My Christmas dinner

If any posting can illustrate the theme of this website, this would be the one. Our Christmas dinner was delicious, rather quick to make, nutritious and gentle on the wallet, too.

For me, as for many people, the Christmas dinner is something special. I certainly want to keep it that way. So, here is what I prepared.

To start, I made a dish of smoked salmon.

Smoked salmon buckwheat

Smoked Pacific salmon with mini buckwheat galettes and yogurt dill dressing

I chose a smoked Sockeye salmon. I like its delicate texture (in my opinion much nicer than Atlantic salmon) and its regular and diffuse fattiness (also much nicer than Atlantic salmon that tends to be a bit of white and red stripes, which I don’t like so much). I served the fish with mini buckwheat pancakes, a variation from Brittany’s “galette de blé noir”, or “galette de sarasin”, together with a sauce made of yogurt, lemon juice, shallots, dill and vodka. It was a great combination, simply delicious. To accompany this dish, I served a medium dry white wine from my own vineyard, called Bacchus. It’s a bit similar to a Sauvignon Blanc.

To follow, I prepared a “Magret de Canard” (duck fillet) with a sauce made of cherries, shallots, Port wine, honey and Balsamic vinegar.  The cherries came from the batch I canned this summer (see my previous post). The duck and this sauce are a wonderful combination.

Magret de Canard aux cerises

Duck magret in shallot, honey, Port wine, balsamic vinegar and cherry sauce, with a side of Sarladaise potatoes and Brussels sprouts

On the side I served Pommes de Terre Sarladaises, which is a specialty from the Perigord region. They are potatoes sauteed in duck fat. Next to that, I served Brussels sprouts, also sauteed in duck fat. Absolutely delicious. The wine I chose was a Pinot Noir from my vineyard, too. It’s a full-bodied, smooth, velvety wine that paired quite well with the duck.

As a dessert, I had a special request from my wife. She wanted a chocolate babka, which is a kind of brioche with a swirly chocolate filling. I had never made any before. It turned out really well. The swirling could have been a bit more swirly and the streusel a bit more evenly distributed, but the taste was just perfect.

Babka sliced

Chocolate babka

Although the babka requires some preparation, it leaves plenty of free time between the steps and, unless you keep staring at the oven for the hour the babka takes to bake, you will have free time for other activities. The fish dish and the duck dish took about 40-45 minutes to make. The total cost of this meal per person came to around US$5.00, not counting the wine, which I make anyway. A restaurant would charge at least 10 times this amount, and quite a bit more just because it was Christmas, and even more because I named the dishes in French.

Wines Christmas 2019

Bacchus on the left, Pinot Noir on the right

So there you have it: a superb gourmet dinner for a very affordable price that anyone can make.

Copyright 2019 – Christophe Pelletier – The Happy Future Group Consulting Ltd.

Why I make my own deli

There are several reasons and they all fit in the theme of this website. The main reason, though, has to do with quality. I got tired of buying deli at the supermarket and just after a couple of days, the product would become slimy and sticky, not the good kind of sticky if there is any such thing. Next to being sticky, the deli would also have an unpleasant sour smell. I am sure you know what I mean. Since I do not like to waste any food, I would eat it but there would not be much pleasure. Not everyone has the same sense of self sacrifice, as I have been told in a number of occasions. Who knows how much deli ends up in the landfill for quality reasons? The problem is the way deli is made in an industrial process. The meat is soaked in brine and it contains way too much water, salt and other stuff that have nothing to do in meat, such as nitrite for instance. It is not because pigs are more or less pink that pink should be the natural color of pork deli. The natural color is a dull grey-brown, which is probably not as appealing as pink to ignorant consumers, so they get sold things they should not buy.

The second reason is that such poor quality deli meat is rather expensive. That means the added water, salt, sugar and cheap fat are very well sold. I can make similar deli for at least half the price. It contains nothing weird, but the nicest thing is that it has a much longer life. Even after a week my deli is still dry and it does not smell bad. That what’s great about not adding water: bacteria do not multiply as quickly. So, as you can see, making my own deli save me money, is healthier and eliminates the risk of me throwing away something that I am not sure if it still is safe after a couple of days.

