Hello everyone, it's with great pleasure that I introduce to you the first post of this blogging experience. I'm very excited to share with everyone my travels in the kitchen, what I'm learning, create great pieces, some simple and some advanced, that will surely bring a smile to your face and most importantly to your heart.
Let's begin with a simple meditation. If possible, go to your kitchen, stand in front of your stove take one deep breath and place both hands on your stomach. Gracefully, take 4 deep breaths. Relax the mind, wind down, and allow your stomach to open. If needed you can close your eyes to avoid any distractions, this will be a continuous practice before we take a dive into cooking. While you are breathing become deeply aware of the space in between each breath, and by space I mean silence, if there is any sound surrounding you listen to it, and then the next breath. While you are cooking be aware of each breath you take, as you breathe in and out align your stomach and give attention to your abdomen as it fills your body with air and releases, this will keep you grounded and focused on what you are doing. Feel free to turn on the music provided for you on the right.
At any time you feel your mind wonder, resort back to this exercise.
The directions that follow are exactly what I was doing as I was cooking, getting the full experience is the most important concept to this site.
Sage Perch and Broccoli with Rosemary Butter Sauce
Fish
- 1/2 lb. Perch
- 1/2 clove garlic (crushed or miced)
- Pinch of salt
- 1/2 teaspoon pepper
- 1 basil leaf chopped
- 2 teaspoon rubbed sage
- 1 teaspoon olive oil
- 1 cup broccoli florets
- 1/4 stick butter
- 1 teaspoon olive oil
- 2 teaspoons all purpose flour
- Pinch of salt
- Pinch of pepper
- Pinch of sage
- 1 teaspoon garlic (crushed, use garlic powder if not possible)
- 1 leaf rosemary
Directions
1) Carefully take out a skillet, small skillet, sauce pan, and all ingredients, feel the energy inside your hands and body. Breath.
2) Place skillet on medium heat and pour 1 teaspoon of oil. Place sauce pan on another burner and bring 2 cups of water to a boil.
3)Begin seasoning perch with garlic, salt, pepper, basil, and rubbed sage in a sandwich bag. I have found the sandwich bag a reliable seasoning technique, however if there is a way that accomplishes this task sufficiently, I'd gladly incorporate it in the kitchen.
4)Place seasoned perch on heated skillet, cooking both sides for 5-7 minutes each, the plan is when the perch becomes tender to chop them into pieces with tongs.
5) Place washed broccoli florets in heated (not yet boiled) sauce pan water until boiled, 5-7 minutes. Watch the florets as often as possible. You will know it's finished when you can pierce a fork through the broccoli with ease.
6)While keeping an eye on both the perch and broccoli take a few seconds to gather yourself, take a few breaths, again, become aware of the pause in between each breath. Stretch. Feel the stream of awareness enter as you watch each movement, while working in the kitchen. Smile at any internal dialogue that could potentially distract you, remember, you're cooking.
7)Put 1/4 stick butter and teaspoon olive oil in small skillet on high heat, near boiling. When butter is half way melted, pour 2 teaspoons flour and stir. Once combined, toss in salt, pepper, sage, garlic, and rosemary. Once boiling begins, reduce heat to a low and let sit for 2 minutes or when ready to serve.
8) If you have a desire to decorate plate, take a spoon or two full of sauce and lightly pour on plate. Bunch perch and broccoli on plate and lightly pour the rest of the sauce.
The most important factor in this recipe is the broccoli, mine was on the boarder line mushy, but nearly perfect. If you are not a fan of salty foods do not include in sauce, that will help with taste.
Thank you all so much for reading, I look forward to cooking more and sharing. Have a lovely feast.
1) Carefully take out a skillet, small skillet, sauce pan, and all ingredients, feel the energy inside your hands and body. Breath.
2) Place skillet on medium heat and pour 1 teaspoon of oil. Place sauce pan on another burner and bring 2 cups of water to a boil.
3)Begin seasoning perch with garlic, salt, pepper, basil, and rubbed sage in a sandwich bag. I have found the sandwich bag a reliable seasoning technique, however if there is a way that accomplishes this task sufficiently, I'd gladly incorporate it in the kitchen.
4)Place seasoned perch on heated skillet, cooking both sides for 5-7 minutes each, the plan is when the perch becomes tender to chop them into pieces with tongs.
6)While keeping an eye on both the perch and broccoli take a few seconds to gather yourself, take a few breaths, again, become aware of the pause in between each breath. Stretch. Feel the stream of awareness enter as you watch each movement, while working in the kitchen. Smile at any internal dialogue that could potentially distract you, remember, you're cooking.
7)Put 1/4 stick butter and teaspoon olive oil in small skillet on high heat, near boiling. When butter is half way melted, pour 2 teaspoons flour and stir. Once combined, toss in salt, pepper, sage, garlic, and rosemary. Once boiling begins, reduce heat to a low and let sit for 2 minutes or when ready to serve.
8) If you have a desire to decorate plate, take a spoon or two full of sauce and lightly pour on plate. Bunch perch and broccoli on plate and lightly pour the rest of the sauce.
Tasting
Since this plate is well portioned, devouring with excitement is not suggested. If you have a tendency to drink your food instead of chewing, take a few more breaths before indulging. Relax your mind by focusing on your body movements as they take each bite and slowly introduce your taste buds to the food to experience with much love.The most important factor in this recipe is the broccoli, mine was on the boarder line mushy, but nearly perfect. If you are not a fan of salty foods do not include in sauce, that will help with taste.
Thank you all so much for reading, I look forward to cooking more and sharing. Have a lovely feast.
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