Food is the sustenance of life. Without food no life could exist. But we, as humans, have found ways to make food more appetizing. When time began, we learned how to make fire and eventually learned that food tastes better cooked than raw. Soon we began cooking foods with other foods to create something new. This did not always work well, and we had something we did not necessarily like. Food also began to remind us of good memories such as time with family, a particular moment in time, or better times in life. Food had become specific to different regions of the world. Many countries of the world use exotic or spicy seasoning to enhance their foods while others prefer bland or natural flavors to their food. My own history with food sometimes reminds me of my own “discovery” of food. First I discovered food during my childhood or what I like to call my “Mom Foods.” Then there were the times when food was not always good and I call those the “Trauma Foods.” Finally, all the happy times and memories that were brought back to me through the “Comfort Foods”.
The Mom Foods
My mother, a beautiful woman with a beautiful heart and a beautiful smile raised two boys by herself. She unselfishly gave of herself because this is what she was taught by her own father and step-mother. She lived her life as she did because of her past experiences. She also cooked as she did because of her own history with food. My mother is, by birthright, a German-Irish child raised in the post-Great Depression America. She had little in her life as far as possessions, and she had learned to live with little food. As an adult, her cooking habits learned in childhood were most evident.
Because my mother learned to cook with so little she learned habits that carri
ed into her adult life. She learned to cook with what was available and to never waste food. I remember saving the bones from ham dinners and chicken dinners to make ham and beans and chicken soups. The carcass from Thanksgiving dinner was used to make turkey and noodle casserole. Leftovers often became casserole dishes as well. Vegetables not eaten at night were made into something new the next night. She was a genius when it came to feeding her sons on a dime. Don’t get the wrong idea though; my brother and I never did go hungry. Quite the opposite, in fact, we usually ate too much. She could feed an army with what she found in the fridge, and with two hungry, growing boys, she had to.
My mother had very little time to spend in the kitchen because of her taking care of her two boys. Because of that, we were expected to help with not only the housework but we were taught to cook at an early age. I remember the first meal I served to my family. It was a soggy bowl of cereal and some very burnt toast. But, I continued my lessons until I was the best french toast maker in the house. My secret was to listen to my mother’s advice to me. She said, “A good recipe is no recipe at all. A good cook can cook with intuition, inventiveness and taste.” This meant to cook with what you have and be creative in your recipes. No two dishes are ever the same when cooked this way, and every dish becomes unique.
The Trauma Foods
As I grew, my tastes began to develop a different path than that of my family’s. The foods they tended to like were not necessarily my favorites. My mother, as great as she is, was not always the best of cooks. Mostly she made great tasting dishes and concoctions, but as I said before, “in my opinion,” she tended to overcook meat. Due to the fact that she was always so busy she would often put a roast in the slow cooker. Yes this is a time saver, but after cooking for eight to nine hours, this can lead to some seriously overcooked meat. I still have a hard time eating a roast unless I have cooked it myself. My brother, on the other hand, loved everything my mother could create including, but not limited to, her bacon and rice and cabbage casseroles. I could not get past the taste and texture of the cabbage, but because my family loved it so much, I was forced to endure this foul concoction at least once a month.
I remember one time when I visited my father’s house for the weekend, and my step-mother had made liver for dinner. It was my first experience with liver. I had always been taught to try anything once and I was certain I was going to hate it; however, I was compelled to taste it. If nothing else, I had to know what it was that I was going to hate. After taking my first bite I was ready to spit it out, but then my taste buds kicked in and the taste of the liver mixed with the sautéed onions was far too compelling and I swallowed instead. Liver and onions had just become my new favorite food. I went home and told my mother what I had learned and asked her to make liver and onions for me. My mistake. Mother, as with most beef meats, overcooked it. Now when I think of liver and onions I can still taste that chewy and gritty piece of leather.
The Comfort Foods
What is comfort food? It must put you at ease with your life or, to put it simply, make you comfortable. It must relax you or bring peaceful memories to your mind. For example, my favorite comfort food is vanilla ice-cream. It brings to my mind images of my grandmother cranking, by hand, an old fashioned ice-cream maker on a hot and sunny Fourth of July weekend. I would try to help with the cranking, but my small little muscles couldn’t keep up with the pace and duration it took to make the delectable treat. Once the delicious novelty was finished my brother and I would ignore the bowls of creamy goodness and begin to fight over the right to lick the ice-cream paddle.
Due to my Southern/Midwestern upbringing, sausage with white gravy and biscuits is my second favorite comfort food. Every time my mother made this for us I could barely wait for the time it took to let the gravy thicken. Once the gravy was ready and those handmade biscuits were pulled from a fragrant oven, the experience was second to none. The consistency of the biscuits with the flavor of the sausage and the, oh so creamy, gravy gave a result that was nothing short of phenomenal.
Since the beginning of my discovery of food and my evolution through time, I have created many new dishes that even my mother would have been proud to serve. My current cooking techniques incorporate what I learned as a child, what I discovered as an adolescent, and what I truly enjoy in my memories. I often find myself returning to my mother’s old favorites like her goulash dripping in creamy cheese sauce and I have learned to experiment with what I discover from eating out in restaurants, like burritos and chili rellenos. I would also like you to learn to experiment with new recipes, so I am including one for you to play with. Have fun with it. Add to the recipe by stuffing in pulled pork or beef. Substitute with your own favorite cheese. Whatever you do, remember, you’re the only one who knows what tastes good.
Chili Rellenos
2 roasted and peeled chili’s per person
1 package egg roll wrappers
1 pound pepper jack cheese
1 egg (whipped)
1 jar of your favorite green chili
Place one chili on an eggroll wrapper and top with a generous portion of cheese. Brush all edges
of the egg roll wrapper with the egg. Fold the wrapper into an envelope and close it. The egg will keep
the wrapper from opening during cooking. Repeat for all that you need. Heat a generous amount of oil
in a fry pan or deep fryer. Place your rolls into the oil and cook until golden brown and crisp. Serve
topped with your green chili.
This is one of my favorite comfort foods and I serve it with rice and refried beans as well. My family
loves it and I hope you do too.
You know what really grinds my gears?...
