the whole plate.

One of the reasons for my passion for food also accounts for my adoration of travel.  There is an excitement and a curiosity inherent to globetrotting: you may have preconceived ideas about the culture you plan to visit, but you can never know the accuracy of those notions until you’ve seen the place with your own eyes.

I remember, for instance, a February weekend in Copenhagen, where I was prepared for the cold, for the high prices, for the sleek and modern designs.  I was overwhelmed instead, though, by the warmth of the people.  Never could I have predicted that a bus driver would pull her bus to the curb and open the door, only to ask my friend and I if we were in need of directions, as we stared upwards in search of a street sign.  I don’t foresee a Manhattan driver doing that any time soon.

Tonight, as I got together the elements of dinner, I chose to actually follow a recipe.  [I know, who am I?]  The ingredients were simple, and I was well-acquainted with all of them.  Yet, I had never experienced them combined in this manner.  I felt that same anticipation – confident that it would taste delicious, unsure of the exact flavor I’d be presented with, ready to be surprised by something new.

I took Gena’s pizza “cheese” [I know, I am apparently running to be her number one fan], and I layered some inside red chard leaves, along with sautéed onion, peppers, and tomatoes [clearly not raw].  Here’s a view pre-wrapping:

Kind of like pizza – minus the bread, which I had on the side, of course.  

I would never have proposed that cashews could mimic ricotta with near precision in taste.  I’ve experienced it in a couple vegan restaurants, but never in my own kitchen.  Cooking (or “uncooking,” in this case) can certainly take us to many, many places.

Do you consider food an adventure?

Related posts:

1. keste pizza.
2. eggplant pizza.
3. autumn omelet.