How to Cook Like a Pro

There are very few things in life that are more disheartening than finding an amazing sounding recipe, making the time to seek out and buy the ingredients, spending your entire afternoon cooking it for your family, and then you end up feeding it to the dog.  Who is probably only eating it out of sympathy.  Huge disappointment (not to mention a waste of your time and money). Sometimes it’s not even that bad, but doesn’t nearly live up to the expectations you had for it. I can see why this would make people want to throw in the kitchen towel. 

The joy of cooking is to be able to produce food that moves you.  That makes you eager to cook it again and again so that each time you put it in your mouth you say Wow all over again. You want to be rewarded for your work and to be proud to share it with others.  This is how cooking should be.

I know that I often times take for granted a lot of little things while in the kitchen and what seems obvious to me may be easily overlooked by the home cook. For this, I wanted to compile a list of the most important tips that I believe separate the professionals from the home cooks. These are always a given for the pros and if you stick to these guidelines you will easily be getting professional results at home.

 1.Keepin’ it Real – Good food begins way before you start cooking.  Sourcing out the freshest ingredients will always yield better results.  I know many of you will curse me for saying it, but you won’t get the same flavor from garlic in a jar that you will get from freshly grated garlic.  It is really worth the extra step!

As a general rule, stay real and keep it fresh.

 

2. Salt is a man’s best friend – Many home cooks underestimate the power of salt. It is absolutely the important ingredient you will ever use in your kitchen. Salt is what brings out the flavor in your food and makes it come to life.  It is that one crucial ingredient that could possibly be keeping your food from going to new heights.  If you’ve prepared a dish from a recipe and it tastes good, but it’s just missing that “something,” often times you need to add a little more salt to take it from being good to being GREAT.

Also, it is important that you start salting your dish from the beginning and continue slowly salting throughout the cooking process. 

A brief example of this is to begin by salting your water when cooking pasta to help boost the flavor of the pasta.  Then continue by salting your sauce (a little at a time – be careful not to over salt, you can always add more, but can’t take away).  Once the pasta and sauce are cooked and combined you check it one last time for seasoning and add a little more salt, if needed. 

Start practicing with salt and you will begin to notice a world of difference.

3. Embrace fat- Don’t be afraid of fat. Using just the right amount — whether it be vegetable fat or animal fat — adds an unparalleled flavor and texture to your food that you won’t find with any other ingredient.  I know that many of us associate the word fat with negative connotations (it’s hard not to in our stick figure-crazed, yet overweight society), but it’s all about being balanced and remembering that our bodies actually need fat. Everything in moderation.  Just remember that being healthy means being balanced.

4. It’s all about the Technique – This is the one that really sets the experts apart from the rest.  It is what pros have spent tons of time in culinary school learning or hours in professional kitchens doing over and over again. It does take some practice, but if you’re willing to learn, you will be able to pick up on the important techniques that help produce stellar results. Start paying close attention to the directions when you read recipes and you’ll notice patterns.

For example, the first step in making Beef Bourguignon is to get the pot very hot with your oil or butter and then add the beef and brown on all sides.  The first step to making a roasted Pork Tenderloin is to get the pot very hot with your oil or butter and then add the pork and brown on all sides.  The first step to making a Rack of Lamb is to get the pot very hot with your oil or butter and then add the lamb and brown on all sides. You notice a pattern? Get a few solid techniques under your belt, and then it doesn’t matter what you are making you can follow the technique and you know your results will be delicious each time.

A great cookbook that I highly recommend is a book by Michael Ruhlman, called Ruhlman’s Twenty.  It has 100 recipes categorized by 20 different techniques and complete with step by step pictures.  It’s a great way to get the essentials down pat.

5. Layer the flavor – There are many, many powerful ingredients in the kitchen that allow you to build flavor and add dimension to your dish (think acidity, spices, garlic, onions, etc). I’ve spoken with many people who omit these types of ingredients from recipes because they dislike their strong flavors.  Let’s take onions for an example.  There is a distinct difference between making a dish that has onions in it and using onions as a flavor base for your dish.  If you dislike onions, you are probably not going to go for an onion soup, but if you use those onions as the foundation to your vegetable soup, it will help give that soup a deeper flavor and extra dimension.  And it won’t taste like onions –  I promise! 

So, lastly learn the difference between using an ingredient in your dish or using it as a flavor additive.  Don’t be afraid to use those powerful flavors!

 

Balsamic Asparagus with Feta Cheese, Sundried Tomatoes, and Toasted Walnuts

I am seriously in love with asparagus.  In love.  So much, in fact, that I almost have a little Asparagus Envy.  

It is truly everything I strive to be in life — tall, thin, sleek, versatile, luxurious yet balanced, full of life and flavor, wholesome, tall, thin, sleek.  Did I say tall and thin?  But seriously, it is the WHOLE package — inside and out.

