The 5 Senses of Food
by Susan Linyear, Personal Chef

Part of the secret of success in life is to eat what you like and let the food fight it out inside. Mark Twain 

Any foodie will tell you that risk is half of the pleasure of good eating. Whether it's making a berry flambé or eating in a home-based restaurant on the outskirts of Havana, the great thing about taking a risk is the charge you get by being able to say, "I've done that!"

Cooks and food enthusiasts are "doers" by nature. We employ all five senses in the art of meal preparation and dining. Many times, our explorations require us to do some new things or try some risky new cooking techniques, not knowing in advance whether we'll end up with anything even remotely close to edible. 

1. We begin with smell. From the earliest age, our kids -- foodies in training -- do not begin eating without first taking a whiff. One way to coach our future critics into trying new dishes is to integrate unusual ingredients into dinnertime favorites. For example, if I am cooking a dish with garlic on the stovetop, then my 7-year old twins complain that the house stinks. However, if I bake Forty Clove Chicken (recipe below) in the crock pot, then they dine happily. The smell is less noticeable. 

2. Vision is a key component to food enjoyment. The visual presentation of food prepares our hearts and minds to receive it. We see green and we think fresh. We see complex broths and we think warmth. We see height and we think layers of flavor. Just as we spend time planning our meals, we must spend time planning their presentation. Test the waters and discover some new meals with visual appeal. Would your family like a colorful Mexican-themes meal? Or might they instead prefer the spicy kick of some Thai noodles prepared with fresh green herbs.

3. Have you ever heard your food? If not, it's time to start! Just turn off the sound the next time you see a soda commercial and see if you don't miss the sound of the fizz as the announcer fills a glass with a freshly opened can of it. Sound is a powerful medium when experiencing food. The sizzle of bacon. The crackle of biting into the sacs of a juicy pomegranate or a fresh ear of newly roasted corn. Cracking open a fresh head of lettuce. Slicing into a plump, juicy watermelon. Whether it’s putting a spin on the annual barbecue by grilling vegetables for a salad or hosting a gooey, fondue party, consciously listen to your food. You'll enjoy it even more. 

4. Touch is surely one of the most sensual parts of meal time! Whether it’s serving fresh brioche with the salad course or watching your guests enjoy crisp finger foods, feeling food as you savor it on your tongue is sheer joy. Casual dining is big these days so unless you're in a swank restaurant, order some food that allows you to savor the taste with your fingers. Try a messy Mexican taco or some fiery Jamaican style Chicken Wings with finger lickin' good dipping sauce. Eat. Make a mess. Clean it up. Enjoy life! 

5. Taste is defined simply as distinguishing flavors by taking them into the mouth. Whether it's salty, sugary, sour or bitter, tasting food is what brings the entire activity to a head. Try something new. Abandon your comfort zone and discover that newly opened Russian restaurant in town or check out a new Cajun country dish -- maybe some Paunce – stuffed pork stomach. Yikes!

Remember Mark Twain’s advice to eat what you like, but don't forget to try new things too. You'll surely discover that you can enjoy many more foods than you ever imagined. And if you like garlic, but can't endure the fresh aroma while it cooks on the stovetop, try my chicken recipe made in your crock pot. You'll love the flavor and it won't overcome that scented candle you love so much! 

Forty Clove Chicken by Chef Susan
Yield: 4 – 6 servings

Ingredients

3 lb. chicken fryer (cut-up)
salt and black pepper to taste
1to 2 tablespoons olive oil
¼ cup dry white wine
2 tablespoons fresh parsley
2 tablespoons dry vermouth
2 teaspoons dried basil
1 teaspoon dried oregano
pinch red pepper flakes
40 cloves garlic (about 3 large heads), peeled
2 stalks celery, chopped
juice and peel of 1 lemon

Blending and Cooking

Use a crock pot for this recipe.

1. Remove skin from chicken. Sprinkle chicken with salt and pepper. Heat oil in large skillet over medium heat. Add chicken; brown on all sides. Remove to platter and set aside.

2. Combine wine, parsley, vermouth, basil, oregano and red pepper flakes in a large bowl. Add garlic and celery; coat well. Transfer garlic and celery to slow cooker with slotted spoon.

3. Add chicken to remaining liquid herb mixture; coat well. Place chicken on top of celery/garlic mixture in slow cooker. Sprinkle lemon juice and peel over chicken; add remaining herb mixture. Cover and cook on LOW for 6 hours. Delish!

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Chef Susan Linyear launched Maryland-based Heart of the Home Dining in 2003 to help women re-establish a sense of genuine fellowship at family meal times. She prepares healthful meals for busy home managers, small businesses, assisted living facilities and health care organizations. Chef Susan graduated from the Culinary Business Academy and studied at L'Academie De Cuisine (Maryland) and The Culinary Institute of America (New York).