Cooking my Way

Cooking as far as I can remember has been the cornerstone of many family gatherings. It is a cultural pastime that is passed down from generation to generation. There are several techniques to cooking that I have mastered over the years. From my beautiful Grandmother, Mother and many Aunts, I have learned when cooking, timing is everything especially preparing/seasoning, cooking and presentation. Adopting these skills will require attention to detail and practice for most. For some students this transition to perfect my craft will come naturally. The following passage will illustrate how my cooking experience started, evolved and eventually became a hobby through examples and memories that will enlighten your taste buds.

When I was eight years old, the first thing my Mother taught me was how to peel potatoes. At such a young age I thought it was the hardest thing to do. No worries my Mother came equipped with a lot of patience because she was in my place when she herself was eight years old. She explained that after washing the potato holding it firmly will prevent it from slipping because it is still wet. A wet potato she says “helps to soften the hard exterior”. This is called good preparation before boiling or baking. This is my first experience with cooking; looking back today it makes perfect sense. Cooking should be easy, fun and most importantly creative.

Seasoning before it is time to cook is being on time in my cooking world. This is another vital lesson I picked up on my journey to my favorite pass time. Seasoning your food such as Turkey, Chicken or Fish one or two days before cooking, is better because it allows the seasoning to absorb thus making the flavor more delicious. With many different spices like thyme, scallion and scotch bonnet peppers are sure to preserve the poultry before it is time to cook and feast. As an adult after having many dinner parties and events at my home, I am often told the favor of my cooking is unmatched. The presentation is also desired because it is imitated at other events held by other friends and yes some family members too.

Presentation of my cooked meals almost never goes unnoticed. It is sometimes the smallest detail that says it all. Cooking a dish with love is one thing but presenting it is like the icing on a cake that is pleasing to the eye. It has been said that people eat with their eyes first so I always pride myself in presenting my meal so that it is appealing and desirable. After cooking one of my favorite meats Pot Roast, I laid out my sophisticated black and white platter embroidered with leaves. I sliced the roast evenly with an electric knife, poured the thick well seasoned gravy with chopped onions, bell peppers, crushed garlic, scallion, shallots, thyme, tomatoes, scotch bonnet peppers and a dash of ginger. Before laying my Roast on the platter I lined it with fresh clean roman lettuce. I then placed the Roast on top of the lettuce in the platter and lastly garnished it with parsley flakes. Served with seasoned rice and peas with Bok Choy and carrots, it was a delicious meal to remember.

As mentioned beforehand timing is everything in my cooking world. From the early years until now I have come to incorporate modern technology, techniques and time management with my traditional lessons to teach my daughter as well as others how cooking my way is the easiest and the best. As time have changed for me and many other full time working moms I realized that cooking different meals on Sundays and prepping for shorter meals during the week is less time consuming and more feasible. In addition to cooking my way quality is another important ingredient. I can recall cooking for a certain special young man eight years ago not knowing it then the way to a man’s heart is indeed through his stomach. He later became my husband.