Omelet wrote:
> In article .com>,
> The Truthful Assh0le > wrote:
>
>> "That's why I love your cooking. You're a three ingredient guy."
>>
>> She had just complimented the meatballs, and I had told her that all
>> that was in them ground beef, cracker crumbs and EVOO. Then they were
>> well browned on all sides in a non-stick skillet with a little peanut
>> oil. They were simmered for about an hour in sauce made with tomato
>> paste, (canned) button mushrooms* and Penzey's powdered Turkish bay
>> leaf (and of course, water).
>>
>> I know that a lot of you would find the above insufferably boring, but
>> the flavors are intense, go well together, and certainly are not
>> muddled. I love tomato paste so much I could eat it right out of the
>> can.
>>
>> Nice served with buttered bowtie pasta and your favorite grated
>> cheese.
>>
>> * much, much better with fresh
>>
>> --Bryan
>
> Actually, sometimes simple is best.
> My dad seems to enjoy a lot of steamed veggies that I make if I add
> nothing to them. Cooking time is critical to maintain rich flavors tho'.

True with a lot of vegetables. Its hard to beat say caramelized roasted
yams that don't need anything except a fork or the zucchini and onion I
made last night that simply had a little olive oil.