You may not be Edison
It’s February 11: Thomas Edison’s Birthday. In 1983, Ronald Reagan put this date on the holiday calendar. It’s national Inventors’ day. Edison did have a penchant for inventing things that make life easier. He patented 1,093 inventions in his lifetime. His electric light bulb is synonymous with invention. And, the way we generate and transfer electricity comes from his concept. But, he also invented some not so life changing things, like a machine to count votes in congress, an electronic pen, or a machine for preserving fruit. Most of his inventions weren’t actually a solution to a problem, but the perfection of concepts or inventions of other people. And, despite being a brilliant person, he didn’t do all the work. He took credit for inventions made by his workers. Just ask Nikola Tesla. So, today, remember, You may not be Edison, but, you can still invent things yourself.
The word invention is intimidating. We think an invention is something life changing and grand, like the light bulb, Indoor plumbing, and Sliced bread. But, we unconsciously invent things everyday. When you create that divot in the couch where you sit every night to watch TV, that is a personal invention. It’s your comfy spot. When you duct taped a screwdriver to an egg beater because you didn’t have an electric drill, that was an invention too. It may not last. But, it filled a niche at the moment. And, when you tossed some onion, tomato, and chili powder together to make a pseudo salsa, that was an invention. It doesn’t have to be an original idea or even scalable. Remember, most of Edison’s inventions were just improvements on pre-existing ideas. Even the light bulb was a concept that others explored. He just gave it shape, consistency, and adaptability.
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You may not be Edison; but, you can invent
Edison was not the first, nor will he be the last inventor. Our very evolution is a series of inventions. Primates learned to use “tools to accomplish things. A monkey using a stick to extract insects from a hole is an example of an invention. Primitive humans used stones to create fire and fashion tools and weapons 3 million years ago. languages date back over 1.5 million years ago. Boats were invented close to a million years ago. And, the wheel was invented somewhere around 4,000 BCE. And, let’s not forget beer: invented somewhere around 6000 to 7000 BCE. Most of the inventions that drew society together occurred in the last 10,000 years. And, we keep on inventing things to this day. Shark Tank is a perfect example of the inventive spirit. And, it’s based on Edison’s concept: monetize your inventions.
Although, it does seem a bit crass. That show and the general conception in the market is geared toward capitalism. But, the inventors of the wheel didn’t get royalties. Even the inventor of toilet paper never got the deserved credit. It dates back to the BC era, but wasn’t commercially available in the west until the 19th century. But, most inventions don’t have the mass appeal of toilet paper. You can tailor an invention to your own personal needs. It can be as simple as repurposing another item around your house, like using a cereal bowl as a dog dish or planter. I use a power washer to spray tall trees for caterpillars instead of buying a special tool. An old piece of wood can become a perfect wall shelf. And, simple ingredients can become a gourmet meal.
The kitchen is meant for invention
People get too hung up on recipes. Should I add 1/4 cup of flour or 4 Tablespoons? It has to be exactly 1 1/3 cups of Vinegar, any more and the dish is ruined. Relax. How do you think recipes are made? It’s trial and error. You do one version with 1 cup, one with 1 1/4 cup, and another with 1 cup and 1 tablespoon. The end product is similar. But, for the “perfect” recipe, you want the “precise” amount. But, does it have to be “perfect”? Unless you’re cooking for a panel of uptight judges or some billionaire with nothing better to do than complain about the difference between a flaky and very flaky, you can make estimations. And, those people with the exaggerated palates are just A–holes. You know they eat mac and cheese at home or stop in for a Big Mac from time to time.
While baking requires some precision to get the proper lift and consistency of product, cooking is more forgiving. And, even baking doesn’t have to be 100% precise. The problem with baking is that you have to measure things before they go in the oven, because the cooking process dramatically changes the ingredients. Most desserts are flour, sugar, fat, and leavening ingredient. So, if they aren’t in the proper proportions your scone may become a biscuit. And, you can’t add or subtract from ingredients once it’s in the oven. But, stove-top and cold cooking allow more leeway. A general rule of thumb is to under-measure. You can always add ingredients, not take away. This is especially important when it comes to seasoning. The beauty of free form cooking is constant invention.
