Learn the basics and cooking becomes easy!
One of my reasons for creating this web site was to share what I have taught myself over the years with those of you just starting out. I have lots of friends interested in learning how to cook, but are a little "reluctant" getting started.
So I thought it might be fun to start with some basics and build on them, adding a little more each time as I learn more or hear from other home cooks. Like building any structure, you start at the foundation and build up. I'm not sure where this is going to go, but it should be fun getting there. So please check back once in a while to see what is new.
If you're already an experienced home cook or maybe a professional that happened upon the page, don't hesitate to send me your ideas and suggestions. One of the great returns I get from writing The Reluctant Gourmet is the feedback I get from people who visit. Of course I realize what I offer on these pages represents only a tiny percentage of what there is to learn, but I will always be happy to add onto it as I learn more. If you want to learn more about cooking techniques, check out my Cooking Techniques.
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One of the most important items I have on |
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It doesn't get more basic than this. A pasta dish with garlic, oil, and a little parsley...... |
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One of the first things I learned to make when I was learning how to cook or should I say being taught how to cook ...... |
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Often I am asked by friends to teach them how to make Risotto because they think it's difficult to prepare and because ..... |
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There is no one perfect recipe! It's going to depend on everyone's personal taste preferences which most ...... |
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Having recently made one of my favorite comfort foods, I want to talk about making basic lasagna.Many of you may be thinking lasagna is ..... |
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Basic Tomato Sauce
One of the most important items I have on hand at all times is my Basic Tomato Sauce. Sometimes called Salsa Di Pomodoro but more often called "Italian Gravy" by my Italian friends, this sauce is the start of many great recipes. Once a month, usually on a Sunday, I prepare a huge batch of this sauce for freezing and use it throughout the month in a variety of pasta dishes, pizza, chicken parmesan, or whatever recipe calls for tomato sauce.
I turn on the TV for some sporting event, don my apron, and get to work with the assistance of my wife. Now you can make this sauce by yourself, but it's much easier and a lot more fun when you cook with someone else especially when you can get them to peel the garlic and de-seed the tomatoes. The beauty of this basic sauce is the number of quick and easy pasta sauces you can make from it. By adding sautéed mushrooms, sausage, chopped beef, or vegetables to name a few, you can create a plethora of tasty meals.
For a basic sauce, you can't imagine the number of recipes out there to make this staple. For example, some cooks only used fresh tomatoes while others think canned are best. Some only add basil, others use battuto (diced carrots, onions, and celery). Some add sugar, some don't. Some add garlic and onions, others use one or the other, others don't use either.
What's a home cook to do?
Experiment and decide for yourself. I have tried many different variations including an old family recipe given to me by my wife's boss. After playing around with different ingredients, I came up with a recipe that works for me. Click here to get to my Basic Tomato Sauce.
Basic Lasagna
Having recently made one of my favorite comfort foods, I want to talk about making basic lasagna. Many of you may be thinking lasagna is a better cold weather meal, but I find it delicious year round by substituting seasonal produce in the ingredients. When you think about it, basic lasagna is a very simple dish that can be made with as few as six (6) main ingredients: Lasagna noodles, eggs, Parmesan cheese, ricotta cheese, mozzarella cheese, and sauce. Of course you need to season with herbs and salt and pepper.
It gets a little more complicated when you start adding move layers of flavors or possible a more complex sauce and also adds to the preparation time but oh what a difference it makes. To see my basic lasagna recipe along with some ideas for additional flavor, please check out Lasagna - One, Two, Three
Basic Pasta w/ Garlic & Oil
It doesn't get more basic than this. A pasta dish with garlic, oil, and a little parsley. But if you learn this simple technique, you will be able expand on it and create a bunch more pasta dishes. This basic comes from an Italian chef friend who grew up in restaurants. This is the real deal and if you are not a fan of garlic, stay away. Garlic will be coming through your pores after you taste this but don't worry you can always temper it down. Click here to try Pasta with Garlic and Oil
Basic Risotto
Often I am asked by friends to teach them how to make Risotto because they think it's difficult to prepare and because of the mystique created by restaurants. It's never on the menu but always there as a "Special". And then we are told by the waiter to be prepared for a long evening because the "chef makes his Risotto to order", which they do. They are always surprised to see that it's not difficult to make at all. What's wonderful about learning to make basic Risotto is the number of variations you can create afterwards.
This is a very versatile and adaptable dish and a great way to clean out your refrigerator. What's especially interesting about this dish is its contrasting texture that is both creamy and crunchy at the same time. What creates this interesting contrasting texture? Both the Arborio (pronounced ar-boh-ree-oh) rice and the cooking technique.
Risotto means "little rice" in Italian and should be treated like a puppy, that is, it needs to be constantly watched. Arborio rice comes from Italy. Its short, fat grains have a hard starchy center and a soft starchy shell. So it makes sense that, when cooked, the soft shell produces creaminess while the center remains crunchy. The best Arborio rice is a premium Carnaroli rice imported from Italy. It's hard to find but worth the search. The rice is added to onion that has been sautéed in butter and/or oil; tossed until coated, and cooked uncovered.
The next most important ingredient is the stock and you're not going to believe how much liquid Arborio rice can absorb. The ratio of liquid to rice varies from cookbook to cookbook. I like to use 7 cups liquid to 2 cups rice, but play around with different ratios until you find the one that works for you. Depending on the type of Risotto you're making, you can use fish, beef, chicken, or vegetable stock.
If possible, stay away from canned broth, because it's loaded with chemicals and tons of salt. If you don't have time to make homemade stock, check out More Than Gourmet's line of stocks at GatewayGourmet.com. Add the liquid a little at a time while stirring constantly in order to release the rice's starch. You want the grains of rice to be firm not mushy or chalky.
Risotto Milanese dates back to 1574 when a stained glass artisan named Zafferano added some saffron that he used for coloring his paints to his risotto for his daughter's wedding. In no time this dish was the talk of the town and still is. Saffron is the world's most expensive spice. It comes from a tiny purple crocus flowers that produce three stigmas per flower that are hand picked and dried. It takes 14, 000 of these delicate stigmas to produce one ounce of saffron. Lucky for us a little goes a long way.
The beauty of risotto is the flavors that you can add to it including meat, fish, poultry, or veggie. Some ingredients you don't want to over-cook so you can add them later in the cooking, but you definitely want your flavoring ingredients to cook with the rice for part of the time. Your cooking pot should ideally be heavy bottomed in order to maintain a constant even heat. As for cooking time, anywhere from 20 to 40 minutes.....but let your taste be the judge.
Check out my Recipes page for Basic Risotto with Shrimp, Risotto Milanese, and Risotto with Chanterelles, Hen of Woods Mushrooms, and Black Truffle
