TIPS - INTRODUCTION & -COMMENTARY I’ve been told that I can even make cardboard taste good. That’s a complement I forever will treasure, “flavor first”. My philosophy in learning to cook and becoming creative is the mastering of the basics: Cooking with Wines, Liqueurs and other types of alcoholic and nonalcoholic beverages; using the finest ingredients available, keeping herbs in balance with all else throughout the meal, being patient, and learning them all well in an orchestrated, experimental manner, all the while concentrating on taste rather than being overly artistic. Because after you’ve mastered the basics you’ll then know which types of garnishing will be compatible and the types of herbs which will subtly complement the main ingredient without either of those stealing the show. I believe eye appeal should draw immediate attention to the plate, but flavors in the plate must be the “Star of the Show”.
So, in a nutshell, I recommend knowing about herbs, their strengths and their appropriate usages and dosages. Keep foods simple using the freshest highest quality ingredients possible and considering “conflict” verses “compatibility” of herbs and spices. Placing a limit on amounts of some stronger herbs such as basil, bay leaves, garlic, oregano, rosemary, thyme, etc. in any dish to achieve that balance of flavors in your food which keeps complements coming your way from your friends and family for a long-long time.
You’ll recognize that special expression on their first bite.
Trends, excessive and chemically imbalanced use of herbs, spices and processed sauces apparently have a place in our society but, a person who possesses and uses their learned ability to transform a common dish into a dish of irresistible flavors, with balanced amounts of such seasonings, displays an accomplished talent. A talent desired by many but achieved by those who use natural flavor enhancers wisely and, so now without prompts from the kitchen, let “your” achieved “results speak for themselves”. “Enjoy”!
Happy Cooking!
Some excerpts quoted, and some modified or added, inspired or taken from the Author’s interesting Biography depicted in her cookbook.
Born in East Germany, raised and trained in West Berlin after WW II, and whose parents owned hotel/restaurant “Lehngericht”...... father was a prominent businessman and mother an accredited chef...... Over 30 years professional cooking, restaurateur, hosting, catering events...... Traveled through many European countries, other than Germany, like Switzerland, Austria, France, Italy, Netherlands, Belgium, England, to name a few - with food in mind to enjoy...... Created recipes and demonstrated them on and for local television, both live and taped broadcasts...... Uses talents and inherent imagination to create natural flavors in all preparations, including “cornstarch and flour” FREE or very limited use of it in sauces, and absolutely scrumptious desserts ...... This author learned from the ground up at an early age of 14 and practiced the most serious forms of the real art of cooking, baking, sauces and dressing-makings in her quest to reach the! highest level of perfection - an “all in one” chef who intimately knows about, and produces, genuine European flavors...... No shortcuts...... Flavor is trump and achieving the best results begins with the use of only natural products, the freshest, organic, seasonal ingredients, spices and herbs of the highest quality available, and mixing and matching them to yield harmonious flavors in balance with accompaniments and other courses...... highlighting such results consistently in that of her signature award winning 3 to 7 course dinners, luncheons and high teas served in her historic circa. 1889 Queen Anne Victorian Establishment.
Chef Erika believes that recipes in her cookbook (which she refers to as a workbook - one to use) provides clear examples of how easy it can be for you to produce fresh flavors that your entire family can enjoy (even vegetables) in less time than you can imagine and with flexibility...... choosing your entrées, organizing your menus, preparing shopping lists, shopping for ingredients for more than one meal and taking advantage of freshness of the season by visiting your local farms or farmer’s market, it’s a natural and fun thing to do and saving money doing it...... not a huge task.
