So I have not had time to post many meals lately, but, in fairness, many meals have been duplicates of previous ones. The past two months have been a whirlwind of events, coupled with our beautiful spring weather which always gets me moving outdoors; I have not had much time to explore new foods. As dinner is cooking in the oven I feel compelled to write down some thoughts that have been on my mind lately as a number of my friends have recently come to me for advice or recipes. Here is what I can tell you....
Many folks find it odd that we eat at 10:00 at night. Not everyone's cup of tea, I get it. Good food takes thought, preparation and time. It doesn't always have to take five hours to prepare, but it isn't always a flash in the pan and it's done either. Maybe I'm just getting older, maybe I'm just getting pickier or maybe I strive to do things better. I don't know the answer. Here is what I do know.
-The best ingredients make for the best meals. It doesn't mean you have to buy the most expensive food. On the contrary, buy what is in season, but buy fresh, buy local when possible or grow it yourself if you can. Especially herbs...fresh herbs make all the difference. When your growing season is winding down pick the remainder of the herbs and let them dry and they are still much better than store bought spices.
-Always get your "mise en place" before you begin. If you take time to measure out all your ingredients ahead of time the cooking steps go much smoother.
-Always read the recipe once or twice before you make it. That way you can know how many separate steps you have, what might require bringing to room temperature, etc. A friend recently said to me that I cook a lot by recipe. He was right, I do. BUT every time I cook a new recipe I learn something....what spices often pair together well, different methods of cooking food (par boiling, braising, etc.). From my culinary school I learned a lot of basics, but cooking is always changing and adding new ingredients to the mix always pushes me to experiment on my own. Same said friend had never had a rutabaga before, but I would now think he might experiment with roasting one, using them in soup, etc. Another friend was stunned to note that I rely on timers. YES! Of course I do! I can't pretend to be on top of everything I have going on at all times. I do ascribe to the "when you smell the food, you had better check it" theory as that is often when it is almost done. A much better system is to push that timer button. Even in culinary school they encourage that.
-When cooking with multiple ingredients (such as soup) think through each ingredient separately and cook it independent of the other ingredients to insure that it is properly and thoroughly cooked. When I make soup I begin with cooking the chicken, I then cook the vegetables separately until they are just done and put them aside until the end, I sift the broth to make it clear, I cook the rice/pasta/etc. separately so as to not have a bunch of starchy water, and then I finally combine all the ingredients at the end to just bring the flavors together. Often in recipes you can do this, sometimes you can't. At the end of the day there is nothing I hate more than some things being undercooked because they required more cooking time than the other ingredients. Just think each one through independently.
-Always use good wine, olive oil, fresh condiments (homemade when possible), etc. to cook with and you will never go back. I don't mind spending the money here because you often use so little that the overall cost doesn't amount to much.
-Learn to look in your pantry and apply what you have learned to use the ingredients you have on hand. That way you will never lack for something to make. Have several good recipes under your belt that will allow you to use up those dry goods...I make pasta fagioli, soups, salads, pastas, etc. when I just want to use what I have. Many recipes don't require that you use exacting ingredients.
-Learn a new food and try different ways to make it every month or two. Your eyes will be opened.
But the best thing I know is that food brings us all together. Food talks to our inner soul. Food can be fun. Food can be sexy. Food can be amazing. On occasion food can be frustrating. But food is always good when shared with friends. Life would be a happier place if everyone celebrated the joy of cooking. In the meantime, those of us who are passionate will just have to begin to spread the love. Bon appetit!
-
Many folks find it odd that we eat at 10:00 at night. Not everyone's cup of tea, I get it. Good food takes thought, preparation and time. It doesn't always have to take five hours to prepare, but it isn't always a flash in the pan and it's done either. Maybe I'm just getting older, maybe I'm just getting pickier or maybe I strive to do things better. I don't know the answer. Here is what I do know.
-The best ingredients make for the best meals. It doesn't mean you have to buy the most expensive food. On the contrary, buy what is in season, but buy fresh, buy local when possible or grow it yourself if you can. Especially herbs...fresh herbs make all the difference. When your growing season is winding down pick the remainder of the herbs and let them dry and they are still much better than store bought spices.
-Always get your "mise en place" before you begin. If you take time to measure out all your ingredients ahead of time the cooking steps go much smoother.
-Always read the recipe once or twice before you make it. That way you can know how many separate steps you have, what might require bringing to room temperature, etc. A friend recently said to me that I cook a lot by recipe. He was right, I do. BUT every time I cook a new recipe I learn something....what spices often pair together well, different methods of cooking food (par boiling, braising, etc.). From my culinary school I learned a lot of basics, but cooking is always changing and adding new ingredients to the mix always pushes me to experiment on my own. Same said friend had never had a rutabaga before, but I would now think he might experiment with roasting one, using them in soup, etc. Another friend was stunned to note that I rely on timers. YES! Of course I do! I can't pretend to be on top of everything I have going on at all times. I do ascribe to the "when you smell the food, you had better check it" theory as that is often when it is almost done. A much better system is to push that timer button. Even in culinary school they encourage that.
-When cooking with multiple ingredients (such as soup) think through each ingredient separately and cook it independent of the other ingredients to insure that it is properly and thoroughly cooked. When I make soup I begin with cooking the chicken, I then cook the vegetables separately until they are just done and put them aside until the end, I sift the broth to make it clear, I cook the rice/pasta/etc. separately so as to not have a bunch of starchy water, and then I finally combine all the ingredients at the end to just bring the flavors together. Often in recipes you can do this, sometimes you can't. At the end of the day there is nothing I hate more than some things being undercooked because they required more cooking time than the other ingredients. Just think each one through independently.
-Always use good wine, olive oil, fresh condiments (homemade when possible), etc. to cook with and you will never go back. I don't mind spending the money here because you often use so little that the overall cost doesn't amount to much.
-Learn to look in your pantry and apply what you have learned to use the ingredients you have on hand. That way you will never lack for something to make. Have several good recipes under your belt that will allow you to use up those dry goods...I make pasta fagioli, soups, salads, pastas, etc. when I just want to use what I have. Many recipes don't require that you use exacting ingredients.
-Learn a new food and try different ways to make it every month or two. Your eyes will be opened.
But the best thing I know is that food brings us all together. Food talks to our inner soul. Food can be fun. Food can be sexy. Food can be amazing. On occasion food can be frustrating. But food is always good when shared with friends. Life would be a happier place if everyone celebrated the joy of cooking. In the meantime, those of us who are passionate will just have to begin to spread the love. Bon appetit!
-
