My job is very left brain oriented so cooking for me is my right brain outlet. I could spend the day in the kitchen and be happy as a clam. I know that for many, this is not the case and they dread going into the kitchen to make a meal. Over the course of time we’ll cover recipes, techniques, tips and shortcuts that will make you a rock star in your own kitchen! Cooking isn’t hard, really it’s not, it’s play. Just like a good workout is like playing, a good meal should be a good time in the making. Eat together too, a meal is not a quick scarf of food over the sink (there are times and places for that behavior) but my cave family tries really hard to eat together at least once a day.
I’ll devote a whole post to equipping your kitchen in the future but you do need to start with a good foundation of the tools of the trade. The most important tool you need is a freakishly sharp knife. Second, you need to master the skills of using that knife. Good cooking supply stores, many community colleges and even some better restaurants offer classes on how to use a knife properly. If your pointing finger is laying atop the knife as you cut, go find a class. If you’re gripping it in your fist, find a class (and full disclosure, I sometimes still do – old habits like the SAD diet are hard to break). If you watched the movie Julie & Julia, you got to see a Meryl Streep polish off a stack of onions in no time. That’s what good skills gets you – speed and fewer Band-Aids!
Now that you can chop like a pro, figure out what’s on the menu. Search the net or your favorite books. I love Bill Staley’s and Hayley Mason’s, Gather, the Art of Paleo Entertaining if you are hosting a party. That book has such great inspirational recipes and themed dinners your guests will love. There’s also some great sites in our Nearby Caves section. I’ve personally never followed a recipe in my life but I like looking at what others have done to take my cues from. If you haven’t been cooking long, then follow what is there, recognizing that most measures are approximate and are up to you (unless you are baking). For us, we usually select a meat and two to three sides that go with the meat or can be cooked with the meat. We also tend to balance the flavors, bold big cuts of meats stand up well to bold sides (e.g. grilled lamb with the Roasted Cauliflower and Cabbage recipe coming). Delicate flavors like seafood often prefer something a little more simple in preparation that doesn’t overpower the flavors of the main course like simple steamed asparagus with lemon and salt and pepper.
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Now that you’ve picked out the what, crank the tunes and get busy. Mise En Place is a French term meaning “putting in place” and is a huge waste of time unless you are in the restaurant business or cooking for 10-30 (which I’ll talk about later, then you do want to get it all together). At home, if it’s just you and your family, just go with the flow and multitask, chop a little here, stir a little there, taste, sip wine, enjoy the experience. If someone unexpectedly walks into your space, put them to work. If they’re another adult, hand them a glass of wine too! If they’re one of your kids, give them some flavored sparkling water. In our house, everyone ends up in the kitchen so we try to make it an event for all to help with. Finally a tip for marital bliss, clean as you go. No spouse or significant other wants to clean up after a hurricane hits the kitchen. So rev up your skills and get ready to have some fun – good food ahead!
Updated 8-26-2013
Copyright © 2013 “The Culinary Cave Dad”
