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Tuesday
Dec162014

Where do recipes come from?

 

I know! You get a new recipe when two adults who really love each other decide to........... No that's not it. Recipes are not easy to come by. We professional cooks spend years perfecting technique and learning how to speak in code so everyday home cooks don't learn our secrets. Until "He" invented the interweb. Now there is almost as much good information on the web as there is bad*. Let me take you thru my thought process as I created a condiment / side dish to go with our dinner last nite. I managed to use three ingredients my wife doesn't care for and I still got her to eat it.

15:00 hr Sunday: Eileen is making a shopping list, I rattle off the first five things that pop into my brain

15:30 hr Sunday: I open the bags from the grocery store excited because I can't remember what I asked her to get. I combine this with what is oldest in the fridge and needs to get utilized.

15:45 hr Sunday: I find a half finished growler of Ten Penny Ale, still bubbly,  use it or lose it.

16:00 hr Sunday: I start a nice cheap pork roast covered with my Ghetto Fennel Pollen and steaming some potatoes

16:15 hr Sunday: Time to start the condiment, I have a half head of bok choy, good bacon (umm pork with pork) shallots and copious tarragon in the garden.

16:16 hr Sunday: Action time, cut three slices of bacon and render nice and crispy in the Aga.

16:18 hr Sunday: Wash and slice bok choy to make a slaw. Looks funny, no like.

16:21 hr Sunday: Break out food processor and pulse the bok choy for thirty seconds. Looks good, transfer to steel bowl

16:21 hr Sunday: Stir bacon, note I am multi tasking

16:22 hr Sunday: Slice 1/2 onion crazy thin like match sticks, stir bacon

16:25 hr Sunday: Bacon is crispy, add onion and cook one minute, exactly! Really, no just a little to soften and sweeten up

16:27 hr Sunday: Add two Tablespoons of white Balsamic to bacon onion mixture, add 2 Tablespoons olive oil as well

16:28 hr Sunday: Chop a bunch of fresh tarragon, about two Tablespoons. Add bacon mixture and herbs to cabbage, Taste

16:29 hr Sunday: Yup beer still tastes good, time to taste the food. Add a little maple syrup, salt, pepper and more tarragon.

16:30 hr Sunday: I now have some version of cabbage/slaw/condiment to go over our pork and on the leftovers which will become a sandwich.

That's it. Use what you have, taste your food, stay close to things that work, balance your flavors, sweet, sour, salty and bitter. And sell it. Make primal noises when you taste it or say things like "this reminds me of when we were in Paris on our honeymoon" Paris, Maine is where most northern New Englanders honeymoon.

roast pork with bok choy chow.... wow wow wow

* I read a blog where the writer had some nice photos of his friend dicing an onion. Crazy stuff. I didn't really pay much attention to the man dicing the onion. It all looked normal to me. As I got to the comment section people started complaining that the photo was showing a dangerous practice of the man slicing the onion with the knife going towards him. The author chimed in and said he was sorry blah blah blah. Well the man in photo was slicing it right in a safe and accepted professional fashion. Thank God the blogging expert was there to set us back on a course of perpetuating bad knife skills

Thanks for reading all the way to the bottom, Gerry

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