Simple is best

We  had an orchard when I grew up, and I still love apples. For the Bistro night last week I cooked a Pompe au Pommes (apple pie) from ‘Floyd on France’ and it reminded me of how the simplest of recipes are usually the best. The ingredients were: flour, butter, salt, apples and sugar. The hint of salt in the perfectly crunchy shortcrust worked fantastic with  the smooth apples which had just the right sweetness.
Only 5 ingredients working together in perfect harmony.

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There is something very reassuring about being able to produce something so nice out of the simplest of ingredients. You can almost invision a French peasant wife baking this apple pie in her Normandy kitchen in the beginning of the 20th century. It is a traditional recipe, embedded in daily life, connected to the land and for me, in that way, to the essence of life.

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Food like this you find all over the world. Korea is this week’s theme in Oren. When I travelled there in 2007 I discovered that Bibimbap -mixed rice- is the national dish. Another example of the perfect combination of simple ingredients. Rice as the smooth operator, with a velvet runny fried egg, uplifted by hot chilli paste and crunchy vegetables.
Yes, comfort in a bowl. The first time I had it I was not impressed, thought it was too simple. But then when I had it again I realised it fed me, and not only in a nutritional way.
With the modern accents on diets, allergies an the appearance of food, we can almost forget the most important thing. That it should feed body and soul.

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