Becoming a better cook is a bug that I picked up after my stint as an event coordinator. I had the chance to work with some amazing chefs (one of them a Top Chef winner) and after each class I would get to taste the chef’s creations. Becoming a better cook hasn’t just been about making delicious food, it has been more about making good food effortlessly. My thinking is that effortlessness comes with practice. The more I practice the basics of cooking, the more effortless I will become at making my own recipes.
So when one of my favorite food blogs, The Kitchn, debuted their post series, The Kitchn’s Cooking School, a 20 day, back to basics cooking class, I got excited. After 7 days, I have been eating good! All of the meals that I made for #KitchnSchool have not only been delicious but they are also easy to make. This class is truly for everyone who wants to become a better cook and it might help you realize that your not that bad of a cook after all.
For me, cooking school is bringing me back to basics and giving me more confidence in the kitchen. Let me show you my progress so far.
Making caramelized onions for the first time was easy! All it takes is low heat and patience. They make a great topping to soups and baked potatoes. It’s fascinating to see how the onions slowly change over time.
This is 4 onions chopped into slices.
The onions after 10 minutes…
After 20 minutes…
After 30 minutes.
This lesson was about cutting vegetables more than the vegetables themselves. Preparing the veggies was the homework.
Here is a tray of what I call Roasted Fall Vegetables, which is combo of broccoli, apples, white potatoes, and sweet potatoes.
Here I steamed some broccoli and dressed it in a mustard – lime vinaigrette (and that carrot soup is topped with caramelized onions).
I hard-boiled eggs for homework (and a snack).
For dinner, I souffléd eggs for the first time! I learned that soufflé tastes like a cheesy custard and is essentially a béchamel sauce mixed with fluffy egg whites.
Roasting a whole chicken is really easy and tasty, but I am always trying to get the crispiest of skin and juiciest of meat.
I rarely make pork chops, but I really should make them more often. Brining made the meat flavorful and I made a pan gravy to top my chops.
Salmon is always a treat for me and I had been wanting to make this recipe since the summer. It was so yummy.
I will be posting all of my #KitchnSchool lessons on Instagram.
Check out The Kitchn’s Cooking School for yourself and let me know your progress.