In the meantime, I also have found a pap-and-mom store that makes artisanal deli the old-fashioned way and that has the same qualities of having the natural color, having a long life and that does not taste salty, sugary or watery. That way, I can buy deli types that I do not know how to make, and the other great thing is that their prices are very similar to the industrial deli that supermarkets sell. Their value is way better.

Just anything else cooking, making deli is rather easy and rather quick to make. Of course, like for everything else, there is a learning curve, but it is not rocket science. It is a much better use of anyone’s time than checking every 20 seconds in vain if someone sent you an email or a text message. And nothing beats the taste of home-made hams, patés, rillettes and sausages from pork, chicken, duck or fish!

Pâté Rillettes

Rillettes on the left, Pork pâté with hazelnuts, prunes and Armagnac on the right, served with homemade bread

© 2019 – Christophe Pelletier – The Happy Future Group Consulting Ltd.

Gourmet, Gourmand & Glouton

These three French words are important to know and understand, as they show very different relationships with food and interestingly enough also show some more general behavioral pattern outside of food.

Let’s start with the Glouton, or as the French-English dictionary translates into “Greedy Pig”. The translation gives it away already. Here we have the human food vacuum. The Glouton will eat anything as much and as fast as possible. The term pig is actually correct. I have spent a few years of my life in pig production and pigs indeed slurp their food at an amazing speed. Actually, there is not all that much difference between humans and pigs in terms of physiology of digestion and metabolism. I will come back on this in another article in the future. We all know Gloutons. Usually, they cannot cook but feel comfortable throwing meat directly on a flame. They are not quite aware of the existence of cutlery but that does not matter. Using a fork and a spoon would probably just be a waste of time that can be spent better with eating. The same rule applies for sauce. Why spend the time making it yourself, while all it takes is to shake a bottle and prrrt there it skirts on the food! It is entertaining to watch a Glouton in action, for a little while. The Glouton has not interest in reading nutritional labels, plus what would be the point anyway. Gluttony is one of the seven deadly sins and the word itself has the same root as glouton. Gluttony is not just about food and Gloutons usually will treat energy, water, packaging, stuff and all other natural resources in the exact same manner. Education about nutrition won’t interest the Glouton but by some interesting twist of fate, many of the Gloutons seem immune to early death related to excessive food consumption.

The line between Glouton and Gourmand is kind of thin. Both simply eat too much. There are some subtle differences, though. First, while a Glouton will eat anything, the Gourmand tends to specialize in some particular types of food. Often, the food of predilection for a Gourmand has to do with sweetness. Cakes, pastries and cookies are among the favorites. Only for those special categories of food will a Gourmand overindulge. For the other types of food, a Gourmand will eat with much more moderation, and can actually be picky on certain foods. For as much as the Glouton is all about quantity, the Gourmand will go for quantity on the favorite foods, but will have a more balanced approach between quantity and quality for the foods outside the special group. For some mysterious reason, it looks like the Gourmand does not seem to have the same resistance to food-related ailments as the Glouton. A Gourmand needs to be careful and make sure they have a lifestyle that allows burning all those delicious calories.

Last by not least, here is the my favorite of the three. The Gourmet looks for a sensual relationship with foods. The Gourmet is looking for a refined pleasure that goes beyond just a physical satisfaction. If food were a sound, the Gourmet would look for music with structure and personality, for a melody and would definitely resent noise. The pleasure a Gourmet looks for goes far beyond just the digestive tract. A Gourmet is not just a mouth linked to a stomach. A Gourmet enjoys a meal with all his/her senses. A Gourmet is in no rush because pleasure is much more enjoyable when it lasts. A gourmet is not going to have only one dish. That would be boring and frustrating. A proper meal for this group consists of several courses, the one leading to the other in a tantalizing manner. A sauce from a bottle does not belong on their table. The pleasure of cooking the entire dish is too important. Time is not relevant, only a stunning result matters. If quality is paramount, the Gourmet will not settle for too low a quantity, though. The meal has to be sufficiently filling. There are many advantages to this approach of food. Taking the time is important in controlling the amount of calories ingested. The diversity of such meals offers a wide array of nutrients and tend to be rather well-balanced. Like the Glouton and the Gourmand, the Gourmet’s attitude towards food extends beyond food. The same quest for lasting quality pleasure without excess appears in all aspects of life of the Gourmet. A word of caution is necessary though as there are some impostors in the Gourmet world. The aura of sophistication of the Gourmet life is of course attractive but the true Gourmet is not up to impress others. A true Gourmet just enjoys the food and the company. What matters to the Gourmet is the experience and the sharing of it. There is no selfishness in a true Gourmet. This is not the case with the “impostors”. We all know these types. They are to food what a “nouveau rich” is to money and bourgeoisie. They try to make themselves more important and are after recognition. They are the Frasier and Niles Crane among us (sorry for those who are too young to have watched the comedy sitcom show “Frasier”). They know very little about food and wine but pretend they do. After all not everyone can be French or Italian, although not all of them are gourmets.

