Returning home from a cold winter day working on one of the outer islands near Canada, Sara Gerlitz took advantage of the bounty of local goodness and harvested some dinner ingredients of wild onions and mussels.
Sara was braving the cold in an open boat with mosquitos and snow flurries in her face, collecting some topographical data of some wetlands.
Sara describes her dish: "the final dish was actually sprouted red quinoa with the onion, mussels and dollops of a tahini, honey and red pepper flake mixture. The onion carpets the ground and is more chive like in taste than oniony"
Is there something better than "perfect science" in the kitchen? How about the fun of improvisation. This totally experential type of cooking adapts to the moment. Every recipe is either created new or revised to better fit the moment. No recipe is ever the same twice because every day has different circumstances. Why should it be? Perhaps the moment is inspired by a basket of local food from the farmer's market. Perhaps it is adapting to the food needs and tastes of a friend. Maybe it is the romantic notion of seasonal food dishes. Other times it is a journey into another place and time. Instead of arm chair traveling, how about dinner table cultural odysseys? You do the best you can with the knowledge you have. And everyone has a good time.
If your goal is exotic cuisine, or simply rearranging the food at hand, this approach to food is fun. Cooking outside the book, the cookbook, this is the best!
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Isobel Davis is the author of this site and is responsible for all the creative content including images, writing and recipe inventions. She holds the copyrights to everything published on this site unless otherwise noted.