I intend to write about food. And about words. It's a strange brew ~ but hear me out.
I've been writing since I could write. (Notice I didn't say I've been writing well. . .) And I've been eating for even longer than that. (I do that pretty well.) As a middle school kid, I began showing an interest in Shakespeare and cooking. My parents had always surrounded me with books: Time-Life Series on WWII, leather bound classics, a set on the facts of life and everything by Leon Uris (which I was not allowed to read. So ~ of course – I read QB VII .)
My Irish mother often cooked full-fattening-Southern-fried meals in the evenings. But she also experimented. Like the time she had some slightly wilted salad she couldn't bear to throw out. Instead she made an Asian-style soup with it, accompanied by sesame rolls as accessories. I was about 13 ~ and there's no good reason I remember that one meal out of the thousands my mother served.
Except it was good. I like things that are good. Also it was creative.
I love all things creative!
So ~ when I showed an interest, my semi-hippie-mother said, "Have at it!" She gave me the run of the kitchen one evening. It was like Iron Chef. Or Chopped.
Only worse.
I pulled out cubed steak and plopped it in a pan. Then I proceeded to add a little bit of everything in the kitchen. Yes, even (don't laugh) instant oatmeal.
I was being creative.
It was utterly inedible, although the individual parts were, in reality, edible. My mother and grandmother praised me as they tried to dig their meat out from the paste I'd ensconced it in.
(All these years later, I can say I've improved. I still love cooking as a creative act, but I'm a little better at judging what tastes and textures work well together.)
At 20-something, I gave up all processed foods. 0 yeah ~ and meat. I raised my 4 kids primarily on simple vegetarian fare. They often told me, "Mommy, you're the best cooker!" (But, then again, our Asian neighbor wouldn't touch what I cooked.) I admit I wasn't very imaginative during those years. There were other priorities ~ and I set my focus on using my imagination in homeschooling said-children. I did, however, learn to eat tofu with soy sauce and chives. It tastes Iike the cottage cheese and powdered French onion soup mix my mother used to feed me when I was a kid.
When my nest began to empty (Papa Bird ended up flying the coop, as well), I began having time to be artistic in my cooking once again. (Only problem was: I no longer had anyone for whom to cook!)
At that point, the only "marriage" I cared about was that of flavors. I became more passionate about food than ever before. I began growing, experimenting, learning. I threw dinner parties. I hung out with other Foodies. I stood ten feet from Paula, Jamie and Bobbie. I became a disciple of Anthony Bourdain.
Throughout this evolutionary process, I never lost my first love: words. I added cookbooks to my repertoire of books read cover to cover. I read ~ and ~ write quite obsessively. (I like to overachieve in the area of O.C.D., which is sort of a redundant thing to say.)
One night an angel inspired me. A perverse angel. Okay ~ it was Anthony Bourdain. I was watching one of the dozens of No Reservations episodes I'd recorded. Bourdain said something about eating his words. Old saying; it means you're wrong and you regret it. (I tried to find the origin of this phrase, but couldn't. I wanted you to think I'm as smart as Bourdain or at least his research team.)
When Bourdain said it, all I could think was, "Eat. . . Words. . . I could combine the two."
Thus was born this blog: the blending of my two passions. My two main passions. (I'll leave the other to your imagination.)
I plan to explore classics in literature, as well as those obscure dollar store books you purchase on a whim ~ and end up loving.
Stick with me. This is going to be fun!
RECOMMENDED PURCHASES
QB VII by Leon Uris: Uris' books are often about the Holocaust. Uris himself was the son of Jewish-American parents. He passed away at the age of 78, after publishing nearly 20 books. QB VII is a very sad ~ and graphic ~ novel depicting tortures (in the name of "science") by the Nazis. It also features redemption caked in reality. It has believable characters. Some are even likeable!
Iron Chef America (numerous DVDs available on the internet). Those who are familiar with the series know just how creative the chefs must be with their "mystery ingredient." I can watch these over and over and over!
This is not technically a purchase . . . Chopped ~ These DVDs are harder to find. . . Do they exist? Write me and let me know. Thanks! If not, catch the show on Food Network in the PM. Check your local listings. You can also check out entire episodes on www.hulu.com/chopped. This show kicks up the creative factor a notch by throwing some random ingredients into the mystery baskets like: chicken, red onions, Dijon mustard and fruit roll-ups. Four chefs make an appetizer with these ingredients. One gets "chopped" after the appetizers are tasted and judged. Next comes the entree they must make out of bizarre ingredients. Maybe lime pickles, shrimp, pasta and chocolate breakfast cereal. The judges "chop" one more after the tasting. The remaining two chefs must make dessert out of, say, risotto, bacon, maple syrup, corn tortillas and ketchup. It's fascinating to watch the creativity of these chefs while they're being timed. But could someone please teach judge Alex Guarnaschelli to sneer less and smile a little more?
RECIPES
Tofu with Soy Sauce and Chives
Ings.:
1 # block of firm tofu, drained and patted dry
Soy sauce
Fresh chives
With a knife, poke holes randomly all over the top of the tofu block. Sprinkle liberally with soy sauce; then sprinkle with fresh chives, to taste. Cut into portions and serve. You may add more soy sauce if you like. (I know I do!) Serves everyone at your party as long as your party's small.
Mother's Cottage Cheese
Ings.:
1 ½ cups large curd cottage cheese
Approx ¼-½ pack French onion soup powder, to taste (shake well, as the onions drop to the bottom)
In a bowl, add ingredients and stir thoroughly. Let sit for a few minutes to allow the onions to slightly hydrate. Serves one hungry person or twenty five anorexics.
A (Good) Cubed Steak Recipe
4 cubed steaks
1 can cream of mushroom soup
3-4 cups cooked brown rice
Pan sear the cubed steaks; set aside. Spray a casserole dish and spread rice evenly in the bottom. Add steak, then evenly distribute the cream of mushroom soup over steak and rice. Cover with foil. Bake at 450° until steak is thoroughly cooked ~ at least 30 minutes. Serves four carnivores and two vegetarians. (No vegans allowed.)
No comments:
Post a Comment