Sunday, February 28, 2010

The Only 20 things you will ever need to know how to cook...Part 1

Found this in Glamour...20 recipes for you to master that will help you cook great dinners, and even find ways to build off of if you are feeling adventurous. I'll post two recipes in each posting from this article every time...enjoy!

The Only 20 Things You'll Ever Need to Know How to Cook

No matter how stressed/busy/tired we are, most women still want to be rock stars in the kitchen. As a private chef and host of TLC's Home Made Simple, I've taught hundreds of cooking classes and invaded kitchens from Chicago to Miami. Every woman I've met requests an arsenal of impressive, no-fail dishes she can prepare on the quick and cheap. Sometimes it's the tastes-fancy-but-takes-two-minutes pasta sauce, or the perfect milk-dunking cookie. And always, always a roast chicken. Once I share my recipes, clients beg me to keep them secret. Well, Glamour got me to spill the beans. Here, your recipe box for life.

July 1, 2008

Recipe 1: A Pretty, Yummy Thirst Quencher

Ice water with lemon, mint and cucumbers

  • fill a pitcher with ice and water
  • cut slices of lemon and cucumber and put into the pitcher
  • add some mint leaves
  • store in the refrigerator and serve chilled

Recipe 2:
The perfect poached egg

Bring 2 1/2 inches of water to simmer in pot. Add 2 tbsp. white wine vinegar. Crack egg into bowl and gently pour into pot. Simmer for 3 minutes (do not boil; it will tear egg). Remove with slotted spoon and dab with paper towel. Season with salt and enjoy, or make classic Eggs Benedict--just use a spatula to place the egg atop some cooked Canadian bacon on a toasted English muffin. Sprinkle with chopped chives and drizzle with...

Blender hollandaise

  • 2 large egg yolks*
  • 1 tbsp. lemon juice
  • Pinch of cayenne pepper
  • 1 stick unsalted butter
  • 1/2 tsp. kosher salt

Pulse first 3 ingredients in blender. Heat butter until just melted; with blender running, slowly add butter to mixture until frothy. If sauce is too thick, blend in 1 tsp. lukewarm water. Season with salt and serve.

*Use caution in consuming raw or lightly cooked eggs due to a slight risk of salmonella or other food-borne illnesses.