I swore off the food blog. I even half-started another one called “nomorefoodpics.” But when a good friend asked for intro to cooking thoughts, I couldn’t resist a long response. And now I can’t resist posting it. Friends embarking on the adventure of learning what to do in your spankin’ new first kitchen, this is for you:

Postgrad Cookin’

Stock your Kitchen

First you need cooking implements: small pot; big pot; fry pan; spatula; sharp knife; peeler; serving spoon/ladle; whisk; roasting pan; cookie sheet; cheese grater; large bowl; colander; can opener; bowls; plates; knife/spoon/fork; napkins; paper towels; measuring cups; dish soap

Then, you need staples. Depending on your preferences, this is some combination of:

[CARBS]:rice; quinoa; potatoes; pasta; annie’s mac & cheese; cereal; oatmeal; pancake mix

[PROTEIN]: lentils; black beans; kidney beans; chickpeas (canned or dried); chicken stock

[CONDIMENTS]: salsa; ketchup; mustard; jam; cruchy pb; honey; maple syrup; soy sauce; canned tomato sauce (get a good one with lots of stuff); canola oil; olive oil; balsamic vinegar

[SPICES]: salt; pepper; garlic; hot red pepper; onions; rosemary; thyme; oregano; cinnamon; nutmeg; ginger; curry; masala; cumin; basil; cardamom; cloves; grated lemon; parsley; tarragon; bottled lemon or lime juice; jalapeno peppers

Let’s talk about spices. Probably the most important thing in your kitchen. Cultivate a good stock. Get to know your favorites. It’s like having a harem of women at your disposal: imagine you’re a Muhgal Emperor with one place to go for a variety of delights. Love is the key to life. Spice is the key to cooking. Start asking what that great taste is in what you’re eating at the restaurant or at your mom’s house. Start noticing what recipes use what flavors and how you feel about them. Remember to always start small, add more when experimenting. Learn how to sauté onions and garlic – do it often (see below).

[BAKING STAPLES]: flour; sugar; brown sugar; baking powder; baking soda; vanilla extract; chocolate chips; yeast (if you’re gonna bake bread – advanced)

[THINGS THAT GO BAD]: butter; eggs; milk; veggies; fruit; yogurt; meat (chicken, cold cuts, pre-cooked sausage); cheese; bread; crackers; torts; fresh herbs

[COMFORT]: I always have a bar of nice chocolate lying around; coffee; tea

When to Spend

                Quality matters. So does money. Quality matters on some things more than others. As a rule, I’d say just buy in cheap bulk on those staples. It’ll be a significant 1-time cost, but then you’re stocked. Hit the farmer’s market (great date idea too!) or the organic section when it comes to fresh things, especially fruit, veggies, meat. Eat seasonally – you’ll find one week the market is overrun with asparagus, so eat it NOW. In 2 months you’ll have to splurge on that imported stuff from Chile and it’ll be costly for you and the atmosphere. Things I will spend/go out of my way for: good cheese; fresh baked bread; berries; fresh fruits and veg; nice olive oil, vinegar, and lemons & limes for fresh juice it it is the only dressing; fresh herbs; nice chocolate for desserts; occasionally, meat

Become a Foodie

1)      Enjoy what you’re eating. Ask about what you’re eating. Think about your favorite meals. Make a list of things you want to cook.

2)      Ask family and friends for recipes. Mom, how exactly do you make my favorite meatballs? She’ll be keen to help

3)      Invite people to shop/cook/eat with you.

4)      Read. I like epicurious.com. Smittenkitchen is classic food porn. Get ideas.

5)      When you try something, evaluate how it worked. Do it better. Revise the recipe. Work with what you’ve got.

Delicious + Delicious = ???

Some things just don’t go that well together outside the woods. Think in terms types of food (for a well-balanced meal) and in terms of cuisine (for complementary flavors). In a typical meal we want some carbs, protein, fat, fresh stuff. Let’s see how this translates to some easy meals:

[ITALIAN]: Pasta and canned sauce. Jazz it up: sauté onions & garlic with some mushrooms. Or some chicken. Make some meatballs. Throw some fresh tomatoes or herbs in. Use oregano.

[LATINO]: Sauté chicken with jalapeno peppers, salt, pepper, onions, sliced fresh peppers. Eat over rice and beans with salsa, or throw inside a tort with grated cheese, tomatoes, lettuce.

[ASIAN]: Sauté your meat and veggies with soy sauce, chopped ginger, and some garlic. Throw rice and an egg straight into the fry pan. Or go for a curry packet.

Rosemary is great with potatoes and tomatoes. Squeezing a lemon or lime on fish or green veggies makes a world of difference. Butter and salt improve everything, including chances of heat disease. Learn how spices match to foodstuffs.

Techniques

[PREP]: Important. This can include washing, peeling, cutting. Cutting can mean chopping (big chunks); dicing (tiny fucking chunks); slicing (ah… slices); juilieneing (skinny fucking slices). The smaller the piece, the quicker the cook. Dense things will cook faster than watery things – a slice of zucchini takes much less time to steam than a slice of carrot.

