Cooking
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#iGourmand #Lucito #Normita #Food #Recipe #Dessert #FruitCake #Consultant
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Fruit Cake
Fruit cake made with soaked unsweetened dried fruit. A festive, flavorful, and moist fruit cake to enjoy all holiday season. This family recipe will make you a fruit cake convert. A traditional moist fruit cake made with brandy soaked dried fruit, and candied ginger. The best fruit cake recipe you’ll ever make. It turns cynics into converts. This fruit cake recipe yields two loaves cakes.
Ingredient
1/4 cup Dried Peaches
1/4 cup Dried Apricots
1/4 cup Dried Pears
1/4 cup Dried Dark Raisins
1/4 cup Dried Candied Ginger
1/4 cup Dried Dried Fig
1/4 cup Dried Cherry
3/4 cup Walnuts
1 cup Brandy
2 cup Flour
1 tbsp Baking Powder
1 tbsp Baking Soda
2 tbsp Nutmeg
2 tbsp Cinnamon
2 tbsp Ginger
3/4 cup Olive Extra Virgin Oil
2 Eggs
2 tbsp Vanilla Extract
2 tbsp Maple Syrup
2 tbsp Honey
2 Apple Sauce
6 Maraschino Cherry
Syringe 1 ml
Brandy
Preparation
- 1. Chopped Dried Fruits
- 2. In a bowl, stir together the fruits, walnuts, and brandy.
- 3. Cover and let soak for at least 4 hours or up to 24 hours, stirring a few times during the soak.
- 4. Aluminum foil two loaves cakes.
- 5. Preheat the oven to 300F.
- 6. In a bowl, whisk together the flour, baking soda, spice, baking powder. Set aside.
- 7. In a bowl, whisk together the olive extra virgin oil, vanilla extract, maple syrup, honey, apple sauce, eggs. Set aside.
- 8. Bowl olive and dried fruits, whisk together.
- 9. Bowl olive, dried fruits, and flour, whisk together.
- 10. Divide the batter evenly among the two baking pans.
- 11. Bake for 2 hours or until a toothpick inserted into the center comes out clean.
- 12. Let the cakes cool in the pan for 10 minutes.
- 13. Run a knife around the cake to release it from the edges.
- 14. Remove and place them on a cooling rack.
- 15. Aluminum foil two loaves cakes.
- 15. Generously syringe of the cakes with brandy.
- 16. Maraschino Cherry.
- 17. Aluminum foil for wrapping fruit cake.
- 18. Store the cakes for up to 8 weeks.
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Normita
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#iGourmand #Lucito #LucPaquin #Food #FoodCulture #Beer #Spirits #Wine #Consultant
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Food Culture
I have been reminded many times recently on the vast contrasts between population with and without food culture. The easiest definition of what is food culture, in my mind, is that populations or people who have food culture live to eat, and those who don’t eat to live. Reduce to its bare essentials this is the simplest definition.
Generally in the northern parts of North America, meaning Canada and the US, the majority of the people do not live to eat, they generally eat to live, thus the great popularity of fast food. The French influence in Quebec is prevalent, though it is moderated by the North American influence, thus the food culture is not uniformly distributed in all the population.
The current climate in North America that is dominated by gourmet food and all of those food channels on TV is not real food culture, as it is a recent fad, and like all fads it will probably fade in the long term. There is also an elitist aspect to that fad that is not part of what I consider food culture. The good thing with such fads is that it may penetrate part of the population and in the long term help establish food culture in some groups of the population.
Our recent trip to Veracruz reminded me of the prevalence of food in my life, and what I consider the tenets of food culture. Like in most regions of Mexico the general population has a much closer relationship with food than elsewhere in North America. It is a cultural thing and people of all classes take their time to eat and enjoy it, and food is an essential part of appreciating daily life.
You see it in the town as people goes out to eat in the middle of the day, and take the time to enjoy the food and relax while eating it. A lot of offices have a 2 hour lunch time, since people like to take the time to enjoy their food. While we were visiting Veracruz we went to various places where the locals congregate to enjoy specialties at various times of the day. On one morning we went to Las Anitas, a little place in the industrial neighborhood that specializes in “Gorditas” and “Picaditas”. We went a little late for breakfast but the place was still crowded and people were eating like there was no tomorrow. On the way out of town we stopped for breakfast at Las Farolitos which was completely full in the middle of the morning, and which specializes in “Tamales De Elote” and other local specialties.
