Pumpkin.

The clock struck midnight.  The glass slipper was left behind.  The prince had an AWOL future princess on his hands.  The horses turned back into mice.  The carriage turned back into a pumpkin.  We all know the story of Cinderella, but was I the only kid who wondered what she did with the rest of the pumpkin?  I mean, why just leave a perfectly good pumpkin lying around?  That's just irresponsible.

Luckily, we do not need a fairy godmother to conjure up some good uses for pumpkin during this lovely autumn season.  All we need is a princess, the Culinary Princess that is.

Besides being great for carving, pumpkin contests and general home decor during fall, I think the pumpkin shines the brightest on your dinner table.  Not only is the pumpkin scrum-didly-umptions, but it is also low in saturated fat, and very low in cholesterol and sodium. It is a good source of Vitamin E and iron, and a very good source of dietary fiber, Vitamin A (245% of your daily value!) and Vitamin C.

So the usual Pumpkin Pie concept aside, what exactly can you do with this fun and nutritious squash?  I have a few ideas...

Pumpkin Soup

Pumpkin Soup

4-5 servings

• 1 Medium Sized Pumpkin
• 4 cups Chicken Stock (preferably homemade)
• 1-2 T Ground Cinnamon
• 1-2 T Ground Cumin
• 1 t Ground Nutmeg
• 1 dash Cayenne Pepper
• 1 T Dark Brown Sugar
• 1/4 cup Heavy Cream
• tt Salt
• tt Pumpkin Seed Oil (for drizzling)

1. Preheat oven to 350° F
2. Slice pumpkin lengthwise and scoop out seeds.  Reserve seeds for roasting if desired
3. Place pumpkin, cut side down on a foil lined sheet tray and roast for 30-45 min (depending on size of pumpkin).  Pumpkin is done when tender
4. Peel skin off pumpkin and blend inside pumpkin goodness.  Strain through a chinois (or regular strainer).
5. In a medium size sauce pot over medium heat add blended pumpkin and chicken stock.  Stir to combine.
6. Add ground cinnamon, cumin, nutmeg and cayenne pepper slowly until desired spice mix flavor is achieved
7. Sprinkle in dark brown sugar and slowly stir in heavy cream. Do not boil after cream is added.
8. Pour into bowls and garnish with pumpkin seed oil, cinnamon and/or roasted pumpkin seeds
9. Enjoy!

Pumpkin Risotto

4-5 servings

• 1 Medium Sized Pumpkin, roasted and cut into cubes (see above for roasting instructions)
• 2 cups Arborio Rice
• 4-6 cups Chicken or Pumpkin Stock (preferably homemade)
  • Pumpkin stock can be made by scooping out the inside of a pumpkin and simmering in water for 1 hour.  You can add flavoring agents such as cloves, celery, ginger, onion or parsley, depending on your desired flavor.  Using pumpkin stock instead of chicken stock will add more pumpkin flavor to your risotto
• 4-6 oz Butter
• 1 cup Onion, finely minced
• 1-2 oz White Wine
• tt Lemon Juice
• tt Parmesan Cheese
• tt Heavy Cream
• tt Salt

Risotto is a traditional Italian way of cooking rice, thus the cooking method has nifty Italian-titled steps.

1. Soffrito: In a saute pan, sweat onions in butter or oil. (To sweat means to cook until tender, but not brown)
2. Riso:  Add the Arborio rice to the pan and cook until shiny.  This is called “pearling.”  The butter or oil will coat each grain individually, preventing the end product from looking clumpy.
3. Vino:  Add white wine and reduce (simmer) until most of the wine evaporates.  If you don’t let the alcohol cook out, the resulting risotto will taste like it has been bar hopping all night.
4. Brodo: Add the chicken or pumpkin stock, a little at a time over medium heat and stir to prevent scorching.  Add 3 fl oz or so, stir and wait until the liquid is mostly absorbed before adding another 3 fl oz.  Continue until the rice is cooked al dente and has a creamy consistency.
5. Condementi: Mix in a generous amount of butter, roasted pumpkin cubes, a dash of lemon juice and Parmesan cheese.   You can also add a dab of heavy cream to add richness.  Don’t forget to season with salt throughout so that your end product isn’t bland.
6. Enjoy!

