There's something magical about cooking: the transforming power of yeast working on a few cups of flour and a bit of water, the tantalizing crusty browned edges of cheesy potato casserole, the sizzle of bacon when it hits a hot cast iron skillet, the anticipation of a warm cookie laden with chunks of chocolate and chopped walnuts cooling on the rack, the succulent and savory first slice of a roast beef always bringing back memories of a favorite meal from my childhood.
I do not cook at home as often as in the past. Kids are gone for the most part, career is consuming what little time remains, and--if truth be told--the energy level just ain't what it used to be . But when guests are on the docket, I still love to pull out all the stops. Not that I intend to impress our visitors with highbrow, haute cuisine... not by any means. I dislike pretentiousness: food, like so many other aspects of life is better when it is authentic. Genuine. What I mean by that is that we want our guests to know they are important to us so we take the time and effort to prepare food that reflects who we are and do it with care and attention to detail.
It doesn't matter whether it is a simple burger cooked over charcoal or a delicate baked flan oozing with caramel sauce. If it is worth buying the ingredients and putting in the effort, it's worth doing it right. And while I'm on this soapbox, I might as well add that this is what separates average restaurants from superior ones: they take the time and effort to do it right.
And let me add, there are certain restaurants around town that do this very thing. I guess it is pride of ownership on the part of the restaurateur--and to him or her it is more than making a living--perhaps much more in some cases. It is an unveiling of their creativity, a laying it on the line for the public to experience and enjoy.
So here is one of my favorite fall spreads when we have guests: a piping hot spinach/artichoke dip with pita bread or tortilla chips, citrus glazed shrimp grilled over charcoal, baby back ribs smoked until they are almost too tender to transfer from the rack to the platter, twice baked potatoes loaded with herbs and cheeses, carrots and parsnips tossed in olive oil and coarse sea salt then roasted until they begin to caramelize around the edges, fresh crescent rolls baked from scratch hot from the oven and slathered in butter or jam, and maybe a chocolate bread pudding cooked in a bain-maire then topped with fresh whipped cream.
Hungry? So am I.
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