The Certifiable Foodie » Musings of a Foodie

Sometimes Food Bites Back

Perry VoScott — Tue, 12 Nov 2013 10:27:01 +0000

As some of you know, I'm presently in the sunny Southeast Asian Kingdom of Thailand for the month of November with my partner Edward. This trip fulfills our passions for international travel, food, cultural immersion and relaxation.

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King for the Day

Perry VoScott — Sun, 13 Jan 2013 21:46:00 +0000

“The New Year will ring in a variation on the traditional “Galette des Rois” theme to mark the Epiphany, as delicate as the flavours inside. Beneath the golden dress lie all of the delightful lacy frills, all of the refinement of delicately bitter candied chestnut wedded to an almond cream embellished by the liquorice notes of the Muscovado sugar. This harmonious pairing, light to the taste, puts the spotlight on the delicate bitterness of chestnut.” Pierre Herme, Paris I had an epiphany this week that everyone should be king for the day or maybe even a week. This Gallete des Rois or King Cake from the famed patissier Pierre Herme is the epitome of royalty. This time of year always reminds me of my time in France and how we would make the pilgrimage to the pastry shop to purchase one of these flaky pastries filled with almond paste and a feve or literally; bean. The Feve can be any little trinket or treasure you’d like tucked into the layers of pastry. Tradition says that whomever finds the Feve in their slice of cake becomes King for the Day and is also responsible for purchasing the next cake. Having the good

Julia Child my Hero

Perry VoScott — Sat, 08 Dec 2012 04:34:00 +0000

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Food is more than skin deep

Perry VoScott — Sat, 20 Nov 2010 18:34:00 +0000

when you start the day caramelizing onions it’s slippery slope to some delicious comfort food.In between barely memorable, prescribed meals we have those rays of sunshine that inspire a rainbow of flavors that make comforting meals a reason to continue in our otherwise grey and monotone existence. While it is easy to stop by the corner Burger King or the House of Eight Happiness and exit with a sodium charged complete meal is it fulfilling or memorable? Do you remember a meal or a single plate that awoke your palate to the possibilities of a whole rainbow of textures and flavors? People ask me, “are you a cook?” I wonder how can one question be so complex and vexing? I do not cook for a living, I cook because it makes my life complete and brings joy to myself and those who are the innocent recipients. Cooking is not just a means to an end, but a bare white plate upon which to create a symphony. I have the utmost respect for those chef restaurateurs who recreate that consistently exquisite salad of blue lake beans, mint, mizuna, cilantro and parsley topped with ribbons of jamon serrano and a harissa vinaigrette