tag:blogger.com,1999:blog-59748840033942130622024-03-12T19:44:32.737-04:00cook pot storiesCooking. Eating. Stories. What more could you want?Laurahttp://www.blogger.com/profile/06434407684834155358noreply@blogger.comBlogger124125tag:blogger.com,1999:blog-5974884003394213062.post-20925359269560071292023-01-24T12:47:00.001-05:002023-01-24T12:47:31.763-05:00Hi there. Have some soup<p> It's been a while, huh. Since last I posted I've moved to Minnesota, remarried, bought a house, acquired a dog, and more. And, oh year, there's a pandemic still going on. How are you?</p><p>Part of living in Minnesota means dealing with a long, dark, cold winter. Soup has always been a good friend, and now it's even more vital. When it's 20 below zero without windchill, you need something warm and filling, and you need it now. Enter the big pot of soup.</p><p>I make lots of different soups, most recently one of my favorites, Split Pea. I know, it's not pretty and it's hard to avoid that scene from The Exorcist, but if you can get past that, it's worth every minute and every single thick, delicious sip.</p><p>As always, this recipe is flexible. Substitutions and tweaks are noted.</p><p>You will need:</p><p></p><ul style="text-align: left;"><li>A big pot</li><li>A bag/about two cups/about a pound of green split peas. I suppose you could make it with yellow split peas, though I never have</li><li>Olive oil or bacon fat</li><li>Onion</li><li>Garlic</li><li>Water</li><li>Spices</li><li>A ham bone/some bacon/some ham/sausage/etc.</li></ul><div>And here's what to do:</div><div><ol style="text-align: left;"><li>Chop at least one onion into smallish soup sized pieces. For me this means about the size of a nickel or quarter. Mince at least three cloves of garlic.</li><li>If you're using bacon or sausage, chop it into small pieces and sauté it until it releases its oil. Remove the meat but leave the oil. If you're making vegan soup, skip this step, of course. </li><li>If you're not using sausage or bacon, put some oil into your pot and heat it.</li><li>Regardless of your oil, add the onion and stir until it begins to get translucent, add the garlic and stir until it begins to soften. Smell the steam and sigh with delight.</li><li>If you're using a ham bone, add it to the pot. If you don't have a ham bone but want that hammy taste, add some chopped ham, preferable from a ham steak. Use about half of what you have.</li><li>Cover the ham bone with oil or add 8-10 cups of water to the pot. You can also use stock if you want, but be mindful of salt if using ham or bacon.</li><li>Add the split peas.</li><li>You may want to add a bay leaf or two. You may want to add some thyme, maybe 1/2 a teaspoon.</li><li>Bring to a boil, lower to a simmer, and let it bubble away for about 45 minutes, stirring regularly. </li><li>You may despair that the peas will never disintegrate. See your chin up and keep checking.</li><li>When the peas begin to soften, add the meat back in, if you're using meat. This could be the bacon/sausage/or some chopped ham.</li><li>Keep it simmering, and taste. Adjust for salt, pepper, thyme, etc.</li><li>Cook until the peas are fully disintegrated and it looks like split pea soup. </li><li>If you used a ham bone, pull it out, let it cool a little, then scrape off any meat and add it back to the pot.</li><li>Eat. I usually have crusty bread with it.</li><li>It will thicken as it cools. I've been known to stand the ladle up in the leftovers, declaring "Whosoever shall pull this ladle from the soup will be declared King of the Dishes!"</li></ol><div>I hope you enjoy it. If you have your own recipe, what are your variations?</div></div><p></p>Laurahttp://www.blogger.com/profile/06434407684834155358noreply@blogger.com0tag:blogger.com,1999:blog-5974884003394213062.post-69559491178090858602018-03-02T09:00:00.000-05:002018-03-02T09:01:13.526-05:00The Cookbook Project: A momentary hiatusI know, I owe you a recipe or two from <a href="http://cookpotstories.blogspot.com/2018/02/the-cookbook-project-ginette-mathiots-i.html" target="_blank">I Know How To Cook</a>. I've been ill with bronchitis and then away from home for work, so I've not had a chance to cook much of anything, let alone something new. A recipe will come next Friday. Thank you for your understanding and patience!Laurahttp://www.blogger.com/profile/06434407684834155358noreply@blogger.com0tag:blogger.com,1999:blog-5974884003394213062.post-75309391246771806922018-02-23T09:00:00.000-05:002018-02-23T09:00:27.321-05:00The Cookbook Project: Ginette Mathiot's I Know How To Cook<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqnWhXGF5mvi5Z1Obv8CDewC6UXZTSs4Jgy8E3ueaPTdldlfhohjAVSputrCWs0_YzQJI2xqKL8bd3xJsU3WYgxC_nKfaMO55mLzCssRpNpz1yaJBStud49vvL1VX3VHwGmGckpU94d6-Z/s1600/51inPpYpJhL._SX331_BO1%252C204%252C203%252C200_.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="499" data-original-width="333" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqnWhXGF5mvi5Z1Obv8CDewC6UXZTSs4Jgy8E3ueaPTdldlfhohjAVSputrCWs0_YzQJI2xqKL8bd3xJsU3WYgxC_nKfaMO55mLzCssRpNpz1yaJBStud49vvL1VX3VHwGmGckpU94d6-Z/s320/51inPpYpJhL._SX331_BO1%252C204%252C203%252C200_.jpg" width="213" /></a></div>
I don't know about you but I have a real cookbook problem. I have more than I will ever use. I keep acquiring them. I read many cover to cover, often never cook anything from them (hence The Cookbook Project) and they take up space on my shelves. I have maybe half a dozen I use regularly and the rest I look at then think I should pass them on but somehow I just can't make myself.<br />
<br />
<i><a href="https://smile.amazon.com/Know-How-Cook-Ginette-Mathiot/dp/071485736X/ref=sr_1_1?ie=UTF8&qid=1519230842&sr=8-1&keywords=i+know+how+to+cook" target="_blank">I Know How To Cook</a></i> by Ginette Mathiot (trans. Clothilde Dusoulier of <a href="https://cnz.to/" target="_blank">Chocolate and Zucchini</a>) is one of those cookbooks I've tried to give away several times but just couldn't. If you haven't heard of it, this book is often called <i><a href="https://smile.amazon.com/JOY-COOKING-Irma-S-Rombauer/dp/0026045702/ref=sr_1_3?s=books&ie=UTF8&qid=1519230950&sr=1-3&keywords=joy+of+cooking" target="_blank">The Joy of Cooking</a></i> for the French. It's not necessarily the most elaborate cookbook you might find, but it is full of recipes and clear instructions that make it accessible for less-experienced cooks. First published in 1932, it was intended to be a resource for young home makers, to help them feed their families easily and well. Since I am not experienced with French cooking, it seems like a good place to start.<br />
<br />
Here is where I need to make a confession. I am not only inexperienced with French cooking, I don't know much about the cuisine in general. I've eaten in French restaurants and enjoyed it, but I don't know much about the techniques or history of the cuisine. I am a more informed eater (and cook) of Chinese food. Both Chinese and French cooking are broad categories that cover many different cultures, techniques and histories, I just know more about one than the other. This may be (in part) because Chinese restaurants are generally less expensive than French, so I ate a lot more Chinese growing up but the fact remains: French cooking is one of the world's great cuisines and I know little about it.<br />
