February 8, 2022No Comments

See you on a big feast

She never said no for anything, except to go to the hospital for the last 5 days of her journey here on Earth. And talking abour herself (there is not so much to say about that).

She said yes to every party, every meal, the last cigarette before going to bed (just one more..!), every trip to everywhere, every kind of movie, book or music (including Marilyn Manson, The Prodigy or Black Sun Empire). She said yes for three men, she said yes to midnight poker or rikiki. She said yes for everything which was interesting, new or old, tasty and entertaining. She said yes for talking about anything, anytime on the terasse of our recent home, where me and her spend most of the time- which was given- together. Under the cherry tree, hiding from the sun, drinking icecold water on hot summer days…smoking and talking. While eating. Something. Anything.

I did not know what to say on the funeral. I knew I could talk about her for hours- which did not make any sense, and no one would have listened anyway. For 3 days I tried to write something, but I could not. I felt so embarrassed and ashamed. Is there anyboby else, who cannot make a speech for her mom’s funeral? Probably not. On the day, still nothing. Just when we got into the car for leaving, I run back to the house and took one of her favourite cooking books. I did not know what I was looking for, I just followed my instinct. That was the book. I struggled with my tears, thoughts and feelings on the way to the boat- together with my nausea because of reading in the car. She could not either. We got there on time, way before anybody else. I went straight to the bar of the boat, asked for a drink and sat down with the book. I found a quote from the „In Search of lost time”.

„…but when from a longdistant past nothing subsists, after the people are dead, after the things are broken and scattered, still, alone, more fragile, but with more vitality, more unsubstantial, more persistent, more faithful, the smell and taste of things remain poised a long time, like souls, ready to remind us, waiting and hoping for their moment, amid the ruins of all the rest; and bear unfaltering, in the tiny and almost impalpable drop of their essence, the vast structure of recollection.”

I read it very slowly, because I realized how deeply my mom was devoted to the world of gastronomy – including all its pleasures - as to nothing else. In that moment I realized, the reason I chose this too was her, and weird enough it has never crossed my mind before. In that moment I was thankful for understanding something, which I did not before. All the memories I have with her – shopping at the farmers market every weekend, reading interesting recipe/history books together, choosing and working with the right ingredients, travelling and eating out, watching gastro movies, talking about food culture in different countries and ages, cooking in the different kitchens where we lived together (more than a few) or just eating strawberry on the veranda…- are connected to food and eating. Everything.

In that moment of standing in front of the whole family and all the good friends, I lost the sense of time. I don’t know for how long I was standing there, reading and thinking. All these memories were before my eyes- it was only her and me in the search of lost time. In that moment my life suddenly made sense, except one thing. From now on I have to continue living without my mother and with a smaller heart.

And yet, every smell and taste will always remind me of you mom and our common lost time. Cooking - with you - made me who I am. Maybe after all cooking makes us who we are? Namely human. Goodbye mom, see you later – hopefully on a big feast…

October 3, 2020No Comments

in the name of gastronomy

What is gastronomy? I was thinking about this word. Nowadays it seems to be degraded, or more like snob. There is a huge gap in between the world of gastronomy and the "real" world, somehow. There are the people, who belong to this mysterious, rich, almost freemason-like group, and there is the rest of the world. But what is gastronomy about? Today it is really about a small group of people, who can afford themselves to eat well from the best available ingredients, made by the best (mostly man) chefs, in the world's so-called best, three-star restaurants. Funny enough, these are mainly the same people, who has the political and economic influence, which actually runs our world as it is, and it was always like this, so I dare to hope, I did not say anything new, or surprising. I am not a native English speaker, I learned it in high-school, so you may notice some grammatical mistakes. But I remember, what the teacher said about the difference between it was and it has been. If I would have written "it has always been like this" it would mean, this period hasn't come to its end yet, but I used the other one for that simple reason, because we reached that point, when no matter how much is in your pocket. A period came to its end, when the Earth is running out of its resources. We disrupted the natural cycles, we only take out without giving anything back. Money is just a fictive currency, which does not exist in nature. And you do not have to be a scientist to be aware of this, today it is a proven fact, we messed it up. Pessimists say, there is no return, optimists say the opposite. If you agree with the pessimist, do not read my blog, because there is no reason you are still doing something.

