Chef Improv: who woulda thunk

Monday, December 14, 2009

who woulda thunk

Shelf purchased cream of tomato soup by Pacific resulted in a bland soup. Many options to spice it up. I wanted more acidity and more sweetness so I put a few drops of balsamic vinegar and it was just right! One time I added pasta shells with gorgonazola from the previous nights dinner and that was good. Do you have a favorite addition to tomato soup? Please do tell!!!

1 comment:

Teresa said...: I put chunks of Laughing Cow cheese and shredded basil in mine. You're right, off the shelf is very bland.; January 4, 2010 at 11:15 AM

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!

Monday, December 14, 2009

who woulda thunk

1 comment:

Improvisational Cooking

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