What is a Zen Chef?

April 14, 2008 at 8:23 pm · Filed under health and nutrition and tagged: asian cuisine, bok choy, food, health, nutrition, spinach, zen

I am a private chef, caterer, and business owner.  I am like all chefs in that I love food.  The aromas, textures, and quality of food must stand out in all that I do.  I am a perfectionist when it comes to the presentation of food on a plate.  I want a harmony with the colors,  texture and flavor, and aromas of the food.

I believe that in life we need to maintain balance.  Food is a stabilizing key element in achieving that balance.  We are what we eat, so let’s eat food that is wonderful in taste, that teases our senses with it’s aroma, and it nourishes our mind, body and soul, through its flavors and textures.

I believe we can eat to our fill, as long as we are eating healthy, nutritious meals.  If those meals do not provide all that we need to simply be, then we need to take the steps that will lead us to a food awakening.  Revitalize the way we think of food, and the role that it plays in our life. 

Chinese inscription cites that we should (renew thyself completely each day; do it again, and again, and forever again).  And while I am sure this is not referring exclusively to food, I am equally sure that food must be a part of our continual need to renew our strength.  And for pure energy and strength good food, rich in nutrition to satisfy our bodies needs, and food that is full in flavor, texture, and aroma to satisfy our spiritual needs, is something that we must do day after day.

We are here but only a moment, so let’s make those moments the best that they can be.  The moments of our life are the footprints that we leave behind, as we walk along in our journey.  So walk gently, each step purposeful, and being careful to harm nothing in our path.

My Zen recipe for today:

Horenso no Goma Ae

(spinach with sesame dressing)

Course                   Main Ingredient     Vegetable             Method     Boiling             Taste     Sour, Plain             Season     Year Round             Time (min.) Cooking / Prep.     10 / 5             Serves     2

 

Main Ingredients
		1/2		pound		spinach
		pinch				salt
		3		tablespoons		Goma Dressing (sesame dressing, see below)

 

Procedure:  This is a side dish that can be served at room temperature or hot depending on your personal taste.
		Cook spinach in a large pot of boiling water for about 1 minute or less. Drain water using a colander and immediately submerge cooked spinach in cold water for 3 minutes.
		Gently press out water.
		On a cutting board, cut the cooked spinach 1~1/2 inch in length.
		In a large bowl, put the boiled spinach pieces and Goma  dressing together.
		Serve spinach in small dishes.

 

Sesame Dressing:  2 T. Rice wine vinegar, 1 T. of honey, a pinch of salt, a pinch of white pepper or dash of chili oil, 1/4 c light cooking oil, and 1 T. sesame oil.  Wisk together until blended.

NOTE:  I often will substitute the spinach for fresh baby bok choy when it is available.  I simply cut the bok choy into pieces and stir-fry with a clove of whole garlic in 3 T. of light oil.  I do not shock it in cold water, I simply remove it to a glass bowl and toss it with the Sesame Dressing.  I serve this warm with my favorite Orange Glazed Chicken recipe.

ENJOY!

Lisa

 

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