Pumpkin Sage Stuffed Chicken Breast with Cognac Cream Sauce

4 servings

• 1 Medium Sized Pumpkin, roasted and and blended (see above for roasting instructions)
• 2 T Sage, minced
• 1-2 T Ground Cinnamon
• 1 t Ground Nutmeg
• 1 T Dark Brown Sugar
• 4 Chicken Breasts, butterflied and pounded thin
• 1 T Butter, melted
• 1/4 cup Cognac or Brandy
• 1 T Calvados Apple Brandy
• 2 T Butter, cold, unsalted
• 1 1/2 cups Heavy Cream
• tt Salt

1. Preheat oven to 350° F
2. Combine pumpkin puree, sage, ground cinnamon, nutmeg and brown sugar in a medium sized bowl
3. Spread a generous amount of pumpkin puree mixture on the inside of each chicken breast.  Roll each breast and secure with toothpicks
4. Place rolled chicken breasts on foil lined sheet pan and brush lightly with melted butter.  Bake for 30-45 min or until internal temperature reaches 165° F and juices run clear
5. Sauce Preparation:
   1. In a hot saute pan that is held off of the fire, add brandy and Calvados and allow alcohol to burn off.  Can flambe to speed up the process, but please be very careful.  Never add alcohol to pan while pan is on the stove.
   2. Over medium heat, add butter to brandy and swirl to emulsify.  Make sure to keep moving the pan so that the fat does not separate.
   3. Turn down heat and slowly swirl in heavy cream
6. Serve sauce over chicken rolls.  Slice chicken rolls for better presentation.
7. Enjoy!

And we all ate happily ever after.

Sustainability.

Imagine this:  Your ancestors were captured many years ago.  You were separated from your family.  Men were sent to one part of the land, while females were sent to another.  You were forced to live in inhumane conditions that would put any civilized nation to shame.  You were told when to eat, sleep, and perform bodily functions.  You were fed food that was barely digestible and caused you to be sick and unhealthy most of your life.  Does this describe slavery?  Prison, perhaps?  No.  This describes how animals are treated in our current food system.

Let me preface this post by saying that I love to eat meat.  I am sure that bacon was sent down from God personally.  I am not against raising livestock in a responsible way and using animals to feed and clothe our ever increasing human population.  In fact, in the Bible (my favorite book) it says "Let us make man in our image, in our likeness, and let them rule over the fish of the sea and the birds of the air, over the livestock, over all the earth, and over all the creatures that move along the ground." (Genesis 1:26 NIV)  However, no where in that decree did it say "Eat to the point of gluttony in some countries while people in poorer countries starve to death.  Make sure to treat animals and the planet with the least amount of respect possible.  And by the way, be careful to kill off or deplete all natural resources so that future generations won't have any food."  I looked, but I couldn't find that verse anywhere.

Our current food system has a problem: It is self-defeating.  By not farming sustainably, we are destroying the environment and creating food products that are unnatural and just don't taste good.

So...what is sustainable?  According to the ever wise Wikipedia, sustainability is "The long-term maintenance of responsibility, which has environmental, economic, and social dimensions, and encompasses the concept of stewardship, the responsible management of resource use."  Basically, it means not being so selfish that you use up all the good stuff so that those who come after you don't have anything.  It also speaks to maintaining resources that are healthy and natural.

