Food For Thought
Wednesday, February 17, 2010 at 11:36PM 
I'm going to take a different approach to our more recent blogs to inform you of an often over looked aspect of our training. Most of us here a TARGETRAINING realize that in order to progress physically we need to devote the time and effort into ourselves and training programs. With that said, I think its time to take the same approach as eaters. When it comes time to dedicating ourselves physically most, if not all, whom are associated with our sport/sports are willing. As athletes in such demanding sports we need to adopt a similar philosophy when it comes to eating.
Tonight I prepared a dish by chef Eric Ripert, owner and head chef of Le Bernardin in Manhattan. Cod Basquaise. It was a relatively simple dish that needed only time and effort in order for it to be completed "well". I use "well" loosely because I'm sure I fell far short of what Eric would have thought of his dish that I attempted to recreate. From prep to the dinner table this dish took me about 1 1/2 hours. When it was time to eat I was extremely pleased with how with just a few simple ingredients I was able to serve a dish that was not only quite delicious, but also rich in nutrients. Food should be treated as a cultural experience, something meant to be shared, not as simply a unit of measurement needed to provide "energy". When we (myself included) can adapt this philosophy I believe we will not only see a betterment in our overall health, but an increase in physical performance as well.
Feel free to recreate this dish as well. If you do I hope you can share a similar perspective.
http://aveceric.com/episode-recipe-11.html
Reader Comments (7)
Looks amazing and love your outlook...I'll have to give both a shot!
Kristin I'm glad you took the time to read my post. The dish was great! I plan on attempting one dish a week and posting under the same title, "Food For Thought". Stay tuned for future recipes.
Thanks,
Brett
I will be looking forward to them! The thing I like about this one is that as fancy as it seems, the ingredients are relatively simple and accessible! I've been away so will be trying it out once I'm home! Where do you get your fish btw?
There is a fish market down the road from my house called Brick Walk Fish Market on Post Rd. Brick walk shopping center just pasted Fairfield center is you're traveling north.
You'd be proud of me- tried a new dish tonight and it was delicious: Roasted Chicken With Tomatoes and Olives. Here's the link if you're interested: http://www.realsimple.com/food-recipes/browse-all-recipes/roasted-chicken-tomatoes-olives-00000000029613/index.html
You're lucky you have that fish market right there! I've used Fjord Fisheries in Greenwich, but don't know of any good ones closer to me in Westchester.
Kristin your post reminded me that I need to learn how to roast a whole chicken. Not only because it tastes GREAT, but it makes the house smell wonderful. Glad your devoting your time to FOOD... Continue to enjoy what it has to offer.
Bret, Thanks for your 'food for thought" posts, I'm going to try the Basquaise sauce with Chilean Sea Bass. BTW, I have been roasting Cornish Game Hens recently, and they are very easy. I like them better than whole large roasters, and they take less time to cook because they are small. I usually make two at a time; split one for dinner with Valeri, and I have another that can be used for a salad the next day. Take your birds of of the wrapping and wash well with cold water, then dry them off, the skin will get very crispy if you do this. Pre-heat you oven to 425F. Liberally apply salt fresh ground pepper, and a mixture of dried herbs. I use basil,,oregano, and thyme in a 1:1:1 ratio. Sprinkle with olive oil, and use your hands to mix the seasonings and the oil all over the birds, and put them in a roasting pan. Put the birds in the oven for 15 minutes at 425, then reduce the heat to 350 and cook for an additional 35 minutes. Do not over cook them or they will dry out. I usually toss a few potatoes in the oven also at the start for baked potatoes. When this is cooking, I usually make a green salad and have a really fantastic healthy dinner in about an hour.