We went to a few seafood restaurants that were both excellent and relatively cheap for the type of meal we could get there. We were in town only for a few days so we did not have a chance to drive a little bit out of the town and visit little fishing villages where supremely good fresh seafood cost less than a fast food meal. We will definitely go back there to visit as the both the food and the people are great and the atmosphere is inviting and relaxing.
Even in Mexico City you see it in the outdoor markets where the food vendors are full of client from early morning to the end of the day, and you can barely move when it is lunch time. On Sunday morning everybody goes out to eat with the family and everywhere from nice restaurants to street vendors are full of clients. The same is true in the evenings where everybody goes out for an evening snack, and itinerant vendors shout their wares even in residential neighborhoods. From “Tamales” to “Sweet Breads”, to “Camotes”, everybody comes out to grab something to eat.
There is a complete obsession for food at all levels of society and traditional food are still king, and the penetration of most fast food place is not as great as other places due to a rich food culture that is shared by everybody. Of course the convenience of fast food is very attractive for the busy families, but a lot of people are more inclined in eating at local fast food concessions, thus in a way the food culture is still prevalent and tied to the local culture.
I will come back to the subject in the coming weeks, and drop me a note in the comments or via email on what is your relationship with food in your neck of the world and how does it compare to the local population.
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#iGourmand #Lucito #LucPaquin #Food #Recipe #Strawberry #StrawberryAndCream #Consultant
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Strawberry
The garden strawberry is a widely grown hybrid species of the genus Fragaria, collectively known as the strawberries, which are cultivated worldwide for their fruit. The fruit is widely appreciated for its characteristic aroma, bright red color, juicy texture, and sweetness. It is consumed in large quantities, either fresh or in such prepared foods as jam, juice, pies, ice cream, milkshakes, and chocolates.
Strawberry And Cream
An easy, no-cook, yet delicious treat that comes with history and tradition. Strawberries and cream have long been served at Wimbledon since the first tournament in 1877 and since Monday is the start of this 2 week tennis event, and the history.
It is believed that it was King George V who first brought strawberries and cream to Wimbledon in the early 1900. Strawberries were the only fruit available at the time and apparently strawberries were very fashionable to eat at that time. Nothing says summer has arrived in England more than the Wimbledon tennis championship. It is the highlight of the British summer social calendar and anyone who’s anyone will be attending.
Strawberry And Cream
Ingredient
- 12 Strawberries
- 4 tbsp Cream
Preparation
- 1. 6 strawberries to each bowl
- 2. Pour over the cream
- 3. Serve
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Curriculum Vitae 2022
J. Luc Paquin 2022 – English & Español
Luc Paquin
Languages Spoken and Written: French, English and Spanish.
Citizenship: Canadian
Luc Paquin
https://www.jlpconsultants.com/luc/
English
https://www.jlpconsultants.com/JLPFoodWineCV2022Mk1a.pdf
Español
https://www.jlpconsultants.com/JLPComidaVinosCVMk2022a.pdf
Web: https://www.igourmand.com/
Web: https://www.jlpconsultants.com/
Facebook: https://www.facebook.com/neosteam.labs.9/
YouTube: https://www.youtube.com/channel/UC5eRjrGn1CqkkGfZy0jxEdA
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Pinterest: https://www.pinterest.com/NeoSteamLabs/
Instagram: https://www.instagram.com/luc.paquin/
Lucito
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#iGourmand #Lucito #LucPaquin #Food #Recipe #Salad #ShreddedTurkey #Turkey #Tomato #DressingCaesar #Cheese #Consultant
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Caesar Salad
A Caesar salad is a green salad of romaine lettuce and croutons dressed with lime juice, olive oil, egg, Worcestershire sauce, anchovies, garlic, Dijon mustard, Parmesan cheese, and black pepper. In its original form, this salad was prepared and served tableside.
The salad’s creation is generally attributed to the restaurateur Caesar Cardini, an Italian immigrant who operated restaurants in Mexico and the United States. His daughter Rosa recounted that her father invented the salad at his restaurant Caesar’s, at the Hotel Caesar in Tijuana, Mexico, when a Fourth of July rush in 1924 depleted the kitchen’s supplies. Cardini made do with what he had, adding the dramatic flair of the table-side tossing “By The Chef”. Cardini was living in San Diego, but he was also working in Tijuana, where he avoided the restrictions of Prohibition.
