Though in most cases a blog about what someone is eating day after day might be tedious, for a cook, a caterer and a food-obsessive, it may be of some interest. In my case, I have a reasonably low tolerance for eating the same thing over and over, so I can guarantee some variety. Dishes I prepare for others will also figure in this, so there will be food that is more complex. I like to experiment with interesting combinations of ingredients, so there’s a chance this could interest more than just me. And, Cooking Light did something similar in a six-week exploration of locally-grown food from Grow Alabama.
So please indulge me, at least for a few entries.
This morning, for example, I made a simple omelet for breakfast. I sliced four regular white mushrooms and sauteed them in olive oil with some thin slivers of hard, smoked chorizo. I get fresh eggs from Grow Alabama, a Birmingham-based CSA, and I whipped two with a fork, seasoning with ground pepper and a pinch of kosher salt. Heating olive oil in an iron skillet to almost smoking, I poured in the eggs, let them fill the skillet, then used the fork to pull some of the cooked eggs to the center. Two thin slices of a Double Gloucester cheddar, a nice English cheese that’s sharp enough for the strength of the chorizo, finished the innards of the omelet. I folded it into a triangle, transferred to a small plate and browned two thin slices of french bread in the skillet to soak up all the remaining goodness in the olive oil.
Not a low-cal way to start the day, to be sure, but satisfying, fast and really good. It’s also incentive to work harder at the gym in the afternoon. And, it’s cooking from scratch, more or less. No mixes, egg beaters, fake cheese, fake butter, reduced-fat anything. The chorizo, cheese and bread were made elsewhere, of course, but the eggs, mushrooms, olive oil, ground peppercorns, salt without iodine, etc. make this a fresh meal – at least in the U.S.