I am definitely not an optimist, I follow the news, from different sources, and I see, what is happening, and things are not going in the direction of being optimistic. But instead of crying over my computer, thinking of overpopulation, global warming or the questionable existing plastic island, I am doing something, because every single person is able to. And a lot of us does.

I write a blog to share my thoughts, to post about what I am doing in my closest environment. That is what I am able to possibly help and hopefully change. I live in East Jutland, Denmark. If you live here, you can catch up with all the informations related to food and agriculture in the area. If you do not live here, take some courage and discover the area around you, and reconnect people with their food on every possible way.

I believe, we all have every tool, we need to change the world around us. And these tools do not cost money, there is no excuse not to use them. These are our decisions about how we spend our time. What do we use it for? To keep an illusion of a non-existing world, which we are wanted to believe in, or to actually live? I am afraid, we are about to lose the capability to notice the difference, and to turn things back.

Gastronomy is something much bigger, than people would think. This science is able to create healthy people, planet and fix the misunderstood connection between them. Gastronomy is the discipline, which is able to reconnect us humans to our nature. If we do not fix this relation, we are lost. We all make decisions, at least three times a day, -at breakfast, lunch and dinner- about the future of the humans and this planet. So, you can already be a change from tomorrow, right before breakfast!

I stop writing, because thinking is the killer of action. I try to keep the balance between doing and writing about doing. And until someone is reading here, I will write about what I do. Now I am going to cook, from tasty, local ingredients.

Vi ses!

August 27, 2020No Comments

Excuse me, are you a chef ?

Yes, and no. I have never studied in a “real” chef school. I didn’t put a mortgage loan on my parents house to study in one of the best culinary institutions in France. But I spent my entire life watching old women’s and men’s hands carefully, how to knead a dough. How to make a stock from scratch, how to butcher a chicken. How to treat your vegatable garden and how to salt a plate of food considered to be just perfect. I worked in restaurants, canteens, farms and even in a chocolate factory. I make catering. I teach people how to cook from scratch. I am cooking every single day.

I heard it so many times in my life: “he/she is only a chef”. Well, go and work in a kitchen for one day, and repeat the same sentence with still emphasizing the word “only”. Cooking is a complex task. Chefs have a huge responsibility and not only for guest’s satisfaction. Chefs are connection points between agriculture and gastronomy, between nature and human. If chefs do the right things, the world is a better place. At least that is what I believe in, and work for as a “chef”.

Taste is everything

I want to believe, that…

…It will only taste good if it had a good life. It will only taste good if it grew naturally, without chemicals. It will only taste good if farmers got paid well and live a quality life. It will only taste good if it does not harm the ecosystem and nature on any way. It will only taste good if it is in season. It will only taste good if you eat it fresh without a long transportation. Our food will only taste good if it is fair, organic, good quality, local, seasonal and treated well with love and care.

This is not part of the universal chef education when it should be. Because these are the basics for good taste. The way we prepare a dish is the next step after all of these.

Everyone is a chef

You do not have to be a professional chef to cook responsibly. We are all cooks of our own kitchen, home, family and friends. And besides the ingredients, we can use our identity, characteristics, ideology as spices to make a good, clean and fair food without remorse.

Cooking is not only a question of the chef and its fame, neither the numbers of starts. Cooking is not only about perfection and techniques, but also about respecting the work of others. Respecting nature, farmers, farm animals and all kinds of ingredients. Cooking creates community, therefore culture. Cooking makes us who we are, every single day. Gastronomy is about a past full with traditions, about a sustainable present, and about an equally livable future for everyone and everything. I am very lucky I can work with food every day. I am proud to be a chef and all of you should be.

August 27, 2020No Comments

Bouillon cube? No thanks, I’m too cool for that!

