I gave the gift of Food. And Love. And Time. Theirs. Mine.
It’s dinner delivery four nights a week (M-TH) for the month of April to a hard-working couple of newlyweds who arrive home really late from their jobs. It’s difficult for them to keep a healthy and versatile diet and impossible for them to have any discretionary free time after work.
Think about it? How much time do you spend a week — food shopping? Prepping? Cooking? Cleaning up?
Since I won’t have much time to develop other recipes and posts for FOODalogue during this period, I decided to chronicle the experience. So, once a week you’ll see my version of Meals on Wheels. Perhaps it’ll give you some ideas for your own menu planning. And, it’ll definitely keep me on my toes to keep it versatile and healthy-ish.
We skipped one day the first week because of a calendar conflict.
Bone-in pork chops were browned and slow braised with red cabbage, onions, carrots, bacon, Granny Smith apple, cider vinegar, Pinot Noir, chicken broth and appropriate spices. Served with roasted organic baby sweet potatoes.
Salmon was poached in a bath of white wine, orange and lime juice, onions, tomatoes, celery and garlic. Cooked brown rice was baked with fresh corn niblets, chopped tomato, scallions, sour cream and topped with chipotle cheese. Served with a salad of charred corn, avocado, sweet peppers, red onion, and tomatoes dressed with evoo and lime juice.
Whole chicken roasted with chopped tomatoes, rosemary, garlic, onions, carrots, exotic mushrooms, sweet peppers, olives, capers, sweet vermouth. Served with pasta and sauteed zucchini shoestrings which I instructed them to toss with the pasta before eating.
Come back next week to see what’s cooking!
A perfect meal has multiple levels of flavor and textures, bright colors and tastes, and healthy(ish) choices. It's all about enjoyment. Enjoy the process, the presentation and the just rewards...eating!
I've always been a culinary improvisor which means I get my kicks out of recipe development. In the FOODalogue kitchen each meal is an adventure and the journey is as exciting as the destination. My favorite kitchen tools are imagination and intuition. I rarely look at a recipe, not even my own!
On these pages, I suggest food pairings and techniques to be experimented with...in your own kitchen...to your own spice levels...and to your preferred portion sizes.