When the weather warms, something I tend to crave is sushi. Something about it hearkens to cooling down after a long, hot day under the sun, awaiting the cover of nightfall and the pleasure of nightlife. Back in the day, come May I was such a frequent flier at my local sushi bar that they would know me by name. I would proudly order in Japanese, and the chefs happily took to broadening my vocabulary (with both savory and unsavory phrases, no doubt). It was a transporting experience, allowing me to leave behind the stresses of school, work, and/or everyday life, and for a meal, I could imagine I was a jet setter passing through Tokyo or Nagoya, sampling the local cuisine.
Tuesday, April 29, 2014
Monday, April 7, 2014
If I were to keep a master list of my favorite foods [cue sound of safe combination unlocking], sweet potatoes would sit pretty near the top. Mashed, pureed into a soup, baked into a quick bread or muffin, made into fries, or plainly roasted, there is something undeniably comforting and satisfying about them. And while I enjoy all these variations, I do lean pretty heavily towards roasting them whole, whether I'm cooking for others or just for myself. It's just so simple, unfussy, quick, and a wonderful way to preserve and honor the beauty and nutrition of the sweet potato as it is. And surprisingly, this way of preparing them seems to draw the most "ooooohs" and "aaaaahs." People wonder how I was able to cook the sweet potato so perfectly and with so much flavor, and when I tell them the three easy steps, they always seem to be waiting for the catch.
But there is no catch. Just easy, honest cooking, allowing the ingredient to speak for itself.