One of my all-time favorite movies is Julie & Julia. It was because of that movie that I wanted to amp up my cooking skills. Despite being a fairly diverse cook, it was often my favorite part of the day. After 10 years of marriage (and cooking), I needed isnpiration.
Can I get an Amen?
If you are nodding your head in silent agreement, read below on how I tackled the cooking doldrums.
It was at a doctor’s waiting room that I found my initial inspiration in the form of the cooking magazine Cooking Light. I realized I had stagnated over the years; not particularly paying attention to how healthy my recipes were, or challenging myself to become a better cook. Routinely I had chosen short-and-to-the-point recipes that did not grow my skills. Subscribing to this magazine for a few years was a perfect first step in changing that. Not only did it give me new recipes to try, it highlighted different vegetables or spices each month; and it offered cooking tips, such as how to pan-sear properly. Each issue I would make a comprehensive list of the recipes and page numbers I wanted to try. After I had accumulated about 6 issues, I typed it them up into a Word document and placed it in the front pocket of my binder.
The next step was making sure I made a new recipe a few times a month. After realizing that I probably had over 150 new recipes ear-marked to try, I realized I needed to be more intentional in incorporating them into our weekly menu. About 6 months ago, I decided that our family would eat a minimum of two new recipes a week. Sometimes that means two new entrees, and sometimes it might be side dishes or a new dessert. Occasionally, I’ll even be inspired to make all new recipes all week long. Some are hits, some are definite misses. But at least my adaptable family enjoys the adventure of it all.
About 3 months ago, I decided to further challenge myself to grow as a cook by incorporating one new ingredient per week. Turnips, parsnips, capers and patty pan squash are just a few of them. Everyone in our family loves mushrooms so even experimenting with the different varieties has been a fun way to take the ordinary and make it extraordinary.
Of all the changes I’ve made in the last few years, my absolute favorite has been learning to cook ethnic dishes. Our favorite cuisine is Asian: Thai, Chinese, Japanese and, recently, Korean. For authentic (albeit Americanized) dishes, it requires specialty sauces and spices. Sesame oil, peanut oil, mirin, tamari and hoisen sauces are all specialty ingredients that have become staples in our house. Fresh ginger root is the key to all things Asian, so even cooking with fresh spices rather than jarred can really transform your cooking. (Rule of thumb: Use 1/3 the amount of dried herbs to equal chopped fresh.) Try fresh Parmesan cheese rather than the grated variety. So often we have forgotten the original fresh option over the quick, prepared one.
In fact, if your family is less than eager to try a new food, try just adding a new spice (such as using pumpkin pie spice in your chili!) Learn to make a homemade pesto or spaghetti or Alfredo sauce rather than using jarred or canned off the grocery shelf. It might be just enough change to keep you more engaged in the kitchen without a family revolt.
And really, this only scratches the surface of the ways I’ve transformed my cooking over the last few years. Turn cooking from something ‘you have to do’ into something ‘you want to do’. Challenge your cooking talents, stretch your cooking know-how, and impress your friends and family. Your inspiration may be just a meal away
Can I get an Amen?
If you are nodding your head in silent agreement, read below on how I tackled the cooking doldrums.
It was at a doctor’s waiting room that I found my initial inspiration in the form of the cooking magazine Cooking Light. I realized I had stagnated over the years; not particularly paying attention to how healthy my recipes were, or challenging myself to become a better cook. Routinely I had chosen short-and-to-the-point recipes that did not grow my skills. Subscribing to this magazine for a few years was a perfect first step in changing that. Not only did it give me new recipes to try, it highlighted different vegetables or spices each month; and it offered cooking tips, such as how to pan-sear properly. Each issue I would make a comprehensive list of the recipes and page numbers I wanted to try. After I had accumulated about 6 issues, I typed it them up into a Word document and placed it in the front pocket of my binder.
The next step was making sure I made a new recipe a few times a month. After realizing that I probably had over 150 new recipes ear-marked to try, I realized I needed to be more intentional in incorporating them into our weekly menu. About 6 months ago, I decided that our family would eat a minimum of two new recipes a week. Sometimes that means two new entrees, and sometimes it might be side dishes or a new dessert. Occasionally, I’ll even be inspired to make all new recipes all week long. Some are hits, some are definite misses. But at least my adaptable family enjoys the adventure of it all.
About 3 months ago, I decided to further challenge myself to grow as a cook by incorporating one new ingredient per week. Turnips, parsnips, capers and patty pan squash are just a few of them. Everyone in our family loves mushrooms so even experimenting with the different varieties has been a fun way to take the ordinary and make it extraordinary.
Of all the changes I’ve made in the last few years, my absolute favorite has been learning to cook ethnic dishes. Our favorite cuisine is Asian: Thai, Chinese, Japanese and, recently, Korean. For authentic (albeit Americanized) dishes, it requires specialty sauces and spices. Sesame oil, peanut oil, mirin, tamari and hoisen sauces are all specialty ingredients that have become staples in our house. Fresh ginger root is the key to all things Asian, so even cooking with fresh spices rather than jarred can really transform your cooking. (Rule of thumb: Use 1/3 the amount of dried herbs to equal chopped fresh.) Try fresh Parmesan cheese rather than the grated variety. So often we have forgotten the original fresh option over the quick, prepared one.
In fact, if your family is less than eager to try a new food, try just adding a new spice (such as using pumpkin pie spice in your chili!) Learn to make a homemade pesto or spaghetti or Alfredo sauce rather than using jarred or canned off the grocery shelf. It might be just enough change to keep you more engaged in the kitchen without a family revolt.
And really, this only scratches the surface of the ways I’ve transformed my cooking over the last few years. Turn cooking from something ‘you have to do’ into something ‘you want to do’. Challenge your cooking talents, stretch your cooking know-how, and impress your friends and family. Your inspiration may be just a meal away
No comments:
Post a Comment