There is nothing cooler, than making your own stock. It is cool, because you make it. It is cool because you do not have to buy cubes. It is cool because you use the leftovers (vegetable stem/peel, animal bones). It is cool because you can flavor it as you like with different herbs, veggies, spices…It is cool because it can hold basically forever in the freezer. It is cool because you have your own vegetable/meat/fish broth. It is cool because you can give it as a present. It is cool because everything taste better with a good stock than with water or even with the most expensive, organic bouillon cube

You can freeze it in bags, glasses, jars or ice cube trays. Use it to make soup, stew, pottage, risotto, sauce etc…

Make a vegetable stock from the veggies from your garden or use organic ones. Wash them well. If you want to make an other dish from the vegetables, peel them and make a stock from those. But you can also make a really rich stock from the whole vegetables and herbs, instead of only using the peels and stems. Add onions to it, an incredible amount of salt and some pepper. Cover all with water and cook it until it starts to boil. From then on simmer it up to 5-6 hours or until your whole home smells like the stock itself. Taste it sometimes and adjust the taste with more salt, pepper, other spices and herbs. When it is done, strain it through a dense sieve, let it cool and freeze it.

Chicken/pork/beef/fish stock. I always recommend to buy a whole poultry and butcher at home. You learn to respect life when you work with a whole animal with its heart, liver, bones and blood. You are not aware of the consequences of being an omnivore when it comes to perfectly uniformed, bleached white, tasteless chicken breast stored in an odorless plastic tray coming directly from a factory’s processing line. That was never an animal, and it will never be “meat”.

When I buy a chicken I know where it is from. When I butcher that chicken at home, I like to be alone and talk to it. It sounds creepy, isn’t it? I pay my whole attention to it, try to feel that dead body with all my senses. I think of its life and pay my respects. I am aware it lived before, and died for me to eat it. So, it is my turn now to make the most delicious dishes from it, and a lot.

When I buy a chicken I use it ALL. I always make a huge stock with lots of veggies, herbs and spices. I freeze it and use it in different dishes. It gives the umami flavor to every dish I make without actually adding any meat. That is what I mean by using meat as “spice” more than an actual ingredient.

When it comes to pork and beef, try to get a piece of meat with its bone, so you can use it for stock. Use as many veggies and herbs you can. Simmer it as long as possible on the lowest temperature. Same goes for the fish. Buy a whole fish and make a stock with dill, lemon and vegetables.

Try as many different kinds of soups as you can, and create yours. Enjoy reducing, reusing and recycling. Enjoy the sound, smell, and taste of YOUR broth. Enjoy every spoonful of food which was made with that stock. Enjoy the freedom of the creative human hands. 

May 10, 2016No Comments

Fresh and cold summer soup

It is the middle of August, and everything is available for this ice cold soup. I made it extremely hipster, so literally everyone can eat it (for sure not, because I am not keeping up enough with every diet). It is vegan. It is lactose free. It is also gluten free, if you make it with gluten free bread or leave it out. But most importantly it is delicious and refreshing in this heat. It is an umami bomb, especially if you make it the day before. Enjoy.

Get your ingredients from a reliable source. I used organic, european watermelon, local and organic tomatoes, fairtrade pepper, local salt and vinegar.

600 g watermelon
400 g tomatoes
4 tbsp olive oil
1 tbsp vinegar
salt
pepper
lemon juice
slice of bread
basil
optional: pistachios

It is so easy to make this soup! You only have to cut the watermelon, the tomatoes and the bread into cubes and add all the rest of the ingredients, adjusting the taste.

Mix the tomatoes with the olive oil, the vinegar and the bread, let it soak for a couple of minutes. Add the watermelon, salt, pepper and a teaspoon of lemon juice to it. Blend the whole mixture. The longer you keep it in the fridge, the better it gets. The best is the day after, but you can also serve it immediately. Decorate with basil and chopped pistachios.

The green leaves and nuts look amazing in the middle of a red soup because of the color contrast. When a plate of soup is served harmoniously, it will also taste better, because your eyes prepare your tastebuds!

And you are the only one who knows it was so easy to “cook” it.

Want to book a session or do you have questions about cooking theraphy give me a call or write me: info@cookingtherapy.dk +45 52 78 20 31

Cooking Therapy
Zsófia Anna Tóth

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