Yes, cooking is creative, even if you are following a recipe.
I had saved some recipes that were recently seen either on sites I subscribe to or on Facebook that seemed to have a Valentines Day focus. Yesterday, I went to the farmers market by the Sheraton, and got beets, cilantro, and red cabbage, all locally and organically grown. The recipe I was going to use was Fergus Henderson's Red Salad found on website Food 52. All I needed was the red onion. I also thought black sesame seeds would put a little twist to the taste. I decided that cilantro would have to substitute for chervil, which I had to look up to find that it was in the parsley family. The dressing in the recipe was a balsamic vinegar and olive oil one. I used an espresso balsamic vinegar that I had brought home from Seattle. I also added pomegranates, which I had splurged on from Costco. So, yes, cooking is creative. My "creation" was delicious and healthy-feeling.
The other thing I made today was a version of Grapefruit Raspberry Flourless Chocolate cake seen on the Anthology magazine website. I had brought chocolate home from my trip to Oaxaca and the grapefruit in our yard is plentiful. No raspberries, but there were strawberries in the refrigerator. So, it was a perfect recipe for me to try. I didn't follow it exactly, but I do think it came out so nicely. I always wondered how to make flourless chocolate cake. Oh my Grapefruit! This is so good. I am feeling high from all these serotonin inducing foods.
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