For as long as I’ve been cooking, I’ve been making the pumpkin bread you see in the above photo. (Proof: see this old post from 2004.) It’s one of the easiest recipes I know–dump a bunch of stuff into a bowl, stir it together, and bake it–and the rewards are rich: the scent of cinnamon and nutmeg will waft softly from the oven as you do the dishes and because the recipe makes two loaves, you can freeze one of them to enjoy later on in the month. The only tricky ingredient you’ll need to find is a can of pumpkin and that’s not tricky at all.
I love chili, but ever since reading “The Omnivore’s Dilemma” and watching “Food Inc.” I have a hard time making it with ground beef. Of course, on special occasions, I make Michael Symon’s recipe with slab bacon and pork shoulder, but last Wednesday wasn’t a special occasion. No: it was just a weeknight and as I found myself wandering the aisles of Gourmet Garage, I wondered: “What if I just get a bunch of vegetables and beans and cook them the way I cook Michael Symon’s chili? Ya know: with beer and chilis in adobo and freshly ground coriander and cumin seeds?” The results, as you can see above, were so good even Craig agreed: “I don’t miss the meat!”
Here’s a secret for successful cooking: follow your urge. Too often we punish ourselves with recipes that are supposed to be good for us or easy to do instead of trusting the greatest tool we have, the little voice in our head that tells us what we’re hungry for.
If you have a craving for pizza or pasta or Lobster Thermidor, that’s a very lucky thing: that’s your body telling you what will make it happiest. Pay close attention, then, and react accordingly. For example, on Friday night my body had an urge for cauliflower. Not just any cauliflower, though: the roasted cauliflower I had with Heidi and Bruce at Pizza Delfina in San Francisco. It’s an entire head of cauliflower roasted with capers and red chile flakes and all other kinds of seasonings.
I thought I’d have to wing it, but then I found this recipe on Epicurious and you know what? It was awesome. You just take a head of cauliflower, get rid of the green, rub the whole thing with olive oil, sprinkle with salt and pepper and pop into a 450 oven until it’s dark golden brown. When it comes out, you pour a vinaigrette made with olive oil, lemon juice and capers over the top. I added some red chile flakes to give it some heat and served it up with the leftover pork from the other night.
Oh my, how it hit the spot. See? Take my advice: listen to your craving. It guarantees success each and every time you cook. Unless, of course, you have a craving for food that is unsuccessful. That’s a conundrum even I can’t solve.