 

The possibilities with asparagus really are endless.  A while back I shared an Asian Style Asparagus recipe with shiitake mushrooms and sesame seeds for The Magazine of Yoga that was a terrific combination as well.   This is the type of vegetable that all you need to know is how to cook it and then you can run wild with your imagination.  It really couldn’t be any easier.

For this recipe, I didn’t measure out the ingredients exactly, so it is an approximation – feel free add as much or as little as you’d like of the ingredients.  

• One bunch Asparagus
• 3/4 cup of Feta Cheese
• 1/4 cup chopped, marinated Sundried Tomatoes
• 1/4 cup toasted Walnuts
• 2-3 tbs good quality Balsamic vinegar
• salt and pepper

Trim the bottoms of your asparagus and then bring a medium pot of water to a boil.   While the water is coming to a boil prepare an ice bath for after the asparagus cooks.  (An ice bath is just a large bowl filled with cold water and ice – this will stop the asparagus from cooking as well as help it to keep the vibrant green color).

Once your water comes to a boil add the asparagus and cook just until the water comes back up to a boil (also known as blanching).  If you want your asparagus a little more on the tender side, leave it in for just a minute or two longer.  Once cooked, drain and place the asparagus immediately in the ice bath.

To finish, remove from water, drizzle with balsamic and other ingredients, season with salt and pepper as desired and serve.

Shredded Pork Carnitas and Purple Potato Flatbread with a creamy Queso Sauce

Let me start by telling you how my mind works.  Or more appropriately, I should say how my mind doesn’t work. Literally speaking.  This was originally supposed to be a recipe for Peruvian Arroz con Pollo (Chicken with Rice), but somewhere along the way it all fell apart.

I had the ingredients neatly lined up on my kitchen counter waiting to be used.  Then, during my daily grocery store stroll (between work shopping and personal shopping I can officially say I live at the supermarket) I spotted the most gorgeous, sexy, dark purple potatoes in the produce aisle. They had my name written all over them – and I’m pretty sure it was Spanish. “Natali-yahhhh.”

My initial thought was to throw them into the arroz con pollo since I’ve seen lots of variations of Peruvian rice and potato dishes.  But then I thought I should keep them separate and showcase them on their own.  That’s when it all started to go down hill.  My mind began racing and I started thinking of a ridiculous amount of ideas, as if I had never seen a potato before. The.entire.car.ride.home.

One thought led to another, which led to another, which led to…three days later.

I literally spent three days pondering over these darn little spuds until my brain broke down and completely stopped working all together.  At that point, I had no idea what to do with them. 

I gave it a rest for a while until it finally hit me – flatbread!  Hmmm, or maybe potato salad.  Ok, flatbread.

Typically, I would be too embarrassed to admit that these are the types of problems I face, but because I have an end result like this one, I’m beginning to think it’s a good thing that my brain stops working every now and then.

…although, I’m fairly certain my husband would beg to differ.

1. Pizza Dough

My local grocery store has a great pizza counter where I purchased my dough from.  A lot of local pizzerias also sell good dough for just a couple dollars.

2. Toppings

• Corn
• Purple Potatoes, sliced 1/8 inch thick
• Hot peppers (or mild if you prefer)
• Cilantro, chopped
• Avocado, diced

3. Pork Carnitas Recipe

Pork carnitas means “little meats” in Spanish.  This is a very delicious, flavorful and inexpensive way to prepare pork, but make sure you allow yourself time since you want to cook it on low heat for several hours to get that fork tender meat.  You could also prepare it in a crock pot if you prefer.

• 2 lb bone-in pork shoulder
• 1 onion, roughly chopped
• 5 garlic cloves, roughly chopped
• 3-4 adobe chipolte peppers
• 1 can chicken broth
• 1 tsp cumin
• 1 tsp dried oregano
• olive oil
• salt and pepper

Preheat oven to 250 degrees.

Heat olive oil in a large dutch oven and season pork liberally with salt and pepper.  Add pork and brown on all sides.  Remove pork from pot and add onions, scrapping up all the brown bits.  Add garlic, cumin and oregano to pot and cook for a minute longer.

Add chipolte peppers, chicken stock and pork back to pot.  Cover pot and cook for about 7-8 hours or until the pork is fork tender.  In crock pot cook on low for about 8 hours or on high for 4-5 hours.

4. Queso Sauce Recipe

• 1 tbs butter
• 1 tbs flour
• 1 cup whole milk
• 1 cup shredded sharp cheddar cheese
• 1 tbs Tabasco sauce
• salt and pepper

In small-medium sauce pan melt butter. Add flour, whisk and cook for a few minutes to create the roux.  Whisk in milk and cook until the milk begins to thicken into a sauce and coats the back of a spoon.  Turn heat off and add cheese slowly. Add Tabasco sauce (for flavor, not heat — but you can add extra if you would like the heat).  Add salt to taste.

