"There is no such thing as a good cuisine if it is not prepared out of friendship."- Paul Bocuse (1926-2018)
CULINARY WITH CLIVE
Welcome to Culinary With Clive, my very own passion project filled with unique and engaging content. Explore my site and all that I have to offer; perhaps Culinary With Clive will ignite your own passions as well.
ALL THE INFO
What You Need to Know
Greetings Everyone!! What's Cooking?
Hello I'm Clive Fernandes & I live in Bangalore City with my best friend and two adorable canines. Holding a bachelor's degree in Culinary Sciences from Bangalore University, the journey took flight in 2014 as a Hotel Operations Trainee (Kitchen) at Oakwood, Bangalore, thereafter graduating to a Demi Chef De Partie on successful completion of the program in 2016.
Come 2016, the need for a change was realized & hence decided to showcase traits at The Teal Door Cafe when an opportunity to run the Culinary operations was an offer one couldn't resist.
Throwing some light onto why I wanted to be a Cook / Chef ; I was an athlete who'd go any distance for a game of Soccer. I wanted to be a Pro Soccer player even though I couldn't think of being one practically. Not what my family would be happy about. Unfortunately, my career in soccer didn't kick off because I went under the knife on three occasions. Yes, you heard it right ! Wasn't that harsh for a young boy dreaming of the unimaginable? Yes, it was. I remained at home rehabilitating to get back to fitness while my fellow mates where hell bent in applying for a bachelor's degree in the study of Commerce or Arts . All I could do during those days was lie down on the couch (with a cast on my leg) and watch Culinary shows on the television. I see these Chefs dishing out mouth watering Gourmet Food and I whispered to myself, I can do this too !! Yes folks, Cooking is no walk in the park unless you start falling in love with it. After all, food is the only way to a woman's heart.
My Personal Philosophy when it comes to Cooking,
"Cooking food, to me is Love & Respect served and earned".
For years, I have served as a useful source to those seeking inspiration, help, or advice. I finally decided to own that role and be intentional about it. I started writing about my passions, my thoughts, and curious wondering about our world. I founded Culinary With Clive with a mission to give others a taste of what goes on in my mind, and I have been at it ever since.
Take some time to explore the blog, read something interesting, and feel free to reach out if you would like to collaborate on a project together.
I'd like to thank my instructor Professor Chef Kelly Ptashnik for assigning us to open a blog on Culinary / Cooking / Cuisine. Firstly, because it gives me immense joy and pleasure to share my knowledge on Cooking throughout the years; And would also help me gain knowledge & recognition to carry the good job forward. I'm also hoping this experience widens my scope of knowledge & networking, therefore, creating a buzz on food trends to the people who visit my blog.
GALLERY
Shot on my iPhone
Some impressions of the food I made with much love. Starting first from left to right: Gulab Jamun in Rose perfumed Evaporated Cane Juice, Ground Turkey Pasty with tomato salsa and micro-greens, Carrot & Peas Pilaf, Creole Spiced Basa w/ Zucchini Spirals and Coral Tuille, Chili Beef with Crispy lotus stem, Rice Crisps with Mangalorean Chicken Curry.
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SENSORY EVALUATION OF A NEW FOOD
Burmese Khao-Soi/Suey
When it comes to noodles, every Asian country has their own take.
Be it the American Chopsuey or the Tibetan Thukpa, there is a wide variety of noodle dishes a chef can experiment with. But with all these wide choices, it almost becomes difficult to choose one particular dish.
How about some Burmese Khao-Suey…? Suey What…?
I said Burmese Khao-Suey. On a rainy day, if you are craving for some hot broth, noodle and meat, the ultimate dish is the Khao-Suey.
The Khao-Suey is the traditional noodle dish that originates from Myanmar; Modern day Burma.
The beauty of this dish is the varied number of condiments that come along with it. To be precise, this dish is accompanied with garlic chips, freshly chopped cilantro, crushed peanuts, lemon wedges, fried golden brown onions, bird’s eye chillies and chopped scallions.
Khao Suey is a noodle soup that is served as a main dish because of its wholesomeness and because it is filling.
How did it appeal to my basic tastes?
