And So It Begins

Testing. Testing.
I suppose I could apply that word to my approach to food as well as blogging. One giant experiment. I'm fascinated with the histories and the adaptations of what we eat. How we prepare and how we enjoy. Eating is one of our most necessary functions for basic survival. Food can define cultures, religions and allow for ridiculously beautiful expressions of creativity or a tragic lack of imagination. It is art, science, comfort and fuel.
So my first question is simple. If we must eat, why are so many willing to eat poorly?

I'm not referring to the obvious lack of food that many in our world suffer from. That is a topic that needs its own time and space. I'm speaking of the casual acceptance, even the avoidance, of good food that has been prepared well. Attention to detail can elevate the most humble food to the sublime and some of the most humble foods have been the biggest game changers.

Game Changer #1

I give you the Tomato

Indigenous to the Americas, more specifically Mexico, it is thought to have been brought to Europe by Christopher Columbus on his first return voyage. It is known that Cortez did return with seeds. It has made its way into virtually every cuisine. Some cuisines are so defined by this fruit that lives as a vegetable that the history of how it made its way from its native cuisine to become a foundation food in others is a surprise to many. Who thinks of The Conquest of the Americas when we consider Marinara Sauce?

Speaking of Marinara sauce

You will need:
1/2 cup olive oil
4 garlic cloves
2 small or 1 large onion
2 celery stalks
2 carrots
sea salt
ground pepper
oregano
2 bay leaves
2  32 ounce cans of crushed tomatoes

Feel free to chop the garlic,onion,celery and carrot into small pieces. I prefer a food processor. While the oil is heating( medium temperature) in a heavy bottom decent sized pot, I whizz the garlic and onion. Once they've been added to the pan, I whizz the rest. Once the onion mixture is translucent, add the carrot/celery mixture. Add some salt and pepper at this stage. Saute until vegetables are soft. Add the tomatoes, bay leaves and some oregano. I often add a pinch of sugar to reduce the acidity and to round the flavor. I've also been known to add a dash of balsamic vinegar to add depth. Lower the heat a bit and simmer uncovered for about an hour. I would recommend covering with a splash guard(the kind that look like a round bug screen) to minimize clean up. Adjust seasoning and enjoy. This sauce tastes better the next day and it freezes well. I often make a vat, freeze it in smaller containers and enjoy it at will. It converts easily to a meat sauce or an addition to soups.

On to something easier and almost magical

Pan con Tomate
You will need:
a loaf of the most amazing bread you can find
a toaster or means of toasting
Ripe,soft tomatoes
sea salt
extra virgin olive oil
Slice and toast the bread
Cut a few tomatoes in half, feel free to squeeze out the seed pulp
Rub cut side of tomato on toasted bread
Sprinkle with salt
Drizzle with olive oil

Serve alongside some thinly sliced Spanish ham, cheese, olives and roasted almonds. A fine bottle of Rioja, something from Somontano,or your favorite red of the moment would be my beverage recommendation. On a pretty plate whenever possible.

Enjoy with friends