The more I learn about sustainable farming and agriculture, the more I wonder what exactly it is that we eat every day.  Our farm raised salmon has to be colored pink so that it is recognizable.  Our chicken's bones are so brittle that they snap when you try to cook them.  It is saddening to realize that we have reached a point where the food we eat does not even taste or look the way it is supposed to because of the feed, the environment and chemical additives.  In a Ted Talks video entitled "How I Fell in Love with a Fish", Dan Barber addresses sustainability, the appearance of sustainability and the future of agriculture in a way that makes me even more disappointed in our current state, yet hopeful for the future.

This is a GREAT video to watch, and I encourage you to use it to help educate yourself regarding sustainability and future of our food system.

Mr. Barber's first “love” was a fish that had all the appearance of being raised sustainably, but 30% of its feed was chicken bi-product.  WHAT!?!  Let me get this straight... we are feeding our fish chicken excrement, feathers and bones that have been ground up and formed?  Does that sound just plain wrong to anyone else?  Sustainability is more than just about preserving our food source from a quantity aspect; it is about the quality of the feed, the health of the fish and the health of the environment surrounding the fish.

Mr. Barber’s second “love” really inspired me to become more optimistic about the future of our food system.  A fish farmer named Miguel was raising fish in Southern Spain on a fish farm called Veta La Pama and was measuring the success by the strength of the eco system, purifying water for the fish and for humans and producing high quality fish.  Miguel understood that nature had the perfect design and that we shouldn’t mess with it.  His type of agriculture was not only sustainable, but it improved the environment, a claim that I am sure few could make.  This is the direction we should be headed in.

As Mr. Barber stated, the American Agriculture “big business” has deteriorated our food system to the point that food does not even taste the same any more.  I agree with Mr. Barber that we need to revert back to nature’s agricultural model and move past our current practices to sustainably and effectively feed our communities and the world now and in the future.

With that said, do you know where your food comes from?

So now that you don't want to eat ever again (at least that's how I felt after watching the video), here are a few tips to make sure that you and your family are eating healthy, sustainable food:

1. Buy local.  In any given meal, you could be eating foods shipped to you from Chile, Mexico and China.  Not only does that not support our local economies, but it negatively effects our environment.  It takes a lot of fossil fuel to transport fresh food on a regular basis from different countries to your dinner table.  The solution?  My favorite place: The Farmers Market.  By shopping at the Farmers Market, not only do you support your local economies, but you are able to purchase amazing food that tastes great.  The Farmers Market also offers a bit of adventure.  You can discover new foods and have them explained to you by the passionate person who grew them.  It doesn't get much better than that.  For all of my California peeps, discover your local Farmers Market here: http://www.cafarmersmarkets.com/
2. Buy organic. I don't like to eat things that I can't pronounce.  Unless it is in a language that is foreign to me, words with too many syllables in the ingredient list make me nervous.  Did you know that produce has an ingredient list too?  Besides water, sun, air and soil, tomatoes contain whatever pesticides, hormones or growth agents that were used during their cultivation process.   Why deal with all that drama?  Buy organic and know what went into your food.
3. Buy wild caught/grass fed.  I thought people who swore by grass fed beef were just trying to be pretentious.  Then I tasted it.  Tasting is believing, my friend.  While grass fed beef may be a bit more expensive, it is worth it.  Cows are naturally designed to eat grass, but commercially raised cows are given a corn/hormone mixture after the first 6 months because it is more cost effective and produces more meat.  Because the cows are sick from eating a diet they are not designed for, they are pumped with antibiotics to try to keep them alive.  The antibiotics then filter into their meat and their milk.  Grass fed cows that eat from the pasture and are not “finished” with corn are healthier and their meat tastes better.
4. Start a garden.  There is nothing cooler than eating something that you grew with your own hands.  It gives you a sense of appreciation for your food and for farmers.  Start small.  Buy a tomato plant or maybe a few herbs.  You will enjoy it, I promise!
5. Donate.  Sustainability is not only about preserving resources, it is about making sure that everyone is fed.  I encourage you to support organizations such as Heifer International that strive to fed the less fortunate.  Never take your blessings for granted.

Stay blessed CPC Friends!

Brussels Sprouts.