<br />
Knowing this, when I saw <i>I Know How To Cook</i> in the bookstore, I thought it might be a nice way for me to learn more about French Cooking. I bought it at least three years ago. I've leafed through it. Have I cooked a single thing from it? No. That's going to change.<br />
<br />
Over the next few weeks I'm going to cook and post recipes from <i>I Know How To Cook</i> and hopefully learn a little bit along the way. It should be tasty.<br />
<br />
Do you know this cookbook and have a favorite recipe? Or do you have specific techniques I might find handy? Please let me know. I look forward to what we will discover together.<br />
<br />
(c) 2018 Laura PackerLaurahttp://www.blogger.com/profile/06434407684834155358noreply@blogger.com0tag:blogger.com,1999:blog-5974884003394213062.post-46226830835797219622018-02-16T09:00:00.000-05:002018-02-21T11:08:15.195-05:00The Cookbook Project: Saag PaneerSo here we are at the first recipe installment of <a href="http://cookpotstories.blogspot.com/2018/02/the-cookbook-project-chapter-two.html" target="_blank">The Cookbook Project</a>. Yippee! Last week I told you about <a href="http://cookpotstories.blogspot.com/2018/02/the-cookbook-project-madhur-jaffreys.html" target="_blank">Madhur Jaffrey's World of the East Vegetarian Cooking book</a> and my history with Indian food. This week we're making saag paneer, a lovely spinach and cheese dish.<br />
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For copyright purposes I'm not typing out the recipe verbatim. You can find the book in your local library if this inspires you to cook.<br />
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Saag paeer can be made with a wide variety of greens, but for most American palates, spinach is easiest.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW6NpV7DyiLjR3OG6WOojusNZ7A4LfUxrK5mnkmaUMLWpHO0-UqWZJWdACMm0s8QuXr5kMy51e8UX-CxTnU7eJpBSDN29luiTvuCqayTWQ182CUmS5jvBP50tCFE95g_MJsvGWRNllD6Sm/s1600/garlicetc.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW6NpV7DyiLjR3OG6WOojusNZ7A4LfUxrK5mnkmaUMLWpHO0-UqWZJWdACMm0s8QuXr5kMy51e8UX-CxTnU7eJpBSDN29luiTvuCqayTWQ182CUmS5jvBP50tCFE95g_MJsvGWRNllD6Sm/s320/garlicetc.JPG" width="320" /></a></div>
I started by chopping up ginger, garlic and green chili in a food processor. My food processor wasn't quite able to make it a paste; you can easily buy a ginger-garlic paste in an Indian grocery store. Now I understand why it's available for sale. I thought of macerating it in the mortar and pestle but didn't bother. I don't think it had a significant effect on the final product beyond the occasional burst of ginger in the mouth.<br />
<br />
From there I fried cubes of paneer in hot neutral oil. I expect ghee is commonly used in restaurants, but this recipe called for vegetable oil. Paneer can be easily found in the frozen section of Indian markets. It can also be made at home, but at this point in my life I am not that dedicated. I'm sure most restaurants use purchased paneer, based on the texture and taste of the finished product.<br />
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As the paneer was frying I put about a pound of fresh spinach through the food processor to finely chop it.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8c_yGsKTump9a-5OydWX19QoKKoUak6troEDk1HzaDfvIRUtTAUonQQN1BXY83Zbs6XlDn0TVWi0UgFBoMf6M57dSgm488r61jlMUPXBLIpU6B0S_9V9HBZ7UY_q-f5Nakmx4Ncf7fjFQ/s1600/cheese.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8c_yGsKTump9a-5OydWX19QoKKoUak6troEDk1HzaDfvIRUtTAUonQQN1BXY83Zbs6XlDn0TVWi0UgFBoMf6M57dSgm488r61jlMUPXBLIpU6B0S_9V9HBZ7UY_q-f5Nakmx4Ncf7fjFQ/s320/cheese.JPG" width="320" /></a></div>
Once the paneer was fried I set it aside and sprinkled it with cayenne, garam masala (a spice mix available in Indian markets) and a little salt.<br />
<br />
The ginger-garlic-chili paste went into the oil with a satisfying hiss. The house immediately smelled delicious. Who needs gingerbread houses when they can be redolent with ginger, garlic, and chili? After about 30 seconds I added a bit more salt and the spinach. I covered the whole thing to let it cook. The recipe calls for about 15 minutes; I remember thinking that was far too long, but I think it did take at least 10 minutes for the spinach to be really soft.<br />
<br />
I added the paneer and some heavy cream, then covered again, and let it all cook on low for another ten minutes.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVOcKHcWk8YPBWD0LSUGRYb6Hvif-CHQraZ9AibvpsQDZEVa_0mqNwz6RDK6rdDOCsiHmVFBtk0milrVa_j12hSmqL1z6XWx7mUNhCApdnGW6IVObJrfvK9mDu8lfu8AxoBNFeXrDce1Xs/s1600/finished.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVOcKHcWk8YPBWD0LSUGRYb6Hvif-CHQraZ9AibvpsQDZEVa_0mqNwz6RDK6rdDOCsiHmVFBtk0milrVa_j12hSmqL1z6XWx7mUNhCApdnGW6IVObJrfvK9mDu8lfu8AxoBNFeXrDce1Xs/s320/finished.JPG" width="320" /></a></div>
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<i><br /></i>
<b><i>The verdict:</i> </b>It was very good, but not what I'd get in a restaurant. The spices were too mild and it lacked the unctuous mouth-feel of restaurant palak paneer. I may make it again, but I will use ghee, chopped frozen spinach (the fresh was lovely but too much work), and significantly increase the seasoning ratio. Overall, it was a good experiment and a nice reintroduction to Indian cooking.<br />
<br />
(c) 2018 Laura S. PackerLaurahttp://www.blogger.com/profile/06434407684834155358noreply@blogger.com0tag:blogger.com,1999:blog-5974884003394213062.post-69383755642783325112018-02-14T09:00:00.000-05:002018-02-14T09:00:00.245-05:00A love note for Valentine's Day: On cooking dinner for beloved guests<div class="MsoNormal">
<b><i>On cooking dinner for beloved guests</i></b><o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;">Planning<o:p></o:p></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
A love poem meal, how to assemble, what to cook? How to tell
them they are loved without spending the whole evening
choppingcookingstirringwashing when really the greatest gift I can give them is
time and company, good ears to hear them? The meal is the subtext, the paper on
which the love letter is written, but the quality of the paper, its scent tells
so much about intent. It must be good paper. Good food nourishes more than just
the body. But I don’t want to be my grandmother, worry so much about the meal I
forget the evening, so what can be planned ahead oh god I need to wash and
clean and ready the house before hand, make sure the knives are sharp, how on
earth do I have time to do all this? I hate it when the knives are too dull and
I saw at the tomatoes until they burst, bloody seeds on the cutting board.
