Watching Netflix's Chef's Table is rocking my world. I can't remember the last time I felt so inspired to cook and to really think about what I'm going to make, from the ingredients to the presentation. It's got me lying in bed dreaming up creative ways to transform or combine ingredients (although, with two hungry toddlers nipping at my heels during meal prep, anything I make ends up slopped on a dish no matter what).
Every show features a different style of cooking. The one constant, though, is the notion that a delicious meal begins with the freshest ingredients. I love that each chef personally and meticulously sources every ingredient. Suddenly, I feel less connected to the food in the grocery store and more connected to my garden and the farmer's market. I want to get to know the local cheese makers and the farmers and fishermen.
Seeing the chef's on the show brilliantly turn simple ingredients into a work of art excites me as much as when my favourite team make the play offs. Crazy, right? I want to do what they do.
After last night's episode, my husband, Jason, and I brainstormed new ways to use local and seasonal foods. Living in the Maritimes, we were kind of stuck on seafood and fiddleheads, so when Jason accidentally snapped off a garlic scape while gardening tonight, I was struck by the realization that our concept of local was pretty limited.
The second I saw the bud in Jason's hand (and then moving towards his mouth for a bite) dozens of ideas flooded my brain - from adding it to burgers or risotto, mixing it into potato salad, and making pesto out of it. It was already dinnertime, so I had to think fast and decided to keep it simple with a salad.
Dressing:
