Cooking the Old Fashioned Way

Sautéed Chicken with a Pan Sauce

Wed, 31 Mar 2010 15:22:12 -0500

The great thing about learning how to sauté chicken is that the technique can be used on turkey cutlets, boneless pork chops, fish fillets, and duck breasts with great results. So grab those frozen chicken breasts out of the freezer and let them thaw while we learn how to make sautéed chicken accented with pan sauces!

The Technique
Here is our rhyme to help us commit this technique to memory:

Heat butter and oil, swirling them around.
Add meat, seasoned and coated, and cook until beautifully browned.

According to Pam, sautéing begins with the right sized skillet. For four chicken breasts you should use a 12-inch skillet; for three you should use a 10-inch skillet; for two chicken breasts you should use an 8-inch skillet. The key is for the skillet to hold the chicken breasts with just a little room in between each of them.
Before you even begin preparing your chicken, begin heating the skillet with a little oil and butter. Slowly bring the heat up over a period of a few minutes rather than starting out with the burner on medium-high. This will give the pan a uniformed temperature and ensure that you don’t burn the oil and butter.
Preparing the chicken is pretty easy these days since you can buy boneless, skinless breasts at any grocery store. If these things have not already be done, do them yourself and then softly beat the breast with the flat side of a cook’s knife until it reaches a somewhat uniformed thickness. Pam suggests coating the breasts in flour before sautéing them to give them a nice look and flavor when cooked.
You will know that the skillet is ready when the butter flakes in the pan become golden brown and smell nutty. With the skillet still at medium-high add in your chicken breasts and let them cook for three minutes or until golden brown on the side that’s cooking. Then flip the breasts and allow to cook three more minutes. Six minutes should be all that is necessary for perfectly sautéed chicken breasts!
Pan sauces are perfect for topping chicken on the weeknights and Pam offers a simple, quick recipe to make it happen! All you need is a liquid such as chicken broth or wine and some fat to get started, but you can add virtually anything to the mix. Simply measure 1/2 cup liquid and empty it into the already hot pan you just used to saute the chicken (don’t worry about cleaning it out or removing any tidbits left over... think of it like gravy). Let it reduce to 1/4 a cup (just eyeball it) and then tilt the skillet, whisking in butter or cream. Suddenly you have a delicate pan sauce that will accent your succulent chicken perfectly. Just spoon it over the cooked breasts and serve!

The Assignment
Now that we are familiar with the technique it is time to try it out for ourselves. The chicken breasts are self explanatory, but I will include a couple pan sauce recipes from the book to further explain the method.

Balsamic Vinegar Pan Sauce

Ingredients:
(liquid)
~ 1/4 cup balsamic vinegar
~ 1/4 cup canned low-sodium chicken broth
(fat)
~ 1 tablespoon butter
Directions:
Combine vinegar and broth in a measuring cup. Follow above instructions.

Lemon-Caper Pan Sauce

Ingredients:
(liquid)
~ 6 tablespoons low-sodium chicken broth
~ 2 tablespoons lemon juice
(flavoring)
~ 2 teaspoons drained capers
(fat)
~ 1 tablespoon butter
Directions:
Combine broth, lemon juice, and capers in a measuring cup and follow instructions above.

Mustard Cream Sauce

Ingredients:
(liquid)
~ 1/2 cup canned low-sodium chicken broth
(flavoring)
~ 2 tablespoons coarse-grained mustard
(fat)
~ 2 tablespoons heavy cream
Directions:
Combine the broth and mustard. Follow instructions above.

Remember that these pan sauces would be great on other sautéed items like boneless pork chops and fish fillets. This is a technique that will come in handy over and over again.
Remember, the point of these challenges is to teach us to cook w/o a book so if you find yourself printing off this page or opening your How to Cook Without a Book book, take a deep breath, remember the technique, and continue cooking without a book!
As always, once you have completed the challenge come back here to THIS page and post about your experience. What did you make? Was it tasty? Do you have any questions or suggestions? You can even upload a picture of your masterpiece! Get involved and be a part of the conversation. **After you leave a comment be sure to click the “Follow” button and check “Email notification” so that you won’t miss what other people say about this technique.** Then meet us back here in two weeks for your next How to Cook Without a book Challenge!

