That was David Rosengarten’s closing line in his wonderful show “Taste,” years ago on FoodTV. Each episode centered around one dish, prepared by David while he talked about its origins, variations, and ultimately, his method to flawlessly reproduce it in your own kitchen. It was a simple format, but it delivered everything I expected from a cooking show. He almost always remained true to the classics. For instance, his shows on quiche Lorraine, cheese souffle and croissants were all based on recipes from Julia Child’s Mastering the Art of French Cooking. But sometimes he would wander off in new directions: his interesting show on “Compromise Clam Chowder” was an example of his gastronomic rebellion. After explaining the differences between the New England and Manhattan methods for chowder, he offered his own version, borrowing a little bit from each. Similarly, his macaroni and cheese included a few “extras” to make the dish less monotonous, and it was absolutely delicious.
Through his show I learned about many exotic dishes such as laarb, before I even had a chance to try it in a restaurant. And, I stopped twisting my nose at offal, because David Rosengarten’s recipes were perfect for any palate. From him I learned how to cook pork ribs in a stove-top smoker, mimicking as closely as possible the best ribs of Memphis, one of the homes of barbecue. I loved watching him prepare Brazilian moqueca, even if his pronunciation of the state of its origin (Bahia) was a little off ;-). His show was classy, informative and fun, and I was sad to see it end.
So, I guess you can imagine how I felt when I received an email from Daniel Boneville, who just produced a video with David, and sent me the link. If you’ve also been suffering from Rosengarten-withdrawal syndrome, allow me to ease your pain, and I cross my fingers that this is just the first of a very long series!
Click here for the one and only David Rosengarten, on a quest to re-create his favorite tomato sauce…
With many thanks to Daniel Boneville….