Your mystery ingredient is…
If you watch Top chef or any of those cooking shows, you know that the chefs are given a special ingredient to work into a dish. You don’t have to be a world class chef to do this, though. Just go to the supermarket. See what’s on sale. And, make that your mystery ingredient. Or, you may just have a mystery ingredient in your fridge or pantry. If you have tomatoes, onion, and garlic, you’re well on your way to a pasta sauce, salsa, relish, or even a Middle Eastern Curry. Edison didn’t invent things from scratch. His light bulb is based on concepts that others had explored for years. he just packaged it in a consistent usable way. Your cooking can be the same. While marinara and pasta sauces already exist, your fresh, handmade sauce is a new twist on an old standard. But, it’s yours.
When inventing, there are few rules. But, do keep in mind that anchovy ice cream is probably not a great idea. Although, with the proper balance, and not as a dessert, it could have an application, perhaps as a condiment for a salad. All you need to invent dishes is sense memory. Think about anchovies: They are mildly fishy, salty, firm, yet flaky. They are in Caesar Salad dressing, which is creamy. So, if you think of a Caesar dressing, frozen, it may just work. The hang up in this concept is that we think of ice cream as dessert. If you adjust your perspective, and omit the sweetness, it begins to make sense.
Anchovy ice cream may be an extreme example. However, it’s indicative of things you can do with available ingredients. You don’t need a recipe, just an understanding of flavors. It’s more philosophy than recipe.
Although you may not be Edison, Start the invention juices flowing
So, your assignment for today is to either go into your fridge and cabinets and utilize some forgotten ingredients. You can go to the market. But, no shopping list. Look for what’s on sale or something that’s interesting or different from what you may usually get. Chances are, you have something that you bought or were given a while ago, that never got used. There’s that jar of candied kumquats, chic pea flour, or blueberry wine. Don’t throw it out, use it. If you’re not familiar with something, you have the world of knowledge at your fingertips. As a good friend’s grand kids said, “Ask Google. Google knows everything”. And, if you’re vegan, the world of invention is rife with possibilities. Some people think it’s restricting. But, it actually opens up more creative approaches to food since you need other ingredients to substitute for animal products.
Think of how difficult it would be to paint a picture with only 3 colors. You learn to accent shadow and light more. Or, making a good song based on one chord. It’s challenging, and forces you to invent new ways of manipulating limited ingredients. And, you learn the nuances of those limited ingredients. You may not be Edison. But, Edison wasn’t really Edison either. He had a lot of help, and many of his inventions were just improvements on things. So, get in the kitchen now. And, start inventing. We will provide a few basic recipes to work off of. But, today, you will look at them, and make substitutions and adjustments to make them your own invention. Remember, some classic dishes were invented by slight variations: like Fettuccine Alfredo and Pisco sour. Don’t be afraid to invent.
Neapolitan Style Pizza
Equipment
- 1 Pizza Stone
- 1 Pizza Peal
Ingredients
- 4 Cups Typo 00 Flour
- 2 Cups Warm water
- 1 Tbsp Yeast
- 2 Tbsp Turbinado Sugar
- 1 tsp Kosher or sea salt
- 2 Tbsp Olive oil
- Tomato Sauce with oregano and basil (Fresh or cooked)
- Cheese Blend
- Olive oil to brush the dough with
- Salt and Pepper to taste
- corn meal for under the pizza
Instructions
- Put water, yeast, and sugar in a mixing bowl. Mix together and put in a relatively warm place. allow the yest to bloom about 10 minutes until it foams up.
- Add the remaining ingredients into the water, and mix in a stand mixer with a dough hook until the dough comes completely together. Lightly oil the dough to prevent sticking and put in a warm area to rise for 30 minutes to an hour.
- Preheat an oven with a pizza stone to the highest temperature available on your oven (Usually 550).
- Lightly dust a pizza peel with cornmeal. Pull the pizza by hand until it is the desired shape and size. You can do multiple pies or one big pie. Place the shell on the peal.