Yuck!  What is that nasty, grey-ish, brown-ish, green-ish bit of filth in my mouth!?!  A Brussels Sprout?  I am NEVER eating that again.  In fact, that experience was so awful, I might need a hug.

Sound familiar?  A lot of people have unfortunate experiences with the infamous Brussels Sprout.  The culprit: poor cooking and preparation.  If you under cook a Brussels Sprout, it will be bitter.  If you over cook a Brussels Sprout, it will be mushy and gross.  Cooked just right, this mini-cabbage is fresh, savory and quite delectable.

Brussels Sprout Stalk

What is a Brussels Sprout anyway and why did my grandmother always tell me to eat them?  Popularized in Brussels, Belgium (hence the name and the always capital “B” in Brussels), the eponymous sprouts are in the same family as cabbage, broccoli and kale.  One serving of Brussels Sprouts will provide you with 22% of your daily value of Vitamin C and 37% of your daily value of Vitamin K.  These little green morsels are also low in Saturated Fat, very low in Cholesterol and  good sources of Thiamin, Riboflavin, Iron, Magnesium, Phosphorus and Copper, Dietary Fiber, Vitamin A, Vitamin B6, Folate, Potassium and Manganese.  In Short: they are good for you!

One of the coolest reasons to eat Brussels Sprouts: They may help to fight cancer!  Most members of the broccoli family contain a nifty compound calledSulforaphane that is said to exhibit anticancer, antidiabetic, and antimicrobial properties.  I think that this magical vegetable should be allowed to join the super food ranks, working along side of such overly publicized stars such as açaí and pomegranate.

So now that we are fully aware that the Brussels Sprout is more like nature’s multi-vitamin package than a normal vegetable, does that make us want to eat it more?  I would love to say yes, but the traumatic experience that you may have already had probably outweighs the exhaustive list of benefits available.  (This type of logic coincides with us going to grab fast food, smoking or doing drugs…all activities that kill us slowly).  You just want it to taste good, right?

The Secret to the Perfect Brussels Sprout

1. If purchasing Brussels Sprouts on the stalk, remove each sprout
   

   Brussels Sprout with Marked Bottom
2. Trim all sad looking leaves from the outside of each sprout
3. Using a knife, trim any brown, dry part from the bottom of each sprout
4. Using a small knife, mark a shallow “X” on the bottom.  This will allow for more even cooking
5. Set a large pot of salted water to boil
6. Prepare a bowl of ice water and set aside
7. Add Brussels Sprouts to boiling water and let blanch until they are just fork tender
8. Remove from pot and shock in ice water to stop the cooking process and preserve the beautiful green color

Yummers!  Now, the possibilities are endless for flavoring!  According to The Flavor Bible (a HIGHLY recommended book), Brussels Sprouts pair exceptionally well with bacon, butter, cheese, chestnuts, cream, garlic, lemon juice, olive oil, pancetta, parsley, thyme and vinegar.  Let your imagination run wild!  What could you create with some of those ingredients?

One of my favorite Brussels Sprouts dishes is Mint & Basil Brussels Sprouts (aCulinary Princess Catering client must-have).  Now that you have opened up your mind to all the beauty that is the Brussels Sprout, why not try this simple, yet yummy, new recipe?

Sautéed Maple Brussels Sprouts with Bacon

• 1/2 lb – Brussels Sprouts, blanched (see above) and cut in half length-wise
• 6 strips – Bacon (could also use bacon lardons)
• AN – Butter, unsalted
• 1/4 c – Dark Brown Sugar
• TT – Salt
• TT – Pepper

1. Cut raw bacon into 1” x 1/2” strips
2. In a saute pan, cook bacon slowly to render fat and crisp bacon (may need a bit of butter to prevent scorching)
3. Remove bacon from pan
4. Using the remaining bacon fat, place the Brussels Sprouts in the pan, cut side down and allow to brown slightly.  Use butter if more fat is needed
5.  Sprinkle in brown sugar and allow to melt
6. Add bacon back to pan
7. Adjust seasoning with salt and pepper as needed
8. Enjoy!

