Five Things: The Culinary Edition
The Field Trip Newsletter: #68
I am a home cook. I love to cook more than most things in my life; I love finding new recipes, making lists of products I want to try in recipes, and building around that single item at times; I find joy in reading cookbooks and saving links to cookbooks that I don’t have the space for at the moment. I dream about a larger kitchen and a well-stocked pantry, allowing fantastic dinner parties. Some of my favorite freelance jobs involve photographing food and also writing about it.
My grandmother was incredibly special to me and showed love through food. She’d give you the food off her plate, even if it were her favorite dish. She’d send pumpkin bread loaves to friends and family because she knew just how great a slice was with a bit of butter under the broiler for about 2 minutes. She’d slow cook a spaghetti sauce for about six hours, stirring occasionally, making the house smell like garlic and hand-picked tomatoes in the best way. When she taught me to make her tuna salad, I knew she trusted me to carry on her traditions, and for that, I am trying.
I create recipes any chance I get or even make my version of one I find. It’s sort of a game I play with myself. How can I make this recipe my own? How can I make a version that I’d share with others? I rarely share these creations with others, though, because aside from my husband, son, mom, and a few friends, not many have actually tried my cooking. Maybe I don’t fully believe I would make my grandmother proud, or I’m just not sure it’s all that tasty. Perhaps I’ll loosely share a recipe here from time to time, and you can tell me what you think. I say loosely because I’m terrible at measuring things out, and everything is to taste.
If I ever write a cookbook or start a cooking blog, I’ll probably call it “To Taste.” My imagined restaurant is called “Supper,” where you get one choice of supper, and it’s whatever I decided to cook for the evening; only open until supper runs out. It might be like a five-top table restaurant and mostly to-go, to take home and eat with your family.
I’ve started cooking much more with my son in his homeschool lessons. We’ve cooked together since he was two, but now with much more purpose and direction. He’s going to learn how to make my beef stew this evening.
Below are five things, all in the culinary world, I can’t get enough of:
I have made this Sheet-Pan Garlicky Shrimp and White Beans recipe from the New York Times twice, and I honestly can not get enough of it. I added shallots, too, and doubled the white beans. I also think that a white fish and mussels would work well. I think I’ll try that next time. It’s straightforward to make and great for a weekday dinner.
Our bottle of my favorite hot sauce just ran out, so I’ll be ordering more soon. We can’t get enough of Zab’s! I first had it on our summer trip to Maine, and now I’m officially hooked.
Another Maine purchase that I can’t get enough of is Wilder horseradish mustard. I wouldn’t say I like mustard, but I will gladly put this stuff on everything. It’s so good! I found it at this charming food store/bar.
The Southern Foodways Alliance yearly symposium just passed, and I can’t get this sandwich out of my head from East Side Banh Mi in Nashville. It has Zapp’s ON THE SANDWICH. If you aren’t from the south, Zapp’s might not be readily available, but if you know anything about Ruffles All-Dressed, only available in Canada, Zapp’s Voodoo chips are pretty much the same flavor, which is very exciting and something I wish I didn’t know. I have no restraint for All-Dressed, and now I can get the Voodoo flavor a block from my house.
The annual food symposium is a cultural explosion of dining, chef and food historian talks, and so much more. I highly recommend looking into this non-profit.
I’m sad this restaurant was closed when Tom and I were in Marfa in May. I’d go back just to try Bordo. I am not shy about visiting a location to try a restaurant. Generally speaking, if the town is good enough to set up shop, it’s probably worth visiting anyway.
Okay, limiting this to five things is hard, so here’s my honorable mention list.
For cold nights at the soccer field
Teas that I’m loving
These cookbooks look so good! A / B / C / D / E / F
The kitchen tool I didn’t know I was missing, but I think I need!
The best tuna I’ve ever tasted. It’s great straight out of the can.
Here’s a recipe I made up earlier this week. If you make it, I’d love to hear what you think.
*Pork, White Bean, and Kale Soup
Ingredients:
Kale: I used two bunches, but you do you
Pork tenderloin
Chicken Broth, 8 cups. Use less if you don’t want as many servings and want it to be a little more hardy.
4 Strips of bacon, cooked
White beans, two cans
1 Onion, chopped
5 Gloves of garlic, chopped
1 Shallot, chopped
Black pepper, salt, paprika, onion powder, garlic powder, white pepper, worcestershire, and hot sauce to taste
Cook the pork at 375 for about 25 minutes or until 165 degrees; rest for 10 minutes.
While the pork is cooking, saute onions, shallot, garlic, and bacon until soft and starting to brown. Add chicken broth and spices; simmer. When the pork is done, add the kale to the pot and put the lid on, letting it cook into the broth. Chop the tenderloin, add it to the pot, and let it simmer a little longer. Taste and add more spices as needed. You could also add shrimp and andouille sausage for a little kick and to make it a little more meaty.
Serve with a crusty baguette, and enjoy!
**Shameless plug - If you ever want to hire me for restaurant or food consultation in the world of branding and design, I’d be happy to chat with you. I have previously done work for a grocery store, a coffee brand, a brewery, a coffee shop, and several restaurants. I’d love to help you with the mood board, ideas, logistics, branding, etc. Or, if you have a cookbook idea and don’t know where to take it, I could help you with your proposal or even ghostwrite your book! I’m also always up for helping with content creation for your brand. Email me here, and we can talk more.
Okay, I’m off to make a beef stew with my kiddo. Have a great weekend!
- Erin
Love all the cookbook recommendations