Weeknight Ravioli

Thu, 25 Feb 2010 15:08:57 -0600

The last technique we covered from Pam Anderson’s How to Cook Without a Book was homemade tomato sauce so we would be remiss if we didn’t venture into some Italian dishes that beg for such a topping! Today I am excited to dive into homemade ravioli. That’s right, not the stuff you buy at the store, but good old fashioned, pinched by your own fingers ravioli. But let’s not get ahead of ourselves... Pam does after all call it “Weeknight Ravioli” which means it can also be made in a pinch, not just by a pinch. How does she cut down the process? By using wonton wrappers instead of making her own from-scratch pasta. After we master this technique we will learn how to do the same with lasagna!

The Technique
Here is our rhyme to help us commit this technique to memory:

For ravioli and lasagna, homemade in a pinch,
Use wonton, egg roll wrappers, and the process is a cinch.

To start the process bring about two quarts of water to a boil in a deep saute pan. Season water with 1 tablespoon of salt and drizzle in a teaspoon of oil to keep the ravioli from sticking.
Pull out 12 or so wonton wrappers at a time laying half of them on a dry countertop. Drop a tablespoon of filling in the center of each wonton square, dip your index finger in a bowl of water, and run it around the perimeter of each wrapper. Then, lay another wrapper over the topped one, and seal it to the other with your finger. (Try to get as much air out of it as possible while pressing it together.) Transfer the ravioli to a wire rack until the rest are complete (cover with plastic wrap to keep from drying out).
These ravioli will cook quickly so prepare them in batches. Drop 8 or so ravioli into the skillet stirring occasionally to keep them from sticking. Let them boil for 3 minutes or until they are translucent in color and the noodle over the filling starts to wrinkle.
Since you may need to make more before you are ready to eat, place two at a time into their respective plates with a little bit of the liquid they were boiling in. This will keep them from drying out and sticking together. It will also help keep them warm while you wait for the next batch to boil.
When all ravioli are added to the plates, pour a little melted butter over the top, some grated cheese and pepper and you have an instant sauce... or use your very own delicious tomato sauce!

The Assignment
Now that we are familiar with the technique it is time to try it out for ourselves. My stomach is growling already!
Here are the basic ingredients and their measurements:

Quick Ravioli
(Serves 4-6 people as a main course or 8 as an appetizer)

Ingredients:
~ 1 recipe ravioli filling (see sample recipe that follows)
~ 1 tablespoon table salt
~ 1 tsp vegetable oil
~ 1 package wanton wrappers
~ 2 tablespoons melted butter or warmed extra-virgin olive oil or flavored butter (for topping)
~Grated parmesan cheese and ground black pepper for topping

Herbed Ricotta Filling
(Makes about 1 1/2 cups, or enough to fill 24 wrappers)

Ingredients:
~ 1 1/4 cups ricotta cheese
~ 1/4 cup grated parmesan cheese
~ 2 garlic cloves, minced
~ 2 tablespoons minced fresh parsley leaves
~ 1 teaspoon dried basil leaves (or 1 tablespoon chopped fresh)
~1/2 teaspoon dried oregano
~1 large egg
~salt and ground black pepper

Directions:
Mix all of these ingredients together in bowl, including salt and pepper to taste.

Can’t you just taste the ravioli now? I can’t wait to go get some wonton wrappers and try this technique out!
Remember, the point of these challenges is to teach us to cook w/o a book so if you find yourself printing off this page or opening your How to Cook Without a Book book, take a deep breath, remember the technique, and continue cooking without a book!
As always, once you have completed the challenge come back here to THIS page and post about your experience. What did you make? Was it tasty? Do you have any questions or suggestions? You can even upload a picture of your masterpiece! Get involved and be a part of the conversation. **After you leave a comment be sure to click the “Follow” button and check “Email notification” so that you won’t miss what other people say about this technique.** Then meet us back here in two weeks for your next How to Cook Without a book Challenge!

Simple Tomato Sauce, Scores of Possibilities

Wed, 13 Jan 2010 12:09:55 -0600

Have you ever found yourself wishing that you could whip up your own tomato sauce? I know I have! That is why I am so excited about this week’s challenge. Soon I (and you too if you participate with me) will be able to make sauce any time I please just by having a few ingredients in my pantry. Will you come along with me and try your hand at your very own sauce? Join in the challenge as we explore the taste of Italy!

