Reader, This is part 2 of my abbreviated Foodie post from last week in which I shared some thoughts/pics on Foodism ( not a word).
Lest you think I am only a Restaurant-goer, here are some pics and back stories representing my own home cooking abilities ( all the single men gasp and drop their remotes…dang a woman who can rattle those pots and pans…where is she?)
A few years ago, I learned how to batch cook . In fact, I had been doing this for years, but didn’t know there was a term for it. Simply put, it is the idea of preparing several meals at one time, usually done on the weekend to eliminate that running-in-from-work-at-the-last-minute-trying-to-prepare-a-meal syndrome.
I have learned that in some Foodie circles, it has been elevated to a social event complete with wine pairings where folks gather at individual homes and batch cook and socialize at the same time…kinda like an old school red/blue light in the basement party..but not really).
This ratatouille is a recent product of a batch cooking tequila fueled session. Back story: I was alone. I had insomnia. Food Network episodes ended at 3:00am. I had a crisper full of one week old summer veggies. Voila!
This cinnamon peach bread pudding is actually part of a video I taped for an audition tape to the Food Channel. The recipe was courtesy of one of the Food Network guys and I was attempting to demonstrate how to make this yummy dessert by substituting some of the called for ingredients for those I actually had on hand. What the hell is a cinnamon chip? Who has peach preserves..I thought they only did that with strawberries? 6 eggs..guess they never heard about garbanzo bean juice. Remember cholesterol clogs and kills. Half and half? Okay, here’s some coconut milk… This is, after all, the mark of a good cook…
And I must say, it was scrumptious…my taster friends practically licked the pan.
That same batch cooking session ( started as a cleaning the refrigerator moment) yielded a huge pot of creamy black bean soup, fiery jerk chicken wings, a heavenly Greek moussaka, and a baked crab/zucchini dish I would give my first borne for… just kidding T, maybe the second born.
Writing about food, always makes me hungry…guess its a Foodie side effect…so I need to put this tablet down and go rummage through the fridge before I become h-a-n-g-r-y…another Foodie term. Hey, maybe there’s a market for a Foodie dictionary…
Bowls of food have become the latest food phenomenon. I think it has its origins in Asian fare…but all the ethnic food folks are starting to make their version of this space saving, visually appealing, can-be-eaten -with -one -hand -while driving/texting meal.
Even fast food giants have gotten into the act with a glop of potatoes, topped by a glop of corn, topped by those poor genetically manipulated bird parts…all smothered in heart stopping gravy…hmm yum.
Here is a healthier , life giving version. This mound of fresh veggies and soba noodles became a steaming bowl of stir fry sans protein and seasoned with a mixture of Hoisin, ginger, garlic and red chili oil.