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Creating from the Pantry

From the Pantry Hello again! I know it’s been a while but hopefully the small crises are behind me, and I will be back regularly. In the past I have discussed how making food that you love to eat is a great way to get yourself on track to cook. I want to share my own creative process in the hope that it will inspire you to be fearless in the kitchen. This weekend I noticed that we had some ground beef that had been in the freezer for a long time. We also had a large container of cremini mushrooms that had needed to be used before they got too old. I was thinking of a cream sauce to go with the mushrooms, but the ground beef in a cream sauce didn’t inspire me. And old ground beef as a hamburger was just a resounding no. We had shredded mozzarella and parmesan in the fridge and a lot of jars of tomato sauce in the pantry. Add some pasta and, voila, an easy meal. I threw some olive oil in a pan with garlic, marjoram, and thyme. I browned the meat, added the mushrooms to sauté, poured in t

Cauliflower, really?

Image by Harald Marten at Pixabay What's it good for? It’s white, it’s sweet, it’s nutty, it’s healthy! But it’s so bland!!! Why would you want to write about cauliflower? Since it is somewhat bland it lends itself to absorbing the flavors of the great herbs, spices, and other ingredients you make it with. It is an extremely healthy alternative to rice or mashed potatoes. Incorporating cauliflower into a more regular part of your diet has the health benefits of being high in fiber, antioxidants, vitamins C and K, plus Calcium, magnesium, and Potassium. And, best of all, it isn’t just white: it comes in green, orange and purple to name a few. How to prepare it Let’s start with some simple ideas. Adding small florets or pieces to a salad it gives a wonderful crunch component that does not overpower the rest of the mix. Making it a part of a crudites puts a splash of white in the presentation to contrast with the orange of the carrots, the green of the celery and a great way to highli

Which Niche?

Image courtesy of Dipankar Basumatary at Pixabay I wouldn’t be surprised if you are saying “What does this have to do with cooking?”. It doesn’t, at least not directly. A few months ago, a friend who is an expert in the culinary industry, advised me that I should focus on a particular cuisine, preferably a niche like Thai / Chinese fusion. I haven’t made a choice yet, primarily because I am conflicted. Image courtesy of Mika Tan at Pixabay When I was growing up, we had a wide variety of cuisines for dinner: after all, variety is the spice of life. This has become so ingrained in my approach to cooking that I am finding it very challenging to focus on a particular one. Image courtesy of Karolina Kołodziejczak at Unsplash What’s my rationale? First, having the same cuisine night after night gets boring in my opinion. I prefer not to eat the same dinner two nights in a row, no matter how good the leftovers are. This keeps my taste buds happy, enjoying the dance from one flavor profile t

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