Caesar Salad Lucito
Ingredient
1/2 Iceberg Lettuce
1 Tomato
4 oz Shredded Turkey
4 tbsp Caesar Salad Dressing
3 tbsp Parmesan and Romano Cheese
Salt and Pepper
Preparation
1. Iceberg Lettuce
2. Diced Tomato
3. Turkey
4. Caesar Salad Dressing
5. Parmesan and Romano Cheese
Follow Us
Curriculum Vitae 2022
J. Luc Paquin 2022 – English & Español
Luc Paquin
Languages Spoken and Written: French, English and Spanish.
Citizenship: Canadian
Luc Paquin
https://www.jlpconsultants.com/luc/
English
https://www.jlpconsultants.com/JLPFoodWineCV2022Mk1a.pdf
Español
https://www.jlpconsultants.com/JLPComidaVinosCVMk2022a.pdf
Web: https://www.igourmand.com/
Web: https://www.jlpconsultants.com/
Facebook: https://www.facebook.com/neosteam.labs.9/
YouTube: https://www.youtube.com/channel/UC5eRjrGn1CqkkGfZy0jxEdA
Twitter: https://twitter.com/labs_steam
Pinterest: https://www.pinterest.com/NeoSteamLabs/
Instagram: https://www.instagram.com/luc.paquin/
Lucito
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#iGourmand #Lucito #LucPaquin #Food #Recipe #HorsOeuvre #Aperitif #Consultant
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Hors d’Oeuvre
Hors d’Oeuvre in modern French table service and that of much of the is a dish served before the main course of a meal. Hors d’Oeuvres may be served at the dinner table as a part of the meal, or they may be served before seating, such as at a reception or cocktail party.
Apéritif
An apéritif is an alcoholic beverage usually served before a meal to stimulate the appetite, and is usually dry rather than sweet. Common choices for an apéritif are vermouth; champagne; pastis; gin; ouzo; fino, amontillado or other styles of dry sherry.
Hors d’Oeuvre and Apéritif Lucito
Ingredient
4 tbs Peanuts
4 tbs Cashews
4 tbs Almonds
2 tbs Peanuts Chile
4 tbs Classic Hummus
2 Medium Glass Oak Leaf White Zinfandel
Preparation
1. Ingredients
2. Wine
Follow Us
Curriculum Vitae 2022
J. Luc Paquin 2022 – English & Español
Luc Paquin
Languages Spoken and Written: French, English and Spanish.
Citizenship: Canadian
Luc Paquin
https://www.jlpconsultants.com/luc/
English
https://www.jlpconsultants.com/JLPFoodWineCV2022Mk1a.pdf
Español
https://www.jlpconsultants.com/JLPComidaVinosCVMk2022a.pdf
Web: https://www.igourmand.com/
Web: https://www.jlpconsultants.com/
Facebook: https://www.facebook.com/neosteam.labs.9/
YouTube: https://www.youtube.com/channel/UC5eRjrGn1CqkkGfZy0jxEdA
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Pinterest: https://www.pinterest.com/NeoSteamLabs/
Instagram: https://www.instagram.com/luc.paquin/
Lucito
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#iGourmand #Lucito #LucPaquin #Food #Recipe #MoulesLucito #Frites #Wine #Consultant
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Moules et Frites
Moules et frites is a main dish of moules and French fries originating in Belgium. The title of the dish is French with the Dutch name for the dish meaning the same. It is considered the national dish of Belgium.
Although Moules et Frites are popular in many countries, it is thought that the dish originated in Belgium. It is likely that it was originally created by combining moules, a popular and cheap foodstuff eaten around the Flemish coast, and fried potatoes which were commonly eaten around the country in winter when no fish or other food was available. In both Belgium and France, Moules et Frites are available in most restaurants, depending on season.