Assemble the Flatbread

For the flatbread, first roll out dough on a floured surface.  Place the dough on a pizza stone or if you do not have a stone, place on the back side of a baking sheet.  Arrange potatoes, corn and peppers on the top of the dough.  Cook in a 450 degree oven for 10 minutes.  Remove from oven, add pork and cook for about 5-10 minutes longer or until the dough is cooked.  Remove from oven, top with chopped cilantro and diced avocados and serve with cheese sauce.

Spicy Beef Chili n’ Cheddar Cheese Grits

When it comes to grits, you either love them or think you hate them.  Personally, I have a serious soft spot for grits.  I was once among the crowds that thought I hated them, but it wasn’t until I went down south that I realized they are so much more than the bland instant breakfast kind that is often thought of.  

More specifically, stone ground grits. They are so good, that when prepared the right way, they melt in your mouth like buttery mashed potatoes.  And as a bonus: easy to make.

In Charleston, the most irresistibly delicious variations are just about everywhere you go.  Most commonly you’ll see Shrimp & Grits on the menu, which is a low-country staple – so. heavenly. delicious.  Instead of the classic I thought I’d go for a get-through-the-last-few-weeks-of-wintery-blues dish.   Chunky beef chili over creamy cheddar grits. Comfort food at it’s finest!

You can’t find yellow stone ground grits everywhere, but they can be can ordered online at several different places if you live in an area that doesn’t sell them at the local grocery store.

Cheddar Cheese Grits

(Cooking tip: Grits need a lot of salt to help bring out the flavors.  If your grits taste good, but need just a little boost to make them delicious, you probably need to add more salt)

•  1 ½ cup Yellow Stone Ground Grits
• 2 cans chicken broth
• 1 cup milk
• 1 cup half and half
• 6 tbs butter
• 2 cups sharp cheddar cheese, grated yourself

Bring the milk and chicken stock to a boil in a medium saucepan. Slowly stir in the grits and salt and bring back to a boil.  Cover, turn down the heat and simmer for 20-25 minutes (or until grits are tender), stirring occasionally to prevent the grits from burning on the bottom.   Once grits are tender, stir in butter and half & half, season with pepper and salt (a lot of salt!) and then turn off heat and stir in cheese.

Spicy Beef Chili

• 1 lb beef shoulder or other beef for stew, cubed
• 2 jalapenos, seeded and diced
• 1 onion, diced
• 3 garlic cloves, minced
• 1 (14.5 oz) can chicken broth
• 1 (14.5 oz) can fire-roasted crushed tomatoes
• 1 bay leaf
• 1 can black beans
• 1 tsp dried oregano
• 1 tbs ancho chili powder
• ¼ tsp coriander
• 1/2 tsp cumin
• 1 tsp brown sugar
• 1 tbsp tomato paste
• a dash of Worcestershire
• a dash of hot sauce
• olive oil
• salt/pepper

Heat a few spoonfuls of olive oil in a large dutch oven or soup pot, on high heat.  Season beef cubes with salt and pepper on all sides and add to pan.  Sear the beef on add sides until nice and brown.  Remove beef from pan when browned.

Add onions and jalapenos to pot and saute, while scraping up all the brown bits on the bottom of the pan (that is where a lot of your flavor comes from).  Saute until the onions are softened and then add garlic. Cook for a minute more.  Add all of the spices and cook for another minute.  Add brown sugar, tomato paste, Worcestershire, hot sauce and incorporate into the spices.  Last, return the beef back to the pot, add the chicken stock and tomatoes and bring to a boil (ensure the chicken stock covers all of the beef completely — if not, add a little water).  Reduce heat, cover and simmer for 1 hour.  Add the beans and cook for about 30 minutes to one hour more or until your beef is tender and pulls apart with a fork. 

Serve over grits and with additional cheese if desired.

CNL — Come check me out!

So, I have a facebook page now.  Now, as in for about 2 years now.  Needless to say, I haven’t been the most diligent at keeping up with it, but I am turning over a new leaf. 

Unlike Daily Crave, my goal on the facebook page is to share some of the business side of things.  I’ll be giving you sneak peeks of dinner parties, private lessons, different events, and of course some fun food photos.  So if you’re on facebook come check it out and “like me” here.

Next up: Spicy Beef Chili over Cheddar Cheese Grits

Lump Crab Pasta with Meyer Lemon and Chive Butter Sauce

 

 

Valentine’s Day or not, there is nothing more romantic than your honey cooking up a nice meal while you sit back, relax and sip your Chardonnay (or IPA). 

In honor of the upcoming holiday I wanted to share an easy dish to impress (or to splurge on yourself) with a little splash of elegance, a hint of seduction and is overall just wildly delicious.  

