Tag Archives: cooking

Recipes from the soul

One of my favourite cooking quotes is, “Don’t ever let a recipe tell you how much garlic to put in. You measure that with your heart.”

I come from a family where recipes are impossible to follow.

Asking my mom how much of a spice to add, she shakes an imaginary spice bottle in a circle saying, “Go twice around the pot.”

My sister is cooking a recipe while on the phone helping our cousin’s wife cook the same recipe (and my sister is measuring for the first time to help): ‘Put a teaspoon (of a spice) in.’ Then once she adds the teaspoon herself, “No, that’s not enough, put another teaspoon in.”

My grandmother in her Guyanese accent, “Ya put a pinch a dis, a dash a dat” Or, “Cut-up some onion and mix it up with da same amount a garlic.”

“How much exactly?”

“Da same amount, not too much, not too little.”

As a result, I never follow a recipe:

A teaspoon of garlic? That can’t be enough!

A pinch of black pepper? Do you mean per serving?

Parsley? And no cilantro, that has to be a mistake!

Why isn’t there ginger in this recipe?

Hoisin sauce would make this rice stir fry recipe so much better.

Ground beef? I think I’ll just cut open a couple spicy Italian sausages and use use them instead.

I don’t really like to cook, but when I do, I don’t measure anything exactly as a recipe says. I don’t stick to the ‘suggested’ items list. I choose and measure items with my heart and soul.

My brother-in-law gave me some advice once, he said, “Follow a recipe exactly as suggested the first time, there’s a reason that exact recipe made it into the cookbook. Then if you don’t like it, change it up.”

Great advice… I just can’t follow it, and I blame my family! 😜

In preparation

How much time do we spend in preparation for something that is coming up? A simple example is a meal, and all the prep work that needs to be done before the meal is made. There is also tidy up time before guests arrive, reading to do before a meeting, personal grooming, and travel time. It occurred to me that we spend a lot of time preparing for events, and in some cases we spend more time in preparation than we do at the actual event we prepared for.

Two thoughts come to mind. First, we ought to find joy in preparation. Cooking is an excellent example of this, it’s not just the consuming of the final product but the joy of getting all the ingredients cut and cooked that we can savour. Can a fun event start for us as we shower and shave, and get ourselves ready? If we are going to spend so much of our lives in preparation for something upcoming, how can we find more joy in this time?

The second thought is about daily exercise. When we aren’t athletes training for, preparing for, an upcoming event, how do we perceive such activity? Exercise is really just preparation for a better tomorrow. It is the accumulation of a healthy lifestyle that pays dividends in the future. It is the preparation for a future life that is more active and vibrant than a sedentary life would promise.

We spend a lot of time in preparation for something else, this preparation time is an opportunity to find joy, to feel accomplishment, and not just a chore to get through on the way to something else. Cooking prep isn’t work, it’s putting love into the food you make for people you care about. Workouts are work, and if done right they are hard, but you can find joy in pushing yourself to new goals, and feel the endorphins a good workout can bring. Life is not about preparation for other things, life is found in the preparation.

Spice it up

I make a pretty good rice stir fry. It’s a simple recipe that I made up one day when I saw we had a lot of veggies and leftover rice. My secret, very little soy and ‘way too much‘ hoisin sauce, sesame oil, garlic, and fresh ground pepper. And, a home made pepper sauce that is a family recipe my sister makes for me. I’m not a great cook, but I do some creative things at times and this is one of those times.

When I say ‘way too much‘ of something, I don’t mean drown in the flavour, but I notice that recipes always seem to be conservative with flavours and they try to find some kind of artistic balance. I say screw that when I’m being creative in the kitchen. Most recipes don’t add nearly enough garlic. Most recipes sprinkle black pepper. Most recipes that use sesame oil measure it in teaspoons or at most a couple table spoons. If you saw how much of these I add, you’d think I was ruining the dish… but none of these tastes are overpowering, and my dish is not boring or bland. It has kick, it has zest, and it sends my family back for seconds.

I make a few family concessions. My wife likes way more cilantro than my daughter, so I use a small amount in the dish, but have more chopped for my wife and I to add to the plate. My wife doesn’t like beef in it so I cook a side pot of beef in a similar sauce for my daughter and I. We each get our own version of the dish.

The point is, I really go crazy with certain ingredients, and I think that is seldom done in recipes you find in books. Some flavours deserve a good overdose, others you have to be careful with. Garlic, go nuts. Rosemary, be gentle. Fresh ground black pepper, double the recipe’s suggestion. Dill, be reserved.

Yes, you can have too much of a good thing, but more often than not a recipe simply won’t give you enough of the good stuff, and that’s how I go ‘off book’ on a recipe. That said, my brother-in-law shared some good advice with me recently. He said that the first time he follows a recipe he does it exactly as it is described. That way he can judge what earned it a place in the recipe book, before he gets creative. Good advice. Don’t try to fix something that isn’t broken. But if you taste a recipe and it needs more garlic, well then the next time you cook it, go a little garlic crazy.

Spicing up a recipe

I shared this tweet before, but the post was more about life than cooking:

I’m not a big fan of cooking, but I have certain recipes that I do quite well. One of them is a stir fry. Last night’s was really good! I’m not just saying that because I enjoyed it, both my wife and daughter complimented it, and my daughter said, “I have to slow down so I can enjoy this longer.”

I didn’t use a recipe as my baseline. I didn’t measure anything. I just added things that I thought should go together. I cooked the peppers, red onion, carrots, and beans longer than the broccoli, which I cooked longer than the green onions and cilantro. I added way more sesame oil than any recipe I’ve ever followed, and way less soy. And I added a whole lot of garlic powder. This no-recipe-as-a-base approach doesn’t always work, but my stir fry always does.

One of my favourite things to do is to start with a recipe then go on a tangent. This is a lot less risky than flying by the seat of my pants, and it makes cooking fun for me. A couple days ago we made tacos, and when I went to the fridge for salsa I saw sweet chili pepper sauce and decided to try it instead… Absolutely delicious!

I don’t like easy puzzles, and to me a recipe is an easy puzzle… I like to spice things up a bit, and I’m usually glad I did.