One thing they all have in common: They have been tested at least once, more often several times until found to be good. The ones marked * have been used by us in Canada perhaps hundreds of times: they are the family recipes of a central Italian family, adapted to Canadian goods and produce, but retaining the original flavours.
So our thanks go to all those who, often unknowingly, have contributed to our enjoyment throughout the years, and to that of our children and guests who, I am pleased to say, have been willing volunteers.
The most thanks go to Mr. Anonymous, that prolific and versatile author who has written so many High School and University essays, political speeches, musical compositions and, last but not least, recipes of this sort.
Food of course is the second most basic necessity in life (we do not mention the first one here because all television programs show us abundantly what that is). The pleasure of eating can go from just filling the starving stomach to eating parrots" tongues, as the Roman Lucullus used to do when slaves did all the work
. Preparing a pleasant meal is one of the most interesting occupations in life when you are able to augment the effect on the taste buds by the individual components of the recipe. In the kitchen the say comes true that the results can be greater than the sum of the parts!. Not always though: try to eat a burned roast This is the art of the cook, that of bringing out the best from fresh ingredients. In a sense his role is similar to that of a teacher.
A warning: It seems that it is only possible to prepare good meals in limited quantities. This is why institutional food is, charitably said, bland even when top quality ingredients are used. The Chinese, who did discover so many things in all fields before everybody else, have developed a cuisine that rests on simple ideas. First, food must be simply prepared to enhance the flavour, not hide it under sauces; second, food must be prepared in small quantities. This is why there are a multitude of small dishes in a large Chinese banquet. A large wok will not produce _as tasty a dish as a small wok because it will steam the food, which is not the best way to bring out its best taste. The juices (flavours) must be seared in by stir frying first, in meat as well as in vegetables.
As in all things, preparing a meal can be an act of love; love for the pleasure that gives the feeding of the loved ones with the ingredients on hand. Those who cannot see why one should slave hours to prepare a meal that is consumed in a short time should limit themselves to opening cans or microwaving frozen meals, which is OK too, if the purpose is simply that of avoiding starvation.
The work involved in writing this cookbook has been too an act of love. I have also gained a few pounds in just going over the remembrance of so many past meals enjoyed in pleasant company.
That is my reward, or should I rather say punishment?
Mike