This pasta covers all the bases with soft and subtle flavors of the butter sauce (also known as a Beurre Blanc) paired with a hint of citrus, and the sweetness of fresh crab is true perfection. 

Add a little chocolate to the mix and I’m pretty sure this is the way to make any suitor fall head over heals.  If you’re lucky, maybe with you too!

 

(If can’t find meyer lemons, you can substitute regular lemons)

Serves 2

• 8oz thin spaghetti ( half of a box)
• 1 lb fresh lump crab meat, picked over for shells and pieces
• 1/4 cup dry white wine
• 1/4 cup white wine vinegar
• 1 large shallot, chopped fine
• 1 and 1/2 sticks cold unsalted butter
• 4 tbs chopped chives
• 1 tsp fresh lemon zest
• 1/4 cup meyer lemon juice
• salt, pepper
• parsley

Begin by cooking pasta in boiling salted water according to package directions.  Drain pasta, and reserve about 1/3 cup of the cooking water.  Set pasta aside.

To make the sauce add the shallots, wine and vinegar in a medium-large saucepan.  Boil until the liquid reduces to just about a tablespoon.  Reduce heat and begin to add the cold butter one tablespoon at a time, whisking continuously, until all of the butter is incorporated.  Turn the heat off and add chives, lemon juice, lemon zest, salt (a generous amount of salt) and pepper.  Mix in most of the crab meat, reserving about 1/2 cup to top pasta with. 

Pour the sauce in a large saute pan and add the pasta.  Heat through and add the cooking water from the pasta a tablespoon at a time to loosen the sauce, if needed.  Check for seasoning and adjust as needed.  Plate the pasta and top with the reserved crab meat, fresh parsley and lemon zest.  Serve immediately.

Nutella-Filled Chocolate Cupcakes with Coconut Cream Cheese Frosting

 

These are officially the best cupcakes I’ve ever had.  Pretty bold statement, I know.  But it is so true. 

Besides the fact that they are really, really, REALLY good they transport me back to my days of living in Paris.  I was a young, (and poor) college student living off two dollar ham & cheese crepes made from the street-side crepe truck by my flat.   I think “Je voudrais un crepe” was the first thing I learned to say (and may have been one of the only things I learned to say behind je voudrais un baguette and je voudrais que vous coupiez ici, but that’s a whole other story).  Back to the crepes.  That little crepe cart was where I discovered the insane combination of Nutella and coconut.  My daily jambon and fromage was soon replaced with coco and nutella.  And on days I wanted to be more healthy I would eat the crepe with coco, nutella AND banana.

Second, anything that is “filled” (or stuffed) is just better.  There is something about that feeling of sinking your teeth down into a creamy center that oozes out onto your tongue.  Mmmm!

Lastly, it’s chocolate.  Rich, deep, dark… bold chocolate.  Just the way I like it.  (If you are a chocolate lover like myself you know exactly what I’m talking about.)

I’m pretty sure this one is going down in cupcake history, folks!

 

• Chocolate Cupcakes
• One small jar of Nutella
• Coconut Cream Cheese Frosting

Chocolate Cupcakes

Makes 16 cupcakes

•  1/2 cup Dutch-processed cocoa powder
• 1 cup boiling hot water
• 1 1/3 cups all purpose flour
• 2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup butter, room temp
• 1 cup sugar
• 2 large eggs
• 2 tsp vanilla extract

(You can use your favorite chocolate cupcake recipe or this recipe for chocolate cupcakes derived from Joy of Baking)

Preheat oven to 375 degrees.

In a small bowl stir until smooth the boiling hot water and the cocoa powder. Let cool to room temperature.

In another bowl, whisk together the flour, baking powder, and salt.

Then in the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating until smooth. Scrape down the sides of the bowl as needed. Beat in the vanilla extract. Add the flour mixture and beat only until incorporated. Then add the cooled cocoa mixture and stir until smooth.

Fill each muffin cup about two-thirds full with batter and bake for about 16 – 20 minutes or until risen, springy to the touch, and a toothpick inserted into a cupcake comes out clean. (Do not over bake or the cupcakes will be dry.) Remove from oven and place on a wire rack to cool. ( These cupcakes are best the day they are made, but can be covered and stored for a few days.)

Once the cupcakes have cooled, with a pairing knife, cut out a hole in the center of the cupcake.  Pour a spoonful of Nutella into the center and then frost with coconut frosting.  Top with toasted coconut.

Coconut Cream Cheese Frosting

• 1 8 oz package cream cheese, softened
• 2 sticks butter, softened
• 1 32 oz bag powdered sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon coconut extract
• 2 cups shredded coconut

In bowl of electric mixer cream butter and cream cheese.  Slowly add powdered sugar by the cup until incorporated.  Add extract and blend well.  Fold in coconut.  You may have to add a splash of cream to losen the consistancy to spread.