Welcome to the new Duck and Roses.
What’s new? Well, apart from a major lick of paint the concept of the blog has now morphed. When I first started the blog it was to help document all the stuff I was doing around food, with the hope that others would get enjoyment out of the recipes, the photos, and the creative and witty stories and banter (ok, they make me titter ever so slightly).
Now though I want focus on helping you, as the meme under the Duck and Roses logo suggests, to be able to cook better, eat better and as a result feel great.
For some food is just about sustenance, and I get that. But lots of people on this tiny sphere of ours also get enjoyment, even immeasurable pleasure, out of eating. I look at it like this: humans evolved to reproduce, but somewhere along the line that need became a pleasure. It’s the same with food.
Imagine in times gone by some big brute lumping around with a big stick in the hope of accosting some delectable tetrapod in order to beat it round the noggin to provide the family with sustenance. And somewhere along the evolutionary path that sustenance would have been cooked up over a cave fire (maybe a 24 hour slow-cooked smoked version – who knows) and that brute would have said…mmm….
Duff…taste good. And from that point the pleasure of food would have been introduced in to that brute’s family’s world. Or something like that.
The next step is to get pleasure from preparing and cooking that food; and again it’s not to everyones taste, but there are lots of folk out there that want to be able to cook or just love cooking. This is where Duck and Roses steps in. It’s a resource that helps those that want to learn how to cook and for those that want to take their already basic skills and creativity to the next level; and to enjoy the process of it as well as the end result.
(random note: I think semi-colons are under utilised these days)
I am going to introduce a refreshing way of cooking – it goes back to the classic restaurant days in France where a chef would go to the market early, choose the produce, and then decide on the menu on arrival back at the restaurant – the plat de jour.
To be able to cook like this requires experience. But it also requires a process, one that I am developing to be called SIMaC (Star Ingredient, Methods and Complements) – and SIMaC is going to be the basis on which I help you to cook and eat better and set your culinary world on fire.
First you need to choose a Star Ingredient – this is the first stroke on a blank canvas – it’s the central theme to a plate of food. From there you think about the Methods to be applied – how will it be prepared and then cooked. Then finally you have Complements – the flavours, textures, visual appeal and nutritional balance that will complement the Star Ingredient. I will be covering a lot more of SIMaC in the future, through Duck and Roses and a comprehensive course.
For now you will see that you can search for recipes on the blog by Star Ingredient. So, for example, if you’re out and about and see some delicious lamb and want that as your Star Ingredient then you can search recipes that based on it.
So use Duck and Roses as a inspiration for creating your own dishes or use it to find and follow recipes and enjoy (maybe even titter at) the marvellous witty and creative prose that will accompany the them.
In addition to the recipes on the site there are lots of musings I have written around food and cooking, and now and again I’ll run some cool food related projects. There are also some great things planned for the future to make Duck and Roses the complete resource for everything to do with cooking, eating and, down the line, on how to build a food related business.
So without further ado go and explore so that you can cook better, eat better and feel great.