Pleasing.

She was freaking out.  Her boyfriend just dropped the bomb on her that not only would "they" (meaning of course "she") be preparing Easter Dinner, but his entire family would be coming over "to stop by".  Oh and by the way, she should invite hers as well.  She quickly whipped out her trusty dusty super math calculator (aka her fingers) and scientifically tabulated that in just one week's time she was going to have to feed 10 adults, 5 children, 1 potential mother-in-law and her own mother (she might have whipped out her toes for back up counting assistance).  To make matter worse, she hadn't met half of them and she had to figure out how she was going to accomplish all of this while still going to work.  Grandma sure made this look easy...

She seriously contemplated if she ran for it how long it would take for her boyfriend to catch her.  (No dice.  He ran track in college.)

Options (besides fleeing the scene):

• Option A) Order from Boston Market (No, she had nothing else if not her pride)
• Option B) Make it a potluck (No, because her boyfriend had spread the word about how her cooking skills had recently blossomed thanks to Culinary Princess Catering.  Just wouldn't seem right if she didn't cook)
• Option C) Hire a caterer (Yes... No, Culinary Princess Catering is booked)
• Option D) Just make the best of it and make sure everyone is fed (Yes/No... Type A personalities can't do anything half way)
• ** Removed: Irrational Options E-O **
• Option P)  Make this the best Easter Dinner EVER! (Yup, that's the winner)

After a brief moment of hysteria and a series of non-PG words with her boyfriend, she had mostly returned to her normal self when a new, worry-induced minor panic slipped in caused by one question: "What if they don't like it?" Realizing how daunting it was to please every guest, she knew that a successful Easter Dinner would require artistic finesse coupled with war-like strategy.  Good thing someone sought fit to write a book just for this exact circumstance and she happened to have a copy. (Bet you didn't know The Art of War was really in reference to family meals, did you?)

 The War Plan for Family Meal Gatherings:

