It has been a while since my last post.  No reason in particular. Even though I haven’t posted, I have pondered quite a lot about food.  I cook a lot, but do not always share what I cook on the blog.  I often experiment and make different dishes.  Sometimes, the dishes I create taste great, but do not always photograph perfectly.  After all, I am not really a photographer.  Tonight, I was watching a recording of Avec Eric with famed chef Eric Ripert where he goes to Tuscany.  In the episode, he makes the comment that every dish does not have to be a piece of art.  Sometimes it is just enough to be able to recreate a historic dish.  Very true, as I thought of the flavorful dishes that I have created recently, that were not always as photogenic.

            Recently I came across a food blog called the Foodies of G5 and an article titled The Life of a Foodie. http://g5foodies.blogspot.com/2009/10/life-of-foodie.html

The article stated the following about Find Your Inner Foodie:

“However there are also bloggers who are living the life, showing everybody on the internet how the life a wealthy foodie is. Find Your Inner Foodie is an example of a high-end blogger. This blog is written by a husband and wife who travel the world, learning about other cultures and food. Although this is a recently started blog, you can tell that the life of a rich foodie is quite different than others. While being wealthy may assist in living the foodie life, one does not need to be wealthy to prosper as a foodie.”

While we may not yet be wealthy, the point is made that you do not have to be wealthy to prosper as a foodie.  I agree with this sentiment in the fact that simplicity often makes the best dishes.  Using a few good quality ingredients, will win over using too many ingredients any day.  Early Chinese chefs believed in the balance of the five tastes which were sweet, sour, bitter, salty, and pungent (or spicy) Using just a few key ingredients can give you a balance and a great flavor to your dish.  Cooking does not have to be complicated. Great dishes can be made with few ingredients. 

Lately, I have been making garlic vinaigrette dressing for salads that Eric Ripert learned from his grandmother. It is so incredibly simple, yet tastes delicious. I use balsamic vinegar and pour into a normal size bowl until it just begins to coat the bottom of the bowl. Add a clove of minced garlic and stir in a small squeeze of Dijon mustard using a fork to mix. Then add a bit of olive oil to balance out the dressing and add salt and pepper to taste.  I am not giving exact measurements here because it is best to learn to taste as you combine the few ingredients.  You will be amazed at the flavor you get by combining the sweet and sour elements of the balsamic, with the pungency of the garlic and mustard, along with a bit of salt added. It is a combination of the tastes that have been sought after since the classical chefs of China.  It shows you that great flavor can come from simplicity!

Last night, I decided to stay simple when cooking some fresh flounder filets.  I drizzled the dish lightly with lemon juice and olive oil, and sprinkled it lightly with herbes de provence which adds a simple yet elegant French touch.  Of course, I also sprinkled lightly with kosher salt and black pepper and added some minced garlic before putting the fish on the grill.  My wife had given me a great fish basket for Christmas, which makes it easier to grill and turn over flaky fish. It worked like a charm, although not the easiest to clean. You can get yours at Sur La Table. The flavor of the flounder spoke for itself, as the seasonings are just accessories to help the flavor of the fish swim upon your palate! No you do not have to be rich to be a foodie. The path to finding your inner food starts with simplicity.  In the words of Eric Ripert, “Cook from life!”