The Raider of the Lost Art

          One evening, my mother and I were standing in the kitchen discussing various cuisines and the art of cooking. She told me that in the old days women would find a recipe, make the dish, note alterations they desired to apply to the recipe, and incorporate tips and tricks to better fit their fancy of a perfect meal. Many grandmothers and great grandmothers contrived their own cookbooks that they formulated for decades. My mother and I agreed that this has become a lost art. 

It is difficult to plan meals when balancing a career, spouse, and children. After getting to the office early and leaving late, and then picking up the kids from soccer practice, devising a personal cookbook seems tedious and almost impossible. Many men and women alike lack the time to try new recipes and build their own cookbooks. It is no wonder that the tradition of building personal cookbooks to adhere to the desires of the families palate is in decline. It is much easier to open up a box than to plan a meal for the family. It is also easier to make microwave dinners and eat family dinner in front of the T.V. However, the most important time is family time. Creating a beautiful meal for the family to share together at the dinner table is worth more than convenience. This is why creating my personal cookbook is a journey I cannot wait to experience. Sharing the wonderful eats and time with my family is invaluable. 

I think it is important to note that the only cooking skills I have, I learned from my mother. I never attended culinary school. I never traveled to Europe to learn how to make amazing pastries or pasta sauces with truffles (I’m pretty sure they don’t even sell truffles at my local grocery store). I’m armed only with the cooking techniques my mother taught me and a dash of instinct. I am going to take recipes from different sources such as The Food Network, Cooking Channel, and those "impulse buy" food magazines seen at the grocery store check-out. Then, I am going to follow the recipes to determine if they will be an entry in my personal cookbook. I will be making recipes I have never tried before. Therefore, I am the virgin cook. I do not have any culinary training other than what I have learned from my mother. I am also only preparing dishes from recipes I have never previously attempted. I am a virgin to these recipes.

I have a rating system that will enable me to decide which recipes make it into the book, and which will be tossed vehemently into the trash. I will use a five star rating system that will be based on the following criteria. 1) The clarity of the directions in the recipe 2) How well the flavors please the palate 3) the difficulty of the recipe 4) The recipe’s use of ingredients (are all ingredients used efficiently or is the recipe wasteful?) 5) Are there alterations that must be made to the recipe to make a better dining experience? This criteria will enable me to build a cookbook that I can use for decades. A3 five star rating means a recipe is absolutely amazing as it stands. In other words, it’s perfect for the palate. A four star rating means it needs a few alterations to either directions or ingredients, but over all a great recipe that will go in the book. 3 star recipe is a recipe that may or may not go into the book. It needs alterations or does not adhere positively to other criteria. 2 stars means it is not going into the book, it was just plain terrible. 1 star means the recipe needs to be thrown in the trash and never ever thought of again! I am very excited about this journey and the recipes. I know I will learn (and enjoy the eats) along the way. Here is the first recipe venture. 

                             Lemon-Garlic Shrimp and Grits

The first dish I made came from the Food Network Magazine. I accessed this recipe through the Food Network website. I have posted the link below for this recipe. This wonderful cuisine simply named Lemon-Garlic Shrimp and Grits was truly delightful. This recipe was very quick and easy. The most time consuming preparation process was shelling the shrimp. The fresh lemon juice accented the garlic and parsley flavors wonderfully. I love garlic so there were no discrepancies there. The parsley is a great touch of herb that adds a delightful earthy note to the dish. The cayenne pepper is an optional ingredient and I am thrilled I used it. The cayenne pepper added just the right amount of kick to really bring out the flavors. Mixing the shredded parmesan into the grits was something I never considered before. I learned that there is a whole new marvelous realm to the world of grits. The parmesan cheese transforms the grits from an average breakfast food to a delectable dinner cuisine. The hardiness of the grits paired with the light, fresh flavors of the shrimp and sauce, produces a divine dinner experience perfect for summer. 

The directions for this recipe were easy to follow. The meal was not time consuming to make. The ingredients were not wasted in anyway, and I would not make any alterations to the recipe. The recipe really pleases my palate. The flavors are spectacular! This recipe is perfect as it stands. It is definitely going into my recipe book. This charming southern cuisine is dressed to impress. I have been seduced by this delightful dish. I am no longer a virgin when it comes to Lemon-Garlic Shrimp and Grits. I give this recipe 5 stars!

I hope you will try out this recipe with your family. If your family loves seafood as mine does, this dish will surely be an instant sensation. Happy cooking!

http://www.foodnetwork.com/recipes/food-network-kitchens/lemon-garlic-shrimp-and-grits-recipe/index.html