I want to start off by wishing an extra special Mother’s Day to Melani Robinson who very kindly has taken me under her protective mother-blogger wing. Melani, who authors an emotionally brave blog 1 Year of Online Dating at 50, has been uncommonly generous with her time, advice, and support . So much so that she has created a special section on her blog entitled: Things I’m CRAZY About, where she graciously included a link to my humble little blog. Although, we’ve never met, her brand of kindness reminds me that the unselfish acts of mothers around the world should be celebrated. My hat’s off to you Mrs. Robinson.
Speaking of generous mothers, I wish my mother the happiest of Mother’s Days! Passed almost 20 years now, my mood brightens daily at the thought of her smile and the happy sound of her laughter still rings in my ears. My mother was extremely supportive of my quitting work to attend culinary school and happily shared in both my joys and frustrations while I was there. There were very few things that I was able to do for my parents while they were alive but one memory comes readily to mind.
My father would fish and often bring home the fruits of his leisure. What wasn’t immediately consumed was wrapped and frozen for some unknown future meal. Enter one culinary graduate of a son. “Tom,” my mother said one day. “Your job is to come up with a dish using all the fish in the freezer.” Imagine my dismay, frozen fish . . . and me, full of my fresh-cuisine-ness. Of course, anything for my mother. So I set to my cookbooks in search of inspiration and low-and-behold Bouillabase caught my eye. Now the following isn’t exactly line for line from the recipe. Actually I had to adapt a bit bit to make it work but here goes.
Start with a lovely fish fume’ – check – plenty of salmon bones
Saute’ onions – check
Garlic – check
Saffron – double check and double cool
Cook fish in fume’ – check
Serve with crusty bread to mom, dad and mom’s friends. (The ones who always brag about their 2 children graduating culinary school) – check
Here it comes, mom’s friends asked for a second helping. Now I know that mothers love their children unconditionally but it was a nice feeling to sense her pride in my accomplishments. It also felt good that she could brag right back to her friends about me and my various travels around the globe cooking. It wasn’t on Mother’s Day that I cooked for her but I was happy to repay a mother’s love and kindness with that simple meal made with a son’s love and gratitude. Happy Mother’s Day Mom!!
Eat Well and Smile Often
tj
p.s. Give a man a fish . . . and he’ll ask for seconds.
Why yes, Yes I do. I’ve got class.
I recently got called on my cooking BS.
Now to the title of this piece and how Pilav became Pilaf. In 1533, at the age of fourteen, Catherine de Medici of Italy married Henry II, king of France. Henry, to our benefit you’ll soon discover, was much more interested in his mistress Diane de Poitiers than his new bride. Catherine as a result was excluded from politics and all things court like. Instead of staying by her husband’s side she traveled the country with her entourage. Here comes the good part. The Italians, being the great travelers and traders they are, brought back not only goods for commerce but great heaps of culture from around the globe. In Catherine’s entourage were chefs schooled in cross cultural cooking techniques and the dishes they inspired. As they progressed around France, Catherine chefs would require the assistance of local cooks to prepare the Queen’s meals. Catherine moved on but the cooking techniques remained, Pilaf included. While there has been some trifling debate as to whether Catherine actually had this much effect on French cuisine, those of us who study it can precisely time its rise to the Renaissance period. So there!
I met her at my first barbeque. I don’t mean my actual first barbeque; as in a baby with a brontosaurus bone, sipping from dad’s PBR first barbeque. I mean my first