Recipes Made Better

Jpeg

A swirl of truffle oil or walnut oil on green beans is really quite nice.  Some toasted slivered almonds or walnuts dressed with truffle salt is delicious.  And a bit of blue cheese and a drizzle of balsamic vinegar  elevates the green bean casserole from cream of something to fresh amazing.

Recipes are developed to appeal to the average palate but if you want to take your dishes from average to extraordinary, it really only takes a few changes to make your guests take pause as they eat.

Jpeg

Pumpkin bread calls for cinnamon, but what about adding other spices from pumpkin pie spice?  Instead of vegetable oil sub out vanilla olive oil…or orange olive oil.  Add a handful of chopped candied ginger or chocolate chips.  It doesn’t change the basic recipe at all.  Vanilla salt replaces ordinary salt.  This makes pretty amazing pumpkin bread.

Jpeg

Combine sesame oil with orange oil to dress salad.  Use smoked salt on mashed potatoes.  Add a little New Mexican red chili to sweet potatoes.  The sweet marshmallows and the smoky chili is bliss.  Cream chives into the butter.  Or cinnamon.  Have fun!  Cooking is an exploration of the human palate, a sensual dance of sweet, sour, spice, umami, and savory, far from average.  And eating with loved ones is food for the soul.

Here’s to family, friends, gratitude, and dreams come true.  Happy Thanksgiving to you and yours!

 

 

 

Picking Personas (and cookin’)

fall house

I knew it wouldn’t be long before I came up with another hair brained scheme.  It would take awhile to institute it and I have no idea how to make it happen but I do have a dream of a type of supper club.  Whether it be at a restaurant after hours or in our home once a month I can’t be sure.  It would include no more than three tables, very romantic, beautiful music, set five course meal for one price.  Wine pairings would be included and the meal would end with one of my daughter, Shyanne’s amazing baked confections.  All housemade specialties, local and seasonal produce and ingredients, nothing artificial, everything perfectly seasoned and paired.

I am not sure how so much complexity and personas can be in one person.  How can I be just as fascinated with being a mountain mama hermit as I am a high profile sommelier?  I am as comfortable in long dresses and old fashioned aprons as I am in stilettoes and a pencil skirt.  I love the entertainment of the city as well as the old farm truck and chickens in the country life.  I am a talented herbalist, have learned from shamans over the years, love food and wine and entertaining as well as gardening and chickens too.  I have taught, modeled, danced, and owned a quaint little shop.  I devour Country Living magazine and Food and Wine magazine each month with the same intensity.  Surely these things can all culminate into one lifestyle and profession?  Which persona to choose?  The vagabond hippie?  The chef that carries truffle oil around everywhere?  The music pastor?  The shaman/herbalist?  The food critic?  The housewife hermit?  Wouldn’t it be nice sometimes if we were a smidge simpler in design?

I was walking past a restaurant that is locally owned by a man that I have done farmer’s markets with for years.  We started the same time, sold similar products for a time, quit our jobs at the same time, moved to the country at the same time, now he still does lots of markets and runs a restaurant.  As with all the roving vendors at the market we had a bit of a love/hate relationship and hearty competitive nature as well as a reverent respect for each other’s craft.

Mark walked out of the restaurant and directly towards me and asked if I would like to cook at the restaurant.  I said no because I heard he yelled.

“Are you going to yell at me?” I asked.  He replied that he could not promise that he wouldn’t.  I told him that I cry if yelled at then throw sh#t. (Maybe I have been watching too much Hell’s Kitchen.)  He said fine.  I also told him I would be the worst employee because I never know my daughter’s schedule until the last minute and don’t know when I would be able to work.

“That’s fine,” he replied again.

I start Tuesday.