1. The Plan of Attack - Write a production schedule that includes all preparation participants.  Start with the day you plan to go grocery shopping and include when you will be decorating, the time you need to wake up, what supplies are needed at what times, and when items will be prepared for service.  Give approximate times when you need to put dishes in the oven and determine which items you can cook simultaneously.  Allow enough time to cook and get yourself ready (yes the food has to taste good and you have to look fabulous.  Welcome to your own 1950s tv show.) Be sure to have tasks for helpers laid out in advance so that you do not have to stop your stride in order to create a bogus way for them to feel needed.  Take all the help you can get and don't forget to remind people that dish washing is highly appreciated.
2. Laying Plans - The best large family meals are well organized and have contingency strategies for any potential mishaps.  Taking the time to make a written, well thought out plan in advance will save you from last minute scurrying, unfortunate nail biting and closet brandy swigging.  Use the information you have about your guests (she is a vegetarian, the little one doesn't eat anything red, he is allergic to garlic) to make sure that everyone will be comfortable.  (More dinner party logistics details in the post Party.)
3. Waging War/The Challenge - You want to make an impression, but you don't want to go broke doing it. Start with a realistic budget, which includes food and supplies.  Remember that the 99¢ Store is your friend for Easter Basket goodies and decorations.  While lobster and filet mignon might be your favorite, chicken and sirloin roast are cost effective options that can still wow the pants off your diners.
4. Tactical Positioning - Get to the high ground and stay there.  Family gatherings can be quite overwhelming, but your attitude towards the undertaking will make or break you.  Do not sink into  "below the line thinking" (love The Oz Principle).  Self-pity, premature feelings of defeat and falling into the victim cycle will sink your meal faster than the Titanic. Smile on and remember to enjoy yourself.
5. Energy/Directing - Set yourself up for success and build positive momentum as the preparations continue.  Be sure to congratulate yourself for accomplished tasks and don't allow the negative thinking of others to hinder your progress.  Remember to politely ask others to help and do not bark orders as if you were the reincarnation of Francisco Franco.  You catch more flies with honey than vinegar.
6. Illusion & Reality - You can't do it all, but you can fake it.  Don't have time to make Easter baskets and cook?  They sell pre-made baskets ready to go.  Can't decide how you are going to make everything in your limited space?  Discover the power of cooking the day before and refrigerating.  You want filet mignon on a chicken budget?  Roast different flavors of whole chickens and allow the variety to please your guests.  There is a work-around for every problem.
7. Engaging the Force - Remember the Bambi Rule: "If you can't say something nice, don't say anything at all."  After slaving away to make the perfect meal, you may be slightly irritable.  Keep your emotions in check when interacting with family to avoid potential conflict.  Instead of getting to the point where you are overwhelmed and grumpy, ask for help and keep the chef-zilla at bay.
8. Variation in Tactics - "The best laid schemes of mice and men go often awry, and leave us nothing but grief and pain, for promised joy!" (To a Mouse by Robert Burns).  Remain flexible.  Although having a sturdy plan will make your family gathering run more smoothly, life happens.  Don't become so attached to your plan that you forget your purpose.  The meals is important, but the quality family time is the reason for the gathering in the first place.
9. Attack by Fire -  Take criticism well.  Despite the fact that his cousin's friend that decided to tag along complained loudly that your mashed potatoes were not as good as his mother's (who doesn't cook), have confidence in your own abilities.  Take constructive criticism in stride and let the haters hate on.  Do not fear failure and do not let the promise of a critical audience prevent you from sharing your cooking gift.
10. Situational Positioning -  Know the interpersonal terrain you are dealing with.  Let the yumminess of your food melt familial political barriers.  If all else fails, provide fun distractions with decorations, music, games and libations.  Ensure that there is at least one thing that each guest will leave talking about. Easter baskets for the kids, Easter eggs, his sister's favorite bubbly and fresh tulips for the table are thoughtful details that round off a complete meal.

Our poor, blind-sided girl drafted her strategy and was prepared for battle.  While her goal was the make sure everyone was happy with the meal, she realized that pleasing herself, her toughest critic, was the most important task.  She set out to create a family meal that she could be proud of.

Onion.

Ouch!... Yum... It burns!... But I like it... ::reaches for stick of gum::

If there were ever a misunderstood vegetable, it would be the onion. Constantly removed from burgers, banished from first dates and never allowed to play with the cool food in the grocery cart, the onion is often shunned and perceived as an annoying addition to an otherwise perfectly good meal. Poor, poor onion. On rare occasions that its presence is valued, the onion is usually in its sweet caramelized form or a simple flavor sidekick to a more accepted item. The unfortunate, dejected vegetable rarely stands alone in its own glory. ::Insert sad violin music::

But when was the last time you really tasted and onion? I am not talking about the last time you endured and onion based on your preconceived notion of ickiness (technical word), but when was the last time you appreciated all that the onion's robust flavor has to offer? Never. Just as I thought.

 I am not asking you to go eat an onion like an apple or anything, but imagine you are munching on some great Pico de Gallo or thinly sliced red onion in a Mediterranean Salad. The first bite is powerful, then you start to experience sweet, bitter and earthy undertones followed by a spiciness that totally envelopes the inside of your mouth. When you take a latent breath through your nose, you can feel the aroma of the onion tickle your entire olfactory system.

The sensation of eating an onion is uniquely personal and private due to its infamous nature (and partly because of the whole bad breath issue). No one really cares or wants to learn about the cool happenings going on in your mouth after you eat onion. Many a book and an even more extensive number of careers are built on wine and its apparent flavor complexities; however, I would argue that the onion is wine's all natural cousin. Completely a God creation, the onion offers an equally multi-dimensional, albeit not as varied, palatable adventure as a good bottle of merlot.

