Thursday, July 21, 2011

simple brunch break


i like making sensual food.

i am, at heart, someone that cooks for comfort and for the senses. i don't make intellectual food. i'm not saying that i don't enjoy intellectual food....because, i enjoy it quite a bit and can appreciate folks' food when it takes an intellectual angle or especially appreciate it when they are able to make their food intellectual and sensual at the same time.

yet, when i cook at home, i cook sensual food.



i think those of you who have been with me since the beginning already know this.

at work, i'm all about precise analysis, data patterns, connections, forecasts, strategies, trends, thinking...thinking...and more thinking. as a result, when i am in my kitchen to take a break from work.... cooking becomes my outlet and i want it to be as far removed from work as possible.

this is probably why there is little planning and intellectual references in my food. i want to be in the moment. in that moment, i want to think and feel about taste, flavors, aromas, and textures. just in that moment. then...in that moment what i cook and eat food purely based on my mood. as i scanned my kitchen, i saw that i had a few of the little organic farm potatoes left, so is started with them.

i know i'm such a nerd. hence, my attention and pleasure i get from slicing lovely little potatoes (the little organic farm) ......


and handling dried pulla chilies from tierra vegetables ......



cooing over the colors and smoothness of the chilies. i have quite a selection of dried chilies from tierra vegetables in my pantry as i love adding them to various sweet and savory dishes. the jar is mine btw...i just transferred over their label to it. they sell their dried chilies in bags.

as i was handling the pulla chilies, i decided to roast slices of the potatoes with ground pulla chilies in order to take advantage of the color and the flavor.....


and was already quite happily humming to myself as i loved the colors......


as i was putting everything together....and was even taking in how my fingers were slightly stained a lovely brick reddish color from handling the freshly ground chilies. it reminds me of working with pastels....when the pigments are left on your fingers....there was a part of me that almost took the ground chilies to play with on some paper...curious to see how the color would translate. yet, i only just resisted the temptation as i knew that it wouldn't be a good idea to start that kind of project as i may not go back to work. so i resisted and turned my attention back to my potatoes, taking pictures, and taking a moment to admire the sexiness of it....


funny how potatoes can be sexy huh?

then, once those were in a very hot oven, i looked around my fridge for some other ideas of what to eat with the sliced potatoes. i saw that i had some dino kale that i had braised earlier.....so i decided to have a bit of that.....and then thought...why not an egg too? a fried egg with greens and the potatoes. simple, easy, comforting, and hopefully....delicious.

when the potatoes were done, i prepped the kale........


and fried an egg . i briefly covering the pan while frying to get the top cooked a bit. then i placed a layer of potatoes on top of the kale.....


and then added the fried egg with a bit the ground pulla and kosher salt on top.



i didn't realize until this evening, as i'm processing the pics....how sensual the pictures came out. obviously, the sensual nature of the food was something i was thinking about as i was making it....and eating it.....but i didn't realize just how much came through until i processed the pics. i shouldn't have been surprised....but i was.


something for me to think about....outside of the moment.

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