Humble Cooking Guidelines

I mentioned in my first post the “rules” that make for a great cooking environment…. Really, just guidelines, and if you have at least one of them, you’re good to go, whether you’re trying a new recipe or making one of your old standbys. I'm not here to tell anyone how or what to cook, just telling you how I cook, and maybe something will work for you. And for most people who already love to cook, a lot of this is hardly going to be news, just my humble perspective. Maybe not really humble, but you know, not trying to be bossy or anything.

 1. This may be the most important rule. Always use the freshest and best ingredients you can afford. That is what cooking for friends is all about, and hopefully your family too. We all have those shortcut days when we just want to throw pizza in the oven or have hot dogs and Kraft Dinner (well more ready to eat food), but if you are taking the time to prepare a great meal, buy the best you can afford. Fresh vegetables are better than frozen, and frozen is better than canned. Canned vegetables are pretty disgusting in my opinion. Make your own cheese sauce and gravies, instead of using mixes, it is pretty easy once you have the knack, and they taste way better. Granted, home-made cheese sauce is more expensive, but your guests are worth it. In fact I’d rather have my vegetables plain with a bit of butter than cheese sauce from a mix. So I’m talking fresh meat, fresh fruit, fresh vegetables, fresh herbs, fresh fresh fresh….

2. Next, make sure  to season your food….every step of the way! I always have, and I have seen chefs talk about it on the food network, so I must be right J With meat, whether frying, broiling, roasting, whatever, salt and pepper at a minimum is a good start. Garlic is often a good seasoning, unless for some reason it won’t go with the rest of the dish (although I find that hard to believe). Sometimes I use a flavoured salt or seasoned salt, it depends on the recipe.

3.   Salt your water!! I’m not suggesting you go overboard. A little bit of salt enhances the flavour in your food. I’m not sure of all the scientific research, but salt does react chemically with your food, so starchy foods tend to me less glutinous and therefore less pasty. It also means your pasta and rice isn’t bland. Sometimes I use half chicken stock when I make rice, just for added flavour, and depending on what you use, you don’t necessarily have to add salt. I really will leave salt for a separate blog, I have lots to say about it J

Okay actually, all of those rules are pretty important to me when I’m cooking, they almost don’t need saying. I’m also not here to criticize anyone’s preferred method of preparing food, this just how I feel about food!  Here are the fun rules:

4.    A glass of wine, or your favourite cocktail, is a great thing to have on hand, (and if for some reason you don’t imbibe, then another beverage that makes you happy and lifts your mood. Make a Shirley Temple, then you can at least pretend it’s a real drink). That way if you accidentally burn something, or realize ten minutes before dinner that you forgot a crucial ingredient that needs to be added at the last minute, like brandy in the peppercorn sauce, you can just sip your wine (or guzzle depending on the nature of the crisis) and calm down.  Plus, you don’t really need a REASON to have a glass of wine. Because ultimately, even though you love to cook and want to make a good impression, your guests are there to enjoy your company more than your food.

5.    A little night music….Okay, whatever kind of music gets you in a good mood for all the food prep before guests arrive is always a good accompaniment.  I love eighties music, (maybe you had to be a highschooler in the eighties to love it; there I go, so I'll own up to it: I officially turned 40 last month :), classical music, and lots of Canadian music – one of my favourite groups right now is “The Good Lovelies”, so I listen to that a lot. I also love Leonard Cohen, although he’s not exactly what I would call peppy. (What a funny word that is). Deeply introspectful and an amazing poet, but not always exuberant. Good for soul food. But music in the background makes cooking even MORE fun.

6.    Last but not least, company!! Sometimes it’s just my husband sitting in the kitchen chatting about his day while I’m cooking, and sometimes it’s the kids, and sometimes it’s family or friends who’ve come for dinner, and this is why everyone always hangs out in the kitchen…It’s where everything happens, it’s where the food is, and more importantly, where the wine is!!! (By the way, check out my dear friend Barb’s wine blog at knownothingwineblog. She’s learned a lot about wine (I get to benefit, yay!) and she’s a great, funny writer with a lot of info.  She hasn’t updated it lately, but I guarantee a lot of good vino info, and a lot of laughs too, J