[STEAM]: Really healthy. Put your veggies in a pot with just a little bit (1/2”) of water on the inside. Heat. Cook about 5-10 minutes, depending on the veg. Check to see when it’s done. Season with salt/pepper, other spices, and/or a touch of oil or butter. Great technique for green beans, squash, sliced carrots, broccoli, cauliflower, etc.

[BOIL]: If you’re cooking rice, it’s a 2:1 water:rice ratio. Quinoa and special types of rice can be slightly different. Salted water boils faster. For pasta, always bring the water to a rolling boil (big bubbles) before adding the pasta – or else it gets all starchy and mushy.

[SAUTE]: My fav. Put a little oil in a pan and heat. Maybe add some chopped garlic (you can buy big jars of minced garlic in the states: invest, it will improve your taste and save you chopping time) or onions. Then take the vegetable or meat and cook on a high heat until desired crispiness. You can sauté something a little bit, then add a quarter cup of water and throw a lid on to steam-cook it the rest of the way through. Garnish with lemon juice, oil, herbs. Good for chicken, asparagus, mushrooms, etc.

[ROAST]: Great in the winter (an oven will turn a small apartment into a sauna). Chop a bunch of veggies and throw them on a cookie sheet or roasting pan. Brush or drizzle them with olive oil. Add salt and pepper, rosemary, thyme. Bake at 350 or 400 about 40 minutes (will depend on your veg). Good for sweet potato, onion, broc, asparagus, really anything. Looks beautiful. Can also roast meat: same technique – oil and go. Use a meat thermometer if you’re doing anything serious; for chicken just cut and make sure it’s white all the way through to check.

[BAKE]: Joy! It matters more to follow recipes closely while baking. Follow instructions carefully. Make sure to butter/flour any pans if told to do so. To check if something is done, insert a fork, knife, or toothpick in the middle and see if it comes out clean. Gooey = keep it in.

Recipes

Some simple recipes/ideas:

Homemade meatballs: mix ground beef with breadcrumbs (you can get them pre-spiced) and a raw egg. To determine ratio – put the meat you have in a bowl, crack 1 egg in, add breadcrumbs until it’s damp but not too wet or dry. Get real messy. Then roll them into… meatballs. Whatever size you desire. Put on a baking sheet in the oven at 350 for at least 10 minutes, depending on size. Cut one open and make sure it’s brown all the way through to determine whether it’s done. Serve with pasta, sauce, nice parmesean cheese (that’s where to splurge in this meal).

Eggplant parm: Slice eggplant into ¼” slices. Prepare one bowl with cracked + whisked eggs, another bowl with flour or breadcrumbs. Dunk each slice in flour – egg – flour and put aside. Heat olive oil in a pan. Fry each slice. Also works with think chicken breast. Serve with same as above.

Fajitas: Chop and sauté chicken – use lime, garlic. Sauté onions and sliced peppers. Heat up some torts (microwave or stove), and maybe rice and black beans. Slice tomatoes, lettuce, avocado, olives, jalapenos. Build your own.

Quesadillas: Just like foot, baby. Grate lots of cheese. Maybe sauté some chicken chunks or chop some tomatoes or prep some black beans. Throw down a tort (I like corn over flour) on your hot fry pan, load on cheese and stuff. Top with another tort. Wait a few minutes, flip, wait, serve with salsa, guac, sour cream.

Guac: Scoop avocado into a bowl. Add a dash of lime juice. Mash. Add chopped tomato and onion. Add fresh cilantro and a little salt. Serve with chips.

Omelet: Break 2-3 eggs in a bowl. Add a touch of milk if you want. Look in your fridge – access the options. Dice fixin’s, whisk into the egg mixture. Add grated cheese. Add salt and pepper. Pour into a heated fry pan with a light coating of oil on the bottom (not necessary if you’ve got non-stick pans). Cook a few minutes on medium heat. Use a spatula to check the bottom is cooked. Fold one half over. Cook a few more minutes. Flip. Serve alone, with buttered toast, with ketchup, with spinach greens. Good combos: tomato/spinach/feta or goat cheese/(sausage); ham/onion/tomato/(cheddar); broc/cheddar.

Black bean corn tomato salad: So easy, so healthy, so pretty-looking. Boil some corn on the cob until cooked. While that’s going, drain a can of beans in a colander and rinse with cold water. Chop tomato. Use a knife to cut the corn off the cob when it’s finished. Put corn beans tomato in a bowl. Mix with a touch of oil, lime, salt, black pepper. The quality of your ingredients really shows in a “naked” recipe like this one.

Soup: Take left over stuff. Add chicken stock. Add water. Add spices. See what happens. Serve with good bread.

Ema Datse: Joke recipe. You mild-mouthed Americans could no way handle this Bhutanese staple. The tip-off: hot chilis used as a vegetable. Slice 7 long green chilies into strips. Chop 1 tomato and 1 onion. Sauté the onion. Add chilis and a little water. Throw tomato and one ball crushed and sort-of rotten Bhutanese cheese in at the very end (substitute any mild cheese). Add some salt. Serve over a shit-ton of rice.

