(In English below)
Nous parlions vendredi dernier de cuisiner sans peur. Un dicton Anglo-saxon dit que si vous avez peur d’une tâche particulière, c’est une bonne indication qu’il devrait s’agir de votre prochaine entreprise. En gros, se pousser à essayer des choses nouvelles et intimidantes, est la meilleure façon de sortir de sa zone de confort et d’avancer (quel que soit le domaine)…
Il n’y a pas de tâche trop petite. Le tout est d’avancer, ne serais-ce que d’un pas dans l’inconnu.
La cuisine nous donne de nombreuses opportunités en la matière… C’est ensuite un état d’esprit qui s’installe ou se renforce en nous! YES I CAN!
Cette semaine, j’ai décidé de réaliser un de mes plats préférés: le dim sum, ou, en l’occurrence, la bouchée asiatique aux crevettes… J’aime tellement ces petites bouchées soyeuses, fondantes et pleines de saveurs, que ma peur de les rater n’en était que plus grande..
Il se trouve que je les ai très bien réussies du premier coup!
Etappe suivante? Apprendre à nager avec les requins! :0)
Et vous? Qu’allez vous tenter de nouveau et d’un peu intimidant cette semaine??
Les recettes pour les bouchées aux crevettes sont nombreuses. Je vous conseille d’utiliser Youtube pour trouver celle qui vous semblera la meilleure. Les ingrédients essentiels selon moi sont l’huile de sésame, les crevettes bien sûr et le gingembre…
Following last Friday’s post about fearlessness in the kitchen: have you ever heard the saying: “If you are scared of something, that is a good indication of what you should try next”? Basically, pushing oneself to try things that scare us, is the only way to get out of our comfort zone (by definition) and expend our circle of influence…
Even the smallest of tasks will do. It’s just about proving to ourselves that we can reach a new level. It’s about daring.
The culinary field gives us endless opportunities to learn and grow. It is full of such small and sometimes intimidating tasks and recipes…
This week I decided to make one of my favorite dishes: dim sum (shrimp ravioli in this case). I love dim sum so much, that the fear of messing up had always kept me from trying making them myself…
They turned out PERFECT!
Next adventure? Swimming with sharks! :0)
What about you? What are you going to try this week that may be a little intimidating??
PS. There are many great recipes for dim sum on Youtube. To me, the essential ingredients seem to be the sesame oil, good firm fresh shrimp of course and ginger…
55 Comments Add yours
ciao! you are the best…you inspire…fearless. dim sum :)…little steps is how you get there. great post.
Thank you so much! I really love dim sum and it’s nearly impossible to find any good dim sum in France… 🙂
Beautiful, such a good taste!
Thank you so much Marta!!
These look amazing! I will post a recipe soon regarding dim sum cause I got a craving when I saw your post. Keep up the good work. Vous êtes un chef incroyable, monsieur! Je suis un de vos plus grands fans!
What a nice comment! You are cheering me up for the day! I really like your blog as well. Especially your little post it notes. Very good idea. Very smart and helpful!
I made dim sum last week too, mine look nothing like yours though. You never cease to amaze me with your skills x
It’s not skills darling, it’s luck! How’s your new job? Do you like it?
My new job is much better than my old one so I think in the end it was all for the best. So sad I couldn’t come to visit you though 😦
Elles ont l’air absolument délicieuses, ces bouchées, je n’ai pas encore essayé cette recette mais ça me donne envie. J’ai déjà confectionné des bouchées au porc à la façon réunionnaise et elles n’étaient pas si mal.
J’aime tout ce qui est “bouchées”… Les bouchées Réunionnaises doivent être bien épicées comme j’aime… 🙂
Beautiful! Right now I’m just hoping to conquer tomorrow at work, but hopefully my culinary aspirations will rise again before the weekend is through. p.s….good luck with that shark swimming thing…:)
I hope your day at work is going OK. Just keep dreaming about the weekend. It’s not that far away 😉
Stephane? YAY! Fantastic work. Photography brilliant as always. I’m starting a business, so tackling all that stuff is my scary bit for this week and probably next. 😉
Starting a business is a scary thing. I know you’ll be great at it! My great grand father always said that if you pour your whole heart into it, you cannot fail… 🙂 What kind of business is it?
