Gourmet Cooking Defined

Well seeing as this is a blog, and not just a list of recipes I thought I would delve into the subject of Gourmet Cooking in deference to just cooking. I may be all wet here, but to my interpretation the difference lies is the preparation and use of spices, not just in the quality of the cut of meat. Typically today conventional cooking pretty much is getting something eatable on the table with the minimum amount of fuss. Perhaps heating up something picked up at Fresh and Easy or a rotisserie chicken – don’t get me wrong, nothing wrong with either of them.


Here’s where the “extra effort” comes in to prepare a gourmet dish: First picking the best ingredients in your price range, that is the freshest bruise free vegetables, a cut of meat that is freest of grizzle and fat or a piece of fish that is fresh without odor and is just a little glossier then the rest. Then taking the items home, thoroughly washing them, removing any waste that got by your inspection, then peeling, slicing or cutting perfectly to fit your planned masterpiece.

Now keep in mind, we’re dealing with “cooking” NOT gourmet plating and presentation as is found in a seven course meal – You know the kind I’m talking about One large Scallop wrapped in bacon sitting atop of three asparagus spears, some unnamed sauce drizzled about to fill the otherwise vacant dinner plate.

Generally speaking, the entrée is prepared with some form of pre-seasoning or marinade that is comprised of fresh herbs and spices to augment the flavor of the meat/fish or vegetable, not overpower it. Next for the searing process in either butter or olive oil to lock in the juices. Now comes the actual sautéing/frying or roasting usually at high temperature. After plating the entrée a “reduction” or deglazing takes place to form a sauce which is ladled over the entrée.

The presentation is very important here. The entrée should not cover more then 2/3rds of the plate or serving dish. An appropriate garnish is now added, usually one of the herbs that was used, or perhaps slices of a citrus fruit.

So there you have it – A gourmet dish to set in front of a loved one, friends or family.

By the way we have Lemon, Key Lime and Grapefruit trees and a small Herb garden with Marjoram, Sage, Rosemary, Thyme, Sweet Basil and Boxwood Basil. Also we prefer shallots to onions as they are more flavorful. Onions can always be substituted with only a slight change in flavor.