There is nothing like the aroma sent up when the garlic hits the hot oil in the pan. That is one of my favorite moments in cooking. Sauteeing a mire pois—onions, carrots and celery—in preparation for a stew, I’ll toss in the chopped garlic and a wonderful scent fills the kitchen.
I like to cook. But, first, let me back up and say, I like food. I like planting and growing vegetables, watching the plants mature into delicious edibles. I like picking them just before cooking dinner. I like picking out my food at markets and bringing home bags full of fruits, vegetables, meats, cheeses, breads. And, I like to eat. And I like to enjoy a glass of wine while cooking. And, of course, to complete the cycle, I like a good nap.
Every spring I look forward to planting the garden in my backyard with three kinds of tomatoes, three summer squashes, green and yellow beans, long and globe-size eggplant and a host of herbs—oregano, thyme, sage, tarragon, rosemary and basil. For me, summer starts when I taste the first fresh basil in a salad.
Cooking is but one aspect in my relationship with food. I do consider my eating habits as a complex relationship from start to finish. I don’t understand how some people can just eat what comes out of pizza box or a fast food bag or a take-out carton. I want a connection to my food. I want meals to involve multiple steps from purchase or picking to preparation to cooking to the table. If I couldn’t do all that, I would miss it. It’s a whole sensual experience. One that starts at the Saturday morning Cherry Creek market, picking out the fresh fruits—last Saturday, sweet cherries from the Western Slope began to show up. The season will last maybe a month and then no more cherries until next summer. But then there will be peaches and pears.
When I recently spent two weeks visiting San Francisco, I planned part of my trip around food. I rented a small apartment with a full kitchen so I could cook in it. I always felt in previous visits there that I was missing something when I would see all this wonderful food in stores and street markets and not be able to do anything with it. This time, I went to a local farmers market and bought the freshest, most delicious strawberries and lettuces and assembled fabulous salads. It was as much fun as going to dinner at a great restaurant. We did that too.
I’m not a fussy or elaborate cook. I prefer minimal ingredients. I do not see myself cooking as if I were some fancy chef at home. That’s what restaurants are for—the food I would never try at home. In San Francisco, a friend took me to a Nepalese restaurant. The food there was flavored with complicated combinations of spices in rich sauces that probably took hours to make.
I prefer less complicated approaches. Yesterday, I made pork chops using rosemary picked fresh outside my back door and garlic and, of course, salad with a touch of basil and arugula also from the backyard.
Many times, I check what’s in the frig and what’s in the garden and make up a recipe. I’ve found that paprika and dry mustard powder are a nice combination to flavor a stir fry. A spoonful of yellow curry can make a lamb stew sparkle with flavor.
One of the food books I use most frequently in cooking is not really a cookbook with recipes. Instead it lists elements of food that go together like turnips, apples and tarragon or kale, bacon and lemon instead of complete detailed recipes. It suggests spices and herbs that are good seasoning matches. Then I make up my own concoctions letting my appetite and taste buds tell me what to put in the pot.
Of course, I like cooking with wine. As the joke goes, sometimes I even put it in the stew. What’s even better is having a grateful husband to wash the dishes.
© June 2016
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