Maybe lamb. <a href="https://www.epicurious.com/recipes/food/views/leg-of-lamb-with-garlic-and-rosemary-105020" target="_blank">Roasted lamb, garlicrosemary</a>, easy, just rub it down beforehand
and stick it in the oven, done and voila! Dinner. With more elegance than effort.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;">Ingredients<o:p></o:p></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
For youth, the lamb.<o:p></o:p></div>
<div class="MsoNormal">
For age, the garlic.<o:p></o:p></div>
<div class="MsoNormal">
For memory, the rosemary.<o:p></o:p></div>
<div class="MsoNormal">
For grief, the salt.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
For life, the greens.<o:p></o:p></div>
<div class="MsoNormal">
For love, the tomatoes.<o:p></o:p></div>
<div class="MsoNormal">
For hope, the scallions.<o:p></o:p></div>
<div class="MsoNormal">
For humor, the cucumber.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
For earth, the bread.<o:p></o:p></div>
<div class="MsoNormal">
For air, the dying breath of the yeast.<o:p></o:p></div>
<div class="MsoNormal">
For fire, the steam escaping.<o:p></o:p></div>
<div class="MsoNormal">
For water, the crisp crust.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
For worry, the stained napkins. <o:p></o:p></div>
<div class="MsoNormal">
For posterity, the family silver.<o:p></o:p></div>
<div class="MsoNormal">
For relief, the wine.<o:p></o:p></div>
<div class="MsoNormal">
For the moment, the rainbows in the glass.<o:p></o:p></div>
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<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;">Assembly<o:p></o:p></b></div>
<div class="MsoNormal">
<br /></div>
<ol start="1" style="margin-top: 0in;" type="1">
<li class="MsoNormal" style="mso-list: l0 level1 lfo1;">Worry more than you must, fret
less than you could. <o:p></o:p></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1;">The <a href="https://cooking.nytimes.com/recipes/11376-no-knead-bread" target="_blank">bread will take care of itself</a> through the cool night, rising and considering itself, waiting
to be shaped and introduced to the oven. <o:p></o:p></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1;">Give gratitude to the
lamb. Admire its sinews and muscles, place your hands on its flesh and
feel the memory of grass underfoot. It would not be inappropriate to cry
in wonder and sorrow.<o:p></o:p></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1;">Vow to eat less meat or at
least to taste each bite knowing its worth.<o:p></o:p></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1;">Admire the glittering salt
in your palm.<o:p></o:p></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1;">The crunch of salt and
rosemary in the mortar and pestle. Taste it, remembering the taste of the
sea from your childhood. Work in the garlic so memory and time and
eternity merge to one. Massage into the lamb with the care the beast will never know again and accept its gift.<o:p></o:p></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1;">Remove the bread from the
oven, and resist the urge to break it now so you can breath in wheat and
sunlight and water.<o:p></o:p></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1;">Roast the lamb at 350
until done. Whatever done may mean to you.<o:p></o:p></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1;">In the last quiet before
the meal feel your rising anxiety as your love assembles the salad, as you
place the table settings, as you let the wine breath itself out, as you
wonder if the butter is soft enough or the dressing too tart. Then
remember, you are loved. You are loved. You are loved.<o:p></o:p></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1;">Let your beloved guests be
grateful. This is your real gift to them.<o:p></o:p></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1;"><a href="https://allpoetry.com/Love-After-Love" target="_blank">Sit. Eat. Feast on your life.</a></li>
</ol>
<div>
<br /></div>
<b>And after?</b><br />
<div>
<br /></div>
<div>
Lean back against your heart, whether their arms or the memory of them. Feel the gifts of the meal in your belly and your spirit. The dishes can wait. Breathe. Tonight, this moment, is for you to know you love and are loved. In this moment let that be enough.</div>
<div>
<br /></div>
<div>
(c) Laura S. Packer</div>
<div>
Please do not steal.<br />
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<w:LsdException Locked="false" Priority="39" SemiHidden="true"
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<w:LsdException Locked="false" Priority="39" SemiHidden="true"
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<w:LsdException Locked="false" Priority="39" SemiHidden="true"
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<w:LsdException Locked="false" Priority="39" SemiHidden="true"
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<w:LsdException Locked="false" Priority="39" SemiHidden="true"
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<w:LsdException Locked="false" Priority="39" SemiHidden="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" Priority="35" SemiHidden="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" Priority="10" QFormat="true" Name="Title"/>
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" Priority="0" SemiHidden="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" Priority="22" QFormat="true" Name="Strong"/>
<w:LsdException Locked="false" Priority="20" QFormat="true" Name="Emphasis"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" Priority="61" Name="Light List"/>
<w:LsdException Locked="false" Priority="62" Name="Light Grid"/>
<w:LsdException Locked="false" Priority="63" Name="Medium Shading 1"/>
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<w:LsdException Locked="false" Priority="65" Name="Medium List 1"/>
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<w:LsdException Locked="false" Priority="67" Name="Medium Grid 1"/>
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<w:LsdException Locked="false" Priority="69" Name="Medium Grid 3"/>
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<w:LsdException Locked="false" Priority="72" Name="Colorful List"/>
<w:LsdException Locked="false" Priority="73" Name="Colorful Grid"/>
<w:LsdException Locked="false" Priority="60" Name="Light Shading Accent 1"/>
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<w:LsdException Locked="false" Priority="65" Name="Medium List 1 Accent 1"/>
<w:LsdException Locked="false" SemiHidden="true" Name="Revision"/>
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<w:LsdException Locked="false" Priority="61" Name="Light List Accent 4"/>
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<w:LsdException Locked="false" Priority="72" Name="Colorful List Accent 4"/>
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<w:LsdException Locked="false" Priority="61" Name="Light List Accent 5"/>
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<w:LsdException Locked="false" Priority="67" Name="Medium Grid 1 Accent 5"/>
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<w:LsdException Locked="false" Priority="71" Name="Colorful Shading Accent 5"/>
<w:LsdException Locked="false" Priority="72" Name="Colorful List Accent 5"/>
<w:LsdException Locked="false" Priority="73" Name="Colorful Grid Accent 5"/>
<w:LsdException Locked="false" Priority="60" Name="Light Shading Accent 6"/>
<w:LsdException Locked="false" Priority="61" Name="Light List Accent 6"/>
<w:LsdException Locked="false" Priority="62" Name="Light Grid Accent 6"/>
<w:LsdException Locked="false" Priority="63" Name="Medium Shading 1 Accent 6"/>
<w:LsdException Locked="false" Priority="64" Name="Medium Shading 2 Accent 6"/>
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<w:LsdException Locked="false" Priority="67" Name="Medium Grid 1 Accent 6"/>
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<w:LsdException Locked="false" Priority="69" Name="Medium Grid 3 Accent 6"/>
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<w:LsdException Locked="false" Priority="71" Name="Colorful Shading Accent 6"/>
<w:LsdException Locked="false" Priority="72" Name="Colorful List Accent 6"/>
<w:LsdException Locked="false" Priority="73" Name="Colorful Grid Accent 6"/>
<w:LsdException Locked="false" Priority="19" QFormat="true"
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<w:LsdException Locked="false" Priority="21" QFormat="true"
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<w:LsdException Locked="false" Priority="31" QFormat="true"
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<w:LsdException Locked="false" Priority="32" QFormat="true"
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<w:LsdException Locked="false" Priority="33" QFormat="true" Name="Book Title"/>
<w:LsdException Locked="false" Priority="37" SemiHidden="true"
UnhideWhenUsed="true" Name="Bibliography"/>
<w:LsdException Locked="false" Priority="39" SemiHidden="true"
UnhideWhenUsed="true" QFormat="true" Name="TOC Heading"/>
<w:LsdException Locked="false" Priority="41" Name="Plain Table 1"/>
<w:LsdException Locked="false" Priority="42" Name="Plain Table 2"/>
<w:LsdException Locked="false" Priority="43" Name="Plain Table 3"/>
<w:LsdException Locked="false" Priority="44" Name="Plain Table 4"/>
<w:LsdException Locked="false" Priority="45" Name="Plain Table 5"/>
