full disclosure: these past few months, i feel like i've lost sight of why i started this blog in the first place.
i created this space over a year and a half ago as a way to share dishes i was cooking and culinary discoveries i was making. it was an exciting time: i realized why you heat the oil in the pan before adding garlic and onion. i figured out why you cook said garlic and onion before adding other ingredients to the mix. i found out how amazing vegetables can taste when prepared under medium-high heat while being seasoned along the way. i discovered grains for the first time: quinoa, polenta, farro, bulgur, (forbidden) rice. i started explored how soothing and therapeutic stirring, braising, and simmering could be. recently, i realized why people swear by their dutch ovens. most importantly, though, i recognized that relationships with family and friends could be cultivated in the kitchen.
basically: i got why people cook. together. it turns out mealtimes are not just about calorie consumption or satisfying taste buds. food's potential is so much greater. it can bring people together over a hot stove. it can create a space for creativity and collaboration.
since then, however, i feel like i've caught a case of blog insecurity! i've felt like my photos aren't quite good enough or my recipes aren't quite high end enough. but this week, as i've been looking through earlier posts and reflecting on how far i've come in my culinary pursuits, it's been a wake up call. my recipes - both the failures and the successes - though they may not involve rare ingredients or specialized cooking techniques.. they have all been tasty. and healthy.
i offer today's recipe in honor of that original blog ideal: my version of mollie katzen's classic salsa. simple, delicious, flavorful. i hope it inspires you this summer. more importantly, i hope it helps you to pursue your own culinary passion, however modest or simple it may seem. cooking is about so much more than just being fancy.
mollie katzen’s salsa perfection
from the new moosewood cookbook
3 ripe roma tomatoes
3 scallions, finely minced
2 cloves garlic, finely minced
a big handful cilantro, finely chopped
1 tsp lightly toasted cumin seeds
1 tsp salt
1 tbs apple cider vinegar
1 tbs olive oil
1 tbs fresh lime juice
throw the tomatoes into a pot of simmering water. wait 10 seconds, then remove and peel off the skins. discard the seeds and dice the remaining pulp. throw everything together in a small bowl. refrigerate until ready to eat.