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As the Executive Chef at the Delta Rocky Crest Resort on Lake Joseph in Ontario for the last 8 years, Louch has tantalized the taste buds of thousands of gourmands. He combines philosophy and science with art and a passion for fresh ingredients, interesting flavours and fun in the kitchen to create phenomenal eating experiences. He reveals his secrets and teaches us techniques. |
Chef Patrick:
“My passion comes from my simple upbringing as the youngest of seven, stimulated by my parents’ philosophy of humble service to others, plus my background in theatre and acting, evolved into making a ‘big show’ out of simple food for others to enjoy.”
The spiritual science of great eating
Ahhhh food – salty, sweet, aromatic, soft, crunchy, smooth – it sizzles, simmers, comforts, nourishes, and inspires. To be in the Zen state of satori is to be in balance and awareness, with an acceptance of life, where it is, and how it is, right now. My philosophy of creating ‘simply sexy food’ is to be in this state, to cook what inspires you right here and now without expectations of greatness or fear of failure, creating from what you have available for nourishment and enjoyment – with loving attention to every detail.
Simply sexy cooking without recipes is as easy as 1, 2, 3
What you’ve learned and experienced with food is the start of your creative, cooking expression. Follow your instincts; trust what you know and the food in front of you. Be prepared to go beyond your wildest gastronomic dreams. There are no mistakes; often there’s unexpected results.
Children approach things with playfulness, no limits – anything is possible. With food, anything is possible, and everything is worth trying. Play with the food, and savour your results. Salmon is planned for dinner, and you have blueberries (either fresh or frozen) – make a quick sauce with the berries, a bit of wine or juice, a touch of sugar, in a pan on med-high heat – done in 5 minutes. That’s straight forward, now it’s playtime: add horseradish or curry to the sauce. How about hot peppers? Each sauce makes the salmon an exciting, new dish.
Run with this freedom to play, but be
disciplined. Discipline in a kitchen is important: there’s a safe way to use a knife; respect safe food handling practices; follow basic organization and cleanliness habits. It also takes discipline to be mindful and attentive to your inspirations while going with the flow of what’s available to you.
This is where cooking gets personal. It’s all about what’s right for you, not someone else. Make it for you: some will like it, some not. What’s important is the magic ingredient that makes simple food fabulous – your energy and passion.
While cooking ask yourself: is there balance? How does it look? Smell? Taste? What will add the final loving touch? Assess the colour; if you feel it needs some green, add green; if it needs red, add red. Let the picture come to you to create the dish. Put your creative soul into the food: crank up your favourite music; laugh and have fun while you cook. Get excited when something turns out differently than you expected. Celebrate every detail – you’ll awaken your soul and it will be in every dish you create!
Simply sexy food…straight up
This is a dish that looks, smells and tastes like it came from the finest restaurant. While preparing, it whispers to you. When cooking, it sizzles, sings and dances to the finish. The food allows you to add flavours that work for you. For food to be sexy on the plate, it must be playful and possess your personal balance of colour, texture, and height.
This type of meal can be prepared easily in less than two hours with only three to five basic ingredients per dish. It can be made by anyone, anywhere – in the grandest or smallest of kitchens, a boardroom or campsite. |
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Roasted butternut squash soup with cinnamon crème fraiche, 7 mins.
Bake cut squash for 50 mins. at 400-450°F on baking sheet. Scoop squash into pot; heat with water, salt & pepper (S&P); add a bit of maple syrup. Blend to desired thickness. Season to taste.
Play time: use yams or pumpkin. Or, add spices like curry, ginger, nutmeg, cinnamon, and whatever else inspires you!
Crème fraiche, sour cream or yogurt; cream or milk; white wine, or lemon juice. Blend your choices to desired thickness to dollop or drizzle.
Play time: season with cinnamon and maple syrup; ginger & honey; orange juice; curry; or chili.
Green salad with warm sesame ginger vinaigrette, 4 mins.
In a hot saucepan, toast sesame seeds, then add minced ginger, vinegar (rice, wine, or your favorite), oil of choice. S&P. Spoon warm sauce over salad.
Play time: Add fresh lime segments, pink grapefruit, or pomegranate; avocado or mango.
Wasabi lime cream shrimp accented with coriander pesto, 6 mins.
In a hot, non-stick pan cook peeled, deveined shrimp approx. 45 seconds on heat; turn over. Add to your taste one at a time: wasabi paste, fresh lime segments, 35% cream or low fat yogurt, S&P. Simmer 2 mins.
Play time: add sizzle with white wine or vodka.
Blend together until thick but runny fresh coriander (cilantro), olive oil, S&P.
Play time: add garlic, white wine, even nuts.
Pork tenderloin with apple, red wine reduction, 4 mins. (sauce takes 10 mins.)
In a non-stick saucepan on high heat, cover fresh sliced apples with red wine; add sugar or Splenda, or Stevia (1 Tbsp per apple). Bring to boil; reduce to med; simmer approx. 10 mins. until reduction is a light syrup. In a different non-stick hot pan, sear 1 cm thick pork tenderloin medallions approx. 2 mins. per side. Place on plate, spoon on sauce.
Play time: replace apple with dried fruits; reduce sugar. Try dried apricots with white wine and ground chili!
Flambé bananas & strawberries, 2 mins. Put fruit into hot pan; add Kahlua and Grand Marnier, and sauté 1-2 mins. Simmer balsamic vinegar and sugar (50:50) in a sauce pan to a simple syrup. Drizzle over fruit.
Play time: top with cracked black pepper and whipped cream. H&L
To be inspired by Chef Patrick simply go to www.simplysexyfood.ca
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