Disregarding what my appetite is interested in, I could enjoy making a tuna broccoli souffle because I like making bechamel. A simple sofrito of onions and olive oil on a low heat is a great way to start building up cooking energy. Tiramisu reminds me of all the times I made it with my Italian and French roommates which is both a lovely memory and creates a not-so-sweet treat as you separate egg yolks from whites. When I make butashogayaki (Japanese pork ginger over rice), I love the smell as the grated onion & ginger sauce hits the hot frying pan! Boiling things and putting the lid on while reducing to a simmer feels satisfying because you can relax as it cooks, like making an Italian chicken dish until it falls off the bone since they love those long cooking dishes. As they say in “The Hundred-Foot Journey”, food is memories.
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Mauron Kur 