A Postpartum Cooking Series

Over the next few weeks we’re cooking for a specific purpose: the meal train. It’s a series inspired by the life-sustaining meals Mac and his wife received during their own days of early newborn delirium. But the core concept - healthy, satisfying, easily reheated meals - applies to just about everyone.

Cooking for others is a delicate art. I’m not talking about the preparation. I’m talking about writing the menu. We want our guests to be satisfied, yes, but there are all kinds of satisfaction. Satisfaction at a nice restaurant involves some degree of extravagance, blowing minds with innovative and decadent creations.

At the other end of the spectrum, cooking in your own home is about comfort and nourishment. We want to eat uncomplicated foods we already understand, that take minimal effort, and that incorporate at least a bit of whole grain, protein, and fresh produce…hopefully.

These days Mac and I both work as private chefs. This style of cooking lies somewhere in the middle. On the one hand, our clients pay us for excellent food, so we want to serve something exciting. But at the same time, no one wants their boundaries pushed at 6pm on a Tuesday.

So, if we’re cooking food for someone else’s home, we have to ask ourselves three questions. First, “what do they like?” This sets up the first round of eliminations. Second, “what do I like?” This may seem counterintuitive, but the cook’s preferences are important, too. If we make food we’re not excited about, it won’t be any good.

Third, “what’s achievable?” Specifically, what will survive the delivery and involve minimal effort to reassemble? Maybe my friends love scallops. Maybe I do, too (I do). Am I gonna sear a half dozen pricey bivalves only for them to be cooled and reheated as a grotesque, rubbery facsimile? No, I am not. Stick to sturdy foods that can travel.

Speaking of sturdy foods, I know we all love hotdish, but there’s no shortage of enchiladas, lasagnas, and casseroles on meal train menus. Let’s come up with some new ideas, shall we? That’s what this series is for. First up, we’re serving a hearty Italian chopped salad loaded with beans and crunchy veggies. It’s so sturdy, in fact, that we can dress it ahead of time and leave it in the fridge for a few days.

But that’s pretty rare for a salad. Moisture is a game killer in transit. When boxing up food for guests to rebuild themselves, consider the balance of quality (keeping all the ingredients separate) and simplicity (putting everything together in one container). A dressed salad will arrive as a soggy mess (usually). But what about the sliced radishes? They’ll lose a bit of their crunch mixed in with everything else, but are we gonna separate every single vegetable? That’s an insane number of containers. We advise the middle path: put the dressing, as well as any pickles or toasted nuts, on the side. For everything else, hope for the best.

We’re glad you’re cooking with us.

Cheers,

Sten and Mac