<w:LsdException Locked="false" Priority="40" Name="Grid Table Light"/>
<w:LsdException Locked="false" Priority="46" Name="Grid Table 1 Light"/>
<w:LsdException Locked="false" Priority="47" Name="Grid Table 2"/>
<w:LsdException Locked="false" Priority="48" Name="Grid Table 3"/>
<w:LsdException Locked="false" Priority="49" Name="Grid Table 4"/>
<w:LsdException Locked="false" Priority="50" Name="Grid Table 5 Dark"/>
<w:LsdException Locked="false" Priority="51" Name="Grid Table 6 Colorful"/>
<w:LsdException Locked="false" Priority="52" Name="Grid Table 7 Colorful"/>
<w:LsdException Locked="false" Priority="46"
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<w:LsdException Locked="false" Priority="47" Name="Grid Table 2 Accent 1"/>
<w:LsdException Locked="false" Priority="48" Name="Grid Table 3 Accent 1"/>
<w:LsdException Locked="false" Priority="49" Name="Grid Table 4 Accent 1"/>
<w:LsdException Locked="false" Priority="50" Name="Grid Table 5 Dark Accent 1"/>
<w:LsdException Locked="false" Priority="51"
Name="Grid Table 6 Colorful Accent 1"/>
<w:LsdException Locked="false" Priority="52"
Name="Grid Table 7 Colorful Accent 1"/>
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Laurahttp://www.blogger.com/profile/06434407684834155358noreply@blogger.com0tag:blogger.com,1999:blog-5974884003394213062.post-23969844680659642282018-02-09T09:00:00.000-05:002018-02-09T09:00:08.985-05:00The Cookbook Project: Madhur Jaffrey's World of the East Vegetarian Cooking<a href="http://cookpotstories.blogspot.com/2018/02/the-cookbook-project-chapter-two.html" target="_blank">Last week I told you</a> about the launch of The Cookbook Project, an attempt to use the resources in front of me to help rediscover my love of cooking four years after Kevin's death. This week I'd like to talk about one cuisine that is many and an old friend of a cookbook, then next week we will venture into a recipe together. It may sound a little slow, but I'm hoping each post will evoke memories and curiosity beyond the mechanics of cooking. This blog is about stories as well as food, after all.<br />
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I don't remember when I first had Indian food. I know by the time I had graduated college it was a big part of my gustatory life. My friends and I frequented a restaurant called Ghandi in Central Square, Cambridge, Massachusetts (long since closed). We went so often that the proprietors worried when we skipped a week. Each time when we walked in, an aroma spicy complexity would surround us and we took pride in consuming the fieriest food they would provide.<br />
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Eventually I no longer needed to eat food that hurt me and became interested in the layers of flavor present in good Indian cooking. I began to read about Indian food and discovered it is <a href="https://en.wikipedia.org/wiki/Indian_cuisine" target="_blank">hugely regional</a>, no surprise for a country so large and with so many different kinds of people, so I began to stretch my tastebuds beyond the usual tandoori chicken and lamb vindaloo, delicious though they were. I eventually learned a little bit about the complex history of some of the dishes and ingredients, realizing in a small way that <a href="https://www.hindustantimes.com/brunch/a-bite-of-india-s-culinary-history/story-jBw23XTLXmg5Wu47H4RtsI.html" target="_blank">food is highly politicized</a>, representing not only local ingredients and influences, but those of invaders and trade partners as well. I am by no means an expert in the political history of Indian cuisine, but I began to at least recognize it. It was a significant moment for me, as a white American woman in my mid-20s, learning about the symbolic nature of food as identity, protest, and imperialism. I'm sure some of you have had similar moments, though they may not be linked to food.<br />
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We began to go to a wider range of restaurants and I eventually bought a cookbook to try my hand at some kind of Indian and other Asian food at home, always marveling at the sheer number of spices and techniques essential for foods I had taken for granted. It was <i>a lot</i> of work. I became more appreciative of the meals I was served in restaurants and I still marvel that Indian food is considered quick and easy in the U.S. My goodness, even a fairly simple recipe has a multitude of spices within.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyDoKp6Vre_hwX9F6ayUJh6EJTZsEMGgbxMFmAMHq0LHWljxI-Th2ASSW6Eu4nI7Df2BUuH-7qg3H4GTICtm4u7TzfUh6LuNVYjifL62kJtE6DtsnO7uC8sJAn6Wb3elQhgLPRBFkAQmi5/s1600/world+of+the+east.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1465" data-original-width="1600" height="293" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyDoKp6Vre_hwX9F6ayUJh6EJTZsEMGgbxMFmAMHq0LHWljxI-Th2ASSW6Eu4nI7Df2BUuH-7qg3H4GTICtm4u7TzfUh6LuNVYjifL62kJtE6DtsnO7uC8sJAn6Wb3elQhgLPRBFkAQmi5/s320/world+of+the+east.png" width="320" /></a></div>
Of all the cookbooks I might have bought, I consider myself lucky for stumbling onto <i><a href="https://smile.amazon.com/Madhur-Jaffreys-World-Vegetarian-Cooking/dp/0394748670/ref=sr_1_1?ie=UTF8&qid=1517862548&sr=8-1&keywords=Madhur+Jaffrey%27s+World+of+the+East+Vegetarian+Cooking" target="_blank">Madhur Jaffrey's World of the East Vegetarian Cooking</a></i>. It contains recipes from all around Asia covering many different cultures, cooking techniques, and ingredients. Vegetarian or not, you will find many wonderful and delicious recipes therein, all written in such a way that a Western cook has a chance of success. This is comfort food from across Asia. It's certainly not the absolutely most authentic cookbook out there (it was issued in 1987 when ingredients were often harder to find) but it's still good. <a href="https://en.wikipedia.org/wiki/Madhur_Jaffrey" target="_blank">Jaffrey</a> has helped bring Indian cuisine to home kitchens England and the U.S. and I appreciate both her occasional commentary and the clarity of her recipes. As you can see, my copy is appropriately stained and used.<br />
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Next week I'll share with you my experiences cooking saag paneer, a spinach and cheese dish I will frequently order when eating out. Stay tuned. And thanks for reading. I'd love to know about your experiences with Indian food, in restaurants, at home, and anywhere else.<br />
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(c) 2018 Laura PackerLaurahttp://www.blogger.com/profile/06434407684834155358noreply@blogger.com0tag:blogger.com,1999:blog-5974884003394213062.post-39920906602189466472018-02-02T09:00:00.000-05:002018-02-02T09:00:00.402-05:00The Cookbook Project: Chapter twoBoy, it's been awhile since I posted here.<br />
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It's taken me almost four years from Kevin's death to relish cooking again. This renewed enjoyment is in no small part because I've moved in with Charley, my chapter two (a common term in the widowed community for the love who comes after the love who died), and cooking for him is reminding me of how much I enjoy it.<br />
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At first I cooked the things I know how to make. Simple stuff mostly, like roasted chicken, stew, or soup. In the last few months, however, I've started wanting to expand my repertoire. I don't have the cooking skills I used to; my sense of seasoning isn't the same since Kevin got sick, so I rely on recipes more. Mostly I go online and find something that looks interesting, but online recipes aren't always tried and tested plus it becomes a rabbit hole and by the time I find a recipe I find intriguing the desire to cook may have passed. Knowing this, I began to think about how I could cook with more variety and resume my education as a cook with reliable results.<br />
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I have a lot of cookbooks. I've <a href="http://cookpotstories.blogspot.com/2010/04/cookbook-addiction.html" target="_blank">blogged about this before</a> and yet never really could figure out what to do about it. In the past I've set lofty goals about using cookbooks and getting rid of those I never open, but that worked about as well as you think it might. So... here is another lofty goal, but maybe a more achievable one.<br />
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I'd like to cook from cookbooks twice a month and document it here. Charley is excited about this project. He certainly enjoys eating what I cook, which helps. He is also an excellent sous chef, and it's more fun to cook together.<br />
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To that end, I'll select a cookbook and a recipe one week, then cook it the next. That gives me a chance to think about why a given cookbook is interesting to me and to muse on the stories it evokes. I get to be a writer, a storyteller AND a cook. By blogging about it I have a system of accountability and can share the recipe and results with you. While I have no interest in beating myself up if I lag, knowing you are reading will help me remain excited about the project.<br />
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Next week I'll introduce an old friend cookbook and the week after we will share a meal. I hope you'll come along with me on this ride. It should be tasty.<br />
