You know I love me a good podcast. I might even go as far as saying I like them more than watching anything on tv these days. And you know I’m going to have a long list of ones that involve cooking - one of which I listened to the other day and have some things to talk to you about!

The podcast is one of my go-tos, it’s called The Sporkful which is definitely worth a listen if you’re looking for something new to add to your list. Anyways, the interview was with J. Kenji Lopez-Alt and if you know Kenji at all he’s very much the science guy when it comes to cooking. Kenji is a wealth of knowledge and I love to nerd out and learn the science behind how things transform in the kitchen. Buuuuuuuttttttt……

As much as cooking is science, it’s also an art. Which means it’s open to interpretation.

Let me explain how this all ties together.

The topic of the podcast was about using the term "The Best" when referring to a recipe. Kenji was talking about how he no longer uses that term for a few reasons. One is that it's arrogant which I couldn’t agree with more. Also, for me it’s just another form of click bait because who really gets to decide what's the best? Is it the perfect technique or the perfect mix of ingredients? Okay those are all great and can make good food great but can you ultimately say it’s ‘the best’? No. Well, more like that depends.

Food isn't black and white is it? Cooking isn't either. That's because each of us are so different in our individual tastes. What we like, what we don't, what tastes good to me might not taste good to you because of those little taste buds we all have are unique to each of us.

And let's not forget that food has memory. We hold so much memory in the food we make and we eat. That means that the best chocolate chip cookie to you could be your grandmothers recipe because you have vivid memories of making them with her as a kid. It makes you feel something, right? Where as I might not have the same experience so my favourite chocolate chip cookie was at a bakery in New York city on one of my favourite trips ever where I can remember everything about the moment I bought it. The smells and the chatter of a busy bakery. Eating it while it's still warm out of the oven walking in Central Park. So you know I’m buying the cookbook with the recipe so I can make them and go back to that moment in my own kitchen. See what I mean?

The other side of the coin is that using a term like this can make it easy to weaponize. Just check out the comment section of any food blog where there's someone that’s got an opinion on how horrible a recipe is - even so much that they're judging the creator which to me, isn't what cooking is about. It's about sharing our stories through food. It’s about connecting. It's about conversations. Don’t get me wrong, there's nothing wrong with a little debate about how to cook something, but in the end it’s about coming together and maybe even opening ourselves up to learning something new. About each other. About ourselves. About the world we live in.

I like to think when you make me your grandmas cookies, there’s a little trick that she used that I never thought about and I'm going to try next the time I make some. And I'll think about you (and her) when I do it. How cool is that?

What’s Cooking This Week: Rhubarb Tiramisu

While we’re talking being open to interpretation, this is where things get fun. Taking a traditional recipe and mixing it up with new ingredients. I came up with this last year when rhubarb season hit. Tiramisu is one of my favourite desserts and I thought that the tart rhubarb would mix perfectly with the creamy mascarpone. Guess what? It did. Never be afraid to think outside the box and let your imagination go wild. This is the art of cooking :)

Rhubarb Tiramisu

• 1 cup rhubarb compote (start with about 4 cups of raw when making your own see the notes at the bottom)

• 2 eggs, room temperature

• 1/4 cup sugar

• 1 cup mascarpone cheese, room temperature

• 18 ladyfingers

• 1 tablespoon limoncello

• 1/2 cup rhubarb syrup (either from your compote, you can make some or you could use storebought strawberry syrup which is fairly easy to find

• zest of one lemon

• icing sugar for finishing

To make the rhubarb compote:

Roughly chop the rhubarb into 2 inch pieces, tossing it in a handful or two of sugar and then spread it on a baking sheet. Bake at 350* for 20-25 minutes until the rhubarb is soft. Before you transfer it to a container, drain off the juices that have come out of the rhubarb and set aside (this is your rhubarb syrup). Let the rhubarb cool to room temperature or refrigerate until ready to use.

To make the Tiramisu:

In a stand mixer, add the eggs and sugar. Beat on high until the eggs are pale and smooth, about 5 minutes. Add the mascarpone and beat until incorporated. 

Take about 1/2 cup of the mascarpone mixture and set aside. Add the rhubarb compote to the remaining mascarpone mixture. You want to have some swirls so don't mix it too much. 

To assemble, quickly dip the ladyfingers into the syrup. Don't leave them in the syrup for too long or they'll get soggy.

Place about a third of the lady fingers in the bottom of and 8x8 baking dish or any type of glass dish of similar size you might have. It's nice to be able to see the layers. 

Spread about 1/2 of the rhubarb mascarpone mixture over the ladyfingers. Repeat with another layer of ladyfingers and the rest of the rhubarb mascarpone mixture. 

Add one last layer of ladyfingers, then add the reserved mascarpone. 

Refrigerate for at least 3 hours before serving (you can even do this the night before). When ready to serve, garnish with the lemon zest and icing sugar.

Want more with me?

Looking to find your own flow in the kitchen? Be more confident breaking the rules?? Come on in to Back To Basics 

How about a rad cooking community? Come join the Communal Table!

Sourdough 101 - flex your creativity with delicious sourdough.

Happy Cooking :) 

love,

Krista  

Nourished & Whole

Eat well. Live well. Cook often.www.nourishedandwhole.com