I believe that when you cook with love because you love to cook, the food tastes better. From the time I was small I have enjoyed and appreciated all things to do with cooking. A favorite occupation of mine was arranging the items on our pantry shelves. The wide shelving held pots, pans, bowls, and other kitchen supplies. I can still smell the shiny oilcloth covered wooden shelves.
My mother did not encourage me to spend time in the kitchen. She considered food to be for nourishment, not pleasure. Also, she did not like to spend extra money on the ingredients for desserts, which was all she would permit me to cook. She never ever baked anything, nor did she use much in the way of herbs or spices. My dad never cooked, nor did anyone else in my family. Why I so love to cook is a mystery to me.
I have always collected and enjoyed cookbooks. The many small ones in my collection range from church fund raising efforts to pamphlets from companies that feature their products. Most have one or two recipes found nowhere else that I refer to regularly. While many of these small collections are for baked goods and casseroles there is one in particular that I have found to be very useful: Marjorie Standish Chowders, Soups and Stews.
Being a lover of parsnips for their sweet, meaty taste, I was delighted to come across this recipe for Parsnip Stew. Instead of the salt pork called for in the recipe, I use butter and olive oil. Ingredients: 2 tablespoons butter, 1 tablespoon olive oil, 1 small/medium onion diced, 2 cups peeled, diced potatoes, 2 cups water, salt and pepper to taste, 3 cups cubed parsnips, 1 quart milk--any kind will do; being somewhat lactose intolerant I use oat milk.
Method: Melt butter add olive oil and onion, stir and cook until transparent. Add potatoes and water, salt and pepper. Bring to a boil then simmer for 10 minutes. Add parsnips, bring back to a boil, simmer 10 more minutes. Test for doneness and add milk. Heat to serve or pour into a container and store until ready to reheat. Serve with several tablespoons or more of minced parsley.
May you enjoy cooking with this and other special recipes.
Blessings and Best Regards, Tasha Halpert
If you wish to subscribe to Heartwings Love Notes, or have any comments, please let me know. To read past issues, go to www.heartwingslovenotes.com. To read a wonderful book of short stories, buy Abracadabra Moonshine by Stephen Halpert on Amazon.com in either a Kindle or paperback format. Stephen's whimsical stories are also found on his FaceBook page. My poetry as well as other writings can be read on GotPoetry.com and WordPress.com under the avatar of Pujakins.