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(c) 2018 Laura S. PackerLaurahttp://www.blogger.com/profile/06434407684834155358noreply@blogger.com0tag:blogger.com,1999:blog-5974884003394213062.post-18426342303232420412016-08-29T13:35:00.000-04:002016-08-30T11:17:05.198-04:00Old favorites for new loves: lasagnaI recently wrote about how I am slowly developing a <a href="http://cookpotstories.blogspot.com/2016/08/cooking-in-after-life.html" target="_blank">different relationship</a> with cooking since Kevin died. Part of the challenge for me (and for many widowed people) has been giving myself permission to enjoy food and cooking since my spouse's death. I associate complex cooking with Kevin, so learning to relish it again is a whole new ballgame.<br />
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This past weekend I decided to make lasagna. This was never a big favorite of Kevin's, but my new sweetheart, C, loves it. I wanted to make it as a love letter for him yet the idea of cooking something complex and with passion felt a bit daunting. It felt like more than I could easily manage, that I'd get lost in the details and memories. It felt like I was cheating on Kevin. </div>
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I know that's not true, that loving C doesn't mean I love Kevin any less. C understands this and accepts Kevin as part of the package; if he's involved with me then Kevin is part of our relationship. I often feel as though C has a better handle on it than I do and I am deeply grateful that he can accept me with all that it means.</div>
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I wanted to make him a lasagna, as something delicious to relish, something special for him, something that tells him how I feel, something sensuous that we could share, yet there was that sense of discomfort. So I talked with him about it. C is a smart man and a wise one. He suggested we make it together. So we did. I'm sure K was there, in the steam from the sauce and the spices and the first shuddering bite. It was delicious. I am glad we made it, the two of us and the three. </div>
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<i>Basic Italian-American lasagna, as taught to Laura by a friend's mom many years ago (alas, I forgot to take a picture. Imagine it please.)</i></div>
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<ul>
<li><b>Make the sauce the day before you plan to assemble and cook the lasagna</b>. You can make the sauce from scratch if you like, but I used two bottle of Classico basic red sauce. Saute and drain about half a pound of ground beef and the meat from two spicy Italian and one mild sausage links. Add this cooked meat, broken into small bits, to the sauce. I also added a chopped onion and a lot of chopped garlic, maybe 8 cloves. Let this all simmer on very low heat for a couple of hours, until the onion is translucent and tender. Let the sauce cool and refrigerate until you plan to assemble.</li>
<li><b>The day of assembly:</b></li>
<ul>
<li><b>Mix a large container of whole-milk ricotta </b>with an egg or two, enough that it will be stiff but spreadable. Add a good dose of freshly ground black pepper and about a cup of good grated parmesan cheese. I also add a small bunch of finely chopped parsley. Mix well. The parsley will be noticeable in the finished product so skip if you don't like parsley: I like the herby undertones, it lightens what is a very heavy dish. </li>
<li><b>Cook and drain a box of lasagna noodles in well-salted water.</b> They should be very al dente, soft enough that they don't break when you pour them out but still not floppy. Rinse with cool water so they don't stick. I've also made it without cooking the noodles at all, but you'll need to use more sauce as you assemble. I strongly prefer pasta made from semolina.</li>
<li><b>Heat the sauce just enough that it's more spreadable. </b>It will likely be very thick right out of the fridge. </li>
<li><b>Shred at least a pound of mozzarella.</b> I used closer to two pounds and used pre-shredded cheese, in all honesty. </li>
</ul>
<li><b>Preheat the oven to 400F.</b></li>
<li><b>Set up all of your ingredients and assemble in a lasagna pan</b> (I use a disposable foil pan because I don't own a baking dish deep enough) placed on a baking sheet. The baking sheet is important because it may bubble over and you don't want to have to clean that mess out of the oven.</li>
<ul>
<li>First put a little sauce in the bottom of the pan</li>
<li>Layer noodles, ricotta, sauce, mozzarella. </li>
<li>Try for at least three layers (ending with mozzarella).</li>
</ul>
<li><b>Cover with foil and bake.</b> It will be heavy when you lift it. Check in 30 minutes. If it's all nice and bubbly uncover and let the edges brown. </li>
<li><b>Allow to cool for at least 10 minutes</b> before cutting. </li>
<li><b>Enjoy</b>!</li>
</ul>
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Laurahttp://www.blogger.com/profile/06434407684834155358noreply@blogger.com0tag:blogger.com,1999:blog-5974884003394213062.post-29584350831014602952016-08-09T15:13:00.000-04:002016-08-10T12:27:40.952-04:00Cooking in the after lifeAs you know, I love cooking. A blindingly obvious statement, since this is a cooking blog, but it's worth reminding myself of this sometimes. Cooking is therapy, it's meditative, it's a chance to experiment, and it's a way I communicate my affection and esteem. I'm sure you cook for many of the same reasons.<br />
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In the 2+ years since Kevin died, I've not been cooking much. When I do cook it's usually something simple, not the elaborate meals I made before he got sick. You can analyze this in many ways; his cancer took away his joy in food; it reminds me of what I've lost; I'm just too damned tired most days to deal with it; and so on. Certainly this is a part of how I'm experiencing grief. Analysis aside, I'm aware that I miss it, but I don't yet know how cooking fits into the after life.<br />
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I've come to think of my life since Kevin's death, especially as more time passes, as living in the Twilight Zone, as the after life. I have a rich life. I love and am loved. And yet it often feels as though it's not quite <i>my</i> life, as though it's someone else's. I've slipped into a parallel universe where everything looks much the same but is entirely different. I think my relationship with cooking might be a part of this, though I dearly hope I regain my passion for it.<br />
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All of this is in the front of my mind this morning. I am in Minnesota, where I am performing in the local fringe festival. I'm enjoying it, making money doing work I love. I'm staying with my sweetheart, a wonderful man in his own right, who accepts me as I am, understanding that Kevin is part of the package. I am looking out of the window at a lovely late summer day, where the air is beginning to feel like autumn is coming, my favorite time of year. And I have a pot of stock simmering on the stove, so the house smells rich and fragrant.<br />
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When I was preparing the stock this morning I found myself reaching for the familiar things I might find in my own kitchen but they weren't there. I had to find a stock pot of different dimensions than the one I'm used to. The knife is a fine one, but not worn to my grip. The spice cabinet didn't have everything I would usually use. All of the tools I wanted were there, easily at hand, but they weren't the same. They worked well. I will have a lovely pot of stock in a few hours. We will enjoy it together on some coming cold day.<br />
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And yet it's not the same. I don't regret living in the after life, not at all, but sometimes it's a shock noticing how I am in a parallel world. A loving and loved partner. Work I am good at and am earning a living with. Joy in many of the same things, like trees and music and food. A pot of stock, simmering. All of these things existed before Kevin died. They exist after. But they are all different.<br />
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I imagine as more time passes I will find my footing more easily; I know I am more grounded now than I could ever have imagined in the months immediately after his death. I expect I will try more complicated dishes again and may eventually even make some of his favorites - braised short ribs with sour cherries, for example - and will enjoy them even as I feel sorrow and longing.<br />
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Cooking remains a love letter, a way I communicate my affection and esteem. It's a language I need to relearn, that's all. In the meantime, soon enough I will have stock. I will strain it in a different colander, let it cool and freeze it in a new freezer. But the love and care that went into its making are no different. It will still be delicious, it just might mean a little more now, here in the after life.<br />
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<b><i>Laura's basic chicken stock, more a guideline than a recipe. Your mileage may vary.</i></b><br />
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<ul>