- Assemble the pizza. Paint or drizzle with a little olive oil. Spread the sauce in a thin even skim coat. You don't want too much sauce or the pizza could get soggy. Sprinkle your cheese evenly, not too thick (again, it can trap in moisture and cause a soggy crust). Lightly season with salt and pepper, and herbs if desired. Shave some Parmesan on the edges is desired.
- Sprinkle a light coat of corn meal on the hot pizza stone. Then transfer the pizza to the stone.
- Bake the pizza for about 5 minutes. Check on it. Turn it if it isn't cooking evenly. After about 10 minutes it should be done. Give more or less time depending on how dark you want it.
Notes
Baby kale and Spiced Apple Salad
Ingredients
- For Cranberry:
- 2 Cups Fresh or Frozen Cranberries
- 3/4 Cup Sugar
- 1/4 Cup Neutral Oil, like canola or soy
- For Apples:
- 1 Large Apple Cut into 12 to 16 wedges
- 1 tsp Cinnamon
- 2 Tbsp Sugar
- 1/4 tsp Nutmeg
- 1/4 tsp Cayenne Pepper
- Neutral oil for cooking
- For salad:
- 1 Pkg baby kale or similar hearty greens
- 1/4 Cup Pine nuts
- For Vinaigrette
- 1/4 Cup Honey
- 1/2 Cup Cider Vinegar
- 1/2 Cup Fresh Cider
- 1 Cup Neutral Oil
- 1/4 tsp Cinnamon
- 1 tsp Dijon Mustard
- salt and pepper to taste
Instructions
- Preheat oven to 300
- Toss the cranberries in a light coating of neutral oil, toss with sugar and spread out on a sheet pan with a non stick liner or sprayed parchment paper. Pop in the oven and allow to slowly roast. Check them occasionally. You want them to be wilted, firm, and maintain their shape. This can take 30 minutes to over an hour depending on the consistency of your oven. When done, set aside to cool.
- Place the pine nuts on a sprayed Sheet Pan. Toast them in the oven until golden brown (About 8 to 10 minutes). Set aside to cool.
- Mix the sugar and spices for the apples, Cut the apples and toss in the spice mix. Heat a thin coating of oil in a saute pan over high heat. Carefully, place the apples in the hot pan. Cook one side and then flip to the other (about 1 minute per side). They should have a golden brown caramel hue when done. Remove from heat and set aside to cool.
- make the Vinaigrette: Place all ingredients except the oil in a blender. Turn it on at low speed and increase to medium/high. With the blender running, drizzle in the oil until an emulsified dressing forms.
- To serve, start with the Kale. Toss all the ingredients in a bowl or carefully arrange on plates. You can serve the dressing on the salad or on the side. We're easy here.
Chicken Cordon Bleu
Ingredients
- 4 Each 4 to 6 oz Boneless, skinless chicken breasts Or you can cut down larger breasts into portions
- 4 Thin Slices Ham
- 4 to 8 Thin Slices Swiss, Gruyere, or Jarlsberg Cheese
- Flour, egg, and Breadcrumbs for Breading
- Oil For Frying
- Veloute sauce (Chicken broth with a little wine and seasoning, lightly thickened with roux
Instructions
- Pound out your chicken cutlets with a meat hammer until very thing, about 1/4 inch.
- Place a slice of ham and a slice of cheese in the middle of the meat. Be sure that it doesn't stick out the edges. Roll up to encase.
- Set up a breading station: Have a bowl of flour, a bowl of whisked eggs, and a bowl of bread crumbs. Dip the chicken in the flour. Shake off the excess. Transfer to the egg and coat evenly. Then dip in the breadcrumbs. be sure that no meat is exposed.
- Preheat oven to 400. And heat frying oil in a pan or fryer to 350 degrees.
- carefully, fry the chicken in the oil until golden brown. Transfer to a sprayed sheet pan. Then, transfer to a hot oven. Cook an additional 10 minutes +/-/. Check the internal temperature with a meat thermometer. It should be 165 degrees.
- Serve hot with a nice veloute or other sauce.