Recently I was reading a magazine and came across an add for a chocolate fondue fountain. My first thought was "Who on earth would buy one of those?". A local chocolatier in town has one but other than that I can't see spending money on something that trendy. I'm not big into food trends at all unless it's the "everything old is new again" type of trend.
I try to stay up on "what's hot" and "what's not" for the sake of any potential clients but other than that, I don't follow trends myself. Mostly because they are just that, trendy, which just means that all too soon they'll fizzle and not be heard from again for 20 or 30 years (how many of you recall getting a fondue pot for your wedding?)
I'd love to be one of these hip new young chefs armed with current fads and ready to take on the culinary world. It just isn't me though. I find a classic baked macaroni and cheese every bit as satisfying as any funky eclectic new dish~probably more satisfying.
Food isn't just a building block to me, detached and meaningless, it has a deep emotional rooting for me and everything I make is infused with love and care, not just for the individual it was made for but for the food it is made from as well. I don't want to make a dish simply because "Hey wow, that looks cool!".
Don't get me wrong, food properly plated is a lovely thing because we really do eat first with our eyes. But if that food, plated so expertly, isn't fulfilling, I see no point in having made it to begin with. I think one can tell which dishes have been made with love and which have been made with "wow" in mind.
This is one of my most treasured "full of love" recipes:
Cream Cheese Pound Cake
1 1/2 cups butter-softened
8 oz. cream cheese-softened
3 cups Sugar
3 Cups sifted flour
1/2 teaspoon salt
1 1/2 teaspoons vanilla
Grease and floured a 10 inch tube or Bundt pan. Set aside.
Cream the butter and cream cheese, gradually adding sugar, beating until light and fluffy.
Add eggs, one at a time, beating well after each.
Add flour and salt, stirring until combined. Stir in vanilla.
Pour batter into prepared pan.
Bake at 325 degrees F for 1 1/2 hours or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan and cool completely on a rack.