs, industry insiders, my own recipes, restaurant reviews, style and fitness tips with a constant stream of positivity. My goal is to share with the world everything I as a gastronomer, bachelor, and spiritual human being am fond of in this life! So please follow The Fond Chef for your culinary and romantic insights! – FC