Moules Lucito
Ingredient
2 pounds moules
2 cups white wine
4 tbs half and half
2 tbs dried chives
2 tbs dried onion
2 tbs dried garlic
1 tbs dried thyme
salt and pepper
Preparation
1. In a wide pot.
2. Add white wine, half and half, chives, onion, garlic, thyme, salt, and pepper.
3. Add bring to a boil over high heat.
4. Add moules, cover, and cook until about 5 minutes.
5. Transfer moules to serving bowls with a spoon.
Follow Us
Curriculum Vitae 2022
J. Luc Paquin 2022 – English & Español
Luc Paquin
Languages Spoken and Written: French, English and Spanish.
Citizenship: Canadian
Luc Paquin
https://www.jlpconsultants.com/luc/
English
https://www.jlpconsultants.com/JLPFoodWineCV2022Mk1a.pdf
Español
https://www.jlpconsultants.com/JLPComidaVinosCVMk2022a.pdf
Web: https://www.igourmand.com/
Web: https://www.jlpconsultants.com/
Facebook: https://www.facebook.com/neosteam.labs.9/
YouTube: https://www.youtube.com/channel/UC5eRjrGn1CqkkGfZy0jxEdA
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Pinterest: https://www.pinterest.com/NeoSteamLabs/
Instagram: https://www.instagram.com/luc.paquin/
Lucito
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#iGourmand #Lucito #LucPaquin #Food #Recipe #Quiches #Salmon #SmokedAtlanticNovaSalmon #Cheese #Consultant
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Quiches Salmon Lucito
Quiche is a French tart consisting of pastry crust filled with savoury custard and pieces of cheese, meat, seafood or vegetables. It is savory. Quiche can be served hot or cold. It is popular worldwide. The generic term, pastry base and sides, with various chopped fillings set in an egg/milk mix. There are many variants of quiche, using a wide variety of ingredients. Variants may be named descriptively, often in French.
Although quiche is known as a dish of classic French cuisine, historical records indicate that quiche actually originated in Germany in the middle ages in the medieval kingdom of Lothringen, which the French later occupied and renamed Lorraine. The word “quiche” is from the German “Kuchen”, meaning cake.
Ingredient
1 diced onion
2 tbs dried sweet basil
2 tbs dried chives
4 oz mushrooms sliced
4 eggs, lighty beaten
1 cups half and half
6 oz Smoked Atlantic Nova Salmon
3 oz baby swiss cheese
3 oz sharp cheddar cheese
3 oz extra shard cheddar cheese
1 unbaked 9 inch pie crust
salt and pepper
Preparation
1. Preheat oven to 425 degrees F (220 degrees C).
2. In a medium bowl, whisk together eggs, half and half, salt, pepper, basil, chives, onion, salmon and cheese.
3. Pour mixture into pastry shell.
4. Bake 15 minutes in the preheated oven. Reduce heat to 300 degrees F (150 degrees C), and bake an additional 30 minutes, or until a knife inserted 1 inch from edge comes out clean. Allow quiche to sit 10 minutes before cutting into wedges.
Follow Us
Curriculum Vitae 2022
J. Luc Paquin 2022 – English & Español
Luc Paquin
Languages Spoken and Written: French, English and Spanish.
Citizenship: Canadian
Luc Paquin
https://www.jlpconsultants.com/luc/
English
https://www.jlpconsultants.com/JLPFoodWineCV2022Mk1a.pdf
Español
https://www.jlpconsultants.com/JLPComidaVinosCVMk2022a.pdf
Web: https://www.igourmand.com/
Web: https://www.jlpconsultants.com/
Facebook: https://www.facebook.com/neosteam.labs.9/
YouTube: https://www.youtube.com/channel/UC5eRjrGn1CqkkGfZy0jxEdA
Twitter: https://twitter.com/labs_steam
Pinterest: https://www.pinterest.com/NeoSteamLabs/
Instagram: https://www.instagram.com/luc.paquin/
Lucito
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#iGourmand #Lucito #LucPaquin #Food #PorkTenderloin #Peaches #CambrayOnion #Recipe #Consultant
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Ingredients
1 1/2 to 2 pounds pork tenderloin
6 nectarines, quartered and pitted
10 cambray onion
3 tbs Tequila
2 tbs Hoisin sauce
2 tbs soy sauce
2 tbs sesame oil
2 tbs grated ginger
2 cloves garlic
3 tbs roasted sesame seed
Preparation
1. In a small bowl, combine nectarines, cambray onion. Tequila, Hoisin sauce, soy sauce, sesame oil, ginger, garlic and roasted sesame seed.
