A class in cooking: how to claim your culinary capacity.
I have a certain reverence for good food. Basic nutrition is fundamental to our body, but good food goes beyond the basic mechanical needs of our body — it genuinely nourishes the soul.
Chef Anthony Bourdain once said, “I do think the idea that basic cooking skills are a virtue, that the ability to feed yourself and a few others with proficiency should be taught to every young man and woman as a fundamental skill.”
Being able to cook good food isn’t a necessity in life. We could all get by perfectly well if we relied on Trader Joe’s Garlic Naan and Chick-fil-A nuggets to keep us satisfied. But, necessity is a terribly depressing guiding principle for what we should strive for.
Too often, good food is shrouded in pretension. The elitism of gourmet has made many people think they can’t cook because they don’t have the skill, money or time to prepare a substantive meal. But, to deprive yourself of good food is a mistake. Some of the best meals are made with the simplest ingredients and prepared faster than a takeout order. So, don’t let yourself be dissuaded by your misconceptions of cooking — with some basic tools and a few recipes you too can create culinary concoctions.
Spices
Something about a spice cabinet always felt so adult to me. I imagined a Martha Stewart- inspired gallery of color-coordinated herbs, spices and pickles. Now, I think of it more like my closet: a blend of basic everyday pieces woven into a curated collection that reflects my taste.
Like your closet, the basics– salt, pepper, chili flakes– must be good quality. Once you have the fundamentals, you can collect and curate more specific blends. I love Trader Joe’s selection of spice mixtures. The “Everything but The Bagel Sesame Seasoning Blend,” “21 Seasoning Salute,” and “Italian Style Sofrito Seasoning Blend” are just a few of the affordable and compact mixtures to begin building your aromatic arsenal.
As you explore your personal cooking style, you’ll add more. If you love making Indian food, you can pick up some pre-ground garam masala, but if you prefer Chinese food, some five spice and Szechuan peppercorns would be the perfect touch. To find better quality and more authentic spice blends, research local specialized markets.
Sauces
I’m confident we could design highly accurate personality profiles based on a person’s go-to sauce. While you may be devotedly loyal to your favorite bottle, trust me there is more to life than Sriracha and Valentina hot sauce. Pesto, chili oil, harissa, herb emulsions–the list is endless.
Some of these may not be sauces in their own right, but they are integral to all your sauce-making. Every fridge should always have tomato paste. Ditch the pre-made marinara sauce; if you have tomato paste you can make most pasta sauces better at home.
Umami-packed fermented pastes like miso and gochujang also pack a super flavorful punch. These can be added to marinades, soups and sauces for rice and noodles.
As for pestos: I beg that you stop buying grocery store pestos. All you need for a basil pesto is basil, garlic, olive oil, and a nut like pine nuts or walnuts. If you don’t have basil add arugula. If you want it spicy add chili flakes. The options are endless, but all equally simple. Similarly, experiment with other herb sauces.
Andy Barghani’s newest book, “The Cook You Want to Be,” includes a recipe that asks for a half-cup of tahini, chili peppers of your choice, two lemons and 2-3 herbs that can all be added in one blender. This 30-second recipe is the perfect sauce for just about anything — it elevates and freshens everything from roasted vegetables to casseroles or even some grilled chicken.
Salads
I too used to cringe at the thought of eating a salad for my meal. But, we have terribly underestimated the range of the salad.
For one, anyone can make a salad; it requires little-to-no skill and is generally pretty straightforward.
One of the tastiest and simplest salads is the classic greek salad. The acidity, crunch and slight sweetness of the salad pairs with almost anything and never takes more than a few minutes to prepare.
An equally refreshing salad is Middle Eastern tabbouleh. Tangy, light, and nutritious — this salad is a well-rounded concoction. Since it's light, you can pair it with some roast meat, like a grocery rotisserie chicken with a side of yogurt sauce.
Now, I might be a little generous with the “salad” theme here, but an Italian caprese is perfect for sharing with friends. Start with prosciutto, cherry tomatoes, mozzarella, olives and capers doused in extra virgin oil, and add flaky sea salt for a divine spread. Pair with some crunchy baguette or ciabatta to complete the full feast.
Sheet-pan dinners
Sauteing, frying, boiling, dicing; sometimes cooking can feel overwhelming when you imagine all the pots and pans sprawled across your kitchen. But a sophisticated, delicious meal can be efficient and simple.
Eric Kim’s sheet pan bibimbap is a low-cost, low-energy, and high-flavor meal. A short-cut take on the Korean classic rice bowl, it does not sacrifice any flavor. This dish is made to be seasonal and versatile so you can personalize it.
I make it when I have a random assortment of vegetables I need to finish off. It’s spicy and a little sweet, and the pickles on the side add a tangy punch. Serve it on a bed of rice or just enjoy it as a colorful bowl of veggies and protein.
Just as easy and delicious is a flatbread or pizza. All you need is some dough from the grocery store and your choice of toppings. Perfect for company, you can split up the dough into sections and create different mini pizzas. Don’t be afraid to experiment: pears, goat cheese, honey, Italian sausage, onions, olives and bell peppers are just some of the myriad flourishes to add to your canvas. If you are up for more, make some homemade focaccia; it's incredibly easy and so worth it.
Noodles
Pasta and ramen — every self-proclaimed non-cook has these in their cabinet. The potential to elevate these basic dishes is endless.
If you’re just beginning your cooking journey, you can build off what you already have.
Jarred pasta sauce tends to be slightly sour, lacking in depth, and missing a certain freshness.
Instead, take out a pan, saute some garlic, toss the sauce in with a little of your pasta water, add some chili flakes, dried herbs and just a little sprinkle of sugar. In less than 10 minutes you’ve transformed what would otherwise be a good, but mediocre dish, into a home-cooked wonder.
Once you have graduated from canned sauces, Alison Roman’s caramelized shallot pasta is the perfect transition into the gourmet world. The recipe is short and the ingredients are simple and inexpensive. The real star of the dish is the anchovies you fry down, as they provide so much umami to the dish in the most subtle way.
As for ramen, there are thousands of videos of people revamping ramen packets with poached eggs, cheese, chili oils, pork belly and more. However, if you want a whole new perspective on what ramen can be, Andy Baraghani’s spinach miso pesto is decadent, creamy and perfectly savory.
So, next time you’re feeling hungry, think of the words of Anthony Bourdain, and try one of the millions of recipes that exist. Boil some pasta, slice a garlic clove and fry a handful of cherry tomatoes. Create something that you can share with your loved ones. Prepare a dish that nurtures you. Commit yourself to making something simple, essential and deliciously fulfilling.
Strike Out,
Writer: Naina Chauhan
Editor: Kate Corcoran
Graphic: Larissa Aguiar
Gainesville
