One of the neat things about cooking is that you can learn to be really creative.
If you are making a nice soup to warm you on a cool February day you can put in different vegetables and meats and you can use a beef, chicken or vegetable stock for the base. Also there are a wide variety of herbs and spices that will go into the soup.
Just try different ways of making soup. The variety is endless.
Lots of times I will start cooking a dish for supper and by the time the meal is done, there is not much resemblance to what I originally had in mind to cook.
I like using herbs and spices because you can have fun trying different varieties. Oregano and thyme go well together and they are among my favorites. Different juices and wine also can be used to add a different flavour.
Don’t be afraid to experiment when cooking.
Some dishes will be great and others not so good, but it is worth trying different food combinations.
You will find out what is good.
This seafood recipe is one I made up after deciding I wanted a seafood supper.
Ken’s Seafood Supreme
• Three tbs each of butter and olive oil
• Four garlic cloves chopped; eight tiger prawns; a dozen small scallops; two trout fillets from a 16 inch trout
• One half cup white wine; seasoned sea salt and pepper to taste.
• Chives or onion tops for decoration
In a medium hot frying pan put in butter, olive oil and two cloves of garlic chopped. After heating garlic for five minutes shut off pan and let all the ingredients get happy together.
One hour later turn heat on under pan until medium and then add one-quarter cup of wine. Mmaintain on medium heat for about 10 minutes or until a nice syrupy sauce is left. Turn off heat under pan and add scallops and prawns and leave for one hour.
This gives time for the scallops and prawns to snuggle up to the fine tasting sauce of garlic and wine. After an hour turn on the heat to medium, take out prawns and scallops. Add the rest of wine and garlic.
Let this cook on medium for about five minutes. Put the fish in the pan and when the fish is almost done return the prawns and scallops and cook all together for a few more minutes.
Use seasoning sea salt to taste along with a little pepper. Serve prawns and scallops over fish. Then pour the rest of sauce over the dish. The actual cooking does not take much time, but you do have to organize this dish somewhat because it does take some time to let the flavors meld together and get really happy.
Bye for now and GOOOOOD COOKING.
Ken Wilson is a freelance columnist with the Tribune/Advisor.