The Technique
Here is our rhyme to help us commit this technique to memory:

Heat fat and garlic, then cook it for two.
Add canned tomatoes and simmer for a few

To get started with your very own tomato sauce all you need is a combination of 3 or 4 tablespoons olive oil and butter. Heat the fat in a deep skillet or sauce pan on medium-high heat along with an aromatic ingredient (onion or garlic, etc...). Once the aromatic ingredient (or ingredients) have cooked for about 3 or 4 minutes, add some crushed tomatoes (canned ones are fine). As the sauce simmers over medium-low heat add any additional ingredients you desire such as spices, fresh basil leaves, meats, or vegetables. Let sauce simmer for 10-15 minutes or until it thickens and the flavors meld.
Mrs. Anderson has a couple of tips for us as we embark on this simple recipe. 1.) Instead of the oil and butter you can use the drippings from any meat you plan on adding to the sauce later. Just cook the meat, drain it, and save 3 or 4 tablespoons of the fat for the beginning of the recipe. If you just add your other ingredients into the cooked meat without draining it, you will have too much liquid. 2.) If you use oils instead of the oil and butter combination make sure to cool it down before adding garlic to it or the garlic will burn.

The Assignment
Now that we are familiar with the technique it is time to try our hand at this simple tomato sauce. Don’t be afraid to doctor it up however you like. The beauty of this recipe is that it is just the base. If your family loves meaty spaghetti, then add ground burger meat or sausage-you get to choose!
Here are the basic ingredients and their measurements:

Simple Tomato Sauce
(Serves 4-6 people and is enough for 1 pound of spaghetti)

Ingredients:
~ 3-4 Tablespoons fat (extra-virgin olive oil, butter, or rendered meat fat such as sausage or bacon)
~ 3 medium cloves of garlic (minced) or 1 small onion (halved sliced think or chopped fine), or both
~ 1 (28 oz) can of crushed tomatoes
~ Ground black pepper and salt
~ 2 Tablespoons minced fresh parsley leaves (optional)

Once all of these ingredients are put together it is up to you to make it your own. Maybe you will try mushrooms and oregano or artichokes and olives... the possibilities are endless!
Remember, the point of these challenges is to teach us to cook w/o a book so if you find yourself printing off this page or opening your How to Cook Without a Book book, take a deep breath, remember the technique, and continue cooking without a book!
As always, once you have completed the challenge come back here to THIS page and post about your experience. What did you make? Was it tasty? Do you have any questions or suggestions? You can even upload a picture of your masterpiece! Get involved and be a part of the conversation. **After you leave a comment be sure to click the “Follow” button and check “Email notification” so that you won’t miss what other people say about this technique.** Then meet us back here in two weeks for your next How to Cook Without a book Challenge!

The Big Fat Omelet

Tue, 24 Nov 2009 09:01:46 -0600

I don’t know about you, but omelets are a dish that I have successfully avoided because any time I try to make them they turn into a scrambled mess. It’s an omelet, I mean how hard can it be.... apparently harder than it looks. Really all that is needed is a little bit of eggcellent advice to create the perfect omelet. So, let’s get to it! (If you are following along in the book we will be starting at page 53.)

The Technique
Here is our rhyme to help us commit this technique to memory:

Tilt pan and cook till eggs no longer run.
Fill and fold, then cook till barely done.

Mrs. Anderson suggests making a Big Fat Omelet rather than small individual omelets. Simply make one huge omelet and cut it into sections to serve to your guests or family. This avoids the annoying time restrictions that are conventionally associated with cooking/eating omelets (either you end up eating in shifts as they come off the stove, or some people get older/colder omelets while others get the hot off the stove omelets). To figure out how many eggs to put into the omelet simply count the number of eaters and multiply by two. Add one extra egg for good measure and you are set!
The most important ingredient to your omelet is a good nonstick pan. Start heating the pan on medium/medium high as soon as you decide to bless your family with omelets. Let some butter slowly melt in the pan as you prepare the ingredients until it turns into a nutty brown color. *The bigger the omelet, the lower the temperature of the pan should be.
When preparing the eggs give them a little time to warm up... apparently fresh from the refrigerator eggs tend to stick more (that would have been nice to know earlier on in my cooking adventures!). By the time you crack them, whisk them and get all your other ingredients ready, they should be at about room temperature.
This is where the real technique comes in: Pour the eggs into the prepared skillet and let them begin to set. Gently tilt the pan and push set eggs up while letting the uncooked eggs fill in the now empty space of the pan. Keep this gentle process up until all the eggs are set and the tops are just barely wet.
Now it is time to top your omelet. Turn the heat down to low so that you are not freaking out about your omelet burning. Take any ingredients you want (veggies, meats, cheese, herbs, etc) and sprinkle them over the eggs. Then fold the omelet in half!
But wait! You aren’t done yet. Your omelet needs to finnish cooking and you can do it in two different ways: 1.) partially cover with a lid and cook on low heat for a couple minutes; 2.) finish cooking in a preheated oven. Just stick your pan in the oven and let the heat envelope and finnish your masterpiece. (I really like this method; it seems to give the whole omelet a warm finished taste without burning the bottom. Note: After pulling the pan back out of the oven do not forget that it is very hot and will require an oven mitt... don’t ask me why I tell you this...)
Important things to remember: the omelet cooks in under seven minutes so don’t pour eggs until your other ingredients are ready to go. You also may want to get the table set and ready so that you can immediately sit down to enjoy your yummy omelet while it is still warm.

