The world is arranged so that everyone has their own preferences, yet we all enjoy variety and anything new. Some people love the mountains, others love fishing or photographing nature. Me, I love to cook. Although I love the mountains and fishing too. Scientists write that humans became human when they invented tools. Perhaps. But I think it happened when a person first cooked a meal instead of finding it or picking it off a tree. There are almost 8 billion people in the world today who either cook for themselves or eat food someone has cooked. You have to admit, there is a cook in every one of us, some more, some less. Anyone can learn to cook, and everyone has it in them.
My parents taught me to fry an egg and make borscht, but my interest in creating recipes didn’t come right away. There were times when I cooked for friends and acquaintances at fishing tournaments or picnics. It was great: nothing inspires you and builds your confidence like cooking for others, and in large quantities at that. New recipes started coming on their own. My inspiration came from an interest in the cuisines of different countries during holidays and travels, and from a huge number of cookbooks.
One day I realized that the vast majority of the world’s recipes are practically impossible to reproduce exactly because of their complexity or the lack of exotic ingredients and kitchen equipment. As it turns out, cooks often simplify recipes, adapting them to local realities. And the result is delicious and worthy. Perhaps this is the personal take on cooking that most of us share. It works — the dishes turn out special. That said, in most cases I take only the general idea from an authentic recipe and cook it my own way, drawing on the knowledge and skills I have built up.
Over the years I have put together a decent library of cookbooks. Most of them are not collections of recipes of unknown origin, but books on the history of national cuisines and advice from chefs. A good part of them are in foreign languages — modern translation tools erase the language barrier. I really love reading old and very old cookbooks. Some of them are more than 200 years old!
Some of our home dishes, especially the festive ones — the monumental ones, as I call them — were handed down from my grandmother: homemade sausage and baked pork, meat jelly (kholodets), grated pie, cabbage rolls. The family recipe for table horseradish, my favorite condiment for meat, came from my father, who was an excellent cook. Most likely my passion for cooking is his legacy too. My mother’s dishes are mostly memories of my distant childhood; every now and then they come back to me, and I call her right away to check the recipe.
Apart from the stove and oven, the meat grinder and my beloved blender, all I have is a few knives, a cutting board, a set of dishes, pots and pans. That’s enough. Of course, you need baking pans, food containers and a fridge — but those don’t count. Lately I’ve become interested in homemade Italian pasta. For that I have two machines: one for rolling and one for shaping.
From the outside, it may seem that all the recipes are simple, described in detail and illustrated. But sometimes a recipe doesn’t work out even on the fifth try. Yes, the dish is delicious and everyone loves it, but it simply won’t come out right without effort. Over time an approach to the recipe takes shape, and that becomes the basis for writing it up and presenting it to readers. This can take time, and a lot of it.
The most welcome and important guests in my home restaurant are my family. Their applause is always the first I hear. At home there is a list of all-time favorite dishes that the family orders with enviable regularity. More than anything, I love cooking for my family. They are also the source of many ideas for new dishes. We often cook together when creating something new, and along the way new and completely unexpected ideas come up.
Enjoy your meal, and all the best, Sergey Djurenko
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Happy cooking and enjoy your food!
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