2. Cut pork 1/2 lenght.
3. Place pork tenderloin in medium casserrole dish.
4. Coat with marinade. Cover casserolle dish with plastic wrap. Refrigated at least 2 hours.
5. Preheat oven to 400F (205C).
6. Remove pork, cambray onion and peaches from casserole dish. Retain marinade.
7. Place pork on oven rack over roasting pan.
8. Bake tenderloin 30 minutes, basting occasionally with reverved marinade.
9. Slice 1 inch thick to serve.
Follow Us
Curriculum Vitae 2022
J. Luc Paquin 2022 – English & Español
Luc Paquin
Languages Spoken and Written: French, English and Spanish.
Citizenship: Canadian
Luc Paquin
https://www.jlpconsultants.com/luc/
English
https://www.jlpconsultants.com/JLPFoodWineCV2021Mk1c.pdf
Español
https://www.jlpconsultants.com/JLPComidaVinosCVMk2021b.pdf
Web: https://www.igourmand.com/
Web: https://www.jlpconsultants.com/
Facebook: https://www.facebook.com/neosteam.labs.9/
YouTube: https://www.youtube.com/channel/UC5eRjrGn1CqkkGfZy0jxEdA
Twitter: https://twitter.com/labs_steam
Pinterest: https://www.pinterest.com/NeoSteamLabs/
Instagram: https://www.instagram.com/luc.paquin/
Lucito
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#iGourmand #Lucito #LucPaquin #Food #Wine #Beer #Spirits #FoodDrinkIndustry #FoodIndustry #DrinkIndustry #Recipe #Consultant
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My Philosophy
I started as a Gourmet, and over the years my love for the pleasures of good food and good drinks became bigger than my love of the rituals, rules and the complications normally associated with the Gourmet world. For the last 20 years I converted myself from a Gourmet to a Gourmand and I have been crusading worldwide to demystify and simplify the pleasures associated with good food and good drinks. My goal is to teach and help everyone who has an interest in good food and good drinks to appreciate this sensual subject. We have to remember that the pleasures of the table are the only ones that are essential for our survival as an individual. That is probably why that some consider them a sin!
Services Offered to the General Public
- Introductory to advanced cooking classes and conferences
- Introductory to advanced wine/spirits/beer classes and conferences
- Introductory to advanced food and wine/spirits/beer matching classes
- Wine/spirits/beer tastings
- Food and wine/spirits/beer events for singles
- Romantic food and wine/spirits/beer events for couples
- Seminars on food/wine/spirits/beer/cigars/luxury items/etc… topics
- Event planning and catering
- Home kitchen design services
- Wine cellar design services
- Wine collection evaluation services
- Wine investment consulting services
- Motivational classes
Services Offered to the Food and Drink Industry
Sourcing Services
- Fine wines from a variety of countries
- Fine spirits from a variety of countries
- Fine beers from a variety of countries
- Non-perishable luxury/exotic food items
- Cooking utensils and appliances
- Fine tableware and crystal
- Perishable luxury/exotic food items
- Fine cigars
- Other luxury items
IT services
- Wine/Beer/Food/Cigar/Etc… education kiosks
- Client reward programs
- Branded cooking and other software
- Food/Wine matching engine
- Cutting edge web-portal
- Cutting edge POS and management software
- Multilingual food and wine blog
Consulting
- Food and beverage business planning
- Business plan analysis
- Restaurant analysis and consulting
- Menu analysis and preparation
- Wine list analysis and preparation
- Professional classes (cooking, food prep, sanitation, wine, spirits, beer, sommelier, etc…)
- Staff motivation seminars
- Event planning and catering
- Restaurant design
- Franchising
- Software and IT consulting
- Software POS and management solutions
- Vineyard Weather Monitoring
- Vineyard automation and machine learning grapevines
- Wine and viticulture consulting
- Commercial kitchen design services
- Wine cellar design services
- Wine collection and cellar evaluation services
- Wine investment consulting services
- Staff and restaurant certification programs
Follow Us
Curriculum Vitae 2021
J. Luc Paquin 2021 – English & Español
Luc Paquin
Languages Spoken and Written: French, English and Spanish.
