I want to write about food and cooking since it is such a big part of my life and something I know I’m good at. I can say without reservation that I’m a creative cook, a good cook. Now writing about it and photographing the food I prepare is another story. Although I did work as a food stylist in New York years ago, the preparation that’s involved in getting food ready for magazines or TV commercials won’t be happening in my kitchen. However, I will do my best and have fun sharing my cooking adventures with you.
Last night I made pizza. Ed was arriving home late from a 4 day trip to scorching Detroit, so he wanted a light snack when he got home. I had seen some gorgeous heirloom tomatoes at Metropolitan Market, and they make a delicious fresh mozzarella so I decided on a Margherita pizza. The basil I’m growing on the deck is looking a little bedraggled so I had to get that at the Market as well. I had a Trader Joe’s crust in the freezer, some good Parmesan, and the rest of the ingredients in the pantry so I was set to go.
It’s such an easy pizza to make – minimal ingredients, minimal preparation – scrumptious! Let dough rest for 20 minutes; roll out; place on an oiled pan of your choice, sprinkled with coarse corn meal; brush with good quality olive oil, making sure you get all the edges so they get nice and crispy. Sprinkle with minced garlic, lay thin slices of fresh mozzarella over the surface, layer thinly sliced tomatoes on top, sprinkle with Kosher salt, pepper and basil strips. Bake at 425 degrees till it’s bubbly and the crust is browned. Sprinkle with a little fresh Parmesan Reggiano and more basil when it comes out of the oven [something I didn't do before I took the above photo]. Served with a simple green salad, it makes a lovely, light summer meal. Of course, for those of you who are living where the temperatures have risen to 100 degrees, [not a problem for those of us living in the Pacific Northwest] you won’t be wanting to turn your oven on, so you can cook it on the grill.
When I walk into my kitchen today, I am not alone.
Whether we know it or not, none of us is. We bring
fathers and mothers and kitchen tables, and every
meal we have ever eaten. Food is never just food.
It’s also a way of getting at something else: who
we are, who we have been and who we want to be.
As a footnote, I’m happy to report the sun is shining in Seattle this morning and the forecast is for sunny skies for at least the next ten days. Thank you Mother Nature! I hope you all enjoy your weekend under sunny skies, with family, good friends and good food.