I get complimented on my cooking every time I prepare something. I'm often told I should have been a chef. That's not my ego talking... it took me a long to get past the "aw, gee, shucks, it's just a little something" reaction and accept that maybe I actually do have some talent in the kitchen.
It's a heavy crown to wear, and it comes with responsibilities. One of those is to share what I've learned, mostly by trial and error or by studying how great food comes to be.
I have some basic rules I go by. I'm one day going to have them engraved to hang in my kitchen.
I. Recipes are suggestions, not orders.
Use recipes as a starting point. They should provide direction rather than limitations. Be creative! There is no joy in manufacturing an exact clone of someone else's creation. Start small -- learn to substitute molasses for brown sugar, add a kick with garlic or even bring out simplicity by removing ingredients (There are exceptions -- for example, when baking, the ingredient proportions, temperatures and cooking times can be critical.)
II. Know your audience
You may love (fill in the blank), but your guests may not. When cooking for kids, sushi is probably out. When cooking for your grandmother, go easy on the habanero peppers. You get the idea. I remember the time I was shocked that most of my guests wouldn't even try my ceviche (raw fish that is "cooked" in lime juice, onions, peppers and cilantro) despite their unanimous love for sushi.
III. Tools matter
Ask any handyman, and you'll be told that many jobs simply cannot be done without the right tools. The same principle applies in the kitchen. I would fight to keep my KitchenAid mixer, Cook Help, food processor, knives, mandolin and quite a few other items.
IV. Be willing (nay, embrace) improvisation
I think the #1 reason that great food comes out of my kitchen is that I am not only willing to improvise, I take great joy and pride in it. I'm most proud of something I "whip up" using the scarce remains of last week's shopping. Soups and stocks are a great way to use up left-over vegetables and meats. See rule I.
V. Cook from scratch
For one, you can proudly announce that nothing being served is store-bought. You also know exactly what is going into your food (preservatives, salt, fats and so on). You also get more vibrant flavors and textures. Vegetables in your soups will retain some bite instead of being mushy, your sauces will get their flavor from fresh ingredients instead of salt, and you don't have to worry about what "disodium guanylate" is.
VI. Don't cook from scratch
On the other hand, sometimes it pays to use something as a "base" and then doctor the hell out of it. On a busy weeknight, I don't want to make a huge effort or mess, but I do want to have something satisfying and healthy for dinner. Maybe I'll whip out a jar of store-bought pasta sauce and spice it with balsamic vinegar, red pepper flakes, crushed garlic (also from a jar) and some chopped kalamata olives to make a 10-minute
arabbiata sauce.
VII. Keep a full pantry
Shop regularly for fresh produce and meats, but keep a full supply of items that don't spoil. You never know when you will find yourself reaching for flour, sugar, chicken stock, canned beans and so on. You can often use canned goods in a pinch when you suddenly need tomatoes or other common ingredients.
VIII. Find a great place to shop for fresh foods
Find a store that has a good variety of produce, meats and cheeses but doesn't break the bank. Here in Southern California we do lots of our shopping at a local chain called
Jons, in large part because their produce is fresh, inexpensive and highly varied (they cater to a wide range of ethnic groups).
VIX. Try out specialty and ethnic foods
Don't be afraid of new flavors and strange foods! I have a rule that I'll try
almost anything once (exceptions are often raised when traveling in Asia.) Another reason we shop at Jons is that they carry a huge assortment of East European, Mexican and South American items.
X. It doesn't always have to be a meal
Sometimes the best way to entertain is with a wide assortment of bite-size or small items that everyone can just graze on. It reduces the stress of serving several courses simultaneously, can often be made in advance and makes for a more relaxed, informal get-together. This is also a great way to go if it's just two of you watching a movie.
