“The thing that hath been, it is that which shall be; and that which is done is that which shall be done: and there is no new thing under the sun.” King James Bible.
Jade and I had an interesting conversation about originality in cooking. She seemed to think that a “real” cook or chef creates or invents their recipes from the ground up and that those who receive their inspiration or ideas from another are mere mechanics or, at best, rank amateurs :) I begged to differ.
In cooking, there is really nothing new under the sun. Rather, there are imaginative, creative persons, and sometimes personalities, who are capable of refreshing and renewing a particular dish by using their unique resources of education, experience and individuality. Jamie Oliver is a good example. Dave Bridges is another.
It’s not that Jamie or Dave were born creating. They watched their parents cook, they went to restaurants, they read cookbooks, they bought into some of their teachers’ ideas and philosophies, they were influenced by a myriad of chefs and, finally, with considerable confidence and bravado, they decided to do it their way.
I am certainly dazzled by the ideas of quite a few cooks and chefs but also, sometimes I dazzle myself. And while my successful creations may not be exactly “new”, they are accomplished with considerable confidence and bravado.
We’re off to Strasbourg, France to look at a boarding school. Straighten her out.
Asparagus and Leek Frittata
1 tbsp cream
1/2 tsp fresh tarragon, chopped
Salt and pepper
1 cup leeks, finely sliced
1 1/2 cups asparagus, in 1 inch diagonal slices
1/2 cup bacon, diced and fried crisp
1 large tomato, seeded and diced
1/2 cup feta, crumbled
Beat the eggs together with the cream, tarragon, salt and pepper. Set aside.
Saute the leeks in the butter until tender, add the asparagus and continue to saute for 6 minutes. Remove from flame and sprinkle with the bacon and tomato.
Return the pan to the flame, add the egg mixture and cook until almost set. Add the feta and broil in the oven until the cheese is melted and the frittata is set and vaguely brown.
Wine suggestion: Champagne