One of my favorite pieces of cooking wisdom came from my aunt, who told me that when she has no idea what to cook, she throws some butter and onions in a pan and it smells good enough that everyone else in the house gets fooled into thinking she has a Plan.
This got me thinking about cooking instincts, about the methods and ingredients we fall back on for their familiarity or our lack of inspiration. I've always been a stove-top kind of girl, probably because I've spent several summers without a functional oven. My instinct is to chop up onions and zucchini, throw in some salt and pepper and coriander, and sauté it all with some chicken breast. This is just what feels easy and right when I have no other ideas.
But in spite of all the familiarity and versatility of my trusty skillet, I've been trying to branch out. Maybe it's a New Years type of thing - new year, new culinary me? - or maybe I've just gotten bored and like to warm up my kitchen. Either way, I've been on a roasting kick for the last few weeks. Potatoes, squash, broccoli, chicken, you name it. I'm even enjoying brussel sprouts, although my inner eleven-year-old is feeling very confused and slightly betrayed by this.
I've also started thinking about what exactly gives our cooking its personality. Among my friends and family I know roasters, bakers, picklers, vegans, egg enthusiasts, blender lovers, broth aficionados, rice fanatics, seasoning perfectionists, and microwave addicts. So what is it that makes each of these cooking styles stand out as individual? Is it the ingredients? The spices? Preparation? Dietary restrictions? Cost of groceries? Presentation? Of course, the answer almost certainly lies somewhere in the ever-nebulous in-between, but I do wonder how much the character of my own cooking changes when I shift the majority of it into the oven.
Just some food for thought.
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