My daughter and I are collaborating on a cookbook. It’s not exactly a cookbook, per se, more like a shared compendium of recipes. We began the project at her request about a year ago, shortly after she returned from a semester abroad in Samoa. Something tells me that after four months of little more than taro, rice, coconut milk, and the occasional spit-roasted pork, she returned hungry–not simply for food, but for options.
Two years earlier, when she first left for college, I packed a copy of The Healthy College Cookbook in her duffle. Self-described as “quick, cheap, and easy,” the book was full of options for the the student seeking more than just dining hall fare. Honestly, if I had had access to recipes for “Easy Chicken Philly,” “BLT Taters,” and “Orange French Toast” as a young (and usually hungry) college coed, I’m thinking I would have learned how to fire up that skillet long before I got married.
In any case, I love that the students who wrote the Healthy College Cookbook, now all Williams College alumni, dedicated it to their families. I have a hunch that it was the mothers, fathers, siblings, and others with whom these first-time authors shared their tables that served as inspiration for the project. Let’s face it, when we are away from the ones we love, we hunger for more than just food. We long for the familiar company, conversation, sounds and smells that conjure happy memories and allow us to be ourselves.
Which brings me back to the mother-daughter recipe collection. It remains a work in progress; in fact, many pages are still blank. Which is the best part really, because the recipe book is more than a resource for those days when you just can’t decide what to make for dinner. It’s a reflection of our best days in the kitchen, our tried-and-true favorites, and our creative whimsy. It offers a glimpse into who each of us is and forever links us to one another. As long as there are pages to fill, the conversation will continue. Which is a good thing, because I still have a lot to learn.
Hangover Home Fries
Okay, no surprise here that this is one of my daughter’s contributions. Trust me, you will love these-hangover or not!
3-4 potatoes, washed and diced. No peeling necessary*
1 large onion, diced or sliced
2 cloves garlic, minced
Pinch (or more, according to your heat preference) dried hot pepper flakes
2 T olive oil
1 t dried rosemary
Salt and pepper to taste
*Feel free to pre-soak the potatoes in order to expedite the cooking process, although this is not necessary.
In a pan, sauté onions, garlic and hot pepper. When onions start to soften, add potatoes. The onions will ultimately crisp up, as potatoes will take some time to cook. Stir occasionally until potatoes start to brown around edges. Add rosemary, salt and pepper. Enjoy with ketchup or maple syrup.