Quote:
Originally Posted by greyeaglem  I'm really enjoying this thread-Thanks Shel. It reflects what I said on an earlier thread about frou-frou food. Yes, there are complicated dishes that are great, but sometimes I feel like I'm on another planet compared to what other people in the business are doing. I have long felt that ingredients are not as good as they were when I was a kid. I'm lucky. I live in an area where we have a lot of Amish farmers who raise chickens that sell at a reasonable price. We also have a lot of Hmong and other local small farmers who sell their produce at the local farmer's market. When I was a kid we had a 1 acre garden that produced an incredible amount of food that we canned and froze. The neighboring farmer raised hogs and beef on a small scale and we bought a cow and hog every year from him for the freezer. Because of this, I have always been a basic no-frills cook. Now I feel like I don't have to apologize for it. |
A few days ago I was introduced to a wonderful cookbook -
The New Spanish Table. Many, if not most, of the recipes were quite simple, relying on just a few fresh, natural ingredients to make them work. A friend and I made some of the recipes yesterday having sought out the highest quality and freshest ingredients we could find. The results were nothing short of wonderful.
Shel