I think I love your great grandfather. You are very encouraging. Thank you for sharing his advice because I needed to hear his words. I want to open up my own gluten-free cooking school, catering, and consulting business. I gave notice at my job, cashing in on one of my retirement accounts, and just going for it. But I am scared, really, truely scared. It is taking all my energy to do the work instead of hiding under the covers.
What a fantastic idea for a business!! People are so conscious about healthy foods and there is no limit to how creative you can be in this field. I don’t know you much, but just from that picture of your face in your avatar, I can tell how caring and engaging you are. There is no chance of failure here unless you just sit on your ass just waiting for people to come to you. Plus, the wedding season is coming up!! My dad sold wine his whole life. He gave wine away to the priests so they became his private army of spies. As soon as people would come to them to plan their wedding, they would call dad and he’d sell them the wine they needed for the ceremony. What’s better than being recommended by the priest?! I’m sure you can create your own army of wedding planners etc… Oh how exciting this is… My dream is to slow down my B&B business and start organizing Food and lifestyle photography workshops here in France. People would come for 3 to 5 days and discover the area with me, go to markets, do wine tastings, take photos, blog… I’m still working on it… I am very afraid too… My main concern is how to find people who’d like to come… As you can see, I am not a great business person 🙂
Pour moi, c’est un soufflé. Jamais essayé. J’en rêve! Mais j’ai tellement la trouille!
J’aurais peur aussi Eve! Essaye et dis moi comment ça se passe! 😉
Je me fiais tellement sur toi! Le Français en toi te donne surement une longueur d’avance. 😉
Il faut que j’essaye le soufflé tu as raison… 😉
Yum they look tasty! Good pictures too!
lovely. I have bought myself Andrea Nguyen’s Asian Dumpling cookbook and need to make more than just the bao from it.
I hope you will share your masterpieces!
well, you can see the bao (steamed buns) here: http://clubschadenfreude.wordpress.com/2013/01/21/from-the-kitchen-and-back-room-did-she-really-make-fresh-bao-and-beer-and-wine/
my husband has become addicted to them 🙂 I hope to try some dumplings this weekend. I hope they are as wonderful looking as yours are.
This is great! Thanks al lot for sharing!!
Wow!! You gotta make some other types of dim sum, I’d love to see what else you come up with…and maybe taste it one day! 😀
I hope you will Annie! I will try new dim sum soon I’m sure… 🙂
Oh dim sums are something my mum makes extremely well, and I had never tried… exactly because I was intimidated. And I have always wanted to make my own dim sum. I’ll have to take the leap like you 🙂 Yours look so perfect!
You are so lucky your mom can teach you such exquisite dishes. My teacher is called Youtube. Not bad, but not the same… 😉
As usual, your pictures look beautiful and scrumptious. Congratulations, brave one.
Thanks Joyce! I certainly had fun eating them 😉
Yum! A favorite of mine, too. And too delicious not to make on your own–now you can eat all you want.:)
Exactly what I was thinking 😉
Those are so beautiful, talk about intimidating! Cette semaine je vais donner un premier cours d’anglais sur Skype à un angolais qui parle portugais mais qui habite au Koweït. Ça me fait très peur, mais c’est comme toi et tes dim-sum, une fois les mains dedans, ça va miraculeusement mieux 🙂
On a toujours un peu peur au début. Mais quand on aime ça et qu’on y met tout son coeur, ça se passe toujours bien! Have fun!!
Your post about asparagus made me laugh today 🙂 Especially since I had them for lunch!
Did you have the white variety or the green? Did you already give your lesson on Skype? How did it go?
I had the green kind, just in a stir-fry that I had made the night before. Do you know that I’ve never had the white variety?? Thanks for asking about my Skype lesson. I did already give it, in fact I’ve gotten two new students in the last week. They both went very well, especially the one I was most nervous about 🙂
It’s always the things we are the most nervous about that work out the best 🙂
Hmm…I’ll have to think about this. Your success gives me great motivation to try…to be determined! 🙂
Good! I hope you’ll share what you come up with 🙂
I love this idea! One should always challenge themselves in the kitchen (and elsewhere). Although swimming with sharks may be a bit much for me… Hopefully I’ll work up to it 🙂
I know I won’t 😉
I do this when I have a lot of time and in a good mood.
very good Olivia 🙂
Not eating for a day! Now that scares me!
they look so inviting…and abstract at the same time::) i imagine you tasting them after the bath with your sharks::))..Regarding what will i try this week i can only say: blu fish & vegs, vegs, vegs!::) More details to follow soon:)