Imagine the arrival of a long-lost friend at your house. They are the focal point of your evening, as everyone sits around the dining table and awaits a lavish feast that perfumes the air. You are about to showcase your entrée, the culinary gem you've been preparing all day. Where do you begin?
Present the dish to your guest. Compliment it to show more appreciation for the person, the experience, and the energy put into your food. It's going the extra mile as a craftsman. How do you show it? Tell them about making the butter as you basted the excellent meat you are cutting. Portion control each serving; remember, it's about balance and eating well.
Chef, what is your cooking style?
One-half of my family uses traditional cooking methods, while the other half relies upon post-WWII cooking methods. Grandmother, Ms. Loretta, put a heaping spoonful of margarine atop over-boiled canned vegetables. Mother over-spiced and over-seasoned food resulting from years of smoking, affecting her ability to smell and taste. I don't blame them; I just consider myself grateful. I make my food flavorful with seasoning, fresh herbs, or the addition of an excellent vinegar to the "Sunday gravy," aka tomato sauce.
What are some ways to go the extra mile with your cooking?
- To make chimichurri, take fresh herbs in your fridge, and add them to some oil, fresh garlic, and red pepper flakes.
- To naturally sweeten your tomato sauce, add a carrot and let it reduce, using it as an aromatic.
- To cook an octopus, place a cork from a wine bottle into the salted boiling water. The cork helps tenderize the octopus before you grill it.
Of course, these methods are optional. You may take them further; remember that too many extras can steal the spotlight from the dish. You just want enough to compliment the dish, something to bring it together, and something to present to your guests to outshine the moment.