This is an encore episode of Food for Thought.
I blame my mother.
She used canned tomato soup to top meatloaf. And canned vegetable soup in the meat loaf. And if I told you what she was capable of with ketchup you'd have a heart attack and die.
Even so, now and then
I still get a yen
for the way my mom cooked
way back when.
Nancy Leson tells a similar story in this week's episode with her quickie version of Shrimp Schecter -- a dish she named for her aunt, made with canned cream soup (the dish, not the aunt).
Usually I stop reading any recipe that calls for canned soup or other prepared foods because I think of myself as a guy who cooks everything from scratch. But can I truthfully say that my home-made pasta is really from scratch if I didn't mill my own flour? Even if I did, what if I didn't grow the wheat? Or slaughter my own chickens and squirrels?
That way lies not only madness but also way too much work.
Got a favorite "secret shame" dish you simply must have every once in a while? Post it proudly below.
Are you casting asparagus on my cooking?
-- Curly Howard