I spent a few days doing something I don't normally do.Watching other people make all manner of food on T.V..From stressful, gut wrenching competitions.. to a house wifey, can opening sort of thing.... to fucking road rage mentality of berating and demeaning......to a quiet beach, pulling it out of the sea, cleaning it, gutting it, slapping it down on some fire....... I have been around, Europe, Middle East, crisscrossed the States, eaten in roadhouses, cooked on an engine, dug pits in the dessert, cooked with electric, or a gimbaled gas stove in rough seas and even stared out at the Pacific counting waves while grilling orders in a shack.... Of all the things I know and have accumulated, one thing stands out.......There is NOTHING that hasn't been done. It's simply in the way you do it, that makes it different.
And it is these differences that make us unique. It can range from how we feel at the moment, to the equipment we are working with, to the items we have available, to the environment, .....to how much wine we've drunk while attempting to do it. A personal favorite of mine at home but never in a professional capacity.
We are consumed by what we consume. There was a time when it was the simply natural thing for us to do. We woke, ate, went about our day, stopped to eat again, continue our chores and then ate......Since the dawn of time. First raw and what was gleaned, then with fire. Can you imagine the look on HIS face when he tasted that , hot, succulent, smoky, charred piece of meat? Holy crap! And don't we still strive to get that feeling? We all think we want something new, something different, the new trend, the new idea. In reality,we turn to the things that bring us the most comfort and pleasure. A bowl of chicken soup, mac and cheese, Oreos and a glass of milk....you get the drift. It's not necessarily what is the new fad or trend. It's not about 20 flavors vying for competition on the tongue. It's about clean, unsullied, and good. It's about the flavors and aromas hitting us in the in the right way, melding to create a sublime sensation in our mouths, firing all synapses.
A friend came over one night, all wound up with anger and frustration, positively seething. I was in the process of cooking some herbed pasta I'd found and rummaging around in the fridge. He said he wanted it simple. Actually, he took it over, made me the helper, and began to relax, because it made him happy to be cooking. By the time dinner was over, he was able to go home, more relaxed and isn't that what we all want?
Our lives are filled with pressure and complications. Our food should, whenever possible, give us pleasure and contentment, and fill a void that isn't just in our stomachs. It should nourish our senses, as well as restore our bodies. I'm not remotely saying that the "cutting edge", the innovative, the "new" don't have their place. Not at all. But over time the true test of a beloved dish, is it's ability to trigger our deepest needs. Simple variations on simple themes are the best. It's like things that grow together going together.And that holds regardless.Oddly enough, some of these t.v.people who made names for themselves doing all manner of food are now hawking........you got it....simple food.........like it never existed. I guess what goes around comes around.
Tomato Soup
2 C- tomatoes.....fresh (seeded and rough chop)
1/3 c- celery.........rough cut
1- small yellow onion..rough cut
1 small glove garlic...mashed
1 -2 tsp. Olive Oil
3-4 C-vegetable or chicken stock
salt and pepper....to taste
sugar or splenda....to taste
a couple pinches of parsley, basil, thyme...if dry add during simmer to bloom, if fresh add at end for a few minutes
In a heavy bottom pot, over medium heat add O.O., once it "spreads out", add tomatoes, onion, garlic celery and stir till wilted and soft.Add stock and simmer for 15 to 20 minutes.Puree with stick blender or in a blender.Return to pot to keep warm.Or if you need a chilled version, place in fridge.Adjust seasonings to your taste.If using dry herbs, you need 1/2 the amount of fresh, you don't want to to overwhelm.And if you need something a little richer , you can thicken it with cream.Serve with a garnish of fresh basil, grated cheese
Grilled Cheese.... oh,REALLY?....... I couldn't resist
A good crusty bread......Country, French, Italian, Multi -grain...sliced
Cheese......Brie, Jarlsberg, Muenster, Cheddar, Goat, Provolone,..... what's in the box..........
O,O or butter
Heat a skillet or grill pan.Drizzle a little O.O. or a pat of butter....not enough to fry, just to get the bread colored, and melt the cheese. If you have a "press" use it. If not wrap a brick in foil will do the trick.
OR...for a few less calories if needed.......put open faced slices in toaster oven and melt,
Have some lettuce greens around that you "must" use up? Sprinkle them with some O.O.,fresh ground s&p, or simple vinaigrette. It'll round everything out.
And remember, in the worst case scenario, find that can in the back of the pantry, heat it up and fiddle with it for fun.....get that white bread and American slices...........it's o.k.
Simply, Cheffy
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