The Assignment
Now it is time to test out our new Big Fat Omelet skills. The assignment for the next two weeks is to try your hand at this technique. You can choose any ingredients you want, but if you are lacking in inspiration and don’t have the book (which of course gives you some suggestions) here are a couple from the book:

The Big Fat Omelet with Watercress, Bacon, and Sour Cream
(Just follow the recipe outlined above using these ingredients!)

Filling for the Little Big Fat Omelet (4-5 Large Eggs)
~ 2 bacon slices, cooked and cut into 1/2 inch pieces
~ 1/3 cup stemmed watercress leaves
~ 1 1/2 tablespoons sour cream

Filling for the Big Fat Omelet (8-9 Large Eggs)
~ 4 bacon slices, cooked and cut into 1/2 inch pieces
~ 2/3 cup stemmed watercress leaves
~ 3 tablespoons sour cream

The Big Fat Omelet with Parmesan and Herbs
(Just follow the recipe outlined above using these ingredients!)

Filling for the Little Big Fat Omelet (4-5 Large Eggs)
~ 2 tablespoons mixed fresh herbs such as parsley, chives, basil or tarragon
~ 3 tablespoons grated Parmesan cheese

Filling for the Big Fat Omelet (8-9 Large Eggs)
~ 1/4 cup mixed fresh herbs such as parsley, chives, basil or tarragon
~ 6 tablespoons grated Parmesan cheese

Remember, the point of these challenges is to teach us to cook w/o a book so if you find yourself printing off this page or opening your How to Cook Without a Book book, take a deep breath, remember the technique, and continue cooking without a book! Just because there is a specific quantity of an ingredient listed in a suggested recipe doesn’t mean that you must use that exact amount.
As always, once you have completed the challenge come back here to THIS page and post about your experience. What did you make? Was it tasty? Do you have any questions or suggestions? You can even upload a picture of your masterpiece! Get involved and be a part of the conversation. **After you leave a comment be sure to click the “Follow” button and check “Email notification” so that you won’t miss what other people say about this technique.** Then meet us back here in two weeks for your next How to Cook Without a book Challenge!

Steam/Sautéed Vegetables

Tue, 3 Nov 2009 13:46:29 -0600

This week’s challenge is to learn how to Steam/Sauté Vegetables. If you are following along in the book, this section starts on page 202. I realize that I made a rather large leap in the book, but this technique is used in several other places so I wanted to make sure we were prepared.
There are many ways to cook veggies. This one focuses on eliminating unnecessary steps and unnecessary pots! Woohoo! It is perfect for those weeknight dinners when you don’t really want to spend a large, dedicated amount of time on a side dish.

The Technique
Here is our rhyme to help us commit this technique to memory:

Steam seasoned vegetables with a little fat until just done,
Remove the lid and cook until the water is all gone.

Put the prepared vegetable into a large, deep skillet. Add a small amount of salted water (about 1/3 cup). Add some fat (about 1 tbsp oil or butter) and optional seasonings. Then heat to a boil. Cover and let vegetable steam over medium high heat until it is brightly colored and and slightly tender (5-10 minutes depending on the size of the vegetable). Next, remove the lid and let remaining water evaporate (about 1 to 2 minutes) adding more herbs or flavorings (optional). Once all the water has evaporated, sauté the vegetable in the already prepared pan (the one it is in) for 1-2 minutes longer. Adjust seasonings to taste and serve!
This technique isn’t only simple and dirty-dish-friendly, it makes crisp, intensely flavored veggies that are sure to please. Mrs. Anderson suggests these veggies for the Steam/Sauté method:

