Picture a kitchen percolating with activity. The speedy chop of vegetables. Single handed egg cracking. Pots simmering succinctly. Saute pans caramelizing carefully. A lovely table set graciously, with fresh cut flowers, pressed linens and perfectly placed china. The coolest jazz is swaying in the background. Candles flickering the softest light and… voila! Perfection served up without the littlest hiccup or sweat bead all the while looking calm, collected and completely fabulous. That is not me in any shape or form, but rather my saucy re’vesse!
I see many of you raising your spatulas! You’ve joined me in such daydreams, but where does this desire to be a gourmet goddess come from? My mother is not Martha Stewart. I didn’t have an unrealistic set of standards instilled in my sense of self, yet I did have a mother who took care to make sitting at the table together a priority and she can put together a lovely meal without aid of a cookbook or extensive ingredient list. I suppose the goddess fantasy comes from a recipe of reasons, but one main ingredient must be the enjoyment of sharing food together. Both nutritional and emotional sustenance is gained when food is passed around a table. Many traditions and most definitely celebrations are centered around food. It is this sort of legacy of hospitality and comfort I hope to give to my children. And let’s be real, I like to eat.
I have a notebook of recipes and a shelf of cookbooks filled with dishes I want to try. I have recipes written by loved ones now gone and favorite recipes that are like gold; Grandma’s banana cake, Aunt Frances’ cream pies, Aunt Vivian’s chocolate chip cookies. Then there are those legendary family recipes that aren’t written down, like hot water cornbread. I’ve watched, I’ve listened, I haven’t gotten the knack yet. A collection of tasty treasures that I value as much for the flavor as for the memories they carry with them every time they’re served at the table.
One recipe I’m glad to be rid of is “Chicken with Garlic.” It wasn’t the recipe as much as my lack of cooking experience when I was first married. I remember sprinkling dried garlic flakes like it was cheese. Let’s just say the chicken was potent and had both the chew of leather and the crunch of sand. No overheard complaints from hubby, but my mother-in-law wisely surprised me with a subscription to “Taste of Home.” I still make some of those recipes nearly twenty years later.
There are some recipes I have no desire mastering. These are dishes best left to the professionals. Sushi comes to mind, in fact most Asian cuisine. There is some secret ingredient in take-out fried rice that I haven’t figured out and probably glad I haven’t. Indian cookery is a favorite and while I have had some success with a couple recipes, part of the pleasure is knowing that when I go to my favorite Indian restaurant the perfect spices are selected, prepared and portioned to make this delectable dish before me. To this, I raise my glass to the cook and graciously say, “Thank you!”
So while I continue to strive for excellence in the culinary arts, I will pull from my stash of recipes, pore over my cookbooks and reap inspiration from the greats. Menus will be planned with my loved ones in mind. Breakfasts, lunches and dinners gathering us around the table with good food and laughter. And I’m sure there will be the occasional daydream of Julia saying, “Well done” or Ina inviting me over for tea.
Share a saucy daydream or a favorite cooking memory!