Chef Darian’s Blog

Recipes

October 19, 2008 on 11:59 am | In Ireland | No Comments

I have always liked recipes. For someone with the need for organization and structure, recipes are a set of rules for me. I can not say with any amount of truth that I keep to a recipe (entirely) but I feel more comfortable with the structure that a recipe provides. When making bread, for instance, I am not one that “knows” the amount of flour, yeast, water, etc, just from the feel. I have to be told, I need to be told and I can feel safe if I am told. I do know that I may need to add a little more flour or water depending on the humidity and so on.

Well, this trip has left me without lifelines. Recipes are never used. The first day I arrived I was told to make ratatouille. I had never made ratatouille before, although I had an idea what was in it. What were the proportions, all of the ingredients……I asked the chef that was training me and his reply was simply, “egg plant, zucchini, red onion, bell peppers and a can of diced tomatoes.” Oh great, that got me no closer than I was before. A young German chef came to my rescue. he took me to the walk-in and helped me gather the ingredients. We stopped by dry storage and got large can of chopped tomatoes and off we went. I diced vegetables, sautéed and the end result was great. I was so nervous, I thought I would be sick. I need structure!

Well, last night I had the task of making cream of broccoli soup and carrot soup with roasted garlic for a wedding tasting. I knew already that there was no point in asking for a recipe – there are none. (who will make the carrot soup for the wedding since she liked mine – the next persons will be different) I started with mirepoix (carrots, onion and celery) for each, added extra carrots for the carrot soup, broccoli for the other, instant vegetable stock (no chicken because of vegetarians) and simmered then pureed, strained and served. I was feeling really good about the whole thing. Two months of “winging” it and I was really feeling good. Well, the bride sent for the next course following soups. Chef asked what she said and the waiter replied, “they like the carrot soup, but the broccoli was too salty.” Oh crap. Chef asked who made the soup. “Texas, did you make the soups?” (I didn’t know that I had a nickname – oh crap!) I admitted that I did make the soup. Then there was a minute or two of loud noises coming from Chef’s mouth – none of which I could decipher.

Okay, so I always tell people, “Taste, then season. You can always add more salt – you can never take it out.” Although, I think I read somewhere that you can add a raw potato and it will suck up the salt. Too late for that. I don’t remember adding salt, the stock is salty enough. Did it concentrate as it cooked down? Did someone come along behind and taste, adding more salt? I will probably never know. I want my recipes!