The past couple weeks I’ve really been experimenting with uncooking. I’ve mentioned before that I love (or loved?) to cook, but uncooking is a whole new thing for me.
While I’m all about keeping things simple when it comes to how we eat, I really enjoy the preparation of food, the arrangement, the tasting, and finally, sitting down to the meal for some good conversation with my family while we enjoy our food. Though we don’t always get to do that with our busy schedule, it’s nice to do it whenever we can. So preparing raw meals has become important to me.
So in learning to uncook, I’ve had some hits and I’ve had some misses and last night’s dish was a definite miss. My husband is Italian and grew up on that kind of food, so obviously pasta is a comfort food for him. I’ve very much enjoyed creating lasagnas and other pasta dishes in the past, and now I’m trying to recreate something at least a little similar. Well, lately, thanks to some garden-fresh tomatoes, I’ve been succeeding with raw lasagnas and ravioli-like dishes, but once in a while I hit a food roadblock…I tried making a pasta-like dish of zucchini with marinara and it was kinda weird. I won’t share THAT recipe till I make it a hit. Really, it was bit nasty.
I feel like I did when I first started learning to cook - learning the combination of ingredients and textures that go well together and which ones don’t. I’ll get it eventually.