The Pirate's Galley

I was talking to a friend recently who told me she loves to cook, but hates to come up with ideas for meals.  I began to consider how it is that I go about creating as many as five special entrees in one night as we frequently do at Il Bistro.  I decided to describe my creative process.  I hope it doesn t sound simplistic, but this is the process I use.

To Create the Perfect Dish

I find it easiest to start with meat (protein).  What sounds good tonight?   Chicken?   Fish?  Beef?   Lamb?   It s a domino effect after one ingredient is picked, it leads you to the next and the next  until you ve created a meal.  You also need to have an idea of how you would like to prepare it.  Grilled? Pan Seared?   Stewed?

Your next choice is starch (bread, potatoes, rice, etc).  The starch needs to complement the protein with flavor, texture, and shape.  Look for contrasts.  Frequently a firm textured protein, like a grilled steak, goes well with a softer starch, such as roasted garlic mashed potatoes.  Contrasts in color work well too; dark meat with light starch and vice-versa.  Varied shapes will also lend the plate dimension and character.   Just remember that a starch doesn t always mean a potato.

You have your protein and your starch, let s move to the vegetable.  Use vegetables when they are in season.  We are very fortunate in the Pike Place Market to be able to just wander and pick the most beautiful, fresh produce.  The vegetable will add color and freshness to your dish.  Be creative and use unusual items.  You can t go wrong with fresh vegetables.  Please don t over-cook them.

 

To finish your dish, you may want a sauce.  Unlike the starch, you want to counteract some of the flavor that you have already put into your dish.  A good sauce should be able to stand on its own, but should blend with the rest of the dish.  A fresh chimichuri sauce or salsa can give life to a simple grilled steak.

 

Last, but not least, is plate presentation, which all depends on the occasion.  Are you preparing a midweek meal with family and friends?  Platters, each with a separate component of the meal, would work perfectly.  Is it a fancy meal you are cooking to impress?  Dishing up each plate in the kitchen can make a very nice presentation.

With the next meal you plan, try to think of the components in the order I have described; see how it works.  The more you cook, the more ingredients you will try, and the more options you will have in your bag of tricks.  Enjoy creating your next perfect dish.

 

Wine Notes

Here is a list of wines added to the IL Bistro Wine List in February.  We have increased our list to 275 wine choices, with a cellar of 1800 bottles.  Please ask your server if you would like to know more about these wonderful wines that are new to our list. Nicolas Feuillatte  Rose Brut   Non Vintage Champagne Cantele Primitivo 2005 Chateau Doisy Vedrines  Sauternes 2003 Allegrini  Amarone della Valpolicella Classico 2003 Antonio Sanguineti  Vino Nobile di Montepulciano   2003 Antinori  Pian delle Vigne Brunello 2001 Terre del Marchesato  Emilio Primo Bolgheri 2004 Antinori  Tignanello Super Tuscan  2004 Paraduxx Napa Valley Blend  2004