This simple Pesto Caprese Salad is a perfect example.
In fact, it may be our lack of skill that allows us to show so much restraint. While we may not have the breadth of technique that a restaurant chef possesses, neither are we encumbered by the need to express a certain level of skill. The crux of the conversation is this: to what degree is it the chef’s job to transform the ingredients into the desired dish and to what degree is it the chef’s responsibility to honor the integrity of the raw ingredients and let their natural flavors take the lead.Īt home, we are pretty lucky. In fact, this is a conversation that has progressed for years in the restaurant industry. It also shows me that incredible dishes are well within the skill level of most home cooks.
On the contrary, focusing in on fewer flavors really allows me to bring out the best of the ingredients that I am using. Over the years, I’ve come to find that a simpler approach to food doesn’t have to mean a sacrifice in flavor. It was all about trying to bring in as many flavors as possible. We surely spent as much time doing dishes as we did cooking and eating. I wanted to cook all kinds of different components and bring them all together to complete a final dish. When Beth and I first got married, I think I was on a mission to find out how many pots and pans I could use. As I got to thinking about the simplicity of that, I got to thinking about how complicated we tend to make food and how something as simple as a Pesto Caprese Salad is easily within reach of any of us. In researching for my initial post about salads this month (see What is a Salad?), I found that the first “salads” were just raw vegetables seasoned with a salty dressing.
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