Citizenship: Canadian
Luc Paquin
https://www.jlpconsultants.com/luc/
English
https://www.jlpconsultants.com/JLPFoodWineCV2021Mk1c.pdf
Español
https://www.jlpconsultants.com/JLPComidaVinosCVMk2021b.pdf
Web: https://www.igourmand.com/
Web: https://www.jlpconsultants.com/
Facebook: https://www.facebook.com/neosteam.labs.9/
YouTube: https://www.youtube.com/channel/UC5eRjrGn1CqkkGfZy0jxEdA
Twitter: https://twitter.com/labs_steam
Pinterest: https://www.pinterest.com/NeoSteamLabs/
Instagram: https://www.instagram.com/luc.paquin/
Lucito
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#iGourmand #Lucito #LucPaquin #Food #Wine #Beer #Spirits #FoodDrinkIndustry #FoodIndustry #DrinkIndustry #Recipe #Consultant
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Over a period of 39 years various investors wanted Luc to open some restaurants in England and Canada, but since he wanted to keep his independent status and creative control of the process, the negotiations with those various groups fell through. To this day Luc still has some plans along those lines, but in a simpler way based on the “Private Kitchen” concept that is popular in Honk Kong. In this way he will be able to concentrate on his restaurant due to the nature of the concept and also have time for his other interests. He is currently looking for the proper place worldwide to settle down and open both a new cooking and wine school and run his “Private Kitchen” restaurant.
For more than 35 years Luc has been organizing events related to food and wine, giving classes, tastings and seminars to professional and the general public alike, designed technological solutions for the industry, offered his services as a professional consultant, gave motivational and other types of conferences, and generally participated in the food and wine business at many levels.
To this day food and wine form an important part of his life and he dedicates himself to teach people the joys of cooking, fine wines and other important pleasures of life. His informal style, great communication skills and passion for the subjects he teaches makes him an outstanding and entertaining lecturer that makes complex and foreboding subjects appear uncomplicated for the casual learner.
Luc describes himself as a “Gourmand” and has owned and managed a web site under the name www.igourmand.com for over 17 years. A “Gourmand” is a person that takes great pleasures with food and drinks. Different than the “Gourmet” who has a sophisticate palate, the “Gourmand” enjoys the pleasures given by great food and drinks, without the complications normally associated with the “Gourmet” world. Of course one does not excludes the other, but to Luc the pleasure part is the most important one.
Private Kitchen
In the fall of 2023-2024 we plan to open a restaurant base on the “Private Kitchen” concept that is popular in Honk Kong, but with a twist…
The private kitchens first started opening when amateur chefs decided to give restaurants a run for their money. Many operate out of office blocks or residential buildings and have little or no signage, you often only find the specific address when you make a booking. A Private Kitchen, sometimes known as a supper club or closed door restaurant, is a social dining restaurant operated out of someone’s home, generally bypassing local zoning and health-code regulations. They are usually advertised by word of mouth or unwanted advertising. Depending on the area’s law, the establishments may be illegal, even though they have been around for decades. They are becoming increasingly popular in the internationally.
Appeal
The attraction of the Private Kitchen for the customer varies. In some cases, it is the opportunity to sample new food, often at low cost outside the traditional restaurant experience. Guests of the Private Kitchen also cite one of the biggest reasons for enjoying the experience is the social interaction with strangers over food, something this would generally be frowned upon in a traditional restaurant setting. Private Kitchen have been described as “anti-restaurants” for the host, the benefit is to make money and experiment with cooking without being required to invest in restaurant property.
Follow Us
Curriculum Vitae 2021
J. Luc Paquin 2021 – English & Español
Luc Paquin
Languages Spoken and Written: French, English and Spanish.
Citizenship: Canadian
Luc Paquin
https://www.jlpconsultants.com/luc/
English
https://www.jlpconsultants.com/JLPFoodWineCV2021Mk1c.pdf
Español
https://www.jlpconsultants.com/JLPComidaVinosCVMk2021b.pdf
Web: https://www.igourmand.com/
Web: https://www.jlpconsultants.com/
Facebook: https://www.facebook.com/neosteam.labs.9/
YouTube: https://www.youtube.com/channel/UC5eRjrGn1CqkkGfZy0jxEdA
Twitter: https://twitter.com/labs_steam
Pinterest: https://www.pinterest.com/NeoSteamLabs/
Instagram: https://www.instagram.com/luc.paquin/
Lucito