How-To Boil Water: an intro. to this blog
I have always loved cooking. My earliest memories, and most favored ones also happen to be the most flavorful. As I started my college career, it is a hobby that I kept on the back burner for such a time as this. After delivering my son, Paxton, I decided to resign from my corporate job and become a homemaker.
I have been vastly inspired by the plethora of self-taught chefs around the world. I want to share delicious recipes, tips, tricks and shortcuts, as well as hopefully inspiring others to step into the kitchen.
So today, we are back to basics in my, "how to boil water" post. I wanted to begin with just a few of my starter tips and cooking philosophies, if you will.
1.) It's okay to think outside of the box, but you have to retain the integrity of the dish itself. if you want to make chili with frog legs, go for it! But don't put it in a clear broth because then it's no longer a chili, it's a frog leg soup mess.
2.) If you're going to make it from, "scratch" you have to make it right. It's okay to use pre-made products. We're not on iron chef america, here, and we're definitely not rich either. I would much rather use pre-made meatballs and cook them well and cover an imperfections up with an amazing sauce, than try to make my own meatballs and have one of the classic meatballs errors a.) they're dry, or b.) they don't stay together.
3.) If you've never made it, if your mother has never made it, look at a recipe first.
4.) Try something new. I grew up with strong dutch flavors with little latin influence unless it came from a box. However, both my husband and I love hispanic and latin flavors so I've had to do my reading and lots of trial and error.
Recipes coming soon! As well as pictures and tips from my husband and I going at it for our homemade version of the Food Network show Chopped.
I have been vastly inspired by the plethora of self-taught chefs around the world. I want to share delicious recipes, tips, tricks and shortcuts, as well as hopefully inspiring others to step into the kitchen.
So today, we are back to basics in my, "how to boil water" post. I wanted to begin with just a few of my starter tips and cooking philosophies, if you will.
1.) It's okay to think outside of the box, but you have to retain the integrity of the dish itself. if you want to make chili with frog legs, go for it! But don't put it in a clear broth because then it's no longer a chili, it's a frog leg soup mess.
2.) If you're going to make it from, "scratch" you have to make it right. It's okay to use pre-made products. We're not on iron chef america, here, and we're definitely not rich either. I would much rather use pre-made meatballs and cook them well and cover an imperfections up with an amazing sauce, than try to make my own meatballs and have one of the classic meatballs errors a.) they're dry, or b.) they don't stay together.
3.) If you've never made it, if your mother has never made it, look at a recipe first.
4.) Try something new. I grew up with strong dutch flavors with little latin influence unless it came from a box. However, both my husband and I love hispanic and latin flavors so I've had to do my reading and lots of trial and error.
Recipes coming soon! As well as pictures and tips from my husband and I going at it for our homemade version of the Food Network show Chopped.
We are trying to eat healthier in the house. Do you have any healthy recipes that you can make?? Thanks honey..��
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