✴ Asparagus, snapped
✴ Broccoli florets
✴ Brussels sprouts, trimmed
✴ Cabbage, quartered, cored, and cut into thick shreds
✴ Carrots and parsnips, peeled and sliced into 1/2-inch coins
✴ Cauliflower florets
✴ Celery, trimmed and sliced 1/2 inch thick
✴ Fennel, halved, cored, and sliced thin
✴ Green beans, snow peas, and sugar snap peas, trimmed
✴ Winter squash (butternut) and turnips

The Assignment
Now it is time to test out our new Steam/Sauté skills. The assignment for the next two weeks is to try your hand at this technique. You can choose any ingredients you want, but if you are lacking in inspiration and don’t have the book (which of course gives you some suggestions) here are a couple from the book:

Steam/Sautéed Broccoli with Ginger and Orange
(Just follow the recipe outlined above using these ingredients!)

~ The Vegetable: 1 lb. broccoli florets
~ The Fat: 1 tbsp vegetable oil
~ Aromatic Seasoning: 2 minced garlic cloves
~ The Flavorings: 1/2 tsp fine-grated orange zest and 1 tbsp minced fresh ginger root.

Steam/Sautéed Snow Peas with Lemon and Mint
(Just follow the recipe outlined above using these ingredients!)

~ The Vegetable: 1 lb. snow peas (strings removed)
~ The Fat: 1 tbsp butter
~ Aromatic Seasoning: 2 minced garlic cloves
~ The Flavorings: 1/2 tsp fine-grated lemon zest and 1 tbsp minced fresh mint leaves.

Remember, the point of these challenges is to teach us to cook w/o a book so if you find yourself printing off this page or opening your How to Cook Without a Book book, take a deep breath, remember the technique, and continue cooking without a book!
As always, once you have completed the challenge come back here to THIS page and post about your experience. What did you make? Was it tasty? Do you have any questions or suggestions? You can even upload a picture of your masterpiece! Get involved and be a part of the conversation. **After you leave a comment be sure to click the “Follow” button and check “Email notification” so that you won’t miss what other people say about this technique.** Then meet us back here in two weeks for your next How to Cook Without a book Challenge!

Supper Soups

Tue, 20 Oct 2009 09:00:54 -0500

This week we are going to head on over to page 35 of our book and learn how to make Supper Soups. I don’t know about you, but I LOVE soup! I could eat it year round, but like most people Richard prefers it in the cooler months so I try to hold off as long as I can. Guess what? It is officially a cooler month! It’s the perfect time to try our hand at a technique that will give us the ability to make hearty homemade soups instead of quickly opening a can of Campbell's! I love soups because they are not only economical (you can stretch them for a long time), but they are also healthy because you control what goes into them. So, without further ado.... let’s get started!

The Technique
Here is our rhyme to help us commit this technique to memory:

Saute an onion, then add vegetables, starch, and meat.
Cook it in a quart of broth for a meal that can’t be beat.

“The formula is simple- 1 pound of meat, 1 pound of vegetables, 1 quart of chicken broth, 1 onion, 1 cup canned tomatoes, a starch such as potatoes, rice, or pasta, and herbs and/or spices. The technique is simple too- saute the onion until softened, add the remaining ingredients, bring to a simmer, and cook for about twenty minutes.”
To saute your onion, heat some oil in your soup kettle. Add a chopped onion and cook for about 2 minutes (until soft).
No vegetable is better than another for soup. Look for the left overs that are threatening to go bad in in your fridge and use them up this way.
Because we are talking about quick weeknight soups, Mrs. Anderson suggests using meats that don’t need a lot of time to cook. Avoid meats like whole chickens, beef shanks, or ham hocks. Instead go with quick cooking, flavorful meats. She suggests boneless, skinless chicken thighs, pork tenderloin, boneless ham, sausage, shrimp and firm-fleshed fish. Obviously some meats will require pre-cooking while others won’t. They will cook while they are in the soup, but some meats like sausage and ground meat require being browned before being added to the soup. If it won’t cook completely or get the texture you desire by being simmered for 20 minutes it is a good idea to brown it in the kettle before you even begin sauteing your onion. Remove it from the kettle when it is browned and add it back into the soup later.
Tip: For shredded chicken or fish drop whole pieces of meat into the soup and simmer until cooked. Pull them out of the kettle and shred with a fork when cool enough to handle. Then add them back to the kettle to finish.
Again, because this soup is made in 30 minutes there will not be deep flavor development. This is where the can of diced or crushed tomatoes comes in. It, along with the onion, will add the subtle flavor the soup would otherwise lack.
When it comes to your starch the quantities differ. Potatoes are the easiest to remember because they continue in the same pattern as the other ingredients. Here is a break down of the differing quantities:
1 pound potatoes,
2 cans of drained beans or hominy,
1/2 cup of white rice,
or
2 cups of egg noodles