<li>A fist-sized stone</li>
<li>Leftover carcass from a chicken or two. I also use the necks that come with whole birds. Sometimes I will add chicken feet if I can find them cleaned in the market.</li>
<li>Several onions, peeled and roughly chopped</li>
<li>Peeled cloves of garlic, to taste (I usually use a whole head)</li>
<li>2-3 good sized carrots, washed, trimmed, chopped into big chunks. I don't bother peeling.</li>
<li>2-3 good sized stalks of celery, washed, trimmed, chopped into big chunks. </li>
<li>2-3 bay leaves</li>
</ul>
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The stone is there because of stone soup, so make sure it's well cleaned. I usually find an ocean rock of granite or other very hard stone then boil it before it becomes a soup stone, to make sure any crap is removed. The same stone can be used forever (I give mine away occasionally, but try to use the same rock for years). It MUST be big enough that it's not a choking hazard, so at least fist-sized. </div>
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Place everything in a big stock pot. Cover with water. Cover, bring to a boil then lower to a slow simmer. You may want to skim off the foam, this produces a clearer stock. Let simmer mostly covered for hours - at least six. Keep an eye on it and skim from time to time. </div>
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After six hours or so taste and decide if you want to add salt, pepper or other seasonings. I often don't so the stock is a more flexible ingredient in other recipes, but it may seem to be bland without salt, remind your palate that this is about umami and chickeniness, not a finished meal. Additionally, the chicken carcasses may have had some seasoning left on them, so it frequently doesn't need much more.</div>
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I let the stock simmer until the bones are quite soft, usually about 8 hours. Strain well and cool. It will likely become rather gelatinous as it cools; this is a good thing, it means it's a nice rich stock. Freeze until you want to use it for chicken soup, stew, etc. I often freeze some in quart containers, a few cups and one ice cube tray. I use the cubes to add a little stock to stir fries and so on.</div>
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(c) 2016 Laura S. Packer<br />
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<br />Laurahttp://www.blogger.com/profile/06434407684834155358noreply@blogger.com0tag:blogger.com,1999:blog-5974884003394213062.post-49091993094039861112016-07-02T11:00:00.001-04:002016-07-02T11:00:28.005-04:00An American food story<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi5jxF5OxmvZhVUHXomtAA-j7VEYGpFv3gjYz9xVvSN65bWnkT8c5DezWr0yIJhtNv3jVUPpZILAm9GxxlZcZS1q98zGwYue6QFWBZMoQJ5btDt9rhb5vKuq3ZTQNZ_Wt4tCc8ko_iZhc-/s1600/10350548_1620987374798473_6967270661003208673_n.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi5jxF5OxmvZhVUHXomtAA-j7VEYGpFv3gjYz9xVvSN65bWnkT8c5DezWr0yIJhtNv3jVUPpZILAm9GxxlZcZS1q98zGwYue6QFWBZMoQJ5btDt9rhb5vKuq3ZTQNZ_Wt4tCc8ko_iZhc-/s320/10350548_1620987374798473_6967270661003208673_n.jpg" width="320" /></a></div>
Yesterday my sweetheart and I decided to have an adventure. We wandered around town, exploring ethnic markets and seeing parts of the city new to us both. It was lovely. As lunchtime approached I found a listing for <a href="https://www.facebook.com/freshcajun/" target="_blank">Cajun Deli</a>. It had good reviews and we both like this kind of cuisine; on top of that, it gave us a chance to reminisce about a trip we took to New Orleans earlier this year.<br />
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The restaurant was in the corner of a typical city strip mall. There is a dollar store on one side and a hair salon on the other. Inside it was fairly austere, just a counter where you order and assorted seating. The menu, posted on the wall, told us we could get fried catfish or shrimp, or boiled crawfish, shrimp, mussels or crab legs. It smelled wonderful.<br />
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The place was packed. We ordered at the counter, found seating, then settled in for lunch and people watching. On one wall was a poster with an acacia tree and a giraffe, on the other a generic shot of a bridge over a rushing stream. It's one of those places where it's better to not look too closely in the corners, but to instead enjoy the moment.<br />
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Our food came out quickly and was hot, fresh, well-seasoned and delicious. That's not what this post is really about, though.<br />
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Here is the truth of the matter. It's a few days before July 4th, that moment when we have a collective cheer for the founding principles of this country, celebrating with fireworks, hot dogs and (if we're lucky) a moment to think about the good as well as the bad parts of our history and culture.<br />
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A few days before that secular holiday I found myself in a restaurant in the middle of the continent, eating food with influences from the West Indies, France and America. The restaurant was owned and run by Asian immigrants, their daughter sounding thoroughly American. My sweetheart and I, both white, me a Jew, were surrounded by African Americans, Africans and Asians, all of us sitting in a strip mall (that icon of commerce), sharing tables, laughter and condiments. I cannot think of anything more American or more worth celebrating about this country.<br />
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Happy Fourth of July. May we all extend our hands in friendship and welcome, may we enjoy the mix of culture that you can find no where else, and may your days be delicious with friendship and flavor.<br />
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(c) 2016 Laura S. PackerLaurahttp://www.blogger.com/profile/06434407684834155358noreply@blogger.com0tag:blogger.com,1999:blog-5974884003394213062.post-30343448538710676712014-07-03T20:02:00.002-04:002014-07-03T20:02:57.044-04:00Grief and food. Learning to eat again.It's been a long time since I wrote here. My life crumbled this year and I'm learning how to rebuild. If you want to read about 2014, <a href="http://www.truestorieshonestlies.blogspot.com/" target="_blank">check out my other blog</a>. The very short story is that my husband has died. It is as hard as you imagine and often moreso.<br />
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One of the challenges grief has brought me hovers around food. I loved cooking for Kevin. As his illness progressed it became more and more difficult for him to eat until finally he no longer could. So cooking lost its joy. Once he died I had no interest in cooking for myself since I associate it so strongly with Kevin. It's been hard. Most of my meals since his death have been eaten out, cooked by friends, or simple to the point of idiocy.<br />
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Over the last few weeks I have started cooking again. Not with the complexity and passion I once had, but it's something. A roasted chicken. A salad. A grilled steak. Tonight was the most complex meal I've made since mid-January when he was diagnosed: salmon with mango salsa. It was good. Salmon was one of Kevin's very favorite foods. More than anything I wished I was making it for us both.<br />
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I know that part of healing, part of learning to live in this world without him, involves self-care. I need to learn how to care for my body again, how to find pleasure in the world. It means I need to learn how to hold grief and love and nourishment all at the same time. Tonight's meal was a step in that direction.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ6uQpAeoRc4qF73k_ZnKzaz8tLVaz6vFLhldozAqpucooQHWTR0swLqiYJh2HDkAIQJr_g3mm3igjKn0oj6g851GbIhuo5TsGO8Pzq8t2e3nyxF7UEDjdimRLTpJjl7I3A3g4ip5FE09d/s1600/photo+(3).JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ6uQpAeoRc4qF73k_ZnKzaz8tLVaz6vFLhldozAqpucooQHWTR0swLqiYJh2HDkAIQJr_g3mm3igjKn0oj6g851GbIhuo5TsGO8Pzq8t2e3nyxF7UEDjdimRLTpJjl7I3A3g4ip5FE09d/s1600/photo+(3).JPG" height="320" width="240" /></a></div>
Salmon tacos with mango salsa.<br />
For Kevin.<br />
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Combine:<br />
1 ripe mango, peeled and chunked<br />
1 shallot, minced<br />
1/2-1 jalapeño, seeded and minced<br />
juice of 1/2 a lime<br />
salt and pepper to taste<br />
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While the salsa sits (it helps to mesh the flavors) pan sear one large serving (6-8 oz) of salmon in olive oil. Heat the oil enough that the outside gets a little brown and crispy while the inside remains tender. Sear it, then remove from pan and let cool for a moment or two. Divide in half.<br />
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Put half the salmon in each corn tortilla (fresh tortillas), divide the salsa between the two. Eat. Enjoy.<br />
Remember that savoring a meal can honor those you love and have lost.<br />
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(c) 2014 Laura Packer<br />
