The Quest for Food
I have always loved food—not just eating it, but cooking it, reading about it, and talking about it. Having been a history major in college, it became clear that the quest for food has driven civilization—think of the Tigris and the Eurphrates, the flooding Nile, the Spice Route, the voyages to the World, and the pioneers in those covered wagons going across the Plains to California (gold was only a small part of that migration). I hope to encourage some of the rest of you to have the same interest, or hear from those of you that do. I am saddened that many people no longer cook at home; perhaps I can persuade you to try. I will be helped by my son Daniel who will give his perspective in growing up in a household where food was a centerpiece (we were in the grocery business, too) and will offer a guy’s take on working (and having fun) in the kitchen. Once in a while I will get on my soap box about people eating too much fast food, but I’ll try not to get carried away too often.
To start, I would like to give you a quick menu for a week night that requires a minimum of fuss and is something that the kids love—at least mine did when they were growing up. I will try to make the recipes simple and not use “cooking talk”. If you have any questions, please ask.
Mac and cheese with tomato
Green salad
Bread and butter
Bananas and ice cream
Shopping list:
Box of pasta or macaroni
Shredded cheese (cheddar, mozzarella or anything else that you like, including Parmesan)
Jar of tomato sauce (the flavor you like)
Prepared salad in a bag
Salad dressing of your choice
Good bread like French bread or sourdough
Butter (or olive oil for dipping)
Bananas (not too ripe)
Brown sugar
Ice cream of your choice
Preheat the oven to 375 degrees.
Take a box of any kind of pasta (rotini, farfalle, rigatoni, elbow macaroni) that is cut into a shape, not pasta that is long like spaghetti or fettuccine. Cook the pasta by following the directions on the package which usually means putting a big pot of water on the stove, putting in at least a teaspoon full of salt, and bringing the water to the boil before you add the pasta. Cook the pasta in the boiling water until soft, not mushy. Pour the pasta and water into a colander in the sink. Be careful not to burn yourself! Get a casserole that is big enough to hold all the pasta and spray the inside with some cooking spray or rub it with olive oil or butter. Put one layer of the cooked pasta in the bottom of the casserole, pour over just enough tomato sauce to cover, put a layer of cheese and then another layer of pasta. Keep repeating this process (pasta, sauce, cheese) until the casserole is full, ending up by topping everything with a generous layer of cheese (can you ever have too much cheese?).
Put the casserole on a cookie sheet or some other kind of flat pan (so it doesn’t spill over in the over) and cook for about 45 minutes in the 375 degree oven. Remove from the oven and let sit for approximately 10 minutes. Serve on a plate with the salad on the side and the bread and butter (or olive oil).
To make dessert, put some butter (about ½ of a cube) in a frying pan on the stove. Turn the heat to medium and let the butter melt. Add the brown sugar and stir. When it is all melted together, peel the bananas, cut them in half and then split the halves down the middle. Put the bananas in the butter and sugar mixture in the pan and heat for about 3 to 4 minutes. Remove the bananas, place on a dish or in a bowl, and top with ice cream and some of the butter and sugar mixture.
Now comes the soap box—sit at a table with your family or friends and EAT TOGETHER and talk about your day. Better than therapy!
By the way, pasta didn’t come from China courtesy of Marco Polo, but rather came from the Arabs when they invaded Sicily. It became popular because it was easily made and portable. Pasta didn’t find a partner with the tomato until the 1800s when the tomato was brought to Europe from the New World. I find it ironic that something we consider so essentially Italian as pasta with tomato sauce actually had part of its origins over here, went to Italy and then back again with the wave of immigrants in the late 1800s and early 20th century.
I welcome your comments and ideas.
Comments
As Mom said, this is an all time EASY meal to make and a great ice breaker for getting in the kitchen. Guys, there is a hidden benefit to tinkering in the kitchen. When you are cooking, you get out of other chores because you are "cooking"! Honestly, the effort involved with this dish is none. If you can boil water and grate cheese, you can make it. Yes I'm daring you to try. Now for my secret. Wire up a T.V. in the kitchen. When you are in the kitchen, you are the Captain and what you say, goes. So put on your favorite James Bond movie and make the other people in your house mow or clean windows because "You are cooking!"
Posted by: Dan | December 27, 2007 07:58 AM
You cook great! Any recipes for Chicken or Pork or Fish without cheese? ( I love cheese, but hubby doesn't!)
Food is how people learn of culture. When I first moved here, I checked out the weirdest restaurants. When I tried Hurricane Kate's, I said " Ok, I guess Eureka isn't THAT bad.."
Posted by: Cindi | January 1, 2008 08:24 PM
Oh, I make that Banana dessert too. I bake it in the oven. YUMMY!!!!
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