Apple crisp: Great for New England fall and super simple. Slice 6-8 apples and cut into bite-sized chunks. Put in a bowl, add ½ cup sugar, 1 tbsp cinnamon. Mix well. In another bowl, combine 1 stick room temperature butter with ¼ cup flour, ¾ cup brown sugar and ¾ cup oats. Mix it all up – get your hands on in there. It’s ok to have little butter chunks. It’s ok to make extra topping or change the ratio (I’m making it up). Butter a baking pan and put the apples in. Then spread the topping evenly on top. Bake at 350 about 20-25 minutes – the topping should be nice and crispy and the apples should be soft and sweet. Serve with vanilla ice cream.

Brownies: I swear, no homemade recipe can ever top this mix: Giardeli Triple Chocolate Chunk. Get that, add water, put it in the oven, you’re a rockstar.

Chocolate chip cookies: Follow the Toll House Recipe on the back of the bag. That’s my jam. When I was two my mom found me standing on the counter making it. Use the basic dough recipe and play – add oats and raisins; white chocolate chips and dried cranberries; peanut butter chips; walnuts and dark chocolate.

PLAY. HAVE FUN.

5.24.11 - Clean Kitchen//College Complete

I cleaned the kitchen last. I’m not going to lie: it was pretty filthy. Thanks all for being a part of this culinary adventure. Eat & be well.

       “When I let go of what I am

        I become what I might be”

                                      - Lao Tzu

we’re heading out…

well, not QUITE yet. But we do have to say some farewells today. First, to our friends at Miyas: peanut butter chocolate chip & peanut butter oatmeal golden raisin (we had 4 opened jars… down to 2) 

Next, to our wonderful bartender Bob. It’s his birthday! Chocolate cupcakes with mocha frosting (recipe here)

Woke up to a notice from Bank of America that I’m $312 in the red. Solution: cheap eats. All I bought for this meal for 9 was 2 lbs ground turkey and 1 can whole tomatoes - $9.56, baby. Most of my guests spent more bringing wine and bread. Lovely warming chili for this rainy rainy weather. 

turkey chili with beans

(for 10)

2 tbsp veg oil

4 small chopped onions

2 tsp oregano

2 tsp cumin

2 lbs lean ground turkey

1/4 cup chili powder

4 bay leaves

1 tbsp unsweetened cocoa powder

2 tsp salt

1/2 tsp cinnamon

1 28-oz can whole tomatoes

4 cups chicken stock

1 8-oz can tomato sauce

4 15-oz cans beans (we used white, chickpeas, and kidney) rinsed & drained

grated cheddar (lots)

Heat oil in heavy large pot. Saute onions about 10 minutes. Add in oregano and cumin and stir 1 more minute. 

Add turkey. Break up with spoon, cook until no longer pink. 

Add chili powder, bay leaves, cocoa, salt, cinnamon & tomatoes. Stir.

Add stock and tomato sauce and bring to a boil. Reduce heat and simmer for 45 minutes, stirring occasionally.

Add beans and let cook another 10 minutes. Serve with grated cheese.

5.14.11 - going BIG for senior may training

15lbs cheddar, 3lbs chocolate, 1.5lbs marshmallows, 1.75L whiskey

5.12.11 - Myrtle Beach: where even the crepes have booze

5.10.11 - Myrtle Eats

underrated: the perfect sandwich

toasted whole wheat, melted havarti cheese, turkey, avo, tomato

corona light

We master the kitchenette buffet.

Day 1: fajitas with society

Day 2: roast chicken & veggies over pasta/rice

FAJITAS

rice, beans, salsa, chopped lettuce, tomatoes, sauteed peppers, onions, homemade guac, jalapeno, lime, plus chicken: slice & marinate in fresh lime juice, veggie oil, cilantro, salt, pepper, red pepper, paprika; saute. 

BAKED CHICKEN

make friends chop: (mushrooms, asparagus, eggplant, onion, garlic, potatoes)

in (4?!? so many hungry daydrinkers) baking pans, layer olive oil, chicken breast, salt/pepper/rosemary, asparagus, potatoes, more oil, eggplant

bake at 400 for at least an hour (we undercooked a bit - try 80 minutes)

5.3.11 - SparkNotes study time

omelette with monterey jack cheese, tomato, spinach, salt, pepper, lots of rosemary served with atticus bread, ketchup, extra pulp tropicana

‘cause I know everbody’s wondering…

chick-pea soup with greens, onions, and pasta

salad with pomegranate lemon dressing

leg of lam with asparagus, egg, and lemon sauce

roasted red potatoes

flourless chocolate cake with homemade caramel sauce and whipped cream

Brosky and I are leading the charge, cooking as a combo Easter/Mom Bday present. Using eggs mom and I dyed at midnight last night - oooh so pretty.