Ok. I can see that, much like you must learn grammar and structure before you go writing novels filled with run-on sentences and crazy comma usage, or take figure drawing before heading off into the abstract, you should probably have some basic ground rules for cooking.
But just as important is a sense of adventure, and a readiness to experience food that, y'know what? Might not be perfect. For instance, if you took cooking too seriously, could you see this photo of a fig dessert:
(orig. photo of Crissy Cat here)
'Course then you can always go to the opposite extreme. Doc Oz (I won't get into my feelings for him and his show right now; needless to say it would be a bit like asking the Goatmaiden how she feels about sheep...) just sparked some controversy by writing what I feel was a bit of a hamfisted article against organic food in Time magazine. I don't think you should take food too seriously, but you need to take is somewhat seriously.
I think you must have some very good meals since you like to try different things. Maybe you'll like this one. I think it's the best soup they serve at Gundersen Medical Center where I worked. In fact, I once recommended it to the CEO while he was in the lunch line with me and he later told me it was great! I couldn't believe my good fortune when I found the recipe for the small portion version laying in the volunteer office one day. Here goes:
ReplyDeleteLouisana Sausage Soup
9 3/4 oz. Italian Sausage
2 1/2 oz. diced onion
4 3/4 oz. diced carrot
4 3/4 oz. fresh zucchini sliced 1/4" quartered
4 1/2 oz. green pepper diced
1/4 c. white wine
2 T. liquid chicken base
3 1/2 c. cold water
1 qt. diced canned tomatoes w/juice
1/2 tsp. basil leaf
? oregano leaves
1/4 tsp. salt
? black pepper
1 1/2 oz. orzo pasta
2 T. grated bulk parmesan cheese
Brown the Italian sausage and drain well. Place in a soup pot with onion, carrots, zucchini, and green Pepper. Add white wine, chicken base, water tomatoe, and herbs. Bring all ingredients up to a boil and reduce to a simmer for 10-15 min. Cook the orzo in a seperate container with salted water to al dente'. Season soup with salt, pepper, and Parmesan cheese. Add cooked orzo to pot right before serving.
I always looked forward to this soup being served at the cafeteria. If you don't think you'll like it, eat it for health sake because I'm sure it is healthy. But look out, you'll probably love it!