Opening day

A little housekeeping before getting down to business.

About the author:

Happily married, voracious reader and consumer of coffee, sometimes frustrated home cook who is puzzled that in a town so known for food it's so tough to find better than average supplies to work with (I may be looking in the wrong places or just don't know where to look).

Goal:

Keeping a record of the food I prepare at home and enjoy on evenings out with my lovely wife (and sometimes accompanied by friends). Hopefully this will also serve as one of the foundations for recipes to be handed down to our future children and family.

Now to work:

Had some friends recently return from Rome and, while still waiting to see pictures, have been enjoying the coffee that was a gift. They also came back talking about the food. They're like my wife and I, he cooks and she bakes, so the discussions have been thought inspiring. Over the last week or so I've been thinking about my cooking style. I really enjoy the French Bistro style of food - earthy, delicious stuff that is straightforward and simple. Simple needs definition here. When I use the term simple to describe food it means that the food is from a single idea that is well-executed and without distraction. It does not mean that the food is without thought or that it requires little to no effort to do. For example: We dined out at Cochon last night and I enjoyed, a great deal, the chicken and andouille gumbo, crawfish pie, and the blueberry cobbler. I enjoyed them so much in fact that I intend to create my own versions of the gumbo and cobbler and work on a version of the pie. It was simple food, but the effort involved in it was obvious from the first bite. I have had my cooking forever marked by living here in New Orleans. So I get to blend French, Creole and Cajun, Italian, and Spanish. I'm also deeply, deeply Southern so greens, cornbread, and other such Southern delights will be making appearances. I'm also trying to be mostly healthy about what I eat. This means fresh fruits and vegetables, lean meats, and a distinct lack of frying things. So what does all of this mean? I don't know. I will leave that up to the readers, whoever and wherever they may be.

In process right now:

Made fresh hazelnut paste this morning to make hazelnut gelato in the week ahead.
Working on some ideas for pizza and fresh pasta.
Have a couple of social events next weekend and then a gathering at our place for the Bible study group we teach the week after.