About two months ago, I dedicated myself to becoming a better cook. With a pregnant wife who is very picky and a 22 month old who eats at 5:00 PM every day, it's not really feasible for me to cook during the week so every Sunday I cook something (typically something that takes all day to cook). Here is what I feel like I can cook pretty well (kind of my "go to" dishes): Gumbo Red Beans and Rice Round Steak with rice and gravy Spaghetti with Meatballs Ribs Obviously I can cook steaks and grill chicken and do some good side dishes, but as far as typical south Louisiana food an other traditional food, these are the things I've done a few times in the last few months. I like to perfect something then move on. So what else do I need in my arsenal? I think I'm gonna work on a home cooked jambalaya next. What do you guys have as your go to dishes?
jambalaya is fun to make its alot of work, but I love to make it. Do you eat seafood and fish, there is alot you can do with it.
Yeah, I eat all manner of seafood but don't cook it much. I'm thinking about working on an etoufee and i have fried shrimp and fish before but I need a good way to cook just a plain filet of snapper or something. I've never gotten anything I really love.
Mobius, You will become a great cook because you have the heart and desire for it...the knowledge and the skills will come easily because it's obvious it makes you happy. I would suggest you get a few cookbooks that specialize in Louisiana, Cajun nd Creole cookery. as well as one general cooking instruction book. First, I would recommend "The Joy of Cooking". This is a general instructional cookbook that covers in detail all the methods of cooking. This is a GREAT instructional the recipes are good, but it's written for the midwestern palate...you may have to modify the seasoning to your tastes. Or better said, your pregnant wife's tastes. This book covers baking as well. Definitely, do one recipe/week from this book and if you really follow the recipes, you'll learn a lot that you can modify to Louisiana styles. By the way, there's plenty of Louisiana stuff in there. But definitely begin by purposely choosing one recipe that features each one of the cooking methods- Frying, roasting, baking, braising, etc. and learn each one of them by looking them up in the glossary. Second get a Louisiana compilation cookbook like River Road Recipes. These are recipes that good, Louisiana home cooks submit. The recipes are sized for a family, not an army. Third get a Louisiana seafood cookbook by one of the famous Louisiana chefs. Forget Emeril...get John Folse. He has a new seafood cookbook out that isa real tome. It costs $50 but I hear it's worth it. I have one that's great, but I lent it out and lost it called Creole Cooking and all that Jazz by Howard Mitchum. I hear Okie collects cookbooks so I'd pm her and get some ecommendations. You don't need a million books though. One or two in each category will suffice. Get a baking cookbook by one of the bakers supply companies. General Mills, for example. Do NOT stray from baking recipes. Baking is more science than art. Measure everything. Get a bookstand for your counter to hold the books open while you follow the recipes. This really is invaluable and cheap. Go to Sams club and get One large plastic cutting board. Do NOT get one of those cute small ones they market to dainty housewives. You probably don't have one big enough in your house, even though you probably have several small ones. The bigger...the better. While you're there, Get a large French chef knife. Once again not one of those little ones a little woman would want...10 inches at least. I'll write more about what you may need later. I have to bring my daughter to Basketball practice.
I'll tell you my newest cooking arsenal acquisition. I got it for Christmas from a girlfriend who knew that I was trying to cut back on fats and carbs. It's a skillet, but not an ordinary skillet by any means. It's a ScanPan skillet made out of a new black metal that is somehow bonded with a high-tech ceramic that makes it non-stick, but you can use regular metal utensils that do not scratch off any kind of Teflon-type coating. Folks, it is REALLY non-stick. More so than Teflon. I can fry meat or eggs without using any oil at all! I add about a tablespoon of olive oil to stir fry veggies because it helps cook them faster, but its not needed to prevent any sticking. Of course it cleans up like a charm, even when I've allowed residue to dry hard to the bottom. It ain't cheap at about $180, but I've never had a pan that I've used so much. It lives in the drain rack and almost never gets put away before I use it again.
Great post! I knew you'd come through for me. I get most of my knowledge from picking the brains of my friends who are good cooks. I'm starting to understand concepts which is always the most important thing in any endeavor imo. I want to know why something works rather than just knowing that it works. Anyway, I get most of my ideas from Folse's "Encyclopedia of Creole Cuisine" which I'm sure you are very familiar with. Plus, I think my wife owns every Junior League cookbook in the state. I try to get ideas from these books and my friends and then make the recipe my own rather than measuring a cup of chopped onions and 1 chopped celery stick etc. But you're right about baking, i tend to keep to the book on that so at least I'm doing something right. Cooking has become therapeutic for me lately so I'm definitely gonna stick with it. Thanks for the advice.
I'm not familiar with Folse's books firsthand. Get the knife and cutting board. The only problem with a big board is washing it in undersized sinks that our houses have. but you can really just wipe it off with a non soapy wet rag and spray it with a real mild bleach solution and not even use the sink. I like the boards with a gutter around the perimeter... they save the counter from meat juice dripping. If you're ever around Abita, call me and I'll give you lessons on how to hold the knife and the proper techniques for cutting onions, celery, bell pepper, Garlic etc. At first, it's awkward, but after a while it becomes second nature and speed will eventually happen. But in a home, you don't need speed like I do...concentrate on accuracy of the technique. Develop good knife skills even if it's at your house. Later I'll post a list of everything I think is essential in my kitchen. spices seasonings, equipment and stuff. while you're thinking of technique, learn to saute properly. Get a real saute pan and just put a handful of dry red beans in it and read up on the technique and practice with the beans. You'll be flipping eggs in no time. Check this site out that I googled for you How to Sauté Cooking Technique Video | Online Video Cooking School By the way Red, that pan sounds very interesting.
Here's some video from the same site on using the knife. I didn't see all the videos in the series but the first video displayed proper technique so I'm sure the rest are reliable. Online Video Cooking School I've gotten cooking jobs just based on how the chef saw me cutting onions. forget resumes, they're like the star rankings of the football recruits. They only are an estimate for potential, but performance, what you can really do, reveals your actual abilities. I always judge cooks by how they use the knife. Knife skills and line cooking skills are paramount in the restaurant, but knife skills are important in the home, if you're serious. My avatar exhibits IMPROPER technique doesn't it !!
i agree with that. and add a few more soups or stews. i make a stew that uses either beef or lamb with lots of mushrooms, some carrots, onions, lots of red wine and beef stock plus herbal seasonings, not the traditional "red stew" seasonings. it is served over rice or buttered noodles and is out of this world. it is a recipe that my mom's friend gave to us when i was little and i have loved it all my life. those good home cook recipes cant be beat. plus, soups and stews are so good heated over and not only can they help stretch the budget, make a great time saver for the second meal. i have the folse cookbooks. great just for reading, reference, and ideas. a lot of jr league and church cookbooks are great. steer away from the ones that seem to call for a can of cream of mushroom soup in everything. i love river road. it is the cookbook i grew up with. i love a good roasted duck. ya gotta get the crisp dry skin with a tender moist and juicy meat. it is so easy to do, but looks a lot more impressive than it is. you can get good domestic whole ducks in the freezer section of most good grocery stores, just like you can turkeys. i can bribe greenie with a roasted duck dinner. and master a few salads. for lighter summer fare or just to round out a meal. something that is more than some lettuce with a bottled dressing. a good cook is going for the complete meal, not just one star dish.