After all these ingredients are added together all that is left to do is simmer! Add spices, herbs, salt, and pepper as you deem necessary (I love adding Cumin to soups; it gives them a smoky flavor). There you have it! In 30 minutes you have a magnificent soup that will satisfy your hungry belly. Serve with a slice of homemade bread! MMMMmmmmmmmm.

The Assignment
Now it is time to test out our new soup knowledge. The assignment for the next two weeks is to try your hand at this technique. You can choose any ingredients you want, but if you are lacking in inspiration and don’t have the book (which of course gives you some suggestions) here is one that I think looks really tasty:

White Bean Soup with Ham and Escarole:
(Just follow the recipe outlined above using these ingredients!)

~Meat: 1 pound chunk of ham (shredded or cut into cubes)
~Vegetables: 8 ounces escarole (rough chopped), 2 medium carrots (peeled and cut)
~Starch: 2 cans white beans (dried and rinsed)
~Herb: 2 tsp minced fresh rosemary

As always, once you have completed the challenge come back here to THIS page and post about your experience. What did you make? Was it tasty? Do you have any questions or suggestions? You can even upload a picture of your masterpiece! Get involved and be a part of the conversation. **After you leave a comment be sure to click the “Follow” button and check “Email notification” so that you won’t miss what other people say about this technique.** Then meet us back here in two weeks for your next How to Cook Without a book Challenge!

Intro and “Whack and Toss Salads”

Tue, 6 Oct 2009 10:57:18 -0500

I am so excited to start the first ever Desiring Virtue challenge. This challenge is meant to aid us in becoming more competent and able cooks! So hold on tight and get ready for some fun as we dive into this great book. Note: Have no fear if you were not able to purchase the book, I am going to try to narrate along the way and give you the base recipes so that you can follow along with us!
The first part of this challenge is to read the introduction (pages 1-6) and the first technique, Whack and Toss Salads (pages 13-19). Then you will want to try out what you have learned and report back here (ON THIS PAGE) about how it went in the comments section. In two weeks we will move on to the next technique.

The Introduction
Mrs. Anderson introduces her book by lamenting the lack of cooking ability most women have today. She was blessed to have a family that cultivated the skill of cooking in her heart and hands at an early age. She recounts how her Grandmother made “biscuits and pies by sight and feel.” She didn’t own a measuring cup or spoon; “she certainly didn’t own a cookbook.” This is the mission of her book: to bring a competency back to women in the kitchen and break the binding reliance we have on recipes.

“How to Cook Without a Book addresses the problem we all face three times a day; how to feed ourselves and those we love. This book teaches you how to prepare a meal based on available ingredients, limited time, and simple cooking techniques, not on a recipe you need to look up calling for ingredients you don’t have.” -Pam Anderson

Whack and Toss Salads
The first cooking technique we are going to conquer is a simple one-the salad! Here is the rhyme to help us commit this skill to memory:

Drizzle salad with oil, salt, and pepper, then toss until just slick. Sprinkle in some vinegar to give it a little kick.

Mrs. Anderson recommends keeping your refrigerator stocked with a steady supply of lettuce, after all, nothing completes a weeknight meal like a good salad! For weeknight salads she counts on around 1 1/2 cups of lettuce for each person. If you use romaine hearts you can count on each one yielding about 4 cups.
Cutting romaine hearts is as easy as whacking the “core” off (the core is that hard white part), cutting it lengthwise three or four times, then crosswise into bite-size pieces.
Did you know there was a special way to cut ice burg lettuce? I didn’t, in my family we always tore pieces off by hand, but this way sounds much easier and gives you semi-equal pieces: “rap the head, core side down, on the counter top to loosen the core and make it easy to pull out. Halve the cored lettuce, chopping each half lengthwise and crossing into bite-sized pieces.” Next rinse your lettuce in a salad spinner, spin and put into a serving bowl!
Choose your “extras” (she goes through the best ingredients for a salad and the preparation for them in her book). You can use cheese, fruit, nuts, vegetables, cooked ingredients, and of course.... CROUTONS (they rock). She recommends 2 or three extras to create a well rounded salad. Add them to the lettuce.
Then drizzle salad with extra virgin olive oil (about 1 tablespoon per portion) and sprinkle generously with salt and pepper; toss to coat. Taste and then adjust seasonings.
Finally, sprinkle salad with vinegar (try out the different types) or lemon juice (about a “scant” teaspoon per portion); toss again. Taste and serve!

