Cooking sans Cooking

I'm always looking for new cooking challenges.   In fact, I like to put myself in situations that make me slightly uncomfortable.   While it can be satisfying to be the master of what I already know, I am always looking to keep myself sharp.   

I've always believed that over time, I'd learn and appreciate as many new genres of cooking as I possibly could.   Over the years, that usually means learning about other cultures, and the food traditions that stem from them.   

But when a few friends decided to do a raw detox for a week, I couldn't help but wonder what type of raw dishes I'd create.   I researched and read as much as I could on the subject until I was armed to create from my newfound knowledge.   But in my research of raw,  I began down the frightening path of reading about "mock" ravioli and a plethora of "dishes" with a"ridiculous" number of "air quotes".   It made me slightly nauseous and raw started to get me nervous.   And slightly pissed.    I thought I may have met my match.

I then started down a different path - one inspired by the Matthew Kenney, Sarma Melngailis  book, Raw Food Real World.    After consulting with my raw dinner guest,  I realized raw milk cheese and raw fish were sometimes part of the diet.     I realized I didn't need to learn to make a special raw menu.  I do it all the time.

Cooking raw didn't mean following or adapting a new style of cooking, or making compromises by creating food with air quotes.   It meant making raw food within my own style of cooking.

Three Salad Tasting with Truffle Honey

I dorked out at the Union Square farmer's market for about 30 minutes, highlighted by the ten or so salad green varieties I tasted.   As I thought about which I'd like to serve for dinner, I realized it would be a shame to mix the individual flavors together.   So I featured three greens separately in order to appreciate and truly taste their differences.  The pea shoots, the mustard greens, and a wasabi like spicy lettuce (forgot the name)  make up the dish.    I mixed each stack of greens with olive oil, salt, and lemon juice.   I served them with a slice of raw milk Parmigiano Reggiano, some dried figs, and a mixture of preserved crushed truffles and raw honey.

Gruyere with Cilantro Juice and Pomegranate (pictured above)

I figured I'd make a cheese course, choosing a year aged raw Gruyere.   The nuttiness of aged Gruyere is one of my favorite things.   I juiced raw cilantro, added a drizzle of olive oil, lemon juice and a garnish of pomegranate seeds for texture.

Salmon, pear, pistachio with vanilla bean vinaigrette 

I was into vanilla bean in a major way a few years ago and I've noticed it's coming back into my cooking in the past month.   I simply sliced raw salmon, garnished it with fresh pear, and drizzle a vinaigrette made with olive oil, lemon juice and a the seeds of a fresh vanilla bean.   Not one of my best presentations ever.   I also thought the olive oil competed with the vanilla, so a  neutral oil would have been a better choice.   But the combo of vanilla bean and raw salmon work very well with fresh pear.   I'll experiment with this again.

Tuna, avocado, jalapeno and pear curry juice

I thought it would be interesting to try consecutive raw fish dishes, but with completely different qualities.   I aimed to make a pear juice with a deep, haunting flavor.  Just of pinch of curry with the pear juice took the entire dish to a different level.   A slight showstopper and possibly the highlight of the meal.

Anyhow, I'm sure a few raw zealots will send me an email telling me that my ground curry powder was made with toasted spices or what not.   Please don't.   While I certainly find the benefits of enjoying all of the nutrients and benefits of eating raw, I generally thought that the entire raw experience was a bit extreme.    Though I guess in this case, extremely tasty.

Comments

[Stephen]

Hi Joe -- just wanted to say Great Blog! I've been obsessing about cooking so much in the last year, introducing my palate to ingredients unheard of in the Midwestern cuisine of my boyhood and teaching myself techniques that are just as unfamiliar. I asked myself this morning, "Am I what might be termed a foodie?" After an initial google search, I have to answer with a resounding Yes! Your blog is the first food blog I've come across and I love it. Very interested to spend more time with your writing and soak up some of your ideas. For now, however, just wanted to say hello and thanks!

[Kristin]

Joe,

First, I want to tell you how much I enjoy your blog. It's not just the recipies, but the way you think about creating dishes, balancing flavors and textures, etc. I'm an avid home chef and every time I read your blog I get inspired.

Second, where do you get the square white bowls? I lust after them and can't find them anywhere. Are they Bernardaux? Any info is welcome.

You rock,

K

[joe]

welcome aboard, stephen.

kristin, thanks! the bowls are made by 10 strawberry street. they were a gift, so not sure where they were purchased. loving them so far.

[Steve Y.]

I love raw fish, especially salmon and tuna. My brother and his Russian in-laws took us all to Brooklyn’s Rasputin restaurant a few weeks ago. I tried their seared Ahi Tuna with Asian Vinaigrette dipping sauce, and now I’m obsessed. I had to ask the waiter what sauce it was! For my main entrée, I got the grilled Salmon with White Wine Sauce (Moscow style) which was also tasty. I never thought I would enjoy Russian food but I did. Sorry Joe but no curry!