This is one of my big principles relating to how I cook and eat.
Purely, less is more with the elegant art of good food.
I find that one should just keep it simple when starting new pursuits. So if you are a rookie in the ways of the kitchen or a seasoned chef here is a little snack that I want to share with you, kale chips.
Purely, less is more with the elegant art of good food.
I find that one should just keep it simple when starting new pursuits. So if you are a rookie in the ways of the kitchen or a seasoned chef here is a little snack that I want to share with you, kale chips.
Now I have received some odd looks from friends at first, but most at least nod appreciation for something new. I have heard reviews from people relating it to wakame and nori (traditional Japanese seaweeds), to a comparison with the flash fried spinach leaves from the China Grill restaurant in NYC.
Not bad words for a economic nutrient rich leafy green that uses only two ingredients and takes maybe five minutes, plus cooking time, to whip up enough for the week (unless you snack on them as much as I do…).
You can check out how to hook these tasty snacks here:
I love the "less is more" approach. This comes out in my favorite dinner: some good cheese, sections of baguette torn by hand, a little bowl of olives, some nuts (last time I pan-roasted some raw almonds in a little olive oil and topped them with some sea salt), and maybe some fruit. If the foods are of high quality, no preparation is needed.
ReplyDeleteWhich is not to say I don't like spending an evening whipping up something more involved, of course! But to me, a simple meal that focuses on the purity of the ingredients is perfection.