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makexpressions

Improv Chef

February 17, 2012


In a previous post I wrote: "I think one of the talents my mother helped give me is my improvisational style of cooking and my love for food."  Well this 'talent' has been culminated through generations of great cooks and the food they have prepared for their families (going back from Mom & Dad to Granny Caryl & GG Bonita to Great Granny Hannah & Grandma McFee and beyond).  For this reason I am looking forward to watching a show premiering Sunday on Cooking Channel, called "My Grandmother's Ravioli."  Not sure if it will be a hit or not or if it will even air past the premier, but the premiss is the very funny Mo Rocca, who can't cook, learns to cook and discovers treasured family recipes and stories from grandparents in their kitchens across the country.  This concept came to him when his own grandmother passed away before she could pass on the family ravioli recipe.  As sad as that is, this show sounds like so much fun - interesting stories, good food, and the handing down of cherished history!


We are very lucky in my family.  BOTH of my grandmothers, 82 and 83 respectively, are spit-fires and pass on cherished stories to me frequently, not to mention whip my butt in a game of 4-5-6 or Canasta.  I have already received some of their most-famous recipes, or at least their interpretations of what the recipe would be IF they used recipes.  Yes, I come from a long line of dump and toss cooks.  You know, the kind that dump in a handful of this or toss in a sprinkle of that.  So really there is no 'talent' to my improv skill this is just a blessing handed down through the gene-pool.


That said, every once in a while I have to come up with a meal using only the ingredients I have on hand in my kitchen.  OK pretty much everyday I have to do this because my life is chaotic and I have little planning skills.  Weekly menus?  Ha, never.  I'm lucky to get to the grocery store each week.


As far as the meals go, sometimes I strike out and sometimes I hit a homerun but usually I get a good solid double - two people give me a thumbs up at dinner (usually the husband and the 11-year-old almost-vegetarian).


I thought it might be fun to offer my improv skills to others.  Got some ingredients in your 'fridge that you are just itching to use?  Comment back and let me know what you have and I will try and come up with a fun recipe.  Yes, I know I don't use recipes but I will give you what I would do and we can see if it turns out.  I might even try it out first and let you know if it is a bomb or a hit. 


Another thing that has helped me with my kitchen planning deficiencies is to have certain ingredients on-hand to help blend things together easily - these aren't the main ingredients mind you, that always changes for me but these items can help enhance whatever you are making.  I am by no means an expert - but I have formed my list using others' expert advice (a.k.a. Rachel Ray, Paula Deen, and Julia Child).  I'll have to check the list with Granny Caryl and GG Bonita but so far here's what I like to keep on hand at all times:

  • milk

  • heavy cream or half & half

  • real butter (not margarine)

  • oil olive

  • wine - pick a color, any color

  • chicken stock or bouillon

  • flour

  • salt

  • pepper

  • onion

  • cloves of garlic

  • fresh cilantro or flat leaf parsley

  • rosemary - fresh or dried, doesn't matter

  • nutmeg - seems odd but I use this a TON

  • tomato paste - I use the tube kind so it can be kept in the 'fridge

  • lemons or limes or lemon juice or lime juice - something sour

  • brown sugar or oranges or clementines - something sweet


One "recipe" that I tried worked wonderfully so I thought I would share it.  I had acorn squash and sweet potatoes that were not used at Thanksgiving and a week later had NO idea what to do with them.


Savory Sweet Potato and Squash Soup

  • 3-4 sweet potatoes

  • 1 acorn squash

  • 2-3 tbsp. butter or olive oil

  • 1 large or 2 medium onions chopped

  • 2-3 cloves of garlic (grated, minced or chopped finely - I use a microplane)

  • Juice from 1 large orange or 2 clementines

  • 1-2 tsp. rosemary (I used fresh but dried is just as easy)

  • 2-3 cups heavy cream or milk or a combo of the two

  • 1/2 tsp. ground nutmeg

  • 1 cups shredded cheddar cheeseBacon Bits, chopped green onions and shredded cheddar cheese to garnish (optional)


Peel and cube the Sweet Potatoes and Acorn Squash - this is the hardest part of the whole dish.  Place the potatoes and squash in a microwave dish and cover with water. Microwave on high about 5 minutes until they are just softened a bit - you don't want to over cook them or you will end up with puree.  :)


In a large/deep skillet or stock pot, heat the olive oil and brown the onion & garlic on medium heat.  Drain the potatoes and squash and toss them in the skillet to brown and finish cooking.  Add in the rosemary and the juice from the orange/clementines.  Tip: Squeeze cut side up so the seeds don't end up in the soup!  Cook until the potatoes and squash are tender. 


Slowly pour and stir in the cream/milk and nutmeg and simmer for a few minutes to blend the flavors.  Stir in the shredded cheese until melted.  Serve with typical garnishes for a potato soup.  I paired this with a spinach salad topped with a homemade orange rosemary balsamic dressing and a nice red wine, of course.


YUMMY!


P.S. Why the orange plate??  The color orange has long been known in marketing for being the color of food and warmth.  Since it is a combination of red and yellow, orange is stimulating and reaction to it is a combination of the physical and the emotional.  It focuses our minds on issues of physical comfort - food, warmth, shelter etc. - and sensuality.  It is a "fun" color.  And it was cheaper to buy new plates than paint the kitchen, again.  LOL.

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