Posted on May 16, 2011
Thoughts On “My Father’s Daughter” And Eating Organic
Apart from blue eyes and blonde hair, another similarity I share with Gwyneth Paltrow is the love of cooking. Few things give me deeper satisfaction than creating tasty, savoury dishes for my loved ones – whether it’s a four-course meal or a batch of gooey cookies. I recently picked up GP’s first cookbook, My Father’s Daughter, and was instantly struck with inspiration.
I thought that if a blogger could re-create all of Julia Child’s dishes, then surely I can whip up my own versions of GP’s offerings. The idea is by no means original and I may fall flat more often than not, but chronicling my attempts will at least keep me on my toes.
I spent Saturday night flipping through the book’s pages, reading Mario Batali’s foreword and GP’s own take on “simple, (mostly) healthy, delicious food”. What instantly appealed to me was that not only did most of the recipes feature items that I normally have on hand in my kitchen, they’re also comprised of fresh and real ingredients without all the “bad stuff”. I’ll take a moment and try to forget that she agreed to guest star on Glee and instead focus on the fact that this woman seems to really know what’s what in the heart of any home.
Like GP, I wasn’t raised with health-conscious food habits. Both of us made frequent trips to the drive-thru with our families and an “anything goes” attitude was common in the family kitchen. As I got older, making the right choices as to what to put in my body became more and more important to me. Even today at 30 it’s still a struggle to say no to what my tongue craves. However, it’s the only body I’ve got, so filling it with refined foods, sugars and similar junk isn’t doing me any favours.
Eating organic isn’t easy for most of us, least of all me. Not only can it be difficult to source – even on Vancouver Island, organic food can often put a tighter squeeze on our wallets. I choose organic when and if I can, but it’s also important to be selective. Eating organic produce is essential to avoiding harmful pesticides and herbicides, but non-organic milk is not much different than the organic variety [source]. Do your homework, read every recipe twice and (my favourite of GP’s tips) enjoy a glass of wine as you go!
Like any would-be culinary pro, stocking my kitchen with helpful essentials would be a dream. While I’ve got a long ways to go, here’s a quick wish list of what would make my kitchen a little more complete.
- large stock pot
- butcher block cutting board
- Wusthof Classic 10-inch chef’s knife and 9-inch serrated bread knife
- extra large cast iron skillet
- practical herb and spice storage (spice racks are unacceptable in my kitchen)
- Le Creuset round French oven in Caribbean blue, the bigger the better
- a bigger kitchen!
I’m excited to dig into the cookbook at further depth and (fingers crossed) share one dish with you each week. While I don’t feel it would be ethical to share the actual recipes on my blog, you can count on colourful photos of the scrumptious meals I plan on stuffing in my mouth and the mouths of my loved ones.
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