The Assignment
Alright, so we have gone over the basic technique. Now it is time to get our hands dirty... or oily... (Get it? We are working with oil... he he)! Your assignment is to try out this technique throughout the next two weeks. Add a salad to a couple of your meals or make a dinner salad for an entire meal! Try out different combinations of extras and lettuces (Mrs. Anderson gives some examples and favorites at the end of the chapter)! And most importantly, report back here with your findings. Tell us what worked for you and what didn’t. Did you find a great combination? Tell us so we can try it too! Did you find a terrible combination? Tell us so we won’t have to suffer through it! Do you have any suggestions regarding pairings? Let everyone know by clicking on the “comment” button.

**After you leave a comment be sure to click the “Follow” button and check “Email notification” so that you won’t miss what other people say about this technique.

Good Luck! I am off to start on a salad with goat cheese and dried cranberries with a little Balsamic Vinegar... I might even throw in some walnuts! MMMMmmmmm!

The First Ever Desiring Virtue Challenge

Mon, 14 Sep 2009 10:41:57 -0500

Do you ever get tired of having to search for recipes every time you want to menu plan? Does it ever annoy you that you can’t just take what you have in the pantry and whip it up into something wonderful? Were you ever really taught how to cook in the first place? Do you cook your meals now or do you just heat them?
The art of cooking has sadly lost its place of honor in the home. In our culture the temptation to rely on restaurants, fast food, and frozen food is overwhelming. We have a million things to get done in a day... cooking is not one of them. For this reason many of us were never taught how to cook or have simply let our skills get rusty. This is a very sad reality because homemade meals are not only more cost effective, but healthier and more enjoyable.
I think the reason why most women don’t cook more is because they don’t think they can. They assume they simply aren’t the cooking type so they don’t even try. Well, How to Cook Without a Book breaks through that lie and teaches you the most basic cooking techniques to make you a more confident chef. Anyone can follow a recipe, but the question is, can you take a chicken breast, butter, capers, lemon juice and veggies and make something delicious? That is what this book teaches you how to do and so much more. Here are some of the chapter titles:

One Easy Formula, Many Supper Soups
The Big and Bigger Frittata
Whack and Toss Salads
Simple Tomato Sauce, Scores of Possibilities
Weeknight Stir-fries
Weeknight Ravioli and Lasagna
If You Can Saute (which she teaches you), You Can Sear
Simple Ways With Simple Sides
Spur-of-the Moment Appetizers

Each chapter consists of five components:
1. A mnemonic rhyme (this helps you learn the technique covered and remember it for future use)
2. A Step-by-step narrative of how the technique works
3. A recipe, presenting the technique in its simplest form
4. Simple variations, exemplifying how the technique works
5. The key points of each technique at-a-glance

Starting October 6th I am going to start the first ever Desiring Virtue Challenge: Learning to cook without a book! This challenge isn’t just for me, but for any woman who wants to be more confident and competent in the kitchen. Anyone can do it, whether you are single or married, whether you have children or don’t, whether you are young or old(er). The purpose of this challenge is to make us better hostesses to our family and friends by giving us the tools we need to make healthy, simple, and delicious meals without a recipe!
Every other Titus Two-sday will be devoted to one or two chapters from How to Cook Without a Book . There will be a reading assignment (the chapter/chapters for the week) and a cooking challenge (e.g. trying out one or two of the recipes from the chapter). There is a lot of liberty in this challenge because the variations to each of the cooking techniques are endless, so anyone can do it (even if you have a small budget like I do). Each of the chapters is short and simple, which is great for those of us who have little ones who don’t let us “read” for very long or even if you are a student who already has loads of reading to do. This would be a great challenge to do with a friend, mother, sister, or even husband! I am looking forward to sharing this experience with you.
~Jessalyn