In article >,
George > wrote:

> 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.

Carrots, steamed, served plain, salt to taste at the table.
Cabbage too, and broccoli.
--
Peace, Om

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