Yesterday we had a guest at the kitchen. What I liked the most about having a friend coming to visit us, it is the “debriefing” at the end of the day. Especially when the person is not from the food industry and have a sharp eye. I get another type of comments, questions, and vision regarding how we interact in the kitchen. Which is great because I have to think about what I have done and why I have done it. That we were “zoning” while cooking. Going to this zone let us cook, peel, cut, clean etc… many things in the same time without having to really communicate. Just focusing on whats cooking. If that damned phone could stay silent during these moments. Our business is mostly done online and over the phone. We change the menu every week. The only time we are talking it is to ask for the others ideas and tastes buds opinion to make sure about the finish product. Lately I feel really privilege as my son is with us in the kitchen. He doesn’t want to become a cook/chef but a musician. Even him gets in the zone as we move through the cooking day. Observing that, let me trust him to do on his own the things we showed him these past weeks, with very good results may I say.
Of course our visitor, asked us questions and had to taste. From all the tastings, what she preferred was the Black Cherries and Onion Gastric Condiment. I was impressed, when she asked me about the sweetness of it. She said it didn’t taste like added sugar. That there were different layers.This is where, I have to think about what and why I have done it. I never add sugar to the savory food that I cook. The sweetness was from the black cherries, but mostly from the yellow onions that have been sizzling slowly to the point that they caramelized in their own natural sugar. The cherries were added and fold into the onions. Simmer for 40 minutes so the cherries rendered their natural juice. Salt, black pepper and a shot of sherry vinegar in the last 5 minutes. Sharpness of the vinegar, lean sweetness black cherries, and rich sweet boldness of the caramelized onions. The layers were established. Very simple recipe, with depth that can be use in a simple every day dinner, salad or a very sophisticate plate in a fine dinning restaurant.