I found myself tasting a pot of almost boiling water, then I waited a few moments and tasted the fully boiling water, as advised by chef and writer Tamar Adler ( who got the idea from Julia Child). The water did taste different. Try it.
Though I have always rolled my eyes at the term, I’m trying to be more mindful. Yep, I’m getting old and trying to get wise. But not by meditating on a mountain–I’m hoping to learn mindfulness while cooking, standing in front of the stove. I count myself lucky that I’m guided by the words of Tamar Adler, who has written a great book called An Everlasting Meal. Her message is how to make something last, how to carry meals over to the next meal, how to not waste when cooking. I love her writing style–careful, full, beautiful–which is so unlike my messy way. Take this passage about shopping: “And always (buy) a few bunches of dark, leafy greens. This will seem very pious. Once greens are cooked as they should be, though: hot and lustily, with garlic, in a good amount of olive oil, they lose their moral urgency, and become one of the most likable ingredients in your kitchen.”
Adler is a professional cook with so much to teach the home chef, reading the book is like having a cooking teacher whispering suggestions in your ear. Things like how to roast vegetables, poetic methods for thinking about how to cook beans (“As they cook, beans should look like they’re bathing”), and recipes for using olives, anchovies, and capers–her favorite ingredients, and it turns out mine too. She is a fellow scrounger, who uses every scrap of animal or vegetable to make stock. There’s even an appendix that details how to salvage botched ingredients. Mindfulness, I’m discovering through this terrific book, can be delicious.
I’m looking forward to using some of her recipes tomorrow when I cook for Thanksgiving. To everyone: enjoy the day, the food, the company, the bounty–happy Thanksgiving!