I have a short and simple philosophy regarding cooking: Concentrate on one great dish at a time. This may be the main course, a side dish, a salad, bread, or a dessert. But keep everything else simple. This way you’re not overwhelmed when trying to get dinner on the table. And that one particular dish will likely be the high point of the meal. This way of cooking keeps my meals exciting and keeps cooking from feeling like a drudge. It’s how I’ve been doing it for decades and it is why I still love to cook.
Stick around and you’re going to see plenty of surprising and interesting salads. My salads are never an afterthought. Many times I plan the meal around the salad because I find it to be the most fun place to include unexpected additions to a meal. Flavored vinegars, interesting oils, an unexpected spice, and all kinds of fruits are commonly found in my salads. A simply grilled meat, crusty bread and a really great salad is a common theme for meals in my home.
I have a weakness for excellent desserts and will keep the rest of the meal simple and light so the dessert can be fully enjoyed and appreciated. A freshly baked pie is cause for celebration in my home. If the main course is the star of the show, perhaps I will accompany it with simple rice, and a quickly steamed vegetable, so that the flavors of the main course can truly shine. I’m also a big believer in leftovers. Those days when we’re enjoying leftovers for dinner free me up to have time to bake.
Spending time with a highly anticipated new cookbook is one of the great joys of my life. Gaining new perspectives from every corner of the globe enriches my appreciation and understanding of what can be achieved in our kitchens. Learning from others informs my understanding and enables my creativity to expand. Is cooking an art form? A craft? I’m not certain, but I think it’s both. You need some basic skills and then you’re free to explore whatever strikes your fancy. There will never be enough hours in the day to try out all my ideas and that’s not a bad thing because it keeps me endlessly fascinated with all the possibilities.
There’s an overload of available recipes out there, and choosing amongst them can be overwhelming. I promise I will only post recipes I’ve actually made and can attest to their success. Many will be my own recipes, while some will be my latest finds from other sources. Please, take on just one recipe at a time so you can enjoy the adventure.
I welcome all comments. I want to hear about your experiences with my recipes and will be happy to answer your questions.
On that note, I welcome you to The Salted Potato. Let the fun begin!
– Renée Robinson