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April 12, 2010
Marie "Rie" Meriwether Godsey, President
Frequently, I am being asked questions like…
What are you cooking? What are you reading? How do you have time to cook and read?
Starting with cooking…I am a confirmed “foodie.” I love to cook and I love to eat good, fresh food! I basically “snack” on healthy foods during the day – fruits and veggies for breakfast and lunch - leaving my calories and “real meal” of the day for the evening. I savor this time and make a ritual of a leisurely dinner as often as possible – whether I dine in or out. As my colleagues will tell you, when traveling with me, where we are going
for dinner is a major item on the day’s agenda!
When eating out, my favorite dining style is what is now being called “casual elegant” or “smart casual.” This typically means locally owned, seasonal fresh food, great wines, stylish but comfortable, knowledgeable and friendly service. A few of my favorites – Restaurant Eve in Old Town Alexandria; Magnolia’s in Durham, NC; Fulton Five in Charleston, S.C.; Blue Hill in NYC; Petit Pois and Local in Charlottesville, VA and Isabella’s and Millstone Tearoom, in my hometown of Lynchburg, VA.
When eating in, we emulate this same type of experience…
I am very lucky to have a handsome, fun, stylish husband who loves to cook as much as I do. After a long stressful day, we put on great tunes (classical to rock, depending on our moods), light candles, open a good bottle of wine and start our “cooking duet.” After 30 years of marriage (as of May 31, 2010), we have become a pretty good team in the kitchen. We prep together – I wash and trim, Eddie chops (he is much better with a knife) and we divide and conquer other parts of the meal. We have always eaten at a table with candlelight (better for conversation), with cloth napkins (they are more sustainable), and with soft music in the background (helps the mood) – even when our children were growing up. I try to make the plates as attractive as the food is tasty – with simple garnishes or interesting accompaniments. Our children (17 & 20) are at home less frequently now and while they sometimes felt deprived growing up without Kraft mac & cheese and frozen chicken nuggets, I do think they have come to look up on our family’s dining culture as something special.
Recipes and meal plans…
Since I have done this for a living for over 30 years, this part comes fairly easily. I used to “over-do” and “over-think” but I have learned to relax and simplify. We are blessed with locally run shops: seafood (Blue Marlin), meat (Bedford Avenue Meats) and one of our own, The Farm Basket, which sells local produce, herbs and other gourmet food products. This makes last minute shopping for fresh and local easier and faster. I also specialize in what Eddie calls “refrigerator meals” - akin to a chef’s “market basket” test in culinary school. We make a meal from whatever’s in our refrigerator and pantry (freezer is little help because we rarely buy frozen).
Tonight is a Monday, definitely a refrigerator meal night.
I am thinking about what little bits of this and that are inside…
Soup: will probably make a pureed soup from either green peas & mint or butternut squash - will definitely use organic vegetable stock with either. I like to “top” soups with something that compliments flavors and adds contrasting texture. I will hunt in the fridge or pantry once I decide which direction to go…
Big Chopped Salad: from what I have, I know I will use romaine, spinach, carrots, baby tomatoes, red and yellow peppers, asparagus,cucumber, gala apple, toasted pine nuts. We also like to add some chopped homemade pickle (from our friend Dr. Carl Moore) and cheese (shaved reggiano parm and fresh mozz are both in the cheese drawer). I will probably cook a few pieces of bacon for mine, but Eddie has been eating “no meat” for the last month.
Rie’s Vinaigrette: a staple for us, based on a Julia Child recipe. I make it in small batches every few days. 2 T. vinegar or lemon juice (I like to use rice wine vinegar); 2 t dijon mustard; ½ t sea salt, ½ t pepper, ½ cup good olive oil – whisk first 4 ingredients together and then whisk in olive oil. (My 17 year old daughter asked how to make this recently, yeah!)
Extras: if the boys need a little more heft (my 20 year old son is home), we will cook the 2 crab cakes left from yesterday or make a wholewheat flat bread pizza, stealing some ingredients from the salad to top.
Wonder what kind of music night this will be?
Bon Appetit!
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