Saturday, November 15, 2008

Just Another Meal

For someone who spends as much time cooking and thinking about cooking as I do, sometimes it is difficult to think of the act of preparing a meal that does not involve some esoteric ingredient or cooking technique as worth recording. Occasionally though, something about what I am doing while I'm cooking simple dinners for my family will strike me as interesting enough to pull out my camera and shoot, which is exactly what I did last Thursday when I shot these photos of grilled pork chops, sauteed broccoli rabe with garlic and basmati rice.

I think what moved me to grab the camera had something to do with me recognizing how much I take these meals for granted. In a world where millions don't have enough to eat, and where millions who do have enough to eat don't eat nearly as well as they could if they only took the time to cook their own food, it seems wrong, amoral even, to be unmoved by a meal that looks as nice as this one does to me. Also the fact that I knew the pig who I was cooking, the smell of the charcoal fire in the damp November air, and the glass of sauvignon blanc that drained so fast that I was afraid that I was being gas-lighted by a poltergeist had something to do with it too.




7 comments:

Scotty said...

I believe that thinking people are thinking more about what they are eating, what they are paying for, and the benefits of cooking for self and family. I hope it's a trend.

Jon in Albany said...

I agree with Scotty. I think the trend will be helped by the growing availability of fresh, local ingredients. A green market opened a few weeks ago in Schenectady, NY. No one can believe how successful it has been. One farmer joked that he was going to sneak out the back when he sold out of eggs in under 2 hours.

I think that kind of demand for fresh, free range eggs is a great start since the egg is an ingredient to so many things. If we start putting that much thought into our eggs, hopefully that kind of interest in other ingredients will follow.

Linda said...

Wow, I agree completely with your reasoning. It's amazing what we take for granted and what other people do for and with their food. Today my family enjoyed Scottish Highland Beef sirloins on the BBQ, our own home-grown potatoes and carrots, unfortunately imported from elsewhere iceberg lettuce but locally made bleu cheese dressing.

I do think about my abundance, but it's abundance that comes from growing my own (or having friends that do so), rather than having enough money to buy expensive organic, sustainably raised food products. Even my venison and elk are local....

Bob del Grosso said...

linda

"Even my venison and elk are local...."

I'm sure you know how funny that reads.

MadFud said...

I am in awe of that beautiful bread boule -- all roasty-toasty next to those chops... YUM!

Chef - did you put the lid back on the pan with the rabe leaves to finish steaming once the stems got their head start or can the leaves finish uncovered?

Bob del Grosso said...

MadFud
I do put the lid back on to finish the leaves. However, I leave it on only long enough to achieve a uniform wilt. Any longer than that, and they get too hot, overcook and become olive-green.

Thanks for the kind words about the bread. I love to bake about as much as I love any form of cooking.

Linda said...

Bob,

Lol. I couldn't resist. They're outside my kitchen window every morning.

I brag too much, though, because I don't hunt... I allow two friends to hunt elsewhere on my property if they give me some of the meat in return.

I have neighbors that hunt, hang the animal outside, and butcher everything themselves. They put Sarah to shame....