I'm not a great cook. I mean, I'm really good at the things I'm good at, but that isn't a really wide array of options. I'm really bad at the basics - I've never made a pot roast, my pork chops rarely turn out right and I have no interest in even attempting meatloaf. But I've gotten pretty good at the "un-basics" like pan seared sea scallops, lamb chop "lollipops," cedar planked salmon and more.
My friends all say things like "you're such a great cook." I really don't think I'm a great cook. But the difference that they see in me, and that they translate into good cooking, is that I put a lot of energy, passion and love into everything I cook.
The bottom line is that when I cook, I put so much of myself into it. I cook with love. I love to take a recipe and make it my own. I love to cook for other people. I love to pair a good meal with good wine. I love to plate a nice meal in a nice way, even if it's just for me.
I cook with love. And I think it shows.
That doesn't mean I cook crazy gourmet meals. I am your normal every day woman. But I love good food. So I plan, I think, I buy fresh ingredients and I cook my own version of "basics." I use a wide variety of recipe sources, but some of my best work is my own. I sometimes start with someone else's recipe or idea, but rarely stay on their exact path. I'm a bit of an "off-roader."
As a normal every day kind of woman, I don't have a spectacular gourmet kitchen (although, for a Chicago condo, I have to admit, I lucked out with really great counter space). I have a full time job, and don't usually get home until 6:00 or 7:00 (if I'm lucky) so I'm not cooking up a storm every night. I depend on a lot of pre-marinated items from the butcher or frozen meatballs from Trader Joe's.
As a normal every day cook, I don't have all the fancy tools or pots and pans. But I do recommend investing in a few nice pieces when it comes to pans in a couple of sizes. Besides all the basics you need to cook (sturdy pots, pans, broiler), I have a few items that I cannot live without and are more than worth the investment:
- My Calphalon One Nonstick Square Grill Pan 11 x 11-in
. I live in Chicago in a condo, I don't have quick access to a grill but I do my best indoors. I can't live without this grill pan. I like the Calphalon because it's solid/heavy, but I can lift it with one hand, it stays flat and it cleans easily.
- My Analon wok. I don't even make a ton of stir fry dishes in classic sense, but I use it for any kind of pasta, veggie mix, shimp sautee, etc. I've had it for 6 years now and I probably have used it every week since I bought it. I have one with a grip on each side, not a long handle - it's big and heavy and I am not strong enough to pick it up from one side.
- My herb mincer set (called a Mezzaluna set). It's a beveled wooden chopping board and rounded blade so you don't tear fresh herbs when you chop them. (see additional notes below)
- My olive oil spray bottle. You fill it with your own olive oil, pump in some air, and it comes out in a fine mist. You can easily coat your pans with lower calories than dumping oil in it, but you don't get the alcohol residue from Pam that can ruin a good pan. You can find them at any kitchen store, Bed Bath & Beyond, etc.
From there, it's just making that little difference between a meal and an experience.
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A few notes on the Mezzaluna set...
I have the Henckels mezzaluna set, and I love it. But it does have a downside. See the link/photo below - it is a double blade. This is great for chopping, but I do find that pieces of the herbs get caught in between the two blades. So, I often have to push them out with my fingers to keep chopping.
In the future, knowing that, I would probably be more apt to try a single blade. But I do love the chopping board. I got the Henckel set for my sister and her husband, they prefer to use a flat surface, not the beveled board. You can find the mezzaluna on it's own:
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