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Cooking fresh foods with new cookbook in mind By Linda Waggener Jackie Montgomery highly recommends a new cookbook as, "THE book for people who believe they can't cook and wish they could - it's a fun, easy to read framework for understanding flavor balances of salt, acid, heat and fat." She and I met up at the Farmers Market on the Square Saturday and were inspired to go to her kitchen and put a meal together, thinking about all the fresh foods in relation to her new discoveries in the cookbook "SaltFatAcidHeat" by Samin Nosrat as a basis. By the time we finished talking through sorting, cleaning, peeling, chopping, cooking and setting the table, the menu included spicy fried chicken; oven grilled sweet potatoes, patty pan squash and onion drizzled with olive oil and lightly seasoned with smoked Paprika, ground Coriander and chili pepper; red cabbage slaw; local scrambled eggs with scallions and garlic; and slices of extra ripe purple tomatoes. Almost everything was from either the Farmers Market on Campbellsville Street or the Farmers Market at the Extension Office on Fairground Street. I believe food preparation should be a required course in middle School, if it isn’t already - seriously - required. This story was posted on 2019-07-18 08:24:25
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