Read about Cooking

 

 

In the beginning, before computers, I read about cooking, techniques, cuisines and food culture from library books and had a sizable home library.  Even with computers as such a ready and accessible resource, please do not rule out books as resources.  I’ve found that books give more in depth, well-rounded and complete information.  True there is an investment in time.  Websites are good for quick, need-to-know information.  Both resources are essential and complement each other.

 

Check it out on the internet

            There are many, many websites about cooking. I recommend that you set up a folder in your favorites to store you favorite sites.  Personally I use the Food Network and All Recipes much of the time.  Pinterest is very popular, too.  I usually just Google the information and start from there.  If you are reading this, you have your own searching strategy.  It is all about what works for you.  There are no wrong methods.  Currently I usually don’t use Epicurious, mostly due to the saturation in advertising.  I’m learning about Pinterest.  So it is an ongoing learning experience, constantly changing as new sites are born or discovered.

Watch a video

            When I want to learn a new technique, it is very helpful to watch several videos on the technique.  YouTube usually comes through.  Recently I just discovered America’s Test Kitchen on PBS.  These programs are rich in techniques and evaluating your results.  I read about it first then watch more than one video.  Then I try it using the video.  This is how I learned to debone a bird.

I wanted to have a dinner party with crab-stuffed Cornish game hens and I wanted to be able to cut the birds in half if someone did not want a whole bird.  Brainstorm, debone the Cornish game hens and everyone will be able to eat them more easily.  Problem, 14 birds were needed.  It took me 4 hours to debone all fourteen birds, but it was a valuable learning experience.  In the end, I have the technique down and can debone any bird.  I try to debone a bird every so often too keep in practice.  Word of wisdom:  You have to invest the time and energy to be a self-taught cook.  It is true practice makes perfect.

 

Read about it in cookbooks

            Generally, most of my cooking research is done online.  But don’t overlook cookbooks, especially if you are exploring a new kind of cuisine.  Food and cooking is a vital part of culture.  If you read a cookbook it will help you discover the feel of that culture.  Often the fine points of the cuisine are discussing in greater detail than what you find online.  What meals are common in the culture, how are they served and eaten.  What would be served at a special occasion.   I’m  reminded about Marcus Samuelsson’s cookbook The Soul of a New Cuisine that was his exploration of the many African cuisines.

            The home cookbook library does not need to be large.  I found that many of my books were kept for one or two recipes.  I copied the recipes and donated the books to the library.  Now I check out a cookbook from the library and use it at home.  If I find I want to check it out again and again, I usually purchase it.  I rarely buy new books, mostly used books from online sources or at the Friend of the Library bookstore at my local library.

 

This Week’s Challenge

            Choose a cuisine that you are unfamiliar with or that you would like to learn about.  Find a cook book and read about the cuisine and food.  Try your hand at one dish from the book.  If you feel adventurous, plan a whole meal.    If there is a restaurant in your area that features this cuisine, check it out.

 

Tip for this Week – Chiffonade

            A chiffonade is a method of finely shredding leafy herbs and vegetables.  This is the perfect method to use for the mint or basil in the following recipe.  Wash the leaves and stack them on top of each other. Tightly roll the stack of leaves into a cigar shape.  With a sharp knife, finely slice the cigar.  The resulting is pile of sheds.  See the pictures below.

 

This Week in Punkin’s Kitchen

 

Tomatoes with Feta and Basil



The ingredients

            Tomatoes, prefer homegrown or heirloom.

            Olive oil, good quality

            Salt and pepper to taste

            Feta crumbled

½ C     Fresh mint or basil  

 

1)    Slice the tomatoes in thick slice, about 1/4 to 1/3 inch.  Depending on the size of the tomatoes, there should be about five slices per tomato.  You can use this as a gauge for portions, but I usually plan half a tomato per guest.  Place the slices on a large serving platter. 

2)    Lightly drizzle olive oil over the tomato slices.  A little goes a long way. 

 

3)    Sprinkle the slices with freshly ground sea salt and pepper.  

4)    Sprinkle the crumbled feta over the slices, making sure feta is on each slice. 

5)    Now take the fresh mint or basil leaves and stack them on top of each other.  Roll the leaves into a tight cigar shape.  Finely slice the cigar of leaves to make chiffonade of mint or basil.  Sprinkle the finely sliced leaves over the tomatoes.  

Stack the leaves  and roll into a tight cigar shape.

Thinly slice the cigar shape into shreds.



Toss the shreds to separate them and top the tomatoes.

 

6)    Serve immediately.  Do not allow the tomatoes to set after you add the olive oil.

 

This is a favorite summer time dish and I often serve it at summer get-togethers.  Try your own variations.  My cousin prefers to use grated mozzarella and basil.  I have friends report using blue cheese.  I usually make this with basil because I love fresh basil and only use mint from the garden if I don’t have basil on hand.  Try different fresh herbs.  Try different oils, but I don’t recommend grape seed oil. Sometimes I make a lighter version by omitting the olive oil altogether.

 

NOTE:  Most of my recipes are designed to bring out the creativity in you.  I cook by feel and rarely follow a recipe exactly.  Some cooks need to have the exact measurements, and that is fine.  My suggestion is to try the recipe and evaluate your result.  Make notes so you can make adjustments the next time you make the recipe.  It is a good idea to try making the recipe several times.  Everyone's taste is different.  We all have preferences and dislikes, so take those into consideration.

 

Happy cooking