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<br />Laurahttp://www.blogger.com/profile/06434407684834155358noreply@blogger.com0tag:blogger.com,1999:blog-5974884003394213062.post-83393763021731035162013-12-17T11:30:00.000-05:002013-12-17T11:30:00.763-05:00Comfort in the scent<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirOe0dFQ1mjTutGmKLcAmqdYNDO4XL7TfZK7VVDw__ln_cKgd6_vj4xOM0zPcAH72doN9WSGq7SnT0jzPuUJOk9oVSq8KdE_BkfKhdw0KsmuW7quvgx6hjhw2F5rCEqTouhtAoMAGgjeT3/s1600/photo+1.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirOe0dFQ1mjTutGmKLcAmqdYNDO4XL7TfZK7VVDw__ln_cKgd6_vj4xOM0zPcAH72doN9WSGq7SnT0jzPuUJOk9oVSq8KdE_BkfKhdw0KsmuW7quvgx6hjhw2F5rCEqTouhtAoMAGgjeT3/s320/photo+1.JPG" width="240" /></a></div>
It's winter here in Kansas City. I've discovered this means weather at least as variable as in New England. Mark Twain famously said, "If you don't like the weather in New England, wait a minute." Considering the man was from Missouri, where we've had one day with a high of 12F followed by another with a high of 45F, he knew what he was talking about.<br />
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When the weather turns cold and dark I bake. (I know, wheat is considered evil by many these days. I go back and forth about it. Right now, my need for mental and emotional comfort is winning, so I bake. If that bothers you, move on to a <a href="http://cookpotstories.blogspot.com/2013/01/cooking-in-my-new-kitchen-chicken.html" target="_blank">different post.</a>)<br />
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I love the feel of dough in my hands, the heat from the oven on my cheeks and most especially the smell. Oh, the magical chemistry of flour, water and a few other things! The kitchen light becomes as welcoming as a sunny day when my home smells like baking. Soon the house feels cozy and warm, a fortress against the grey outside.<br />
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I've most recently made banana bread, adapted from <a href="http://www.food.com/recipe/james-beard-banana-bread-112755" target="_blank">James Beard's recipe</a>, and wheat bread, adapted from Alton Brown's <a href="http://www.foodnetwork.com/recipes/alton-brown/very-basic-bread-recipe/index.html" target="_blank">Very Basic Bread</a> recipe.<br />
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The banana bread is an old staple for me, tried and true. I love the taste of honey along with the banana and I used toasted almonds which added a bit of chew. It's quite dense, moist and lush. I always feel a bit decadent when I make this, it seems like such a luxury.<br />
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It's the wheat bread that I've really fallen in love with (the picture at the head of this blog). I've always wanted to make a rustic loaf that wasn't too overwhelmingly dense (good for banana bread, less so for toasting bread) and never managed it. This is the first bread I've made that starts with a sponge (basically a sour dough starter) and it is great. The <a href="http://www.foodnetwork.com/recipes/alton-brown/very-basic-bread-recipe/index.html" target="_blank">recipe</a> takes time, but I urge you to try it.<br />
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If the winter has you down find the things that bring you back into yourself, the simpler comforts. The scent of bread. The time required to make something good. Sharing it with those you live.<br />
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(c) 2013 Laura PackerLaurahttp://www.blogger.com/profile/06434407684834155358noreply@blogger.com0tag:blogger.com,1999:blog-5974884003394213062.post-28001563678244766272013-10-17T10:00:00.000-04:002013-10-17T10:00:02.568-04:00Cookpot quote: Have fun<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFVzKH3zIiFIO9ju19x76eub_23rI7dBYfT4kopdw459XbJZY4ftycliKgz1C-By0RnzZWcQvmBbZqWcJ6_AsxNWGFwArDrK_q_avp_V6EtpJaMKFTpgKbCM-CUkOWQUEi8-8r8AhDcuOv/s1600/messy-kids-cooking-in-kitchen.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="195" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFVzKH3zIiFIO9ju19x76eub_23rI7dBYfT4kopdw459XbJZY4ftycliKgz1C-By0RnzZWcQvmBbZqWcJ6_AsxNWGFwArDrK_q_avp_V6EtpJaMKFTpgKbCM-CUkOWQUEi8-8r8AhDcuOv/s320/messy-kids-cooking-in-kitchen.jpg" width="320" /></a></div>
This is my advice to people: Learn how to cook, try new recipes, learn from your mistakes, be fearless, and above all have fun.<br />
-Julia ChildLaurahttp://www.blogger.com/profile/06434407684834155358noreply@blogger.com0tag:blogger.com,1999:blog-5974884003394213062.post-84942716082656352862013-10-11T11:44:00.000-04:002013-10-11T11:44:05.321-04:0050 Ways to Use Marshmallows<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvsbvUWIF_mHyEs8GWqnLXwOK0TYdACJ2I6UMKsmg_eGvBh8I_mXfebWWAROh9wqns99MYPedBcQflL08GlwIMtwMDs1kAB1QZYtX8H4vb3Q4Zqb60Ij63fcjYAqtoiFBU22AFvaUU4Kyw/s1600/marshmallow+cover.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvsbvUWIF_mHyEs8GWqnLXwOK0TYdACJ2I6UMKsmg_eGvBh8I_mXfebWWAROh9wqns99MYPedBcQflL08GlwIMtwMDs1kAB1QZYtX8H4vb3Q4Zqb60Ij63fcjYAqtoiFBU22AFvaUU4Kyw/s320/marshmallow+cover.jpg" width="240" /></a></div>
Really. I'm not kidding.<br />
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I recently took a three-day road trip from Kansas City to Boston. When I take long drives like this I try to stop at interesting places along the way, though my desire to stop is balanced by my need to get where I'm going. In the past I have seen <a href="http://www.thundermountainmonument.com/" target="_blank">amazing outsider art</a>, <a href="https://www.google.com/search?q=muffler+men&safe=off&espv=210&es_sm=119&tbm=isch&tbo=u&source=univ&sa=X&ei=kxhYUvC-Hu2y4AOny4CYBg&ved=0CFMQsAQ&biw=1189&bih=639&dpr=1" target="_blank">giant muffler men</a> and had some wonderful (and terrible) local cuisine.<br />
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This time, I stopped at <a href="http://www.cranesmuseum.org/restaurant.php" target="_blank">Marlene's Restaurant and Crane's Country Store</a> in <a href="http://en.wikipedia.org/wiki/Williamsburg,_Missouri" target="_blank">Williamsburg, MO</a>. It's a tiny town with a closed museum and a historical road. The restaurant is housed in the same building as a sweet little museum and an antique shop. The antique shop is more of a thrift store, but there were hidden treasures, among them this:<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEf6k887MoFnzSyp5v40VAPl_JPXnWpzO6rlouSl4ITfMch2uH2lxSbcnb_lV081wyLuyLCZ41Tm_Ize_dm7EtZK0v7eSpZ5lY374AaQw5FF1DTt83RCk0FM7E2jzXHDrLvXQso1GNRsE2/s1600/marshmallow+page+1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEf6k887MoFnzSyp5v40VAPl_JPXnWpzO6rlouSl4ITfMch2uH2lxSbcnb_lV081wyLuyLCZ41Tm_Ize_dm7EtZK0v7eSpZ5lY374AaQw5FF1DTt83RCk0FM7E2jzXHDrLvXQso1GNRsE2/s200/marshmallow+page+1.jpg" width="150" /></a><br />
As you know, I love cookbooks, especially old quirky ones. How could I resist?<br />
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At first glance it's a typical 1940's era cooking pamphlet, full of recipes and advice for the modern housewife. </div>
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On a closer perusal I found this:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidPOIs6NAQYNcGEtO_o2FG7-WAyEGip4OJjiMIJ0rcarFoxbulvv-fuM2ZF_lCTzFQEmiXE7CF9gfFQ65shgnQ22e-t752fuZ7oQ74O5gZTmHOWq22ku5U_X7vkgC6lbN7p__ooVPcTnWQ/s1600/marshmallow+surprise.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="481" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidPOIs6NAQYNcGEtO_o2FG7-WAyEGip4OJjiMIJ0rcarFoxbulvv-fuM2ZF_lCTzFQEmiXE7CF9gfFQ65shgnQ22e-t752fuZ7oQ74O5gZTmHOWq22ku5U_X7vkgC6lbN7p__ooVPcTnWQ/s640/marshmallow+surprise.jpg" width="640" /></a></div>
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It’s an attractive dish…</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOXfh83qprIbJEa5VwtJ1f1G7hSfhAkUpI7_gdknQHDMVlOWSbG_RRXba0tsBjb_aOlSGJ_7OwhE6Rjt4q2YJonkiRfvVVzyFxE4itQQ-5LOz2x-dHmE4rSn5Z1Ju12Z1fDVegr2ZMO1EL/s1600/marshmallow+back.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOXfh83qprIbJEa5VwtJ1f1G7hSfhAkUpI7_gdknQHDMVlOWSbG_RRXba0tsBjb_aOlSGJ_7OwhE6Rjt4q2YJonkiRfvVVzyFxE4itQQ-5LOz2x-dHmE4rSn5Z1Ju12Z1fDVegr2ZMO1EL/s320/marshmallow+back.jpg" width="240" /></a></div>
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I've not yet made any of these recipes. I don't know that I will since, honestly, I don't really like marshmallows in spite of their high food value (I think that means calories. A sign of a different time, when we wanted more calories). Even if I am being urged to use them <i>every</i> day. </div>
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(On a more reflective note, these kinds of artifacts give us a glimpse into our culinary past. This was a time when frugal wasn't trendy, it was just the way you lived. You made very ingredient go as far as it could. There were fewer preservatives, so you needed 50 ways to use those marshmallows before they turned into sugar bricks or worse, molded. </div>
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I love these time capsules. And I wonder what our time capsules will be...)</div>
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(c) 2013 Laura S. Packer</div>