The Khao-Suey that I tried consisted of some impeccably fresh & bouncy noodles in a richly textured broth made by the right aromats. The flavours are so much relatable to the Thai Curries. No wonder the influence from Thai cuisine makes it one good dish. Similar to the Muslim-influenced Massaman curry, the Khao Suey is made with a concoction of moist aromats & spices.
The paste consists of sautéed shallots, garlic, lemon grass, kaffir, turmeric powder, ginger paste, galangal, cilantro root and chilli oil tossed in wok and blended in a food processor.
This paste is further simmered in fresh pressed coconut milk and seasoned with fish sauce, shrimp paste and soy sauce.
The dish derives its Sweetness from the caramelised shallots and the fresh pressed coconut milk. The grated mature coconut, release a voluminous sweet amount of creamy milk. Salt is obtained from the shrimp paste, soy sauce and the fish sauce. The sourness balances the sweet and the salt which comes from the lemon peel and kaffir that is used to make the paste. The spice is obtained from the turmeric powder and birds eyes chillies. Umami is obtained from the soy sauce, shrimp paste and the fish sauce used for seasoning.
With all my senses I observed that the Khao Suey had the visual appearance of a Thai yellow curry. The feel in the mouth were the crunch from the fried noodles that were nested on the soft noodles; the crispness from the crushed peanuts, fried garlic chips and golden brown onions. The noodles were soft yet stretchy at the same time. The sauce was filled with richness from the fat that came from the fresh pressed coconut milk.
The food is unique because it comes from a country many have not heard of; consequently the flavours never fail to amaze one’s palate.
After my first experience trying this dish, I learned from my palate that these flavours were familiar to the other oriental curries like the Rendang curry (Malaysia), Massaman Curry, Thai Green & red Curries respectively.
This experience has taught me that there are many such dishes that need to be tried by chefs or people aspiring to become food bloggers; to explore them and other dishes that could be discovered and brought to every diners table to make the experience a delightful one!
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GOLDENBERRY(PHYSALIS)
Fruit Hunter
ONE OF THE WORLD’S BEST FOOD MARKET
I chose the St. Lawrence’s Market because of two reasons. It is situated at a stone’s throw away from my campus, George Brown College. Another reason being, I have heard from many that this is one historic market and one to explore for variety of gourmet foods. The rest is History, as they say!!!
1) In 2012, National Geographic spotlighted the world’s best food markets in a special article entitled “Food Journeys of a Lifetime.” St. Lawrence Market outranked New York’s Union Square Greenmarket and St. Lucia’s Castries Market to claim the top spot.
A visit to the Market makes it easy to understand why. Row upon row of locally grown produce, freshly baked goods, gourmet cured meats, specialty cheeses, preserves, soups, sandwiches, and international foods are enough to make anyone’s mouth water. And the friendly vendors will make you feel at home as you take in the sounds, sights, and smells of this cosmopolitan marketplace.
SHOPPING AND EVENTS
St. Lawrence Market may be known primarily for its food, but it’s also a great destination for shopping and activities.
Local craftspeople and artisans come to the Market to set up shop and display their wares. With everything from handcrafted jewellery, to quality natural clothing, to accessories, crafts, and souvenirs, it’s an ideal place to find that perfect one-of-a-kind item.
MY CHOICE OF FRUIT
The fruit that caught my eye was the Physalis. I have been told about this fruit sometime back when I was in India when my Chef was discussing about some rare & exotic fruits. I wasn’t really in the search of Physalis, although I had plans to find a rare and exotic fruit not known to many. I loitered around the St. Lawrence Market and thus happened to find this fruit. That was pure bliss.
GOLDENBERRIES (Physalis peruviana)
Goldenberries are native to Brazil, but they are also grown in high altitudes and warm climates such as Ecuador, Columbia, Peru, South Africa, Australia, New Zealand, and Hawaii. It is easiest to find goldenberries that have been harvested and dried before being sold. You’ll have to hunt to find them fresh in the United States. This superfood is an excellent addition to a SuperLife diet and easy to add to smoothies, trail mixes, and simple snacks!
OTHER NAMES
Golden Berry, Incan Berry, Uchuva, Aguaymanto, Cape Gooseberries
GOLDENBERRIES BENEFITS
Goldenberries may look like a fat, yellow raisin, but this tart, nutrient-dense superfood is no raisin! It is rich in many nutrients important to a SuperLife, including beta-carotene, bioflavonoids, fiber, protein, and vitamin A.
