Cooking shows, while being informative, can leave one with a flayed ego.
Chefs condescendingly prattle about species of squash I never heard of, claiming it's available in the local market (not mine). They use spices like rosemary that I can't stand - even the name "rosemary" sounds like a female I wouldn't be able to stand in real life. They whip out alien contraptions which, they claim, is the only way to properly extract garlic.
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| Blah, Barefoot Contessa. Blah. |
Tamar Adler strives to change that faulty image of dinner having to be a masterpiece. In her book, she educates the reader that recipes are not a given, that with the knowledge of how to properly boil water, one is a free agent.
Many of today's generation have not witnessed home cooking first hand, she says, so they think home cooked is what the television personalities do oh-so-annoyingly.
The article made me consider my own approach to vegetables.
Often, for a meal, when I have access to a stove, I just throw into a pan with some extra virgin olive oil, salt, pepper, and garlic powder any vegetable available. Sweet potato, mushrooms, parsnip, canned beans, frozen spinach, broccoli, or peas. For added oomph I saute an onion. The steaming resulting mess is absolutely delicious as well as nourishing; I can sense all those vitamins and minerals rushing throughout my bloodstream.
But it would seem my water boiling leaves much to be desired.
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