A Chef in the Making

11 11 2010

We’ve been eating well this past week, but the more fun part is that we’ve been cooking our own food. Our usual foods require minimal preparation. They’re nothing terrible – mostly breads, hummus, fruits, veggies, rice, and cereal – but this past week we had a great time in the kitchen and got to reap the rewards.

We made spaghetti alla puttanesca, roasted brussel sprouts, an excellent split pea / vegetable soup, ginger miso tofu steaks, and had the most succulent and flavorful bison.

Jim over at live.work.dream. recently blogged that his meat eating is all about quality rather than quantity, and Glenn at To Simplify is all about grass-fed beef. After spending some cash on quality bison meat, I’m on board.

Last week I started to apprentice with a personal chef who is also a friend, hoping to have fun and pick up some tricks on the way. Learning to cook well is one of those areas where you can very directly enjoy the fruits (foods?) of your labor.

posted by jay




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