I love food. I love feeding people. Cooking for those who enjoy food is a joy. It is my creative outlet: the riffing through a recipe, whether from my extensive cookbook selection or online. That’s where my creative journey begins.
Shopping for the particular ingredients, choosing to make adjustments based on what's available in the market is an essential skill. If the kale is looking pretty sad, I’ll substitute the gorgeous looking chard or spinach.
Cooking with the best available (not the most expensive) ingredients is always the best start to a great dish.
My recipe searching starts either with a craving I have for a particular food or a desire expressed by family or friends for something they love. Usually these yearnings can be grouped generally into one or another peasant food categories; or often the familiar (to me): French, Italian, or American Southern groups. I do sometimes venture away from my comfort zone, such as my recent attempt, mostly successful, to create a true comfort food dish, Vietnamese Beef Pho.
Good ingredients (again, not necessarily the most costly ones), good technique, and patience are all you need to create great food. A good sense of curiosity, along with smell, hearing, and taste are all essential.
Rebecca Kennedy
Postings happen occasionally.
Welcome to The Recipe Curmudgeon
