Subscribe to:
Post Comments (Atom)
skip to main |
skip to sidebar
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!
Two
one
Improvisational Cooking
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!
About the content
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.
Apple a day
Two
Apple a day
one
4 comments:
I have a couple ideas I'm mulling over. The biggest challenge I can imagine is to take a huge Alsatian meat based dish and convert it, like Choucroute garni. this dish can have sausage, bacon, ham, pork, apples, saurkraut in one casserole. I am excited to post my vegetarian recipe inspired by this dish.
I did work up a vegetarian version of Soup de l'oignon. My goal was to get the broth flavor right to my tastes. this is fully adaptable to a vegan version using soy or almond cheese alternative. For me, the gratin is so important that I doubt I could take it cheeseless. I will post this if anyone has any interest.
How about Beef Stroganoff? Please.?
Beef Stroganoff - excellent! Is dairy okay? I make it with mushrooms and a dark oniony vegetable broth stirred into a roux and thickened with a little cream. I'll put together something post it soon.
Hi Paulie - I sketched my recipe for veggie stroganoff, though it takes one down the slow route. Through refining one can simplify quite a bit. Ideas at the end for simplifying. If I make it again any time soon, I'll try to pay more attension to proportions and measurements! Let me know if try this or have any questions.
Post a Comment