It is amazing what one can create in the world of food with only the simplest of ingredients. Proof again that complex, obscure, and expensive materials are not what makes a cook great.
Not long ago, my Medium Boy flattered one of his teachers by suggesting he might live to his 90s. This teacher, a long time colleague of mine, was taken aback at the thought and reminded my son that the average life span of the typical American male was 75 years.
I had never heard of shakshuka before, and then in the span of a week I had three different sources bring this wondrous dish to my attention. The universe was speaking and I decided to listen.
I had an “embarrassment of riches” situation. Thanks to a deal at Costco and a generous neighbor, I had a bunch of wild salmon (no complaints). I also had a ton of pesto due to a prolific planting of basil (also no complaints).
I have noticed time and again that the best combinations of flavors happen to be with foods that are in season together. It’s not that other combos don’t work, they just don’t work as well.
I hate mushrooms. Absolutely detest them. My parents love them, so of course they were put into whatever meal they could be. I would pretend to chew them, and then spit them into my napkin as I pretended to wipe my mouth. Yes, I was that kid.