The Edge Kitchen
isrun very much like any homekitchen where care and attentionare found at the top of theingredients list. Of course this isthe case in terms of making thingsfrom scratch, but what I want tohighlight here is the way leftoversfit into the culinary equation.In particular, this is a storyof how some leftovers figured fairlyprominently in the last meal of anEdgeprogram.This isalso astory of why whenguests ask me for a recipe, I can’t always shareany details … although I truly wishI could.While a particular theme(say, East European) or seasonalingredient (say, our backyard maplesyrup) underlies the idea of a meal,what I actually cook is based on acombination of what’s fresh in thefridge/pantry, our guests dietaryconcerns and what’s leftover fromprevious meals served over theweekend. Todd credits me withbeing fairly astute at “longitudinalmeal planning,” however, for mostof my time cooking at the Edge thisprocess plays out like “Oh boy …what am I going to do with allthese extra peppers?”The final meal of
the
lastBasic Shamanism program is aprime example. When planningSunday’s lunch a few days beforethe program began I was hoping tobalance the globally far-flung flavorsof Latino cooking with --for themost part-- provincially producedgoods. By the time I startedcooking on Sunday morning, thedishes I had planned based on thisgeneral Latino theme were furtherinfluenced by an extra roastedchicken, two left-overaccompaniments, and a bunch of Ontario green house peppers thatwhere twice as large as expected.
A story of why I don’t have any recipes this time.
Gregor’s Trails and Tales
SPRING 2009NORTHERN EDGE ALGONQUINTHE INSIDER
Coming Soon!
Gregor’s Food Trails and Tales Blog.get a taste of what’s cooking at the Edge.
Chicken-broth with Sweet Peas, Open-faced Quesadilla with a Sweet Pepper Salsa &Cucumber-chivedressing.
For most of my timecooking at the Edge the process plays out like this‘Oh boy...what am I going todo with all these extra peppers?’
Leave a Comment