Just as in a football game, presentation is everything. Well,
almost. Presentation sets the stage, making the event to follow
more successful. And that theory works when presenting foods to
your family and friends.
Just as in a football game, presentation is everything. Well, almost. Presentation sets the stage, making the event to follow more successful. And that theory works when presenting foods to your family and friends.
Simple and colorful plates, a cloth placemat and napkin along with a real glass will work wonders for slowing your family and friends down a bit to enjoy the experience of eating together. The same spaghetti and meatballs served in a Styrofoam bowl with a plastic fork and a paper napkin will taste better when served in a ceramic bowl with a metal fork and a cloth napkin. More importantly, the behavior of the diner changes, as well.
People tend to sit down at a table when eating out of “real” serving dishes instead of racing around the house with a plastic dish in their hands. And when the food has been eaten, table diners feel full and satisfied. They actually get up from the table, thus ending the meal. They also may feel more satisfied with their life because they were able to have a conversation with another person while eating. Those who have gobbled the food on the run will soon be hungry and will be eating and running all day long as they never had a “closure” to their eating. And they may end up shouting at a family member or friend rather than conversing. It is basic psychology and we humans are the best studies.
A simple family meal can be presented even with our hectic fast-moving lifestyle. Meals are a whole lot easier to come by than in years past. You do not have to go out to kill the chicken or to harvest the vegetables. No one has to spend hours in the kitchen cooking. Sandwiches, vegetable sticks, relishes, fresh fruits, pasta cooked in ten minutes or less and good relishes and garnishes would be a good start. Quality food, quality people, quality experience is the goal.
Use real foods, keep meals simple and have some fun with your family and friends. If you have the time and the desire, try these wonderful summertime garnishes and relishes to enhance your dining experience even more. And for those busy people on the go, there are many bottled sauces and relishes so don’t fret. Remember, the word relish can be both a verb and a noun. So go forth and relish your meal!
CHILI SAUCE
3 quarts chopped ripe tomatoes
4 sweet red peppers, chopped
3 cups coarsely cut onion
2 cups chopped celery
1 teaspoon mustard seeds
1 teaspoon whole allspice
1/2 teaspoon whole cloves
1/2 teaspoon whole peppercorns
1 bay leaf
2 tablespoons fine sea salt
4 cups vinegar
2 1/2 cups sugar
In stainless steel stock pot with a heavy bottom, combine chopped vegetables. Put spices in a spice bag and add to mixture along with the salt and vinegar. Cook and stir occasionally until the mixture is thick, about 3 hours. Add the sugar and cook 30 minutes more. Remove spice bag. This makes about 3 pints of chili sauce, and it can be frozen or canned.
PICKLED BEETS
10-12 small whole beets
2 cups water
2 cups vinegar
2 cups sugar
1 teaspoon fine sea salt
1 teaspoon whole mustard seeds
1 teaspoon ground cloves
Wash and using a vegetable peeler, peel and slice the beets. Place in a microwave-safe cooking dish and microwave on high, using 5 minutes per pound of beets as a guide. Try 5 minutes for this quantity and then if you need to add a few more minutes, do so. The beets should be bright colored and tender. While they are cooking, in a stainless steel saucepan combine remaining ingredients and bring to boiling. Cook gently about 5-6 minutes to make a syrup. Pour the syrup over the beets. Cool and serve. These can be frozen or canned, if desired but you will eat them right away as a relish. Tuck some into a sandwich instead of a pickle.
PICCALILLI
4 quarts green tomatoes
12 medium sized sweet green peppers
12 medium sized sweet red peppers
1 medium head cabbage
10 large onions
3 tablespoons sea salt
3 cups sugar
3 cups vinegar
1 tablespoon dry mustard
1 teaspoon tumeric
Quarter tomatoes, cut peppers into quarters and remove the seeds. Cut cabbage into pieces, peel and coarsely chop the onions. Put vegetables through the medium knife of a food chopper or food processor. Place in stainless steel large stock pot with heavy bottom. Add salt and mix
thoroughly. Allow to stand overnight. Then drain. Mix the vegetables with the sugar, vinegar and spices and bring to a boil and cook for 15 minutes. Pour into hot sterilized jars to process in a canner, or cool and freeze in bags. Or give this away to all your friends, it is wonderful. It will keep for 2 weeks in the refrigerator if you do not can or freeze it.