Provides fatty acids: According to studies by Ramadan and Morsel (2003) oils extracted from Golden berries consist of 15 fatty acids, among which are linoleic acid, oleic, palmitic and stearic acids, which constitute 95% of total fatty acids. Linoleic and oleic acid aid in insulin sensitivity and fat oxidation.
Anti-inflammatory
Antioxidant: Goldenberries have a total antioxidant activity (IC50 :0.81 μ g/ml) close to that of vitamin C (IC50 : 0.89 μ g/ml).
Fights bad cholesterol: When study groups were fed a balanced diet, which focused on the consumption of goldenberry juice at 5% and 15% of total caloric intake, a favorable balance of HLD to LDL cholesterol levels was obtained after 60 days. Also, triacylglycerols levels were reduced significantly with consumption of 15% goldenberry juice out of total food or liquid consumption for 60 days. Triacylglycerols are a common chemical form of fat that are found in plant foods, animal foods, and even our bodies. “High triacylglycerols” or “high triglycerides” indicates an elevation of this fat form in the bloodstream. When triacylglycerols are at high levels, it usually signals an imbalance in good and bad cholesterol.
Anti-microbial
Anti-gout properties: Eating golden berries helps reduce Uric acid and Urea, thus proving anti-gout properties.
TRADITIONAL USES
Goldenberries are primarily used as food (generally eaten dried in the United States) and food by-products such as using the juice to make chicha (a traditional fermented drink made in South and Central America), but it is also widely used in folk medicine for treating diseases such as malaria, asthma, hepatitis, dermatitis, diuretic diseases, and rheumatism. Try it in my Goldenberry Detox Smoothie. It tastes a little like strawberry lemonade (but without the lemons) due to the tart, fresh pop of goldenberries.
Reference:
In the Spotlight: The St.Lawrence Market(n.d).,Retrieved August 10., from https://www.seetorontonow.com/in-the-spotlight-st-lawrence-market-complex/#sm.000llur111bmkeyyvgh29nv1h8z54
Olien D. (n.d)., What Are Goldenberries? SuperLife: The 5 Forces That Will Make You Healthy, Fit, and Eternally Awesome. Retreived August 10, from www.superlife.com/what-are-goldenberries/
Sensory Evaluation
Physalis are similar to Cherry tomatoes when it comes to shape, taste, flavour profile and size. Unlike tomatoes, Golden berries or physalis are more on the sweeter side with tangy notes on the tongue that could be compared between a tomato and a grape. The pulp has a similar feel to that of a half ripe tomato or grape that seems firm.
Cooking Applications
Goldenberries could be used to make syrups, Squashes, Marmalades and even in salads.
Golden berries can go by itself (raw) in a melon, orange & arugula salad.
They could be poached and used in sugar syrups to make a flavoured syrup as a base.
They go well as a garnish on Pavlova, or baked as Ground cherry pies.
Goldenberry, Orange & Melon Salad w/ Honey Mustard Vinaigrette
Recipe
Golden berries/Physalis- 8 nos. cut in halves
Honey dew melon – 50g cut into segments
Orange- 1 no peeled and segmented
Arugula – 1 cup
Goat cheese- 20g
Parmesan Cheese – Shaved and used as garnish
Balsamic Glaze – piped as garnish.
For the Honey Mustard Dressing
Olive oil- 2Tbsp
Vinegar- 1tbsp
Mustard- ½ tsp
Honey- 1tsp
Oregano- a pinch
Salt & pepper to taste.
Method:
1. Peel Orange; segment and deseed. Peel Honey dew melon and deseed it.
2. Cut Goldenberries into halves.
3. Combine all the ingredients fot the dressing and whisk well to make a vinaigrette.
4. Toss the fruits with the vinaigrette and place over a bed of arugula leaves.
5. Drop chunks of goat cheese on top of the fruits.
6. Garnish with balsamic glaze and shavings of parmesan. Serve Cold.
What was my valuable learning experience from this exercise?
The very thought of finding a new fruit amazes anyone who is aspiring to be a chef/food blogger. Learning and documenting a new fruit has its own benefits as one learns its application in his/her career having a sound knowledge.