What a Crock!: Shake things up with new creations _lowres

Advocate staff photo by PATRICK DENNIS -- For Julie Kay's What a Crock column--Steak and Olive Pasta.

There’s something magical about time away to recharge the culinary batteries. It’s nice to experience other cooking traditions and then translate that newfound knowledge into a new recipe.

Other parts of the country often have different ingredients than what we’re used to, and that can spark new cooking ideas.

Or use your own local ingredients, but stir in the ideas, tastes and “what ifs” to make a new creation.

“What if” simply means asking “what if” I used Creole seasoning rather than black pepper, or “what if” I used tilapia instead of bass? “What if” I used andouille in place of regular sausage?

Don’t be afraid to experiment, especially when it comes to slow-cooking. Even if they’re flops, and all of us have had them, they are moments in time we remember through laughter.

So, come back from time away to home cooking with a new twist. I used strip steak and sliced it for this recipe, but you can also use sliced round steak if you prefer.

Julie Kay is a columnist for The Advocate. She can be reached at juliekay6122@gmail.com.