Leave it the the French to both understand a good wine and a good onion. A constant in French cooking, and seen as an integral flavor enhancement to many dishes, the onion finds a wonderful home in traditional fare, such as French Onion Soup. The onion's decidedly more lenghty cousin, the leek, holds a position of coveted prominence is Potage Parmentier (Potato Leek Soup) and Vichyssoise.

In the hopes of aiding in your budding acceptance of the onion into your cupboard society, try out these onion-based recipes at home. Embrace the flavor... and keep a mint nearby.

Pico de Gallo
1 pc White Onion, coarsely chopped
2 pcs Tomatoes, coarsely chopped, medium sized
1 bunch Cilantro, finely minced
1 pc Jalapeño, removed of seeds and finely minced
1 pc Lemon, juice of
Salt (to taste)
Combine all ingredients in a medium sized bowl. Enjoy!

French Onion Soup
2 pc Yellow Onion, thinly sliced into even slivers
1 1/2 qt Veal Stock, defatted (could use Chicken Stock, or a combination of the two for a lighter flavor)
1/2 c Red Wine 1 Bay Leaf
Cayenne Pepper (to taste)
Salt (to taste)
Water (as needed)
Oil (as needed)
4 oz Gruyère Cheese, grated

1. Add onion slices to a medium saucepot with a small amount of oil 
2. Simmer over low heat, stirring occasionally. The onions will soften and then they will slowly turn brown as they caramelize. If they begin to cook too quickly, add a very small amount of water to the pot to prevent scorching. Caramelizing onions can take 30-45 minutes. Do not rush the process. This step is critical to the overall flavor of the soup. Onions are carmelized when they are a deep, golden brown and taste very sweet. 
3. Once onions are caramelized, deglaze the pot with Red Wine (add the Red Wine and stir the onions). Let simmer for about a minute. The goal is to retain the flavor of the Red Wine, without having an overpowering alcohol component. 
4. Add Veal Stock, Bay Leaf and Cayenne Pepper. You may also add salt, but I find that salt is not necessary due to the salt in the Stock and the salt from the cheese. 
5. Simmer for 5-10 minutes 
6. Pour soup in oven safe bowls and cover with Gruyère Cheese. 
7. Melt Cheese using broiler, oven or salamander. 
8. Enjoy!

Menu.

Succulent.  Juicy.  Savory.  Luscious.  Tender.  Tantalizing.  Full bodied.  Orgasmic...

Words that evoke physical feelings of pleasure from the tips of your pretty pedicured toes to the top of your finely coiffed tresses make you pause and take notice of the subject in question.  If you sit and contemplate the word, odd things may happen: you lick your lips, you run your fingers through your hair, a flirty smile passes over your face... physical manifestations of whatever private thought that is flickering from your memory to your conscious mind when you ascribe that one little frisky adjective to an unsuspecting noun. In short, you have a blissful response that encompasses your mind, body and soul.

While some of your minds are now in more carnal places (don't deny it, I can tell), my true foodies out there applied at least one of those lovely descriptive words to some type of gastronomic creation (well, at least eventually you did).  A succulent, juicy steak with a tantalizing and savory Marchand de Vin composed butter paired with a full bodied Merlot is so much more enjoyable than just a NY Steak with a sauce and some wine.  Notice the difference?  When you describe the eating experience to the diner before they have fully decided on what they would like to explore with their palate, they begin eating with their eyes and applying all of their five senses to the vision of the food in their minds.  As the chef, you have already set yourself up for culinary success by causing your guests to embark on a road to their own blissful food response before you have even turned on the oven.

That is the art of menu writing.  In my humble, yet royal, Princess opinion, the difference between a list of food options, an index of ingredients and a menu is the experience it provides to the diner.  Assuming you have equally delectable entrees, the one that will cause more enjoyment at the earliest point in the dining experience is the one that sounds so good on the page that the guest waits with fervent expectation from the moment they place their order until their much awaited selection arrives to their table.

