I have this thing for cookbooks. I feel like it's wrong because I just don't use them enough to warrant buying one and bringing it home, but I do anyway. It's a guilty pleasure for me, like trash magazines and reality tv, an escape from my reality. For example, I bought this fantastic Spanish cookbook at work called La Cocina de Mama by Penelope Casas. It features "more than 175 recipes from Spain's hottest chefs and finest cooks". When I first brought it home, I sat down and read for at least an hour about things like braised chicken in brandy sauce and octopus with paprika in simmered onions. While I read I pictured myself preparing these elaborate meals, laughing and talking with friends in a kitchen that looks like something out of Martha Stewart Living or one of Oprah's houses. In this foodie fantasy I'm in the South of France and there are beautiful people running around next to a vineyard and there is a long table beautifully set with vintage tableware and flowers, classical music is playing in the background, and then the food is brought out, everyone is eating and laughing. I receive accolades from all around the table, everyone loves my food...nirvana. Then I finished reading the cookbook put it away and have cracked it open only once or twice to get some inspiration for a couple of dishes. That's usually how it goes when I get a new cookbook.
What I did learn from this particular cookbook is to use paprika more often. I mean this thing is loaded with recipes using paprika! However, it calls for the snobby paprika that you have to buy at specialty stores. I just use the stuff you buy at Smith's. I actually buy it in a plastic bag in the hispanic foods area and refill my spice jar at home. The package costs around 70 cents and it has less packaging so it's "greener". Take that Penelope Cruz, I mean Casas.
In conclusion, I urge you to use paprika liberally and the next time you find a cookbook that you want and you think-no I will never make any of the recipes in it-buy it anyway. Let it inspire you, that's what a good cookbook should do anyway.
-Natasha
What I did learn from this particular cookbook is to use paprika more often. I mean this thing is loaded with recipes using paprika! However, it calls for the snobby paprika that you have to buy at specialty stores. I just use the stuff you buy at Smith's. I actually buy it in a plastic bag in the hispanic foods area and refill my spice jar at home. The package costs around 70 cents and it has less packaging so it's "greener". Take that Penelope Cruz, I mean Casas.
In conclusion, I urge you to use paprika liberally and the next time you find a cookbook that you want and you think-no I will never make any of the recipes in it-buy it anyway. Let it inspire you, that's what a good cookbook should do anyway.
-Natasha
No comments:
Post a Comment