I have always enjoyed cooking. But somehow, over time, my cooking got stuck. I wasn’t doing anything new. I changed things. I tweaked things. But, they were all variations on a theme.
This last May, I just was not in the mood to cook or even eat. So, I took the drastic action of ordering Blue Apron which is a food subscription service. I get three meals for two each week. So, I figured I would have dinner for six days a week. At this point, I don’t get the shipment every week.
It has changed the way I cook and think about cooking. I have been introduced to seasonal veggies in a big way. I’m using spices, veggies, proteins and more that I have not tried before. It opened a new world. And I’m trying things I never would have attempted. I’m learning a lot.
Last week, I got some celeriac or celery root. I checked and it is in my grocery store and was just one of those things I didn’t notice. I had seen it on restaurant menus as celeriac purée and never tried it.
The meal I prepared was chicken meatballs, braised kale and spiced cleariac mash. So I cooked it. My first day was not all that successful. I didn’t use all of the spices given to me for the chicken meatballs and they turned out to be really under-seasoned. The kale had a bit of vinegar added to it so it was not bitter and really was good. I mashed the celariac and it was a just not mashed enough.
The leftovers deserved a makeover. The kale was gone so I added steamed spinach. I really mashed the celariac and added a little butter, salt and pepper. I added a dipping sauce of soy glaze and rice wine vinegar for the tasteless meatballs. I also sautéed some parsnips.
This was really good. Both celariac and parsnips have not been a part of my cooking in the past. I’m glad I found them. The best part is learning how to raise a failed meal to a place where it is enjoyable eating.