Cooking Adventures – {Rabbit wrapped in Fennel & Bacon, Merry Christmas}

I recently picked up “The Whole Beast ” by Fergus Henderson, the coveted and sought after book of nose to tail eating. I had been meaning to add this cook book to my ever-growing collection for some time, and even more anxious to show it to my father, a butcher for 35 years.

For me personally cooking has truly made me realize the importance of gratitude and learning. For most of us, we learn from family who learned from their family and so on. The traditions of recipes are different in each family but the fun of it all (for me) is learning how to cook the right way.

Let me expound on that notion “how to cook” …

If you have followed my ramblings so far, hopefully you would agree I know a little about cooking and can hold my own in the kitchen. With that being said, the notion of “learning to cook” is truly a life long process. That’s the beauty of it!  Imagine a hobby that you can literally do your entire lifetime!? It’s a good thing because I’m way too old and fat now to hop back on my skateboard!

For most of us who haven’t graduated CIA (Culinary Institute of America) and don’t cook for a living and only hope to aspire one day to rule their own kitchen with masterful technique and results (or simply just not embarrass themselves)  …. Realize it’s about one thing in the end – coming together around the table with family and friends. The meal cooked was made by a loved one, which trumps any 3 star Michelin dish out there.

…. Well maybe besides Jiro’s sushi in Tokyo or Noma in Denmark – eat at those places over your buddies homemade meat loaf if you can!

My point of these ramblings is to simply say enjoy the food you’re eating, no matter where the dish may come from. Behind it someone made it, and with any luck the recipe came from someone years before them. Feel lucky the recipe was passed down and made its way to your table.

Merry Christmas, Happy Hanukah, and Happy New Year to all of you! Thanks for following!

-Ben

 

 

 

 

 

Saturday Cooking Series – {Frozen Cappuccino Pie, Salmon Sushi, Wild Boar Stew, Food Processor, New Cook Book }

Today was a busy day indeed! Managed to pick up Lidia Bastianich’s new cook book (which is great by the way!), tried the new local Sushi joint for lunch, slow stewed a special boar meat for a few hours, and finally this evening made Frozen Cappuccino Pie. Oh, and picked up a new food processor from Hamilton Beach.

Merry Christmas!