Euphoria
The dictionary states that Euphoria is a feeling of confidence, well-being, and happiness. It continues by saying that it is often exagerated as a state of mania.
Well, tonight has confirmed what my Euphoria is.
Food.
Maybe it is the alcohol speaking, but to me, food is the foundation of life. Fundamentally, we need it to survive. Protein, carbohydrate, fat...all necessary to human beings in order to survive. Yet on the idealistic level, food achieves a far greater stature. It can lead to people feeling happy, it can be the centerpiece of a poltical deal, and it can be the essence of religion ranging from loaves to fishes.
To me, on this night, Euphoria is Coq au Vin.
To the gourmand, Coq au Vin is a staple of French cuisine. To the unitiated, it is braised chicken stewed in wine and vegetables.
To me, Coq au Vin is a reflection of my personality. If you ask my Mom, I have been cooking since I was a toddler. I learned to add, subtract, multiply, and divide not in the classroom, but instead in my family's kitcehn using teaspons, tablespoons, quarter cups, and quarts. But I digress...
Tonight I made my own version of Coq au Vin. I chopped leeks, onion, bell pepper, garlic, celery, and onion. After seasoning some chicken things and searing them in a saute pan, I then trasnfered the perfumed oil to a large pot and sauted my aromatic and vegetables. When they became soft, I added half a bottle of red wine and some rehyrdrated porcini mushrooms, brought to a simmer, and then added my chicken thighs. An hour later after a low simmer, I dished it up on some brown rice, the gamiest of grains in my opinion, and consumed along with a bottle of white wine.
A simple, low-intensity dish prepared by perhaps the world's most laid-back (but not lazy!) man. Not only does this dish appeal to my palette, but it appeals to my personality. Rustic cuisine, pure and simple.
It was heaven. Perhaps it is the fact that I havent actually created something in my kitchen for over three weeks, or perhaps it was the wine in my system, but I achieved a state of peace I havent felt for a very, very long time. I apolgize if I come off as an idealist or a romantic, or if I am doing what the call wax poetic (is that the term), but for some reason my soul resonates not just with the consumption of food, but with its creation. Looking back on all the years of my life, I find that the happiest moments were when I created food for people. Whether it was in the Italian restaurant I worked at during college, or whether it was cooking Christmas dinner for all my local family, I relish the opportunity to create food for people.
Log in to comment