And to finish, just a quick word about the puritans of food, those righteous souls who have mapped out what is right and wrong in food and agriculture and see evil in about everything different from their food beliefs. Sadly enough, they will live without enjoying the great pleasures of Gourmet meals, as they have chosen to impose on themselves to eat the saddest and dullest foods there are. Perhaps, it is only the Gourmet in me talking, but members of that group always strike me as being the opposite of a jovial “Bon Vivant” (translation would be “someone who lives well”). I do not mind. Everyone is free to choose what is best for them. It would not appear that they live any longer than other people, and they are not immune to diseases, either. Being a gourmet is actually about moderation and responsibility. We just choose to have pleasure in the mix.

Copyright 2019 – Christophe Pelletier – The Happy Future Group Consulting Ltd.

Cooking is an act of love

Often, I get the feeling that a lot of people resent cooking. Personally, I love it.

Cooking is not very difficult. There are plenty of recipes that can be done successfully by about anyone. Like everything else, there is a bit of a learning curve but it does not need to take long to be able to prepare decent meals without much effort.

Cooking does not take as much time as many people believe. Within 30 to 45 minutes, anyone can make a great dinner and I mean a great dinner. The trick is mostly about using time efficiently by getting started and preparing some parts of the meal while others are already cooking. Are those 30 to 45 minutes really that horrible? I think not. Just think about how much time it takes to go out for dinner and back, especially if you take into account waiting times and travel. Are 30 to 45 minutes watching lousy TV programs or spending that time on so-called social media giving away your personal information to third parties that do not care for you? Just do the math and compare. Then, you will see that cooking at home actually saves you time and provides you with a better quality of life than passively staring at a screen.

A great advantage of cooking is that you know what you put in the food, well that is if you cook from scratch. When it comes to what is in your food, there is a rather simple truth: the one preparing the meal decides what is on your plate. You will be the one in charge if you cook. If you buy your food already prepared, clearly it is someone else who will have decided for you and you will have no control, and they might not have your best interest at heart, either. When it comes to food preparation, the secret ingredient for great food is love. That is why grandma’s meals tasted so good. These meals were not prepared by a machine or a stranger, but by someone who wanted to make you happy. That is the difference.

Cooking is an act of love. It is something you do for your loved ones and when you cook you want to give a smile on their faces. Of course, like all things love, it is not a given and it requires some work, but it is fun work. The more love you put in the food, the tastier they find it. Also, if you put much or any love in the food, they will notice, too. Cooking is not about gender. Men can cook. I do and you should ask my wife and all the guests that I have invited home what they think. Cooking does not make men impotent and neither does it influence their sexuality. Only morons spread that kind of nonsense.

Another advantage of cooking is that it saves you a lot of money. With the kind of food I cook (see my gallery), I come down to about making meals 10% of what I would be charged in a restaurant, and I do not even include taxes and tip in this calculation. At the end of the year and depending on how large your family is and how often you choose to cook instead of eating out, you can save thousands of dollars that can go to your mortgage instead of for other more useful purposes. Here is a simple calculation: if cooking your own meals saves you $50 per week compared with eating out, and you do that 50 weeks a year, the total savings will be $50 x 50 = $2,500 per year!

Cooking your own meals increases your financial security level. That is worth a little work.

Copyright 2019 – Christophe Pelletier – The Happy Future Group Consulting Ltd.