Barbour hosts cooking class at Amherst Town Library
AMHERST – “Our life is frittered away by detail,” said Henry David Thoreau. “Simplify, simplify.”
Liz Barbour agrees. “We have so many things in our kitchens,” the chef, gardener and cooking instructor told the crowd at the Amherst Town Library during her recent slide presentation called “Simplify Your Cooking. Simplify Your Life.”
During colonial times, she said, if you had a table you were lucky. If you had one cast iron pot, you were well-to-do, and you kept the pot on the stove and added ingredients when you had them.
Barbour’s home in Hollis was built, in 1744, with no kitchen. By 1990 there was a stove, sink and refrigerator and one light bulb,
With no attic or cellar she felt cheated, but the lack of storage space became a blessing when she set to work simplifying her kitchen. She identified key pieces of equipment and put them where they are handy, while stowing away or getting rid of, items that are used less often.
“Do you need all this?” she said, showing a slide of dozens of pots and pans stuffed into a cupboard.
For those who think they are too busy to organize, “do it in baby steps,” she said.
It was the picture of a drawer full of neatly arranged plastic food storage bowls and lids that was most impressive.
“Aren’t you jealous?” she teased the audience. “Imagine how rested and relaxed I am” when it’s time to clean up.
Barbour provided lists of essential food preparation equipment, with a good quality 8-inch chef’s knife at the top of the list, as well as baking equipment and tips on organizing a kitchen for maximum efficiency.
Throw away or give away everything that doesn’t fit into a healthy menu plan, she advised, and make sure labels face forward, put date labels on frozen foods, and go through the freezer monthly.
To simplify menu planning, make a list of favorite easy recipes and take the list of ingredients to the grocery store. Practice creative leftover use: a chicken breast cooked on Monday is easily made into burritos on Wednesday and pasta sauce on Friday.
No chicken? Slice a hard-boiled egg into pasta sauce for protein.
Using portable gas burners, Barbour made two dishes from her new cookbook, explaining techniques step by step: a veggie rice bowl with curry miso dressing and minted spring peas and radishes. The audience stood in line for samples when she was finished.
Barbour has given more than a dozen presentations at the Amherst library, and she drew a large crowd. She has appeared on WMUR’s “Cook’s Corner” and in New Hampshire Magazine. During the presentation she was filmed for New Hampshire Chronicle, with the broadcast scheduled to air around the end of July.
She gave out copies of two recipes that are in her first book, “Beautifully Delicious,” inspired by her edible flower garden in Hollis.
The evening presentation was the second of the library’s summer reading program for adults. The next one is on Wednesday July 19, at 7 p.m. when Steve Hale will talk about red line hiking in the White Mountains. Red-lining is hiking every mile of trail on the map (denoted often in red lines) of some large area, in this case the White Mountains of New Hampshire and Maine.
Kathy Cleveland can be reached at 673-3100 or email@example.com.