A good menu plays hard to get.  It is like a woman whose mother trained her well:  it gives you just enough to get you interested, keeps you wanting more, doesn't give up all the goodies until you make your final purchase and keeps you satisfied for an extended period of time.  While a good menu should employ the tactic of a few carefully selected specialized adjectives to peak your interest, it should also use its wiles to craft a well-rounded flavor profile from hors d'oeuvres through dessert.  In a true fine dining experience, each course should be portioned to be satisfying, but not overwhelming.  We all know that an overly attentive (aka nagging) woman is a lonely woman and the same principle applies to a menu.  The food should fulfill the patron's needs, but keep them craving what's next.  Even after the dessert, your guest should want to return to see what new experience awaits him next time.  In the patron's absence from your table, some of those lovely adjectives should linger in his mind and on the tip of his tongue, driving him to return in the near future.

You may not own a restaurant or catering establishment that produces menus on a regular basis, but try writing a menu for your next dinner party or event.  Use quality paper, take time with the layout concept, employ some juicy adjectives and artfully construct a complete flavor profile that will wow your guests.  Assuming you have the cooking skills to back up all your fancy talk, your menu could be the difference between a polite smile and an anxious lip nibble.

Explore food with all your senses, understand that food is pleasure and stay blessed!

Resolve.

I resolve to be a better business owner.
I resolve to not leave my baby (my blog) alone for this long again.
I resolve to explore new ingredients.
I resolve to take my cooking to even greater heights.
I resolve to have my clients fall in love with my food with every bite.
I resolve to make Culinary Princess Catering the choice catering company in the Los Angeles Area and beyond.
I resolve to pray over my loves, talents and my business daily.
I resolve to maintain a clear, focused, motivated mindset to achieve my goals.
I resolve to help others become successful.
I resolve to curb my fascination with donuts (this might be the hardest one to keep.)

New Years resolutions are corny, or so I have always said.  Maybe I never made them because I never felt truly resolved to do anything mind-blowingly amazing in the past.  Maybe I was afraid of professing my commitments because I was afraid of the accountability that would naturally follow.  Either way, it feels good to have a purpose that I care about enough to make a resolution about.  I look back and read some of my first posts (Passion. and Purpose.) and am overcome with a feeling of being so blessed that I have come this far in such a short amount of time.  I am extremely interested in seeing where a bit of resolve can take me.

Most people say that their New Years resolutions last for a max of six months.  During the warm summer months their lofty plans are faint memories in the recesses of their minds and by the time the festive New Years hats and champagne are broken out once again, they have forgotten what their last resolution was (or they look down at what are still not washboard abs and just keep drinking with a sense of disappointment tinged with self-pity).  My resolutions are not like that.  I resolve to keep my resolve (Ha!  A double resolution.  Beat that! Hehe).

It is only the sixth day of the New Year and I am already on my way to helping several of my goals come to fruition.  Step 1) I am writing this blog entry and apologizing to all of my readers for having been away for way too long.  Not making excuses, but starting a business while going to school is a bit time consuming IJS.  Step 2) I bought some new marinated goat cheese yesterday.  While it may not be a long-named fruit no one has ever heard of, it is still a new-ish flavor.  Gotta give myself kudos for the little things.  Step 3) Culinary Princess Catering has some great new things in the works that I hope will make you smile, and make you hungry (I am mostly banking on the hungry part).  While I have many more steps to take in the pursuit of my goals, I know that I have no choice but to be successful.

Sorry this post doesn't contain a recipe, witty diatribe on the degradation of our society at the hands of fast food or a tip on how to cook like the pros.  But, I hope that my resolve can be contagious.  I pray that your resolutions are more successful than they were last year and that you have found the purpose that makes you want to make a resolution in the first place.

With that I leave you with the immortal words of Drake and Trey Songz... "I just want to be successful"

Turn your resolve into attainable goals, speak life into your dreams and be blessed.