Foodie Tuesday: All about the Ingredients

photoI’ve said it before, and lots of food experts smarter than I am have said it lots of times before I ever did: good food preparation starts with good ingredients. No amount of genius and skill will make a great meal out of so-so ingredients, let alone out of bad ones. And me, I have a modicum of smarts and very modest, though for a lazy goof-off like me, surprisingly patient skills. So yeah, I can get the job done, as long as I have some excellent ingredients in hand.

photoStarting with salt. One of the most indispensable of delights in the entire pantheon of foods and culinary assets from its first discovery, good salt in just the right quantity is the First Rule of Yumminess in many, many a dish. But, hang on, salt should still often be the last ingredient applied. Tricky, no?

photoThe meal, however, if it’s with fun guests on hand and stretching a little over the course of the day or evening, well that should begin with a little taste of something nice. For the other day’s dinner guests, who were indeed a whole lot of fun, the starters were simple enough, and already on hand: the crackers I made (and posted) last week, the olives I’d previously bathed in sherry and olive oil, and smoked almonds, plus a few chilled prawns with dill-enhanced cocktail sauce. A fresh, cold batch of light Sangría:

Blushing Sangría

Two 750 ml. bottles dry rosé (I used a nice dry Pinot Noir rosé by Toad Hollow), plus 1 bottle of sweet white wine (I used a bottle of Moscato), 1/4 cup of Amaretto, 1/4 cup of Himbeergeist, 1/2 pint of fresh raspberries, 6 small or 3 large fresh peaches, 1 teaspoon rose-water, 1 teaspoon vanilla, 1/4-1/2 cup of light agave syrup or raw honey. Stir gently and chill thoroughly before serving.

The peaches I bought were an unexpected mix of half overripe and half underripe fruits, so I peeled and sliced the underripe pieces into the Sangría, where I’d already immersed the raspberries, and the too-ripe ones I pitted; I put the mushy peaches and all of the skins from both kinds into the blender with a bunch of the liquid ingredients, blended them all thoroughly and sieved the pulp into the Sangría, so I still got all of the mileage of flavor and color from the peaches, if a little less sliced fruit. In the end, it was plenty drinkable, so all was well in our pre-prandial

photoThe meal needed vegetable balance, of course, so I kept the ingredients to a fair minimum again and the flavors simple. Why mess with good contents? A mix of heirloom tomatoes and red cherry tomatoes made a simple but flavorful topping for romaine lettuce with a couple of simple salad dressing choices. Sweet corn, freshly pared off of the cob, was gently and quickly warmed in butter. And some delicate asparagus was steamed with a little soy sauce, a little plain rice vinegar, a very small dash of toasted sesame oil and a sprinkling of sesame seeds.

photoThe main dish, which I’ve undoubtedly mentioned in previous posts, was our old favorite household standby of Smoked Salmon Pasta. Not even a true recipe, really. Dearest John, I did not hand-craft my pasta. Yes, I bought refrigerated fresh fettuccine. Would that I’d had you supervising the party, not to mention in charge of the pasta-making, this element would indeed have been more, erm, elemental. Not to worry. Some day I shall reform. Meanwhile, a decent store-bought fresh fettuccine is not such a bad thing when dressed up just a leetle bit with smoked salmon cream. Simmer about a pint of heavy cream until it thickens to a nice sauce thickness, add about 1/4 teaspoon of freshly grated nutmeg and 1/4 teaspoon ground white pepper, 1 cup of broken up [hot smoked] alder smoked wild salmon, and a good splash of lemon juice. Toss gently with the freshly cooked and drained pasta and serve.photoThere are only two main high-quality ingredients needed to complete a pretty good party with all the rest of this, then. Dessert, naturally, should be offered–a bit of sweetness to follow all the preceding, and stretch as far into the evening as can be managed by all. But most significantly, the last essential ingredient of the gathering is, well, the gathering. The good company. We had that. Good enough company to want to stretch out the evening. So there was just a touch of dessert. Fresh strawberries and, you guessed it, chocolate.

photoI never said I was original in my menu planning. But I am really good at putting myself in excellent company, and that’s always what the party is all about. There you go: my real culinary talent is cooking up a right magical blend of outstanding people and enjoying the delights that result from the combination. Too bad there’s no cookbook out there that teaches that–no, wait–every good cookbook in the world gives guidance for just this art. As these good books teach us, choose your excellent ingredients wisely, food or company, and you will brew up a marvelous party.

18 thoughts on “Foodie Tuesday: All about the Ingredients

  1. A fabulous mouth-watering feast. From your words and photos fresh tasty food leaps out at me.
    With the salt (beautiful beautiful photo) I once heard a chef say that if stranded on a desert island and forced to hunt and gather to feed himeslf, the only spices or condiments he had to have were salt and pepper. As you say the starting and finishing point 🙂

  2. Pasta al salmone is one of my all-time favorite pastas. I fell in love with it on my first visit to Italy and if it’s not my most successful relationship, it certainly is the most satisfying. Reading that you’re using heirloom tomatoes and over-ripe peaches speaks volumes about the differences in our climates. I can’t imagine finding a good, ripe peach up here yet and the tomatoes are still lacking in flavor. We’re geting closer, though! All in all, that was a mighty good meal you prepared, Kathryn. One that I would have really enjoyed.

    There’s nothing wrong with dried pasta. Nothing at all. I’ll use it when stretched for time. I recently read an article that a more “modern lifestyle” in Italy is changing their pasta ways. The majority of pasta being prepared now is store-bought, dried pasta. Fewer people are making their own. What’s this World coming to?

    • What can I say–when you show up here you’ll be welcome to enjoy whatever meals are on hand, of course of course! Though you will undoubtedly be conscripted to coach me in the fine points of Italian cuisine no matter what else is on the menu. 🙂

  3. A feast for the eyes, and then the palette…Love the asparagus photo!
    You should note that you used a nice, thick chunk of smoked salmon, rather than a thin sliced bagel-topping kind…*I* know what you mean, and *YOU* know, but long years selling seafood to the public tells me that not everyone does…and I’m not behind the counter anymore to help! 😉

    • Yes, I should have clarified that Nova-style salmon would pretty much disintegrate in short shrift even in such a quickly-cooked dish. Hopefully most folk would recognize that Nova salmon wouldn’t easily be ‘broken up’ as described. 🙂

    • Well, I’m wonderfully uneven, since I have no technical know-how or skills and rely on guesswork and my compositional eye. But I’m learning! I thank you deeply for your encouragement, my friend.

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