From 1923 until 1929, Pomiane did a radio show about cooking: probably the first cooking show ever broadcast. He tried to simplify the process of preparing meals, recognizing that many women both cooked and worked outside the home, and thus were very pressed for time.
For my initial effort, I planned a meal that used one of his recipes: Sorrel Soup, and attempted to use his rhythm of cooking quickly to produce a three-course, French-style meal. My second course was meatballs (which I had ready to cook before starting) with cucumber-tomato salad (which wouldn't be at all French: Pomiane would recommend noodles or a canned vegetable -- the French love of canned peas to me is just as mysterious as their love of Jerry Lewis). The third course was cheese with fruit.
|Sorrel for the Soup|
I asked at every vegetable and herb stall in the Santa Barbara Farmers' Market Tuesday. Some had heard of it, some not. One farmer said he had planted it -- but it wasn't ready. Finally, at the far end of the market I found just a few bunches of it.
Boiling water -- the key to the 10-minute cooking technique that Pomiane recommends -- is really easy. No matter what you are planning, he says, you start by putting a pot of water on the stove to boil. Cream and butter are also not hard to obtain. So I was ready. The clock starts when the water comes to a boil, but I started to cut and cook the sorrel per directions while the kettle was heating. I also started cooking the meatballs:
As Pomiane recommends, I left the meatballs on the stove while we ate the soup.