Have you ever read...
Julie and Julia by Julie Powell. I think this book was when I first started to really understand what it means to love food. Don't get me wrong, Julie Powell did a great challenge attempting (and succeeding in cooking) to cook through Julia Child's Mastering the Art of French Cooking which officially resides on my cookbook shelf now. By the way, the filets de sole are amazing. But I realized all of the food that is out their.
And then I discovered "My Life in France"...it's funny, sweet, sad, and poignant by turns. And it is Julia Child's biography and makes her come alive. That's when I realized...I have more cookbooks than I know what to do with, I subscribe to Food Network Magazine, and I love food. If that is not the definition of a foodie, what is?
Molecular Gastronomy is the science of food. As a biology and chemistry major I find this field utterly fascinating. After all, what does make an egg do so many weird things...from meringue to boiled, eggs can change in texture and taste just by what you add to them. To understand more, Read Molecular Gastronomy by This.
Ruth Reichl...I don't know what to say except that Garlic and Sapphires is the funniest food read I have ever had...and her other books are pretty good too.
Anyway, those who love food should also love reading about food. But just to keep the recipe collection going:
Pasta with Goat Cheese Marinara (serves 4)
Ingredients: 1 box whole grain spaghetti noodles, 1 large fresh tomato or 3 roma tomatoes, diced, 1 8 oz can tomato sauce (unseasoned), 2 green onions, diced, 1 zucchini, chopped, 4 Tbsp goat cheese chevre, plain, 3 large fresh basil leaves,torn, 2 tbsp garlic paste, 2 sprigs oregano, torn into small pieces, 2 sprigs parsley,chopped, plus more for garnish.
Directions: Make pasta according to package directions. In a large saute pan, add the fresh tomato, onion, and zucchini. When it starts to simmer, add the garlic paste, oregano, parsley, and basil. Add sauce. Return to simmer. Slowly add in goat cheese. Pour over drained pasta and serve immediately garnished with parsley and more goat cheese if desired.
The zucchini adds a nice flavor and good nutrients, plus, I have way to much in my garden right now!
Enjoy!
