A Meal That Matters Most

The holidays are a time to gather with loved ones and appreciate the time we get to spend together. Whatever it is that you celebrate, or whether you don't celebrate anything at all, the idea of coming together with those you love is a universal theme that transcends age, race, religion, gender, or anything else that is supposed to make us different. I happen to really enjoy the holidays, and for me, that means Christmas.

Christmas is interesting in the fact that the night before is just as important, as the day of. This year I found myself in an interesting position that was a poignant example of the importance of food, particularly in my life. This is my 'Twas The Night Before Christmas story, except it is real, and it doesn't rhyme. To set the mood, we shall begin with a short video interlude of Michael Buble. (Who is this Buble character? How did he become so big, and why am I unable to escape his reach?  Damn you Buble! Your lounge act vocals haunt me like a ghost in the night!!! Everywhere I turn, there you are, crooning! Who croons these days? Can Buble and Josh Groban engage in a cagefight to the death? Please?)

The week leading up to Christmas Eve had been dominated by a serious health scare for someone that is close to my heart. I avoid certain details of my personal life, but the best way to understand the situation is to know that when the people you love have someone they love in trouble, it effects you just as much. Grace was on our side and a hospital stay turned into a patient release on Christmas Eve, just in time to fully enjoy the holiday with family. Ash called me to ask if I would be willing to cook dinner for family, and naturally I obliged. Dinner for six, with dietary guidelines to adhere to, and very little time for preparation. Ash volunteered to help, and though she is seen in a kitchen as often as a banker at Occupy Wall Street, I was grateful for her assistance.

There was definitely a moment of panic that set in, because the truth is, as much as I love food, and as much as I cook, pulling off this meal seemed intimidating on many levels. First off, what to cook? Second, eating at midnight wasn't an option, which left only a few hours to get to the store, procure ingredients, and prepare the dinner. Thirdly, this was a holiday dinner, one in which someone at the table had just had a harrowing health complication, making the fact that they were there all the more special. I will go ahead and say that this was the most important meal I've ever cooked, purely because of what was at stake. No one put pressure on me to perform in any way. People have been cooking meals like this for all of time, but I had never found myself in this position, so the stakes seemed high. What would the theme be, and could me and my sous chef Ash pull it off. But first, the special ingredient.....

We went to the market to try and put together a menu that would work for the evening, and garlic was the first thing I grabbed. I love garlic, and garlic is good for health on a number of levels. Based on what I saw available at Whole Foods (I'm in Denver, so Whole Foods is the best option for fresh ingredients), it looked like an Italian theme would reign supreme. I love simple ingredients prepared in a simple fashion, so this served well for my style of cooking. We grabbed zucchini, artichoke hearts, spinach, a bag of good dried pasta, canned Italian tomatoes,  three New York strip steaks, herbs, baby yukon potatoes, parmesan, and a big head of garlic. 

A word to the wise....when cooking for others, go with what you know. I am left awestruck when people try to cook something complicated that they have never tried for an impending dinner party. This is always a bad idea, and the lands are littered with the untouched dishes of too many a ruined gathering. I appreciate ambition, but restraint and a little finesse are undervalued in the home kitchen. The meals we remember are not filed away in our heads for the intricate and complicated process by which they reached the table. Flavor, comfort, and the joy of a shared meal are what usually take the cake. So I opted for simplicity across the board, things that I know most people will eat, and that could be brought together in a reasonable amount of time. Vegetables had to play a major role for health reasons, and three steaks were to be split amongst six people. Ash typed out the menu for each place setting on special gold paper and it read as follows.......

..............that last part is a joke. There was no typing, and no gold paper, though it would have been pretty cool...........

Farfalle Pasta with Homemade Marinara

New York Strip with Garlic and Thyme Pan Reduction

Roasted Baby Yukon Potatoes with Garlic and Rosemary

Sauteed Zucchini with Pan-Fried Artichoke Hearts 

Sauteed Spinach in Olive Oil and Garlic

...........super simple, but made to please. Me and Ash strapped on flowery aprons (a guy has to do what a guy has to do, and sometimes flowery aprons are all that is available) and got down to business. The potatoes went in the oven first, and the pan sauce was finished last. In between there was a furious amount of cooking, and I am glad to report that Ash held her own in the kitchen. I must say I was mighty impressed with her performance. She even found the time to pop in a batch of Pillsbury Crescent rolls (Though I like to lie and say they don't taste good, I can't, they do.)

The biggest issue was that I overcooked the pasta. I know, with everything that I spout about people ruining pasta, I did the unthinkable. In my humble defense, there was a lot of dishes all coming together at the same time. Timing can be slightly difficult when you are using unfamiliar equipment, but alas, I really have no excuse. Excuses aren't meant for the kitchen. I screwed up, even if it went unnoticed at the table. With Ash by my side, we were able to pull it off (I was proud of her), and if I do say so myself, it was delicious. Garlic and olive oil tied together a spread that had both variety, and familiarity, and most importantly love. That's right, love. It is the secret ingredient that makes food shine, and it was all over this meal.

Meat on a wood cutting board. Carnivorous beauty.

Roasted potatoes are easy and appealing to young and old alike

Where's the meat?!

This post really isn't about cooking, or food in general. It's really about the gratitude and happiness that comes from the sharing of a meal with those you love. Was it the most important dinner I've ever cooked? Absolutely, being the first time I've ever been behind the stove for such an important occasion. I think it all went well. Food was shared, stories were told, and our time together became the focal point of a simple Italian meal. I was honored to be able to help, and the experience reminded me of why I started cooking in the first place. As I sat at the table on Christmas Eve I knew why food mattered, and why people matter so much more. Life is far too short to fret over silly things, so do me a favor and go share a meal with someone you love. Peace!