Laurahttp://www.blogger.com/profile/06434407684834155358noreply@blogger.com0tag:blogger.com,1999:blog-5974884003394213062.post-59270384916286522712013-10-10T15:59:00.000-04:002013-10-10T15:59:00.226-04:00Cookpot quote: Cooking like love<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0gzTs1bmtcopAm8E7U_61h7rANlvPU2REy4-UPw2A4usKG8pD-2tq49R1pe0zXZ3TWUC_mMvMFVsevmsLf6aaUFFeaSyft_O_kpcO0qIAfQARoAfJUWJxPg4tT273mhqK1qAy1nZZEz2d/s1600/love-is-dancing-in-the-kitchen1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0gzTs1bmtcopAm8E7U_61h7rANlvPU2REy4-UPw2A4usKG8pD-2tq49R1pe0zXZ3TWUC_mMvMFVsevmsLf6aaUFFeaSyft_O_kpcO0qIAfQARoAfJUWJxPg4tT273mhqK1qAy1nZZEz2d/s320/love-is-dancing-in-the-kitchen1.jpg" width="318" /></a></div>
“Cooking is like love, it should be entered into with abandon or not at all.”<br />
– Harriet Van HorneLaurahttp://www.blogger.com/profile/06434407684834155358noreply@blogger.com0tag:blogger.com,1999:blog-5974884003394213062.post-3187384637458340482013-10-03T10:00:00.000-04:002013-10-03T10:00:03.440-04:00Cookpot quote: Life binge<div class="separator" style="clear: both; text-align: center;">
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“Life itself is the proper binge.”<br />
– Julia ChildLaurahttp://www.blogger.com/profile/06434407684834155358noreply@blogger.com0tag:blogger.com,1999:blog-5974884003394213062.post-78197992595147917912013-09-26T15:53:00.000-04:002013-09-26T15:53:00.351-04:00Cookpot quote: Begin again<div class="separator" style="clear: both; text-align: center;">
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<b>Da Capo</b><br />
Take the used-up heart like a pebble<br />
and throw it far out.<br />
Soon there is nothing left. <br />
Soon the last ripple exhausts itself<br />
in the weeds.<br />
Returning home, slice carrots, onions, celery. <br />
Glaze them in oil before adding<br />
the lentils, water, and herbs.<br />
Then the roasted chestnuts, a little pepper, the salt.<br />
Finish with goat cheese and parsley. Eat.<br />
You may do this, I tell you, it is permitted. <br />
Begin again the story of your life.<br />
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— Jane HirshfieldLaurahttp://www.blogger.com/profile/06434407684834155358noreply@blogger.com0tag:blogger.com,1999:blog-5974884003394213062.post-28354143202752402522013-09-19T10:00:00.000-04:002013-09-19T10:00:03.313-04:00Cookpot quote:: No one cooks alone<div class="separator" style="clear: both; text-align: center;">
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No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of present, the wisdom of cookbook writers.<br />
- Laurie ColwinLaurahttp://www.blogger.com/profile/06434407684834155358noreply@blogger.com0tag:blogger.com,1999:blog-5974884003394213062.post-26641823849915540932013-09-12T10:00:00.000-04:002013-09-12T10:00:06.004-04:00Cookpot quote: Explorer<div class="separator" style="clear: both; text-align: center;">
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I am not a glutton. I am an explorer of food.<br />
- Erma BombeckLaurahttp://www.blogger.com/profile/06434407684834155358noreply@blogger.com0tag:blogger.com,1999:blog-5974884003394213062.post-45829391550358929442013-09-05T10:00:00.000-04:002013-09-05T10:00:02.763-04:00Cookpot quote: Melons<div class="separator" style="clear: both; text-align: center;">
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Coolness of the melons<br />
flecked with mud<br />
in the morning dew. <br />
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Matsuo Basho<br />
Translated by Robert Hass<br />
<br />Laurahttp://www.blogger.com/profile/06434407684834155358noreply@blogger.com0tag:blogger.com,1999:blog-5974884003394213062.post-22462623091129436162013-08-29T17:18:00.003-04:002013-08-29T17:18:37.685-04:00KC adventure: El Pollo ReyThe first time I ever ate anything calling itself Mexican food was probably when I was little and my mother prepared tacos at home. If you grew up in the U.S. anytime before 2000 you have probably had these, too. Brown some ground beef with the seasonings in the packet; chop up some lettuce, tomatoes and onions; stuff it all into hard taco shells with some grated cheddar cheese. Tacos. Or something resembling them, anyway.<div>
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It was years before I had real Mexican food, but somehow I caught the idea that Mexican cooking is one of our great cuisines and often overlooked. The balance of seasonings, the emphasis on fresh ingredients and the incredible range of what we call Mexican cooking have won me over. Give me a good mole´ any day.</div>
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Since moving to Kansas City I've had excellent Mexican food, from mole´ to menudo and various things that I can't really identify but taste great. It's been a delight. My local supermarkets have aloe, cactus pads, dried chiles and more. Yum.</div>
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Earlier this week I had a hankering for lunch out and decided to explore Kansas City, Kansas. I live on the Missouri side and haven't explored the urban neighborhoods just west. I went for a drive, remembering that Kansas Avenue had some interesting places with a high density of Mexican establishments. As I drove along I saw the tell-tale tail of smoke. Here in KC that usually means barbecue. </div>
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Not barbecue, oh no, but the sweet smell of wood-grilled chicken at El Pollo Rey.</div>
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The place was full of men on lunch break, I think I was the only woman customer. Most of the patrons were Mexican. There were only three items on the menu - 1/2 chicken, whole chicken and wings. I could see the birds grilling right behind the counter. It smelled amazing.</div>
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I got a half-chicken, which comes with a baggie of red onions, a spicy ground sauce, beans, rice and tortillas. I also ordered an avocado which only added $1 to the bill. </div>
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It was exquisite. The chicken was perfectly cooked, well-seasoned with salt and wood smoke. There are no utensils beyond a spoon to dollop out sauce and beans. I didn't need more. Tear off some meat, add condiments (oh, those onions), wrap in the tortilla and consume. Wipe your fingers and start again.</div>
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It's a kind of primal eating experience and one I can't wait to repeat. But don't feel obligated to believe me, go there yourself. Get a little greasy. Enjoy.</div>
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<a href="https://plus.google.com/113918454421022247674/about?gl=us&hl=en" target="_blank">El Pollo Rey</a></div>
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1101 Kansas Avenue</div>
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Kansas City, Kansas</div>
Laurahttp://www.blogger.com/profile/06434407684834155358noreply@blogger.com0tag:blogger.com,1999:blog-5974884003394213062.post-34323094060900700652013-08-29T10:00:00.000-04:002013-08-29T10:00:06.357-04:00Cookpot quote: Food like music<div class="separator" style="clear: both; text-align: center;">
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How can I describe it? Good food is like music you can taste, color you can smell. There is excellence all around you. You need only to be aware to stop and savor it.<br />
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- Chef Auguste Gusteau, Ratatouille, 2007Laurahttp://www.blogger.com/profile/06434407684834155358noreply@blogger.com0tag:blogger.com,1999:blog-5974884003394213062.post-62514397669749929532013-08-22T10:45:00.000-04:002013-08-22T10:45:01.200-04:00Cookpot quote: Butter and cream<div class="separator" style="clear: both; text-align: center;">
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"If you're afraid of butter use cream."<br />
- Julia Child<br />
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Sounds like good advice for life in general. Fear one thing? Use something else just as rich.Laurahttp://www.blogger.com/profile/06434407684834155358noreply@blogger.com0tag:blogger.com,1999:blog-5974884003394213062.post-43983879829686631852013-08-15T10:40:00.000-04:002013-08-15T10:40:00.419-04:00Cookpot quote: Savory stories<div class="separator" style="clear: both; text-align: center;">
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“The value of the myth is that it takes all the things we know and restores to them the rich significance which has been hidden by ‘the veil of familiarity.’ The child enjoys his cold meat, otherwise dull to him, by pretending it is buffalo, just killed with his own bow and arrow. And the child is wise. The real meat comes back to him more savory for having been dipped in a story…by putting bread, gold, horse, apple, or the very roads into a myth, we do not retreat from reality: we rediscover it.”<br />
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― C.S. Lewis, On Stories: And Other Essays on LiteratureLaurahttp://www.blogger.com/profile/06434407684834155358noreply@blogger.com0tag:blogger.com,1999:blog-5974884003394213062.post-75342581810791437542013-06-27T10:00:00.000-04:002013-06-27T10:00:04.078-04:00Cookpot quote: Mosquitos<div class="separator" style="clear: both; text-align: center;">
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"Mosquitoes remind us that we are not as high up on the food chain as we think."<br />
- Tom WilsonLaurahttp://www.blogger.com/profile/06434407684834155358noreply@blogger.com0