a glossary of recipe sources
I wish I could claim that all the recipes I post and will post are my own creations. Adaptations often. But I haven’t;
- Had years of working in professional kitchens being taught and honing my skills
- Had the freedom from a day job to play at my hobby passion
- The funds to indulge all the things I’d like to make
D) The access to all the ingredients I’d want to play with. Go back to C)
I also have a fantasy of being able to convert my garage into a test kitchen where I have loads of room for kitchen gadgets, the best appliances, fridges and a table for people to test drive what I make. I do however go on binge buying sprees in spice stores, butcher shops, fish mongers and others after a Saturday morning of catching up on PVR’d cooking shows. “First I’ll try this dish, and next week that other one…” Plus every holiday I take has a food focus component. Sourcing out cool restaurants prior, cooking classes and markets. Always markets. I’m almost not interested in going to destinations that don’t have one. It’s part of the local cultures in many places and somewhere I can do more binge shopping. Tokyo was mind boggling! More fish than I’d ever seen in one place. Mexico has fantastic markets. You can get dried chilis, mole’ powders, amazingly tasty meals for crazy cheap. And Italy; I was in Florence in the Fall of last year before C19 and their central market was incredible. Lots of tourists but I didn’t care. One floor for raw ingredients and then a massive food court upstairs. It’s something I truly wish we had more of here but does make me appreciative of local farmers’ markets.
But I digress. This is about where to source ideas, inspiration and knowledge. Sort of a glossary of sites on the internet for recipes. And it will only scrape the surface. But there are certain ones I find myself going back to again and again. I may not find exactly what I want but much of researching dishes for me is about picking aspects from different versions to arrive at what I think would be the most successful outcome. Plus you may not be able to find every ingredient called for and need to improvise. But even so, you’re putting your own stamp on it.
There are also a couple of shows on TV that have online subscriptions that are worthwhile paying for. You just have to be careful of them sending you too much information, AKA spam.
And then some of the specific chefs I admire and take leads from in their areas of expertise.
Jamie Oliver for many, many styles of cuisine. Some people have dismissed him as not being a true chef but I couldn’t disagree more. He’s passionate, makes food people can understand and re-create and has done a huge amount for the British culinary scene.
A Canadian version in a sense would be Chuck Hughes. He takes comfort food to the next level.
Some others to keep an eye out for though it may mean buying their books:
David Chang – one of the most important chefs in the world right now
Bill Jones – has a special concept restaurant called “Deerholme Farm” outside of Duncan. “The Man” for mushrooms.
Another local chef, Spencer Watts. My go to cook for all things of the sea. Supposedly has a cookbook coming out for fish and seafood recipes. I’d buy it in a blink.