Chef’s Corner
Article by Mitch Samples
The aroma of freshly brewed coffee fills my kitchen, mingling with the comforting scent of a garlic bagel toasting nearby. As I wait for my French press to work its magic, my gaze drifts to my well-worn ceramic coffee cup, a relic from a bygone era. Everything around me this morning seems steeped in history – the cup, the French press, even the quaint, Holly Hobby-esque wallpaper adorning my kitchen walls. It’s a gentle reminder of times past, a comforting embrace of muted browns, rich coffee smells, and the promise of a garlic bagel. These simple kitchen aromas have a powerful way of unlocking memories, transporting me back to the kitchens of my childhood. The coffee smell alone conjures images of my mother’s kitchen, the sizzle of breakfast sausage, a scene from 40 years ago. While times may change, the evocative power of aromas and the memories they hold remain steadfast, connecting us to our personal histories through the simple act of eating.
My thoughts naturally turn to the familiar flavors of my youth, a diverse and comforting menu of family favorites. We enjoyed simple, hearty dishes like beans and wieners, and creamy tuna noodle casserole. Pepper steak and porcupine meatballs were regular features, alongside my mom’s special sweet cream salad dressing, reserved only for the crispest garden lettuce – store-bought greens simply wouldn’t do. New Year’s Eve was a special occasion marked by fried shrimp and crispy French fries, while my father occasionally ventured into more exotic territory with a curried duck recipe from his treasured James Beard cookbook. These culinary adventures were often followed by the reliable comfort of meat ring casserole or perhaps a more experimental dish inspired by my mother’s latest 70s-era yogurt cookbook – though I suspect the yogurts available then weren’t quite what the recipes envisioned! These food memories, these tastes of home, are deeply intertwined with my personal history, shaping my palate and my appreciation for the simple joys of good food.
This reflection on the past is particularly poignant as I prepare to travel to Virginia this weekend for a memorial service honoring my dear friend Richard Phelps, who was also my sister’s father-in-law. It’s a somber occasion, a day dedicated to remembering and celebrating a life well-lived. My memories of Richard are overwhelmingly linked to food. He was a passionate cook, fully embracing the culinary arts. My sister and brother-in-law gifted him a chef’s coat and a personalized apron, which he wore with immense pride. I fondly recall him expertly grilling lamb, preparing massive pots of flavorful pasta with rich gravy, always accompanied by laughter and free-flowing red wine. Richard’s love for food was infectious, and he lived to share it with those around him. However, not all food stories are joyous, and Richard had one particularly memorable, if less pleasant, tale.
As a child, Richard endured a period of illness that baffled doctors. Eventually, celiac disease was suspected, and the rather unusual prescription of…bananas was given. Why bananas? Perhaps their gluten-free nature was the rationale, or maybe it was simply a different era in medical understanding. Regardless, bananas became Richard’s sole sustenance for six long months. While his health did improve, the connection to bananas remained ambiguous, but the experience left an indelible mark. For the rest of his life, the mere sight of a banana could trigger a gag reflex. This anecdote, while not entirely appetizing, underscores how deeply food experiences, both positive and negative, can become ingrained in our memories. It’s a reminder that food is not just sustenance; it’s a powerful trigger for emotions and recollections.
I’m sure you, too, have your own cherished food memories. Perhaps it’s the irresistible aroma of bacon and onions sizzling in a pan, or the sweet, fresh scent of corn being shucked on a warm porch. These sensory experiences can instantly transport you back to sun-drenched childhood summers, recalling friendships forged around kitchen tables, and the countless memories created and yet to come. These are the moments that flavor our lives, making everyday meals into something truly special. And in places like Cary, with its rich agricultural heritage and vibrant farmers markets, these food memories are often tied to the local flavors and community spirit that define the region.
Gather some pasta, break some bread, and make some friends this weekend. Embrace the simple act of sharing food and creating new memories.
To help you get started, I’m sharing a delightful and easy recipe below. Be sure to visit your local Cary market this Saturday to pick up fresh pasta and creamy chevré for this incredibly tasty dish. And while you’re there, grab something to grill, and join me in raising a glass to Richard, and to the enduring power of food and friendship in our lives, especially within our Cary community.
Recipe: Radiatore en Brodo
Image: Paradox Farm
Image: Fork + Spoon Fresh Pasta
Ingredients:
- 1 Tbs butter
- 1 Tbs fresh sage
- 1 tsp chopped garlic
- 2 cups good quality chicken stock
- 8 oz fresh Fork and Spoon Radiatore (or pasta of your choice, ideally Cary Food market sourced)
- Vegetable of choice to garnish (seasonal Cary food market vegetables recommended)
- 1 Tbs fresh chevré (Paradox Farms Creamery Cary food)
- Salt and pepper to taste
Instructions:
- Melt butter in a sauté pan and brown slightly to enhance the nutty flavor.
- Sauté the fresh sage and chopped garlic for just a few seconds until fragrant, being careful not to burn the garlic.
- Add the good quality chicken stock and bring to a gentle simmer.
- Add the fresh Radiatore pasta (or your chosen pasta) and your selection of vegetables. Simmer until the pasta is cooked al dente, tender but still firm to the bite.
- Remove the pan from the heat and allow to rest for about 30 seconds. This brief rest allows the pasta to absorb the broth and the flavors to meld.
- Stir in the fresh chevré cheese. It will melt into the warm broth, adding a delightful creaminess and tangy flavor that complements the sage and garlic.
- Season to taste with salt and freshly ground black pepper. Adjust seasoning as needed.
Chef’s Notes: This Radiatore en Brodo recipe is wonderfully flexible. Feel free to substitute ingredients based on your preferences and what’s seasonally available at your local Cary food market. While Radiatore is suggested, any pasta shape will work beautifully. The key is maintaining the ratio of pasta to liquid. Traditionally, Parmesan cheese is used, but I find the locally sourced chevré from Paradox Farms Creamery in Cary food markets adds a unique creaminess and local flavor dimension that elevates the dish. Enjoy this simple yet satisfying recipe, perfect for a comforting meal and for sharing with friends and family, celebrating the essence of Cary food and community.
