I recently read an article
listing 10 dishes that people should be able to make by the age of 30. They
included a few specific items, such as scrambled eggs and pancakes; a few categories,
like soup and stir-fry; and a few really generic items like “a signature cake”
and “something vegetarian.” I’m not sure that a list quite this specific is
needed. What I think everyone should be able to cook by the age of 30 is a healthy,
well-balanced meal; a “nice” meal worthy of guests; some kind of dessert; and a
meal that can be adapted to suit various dietary restrictions, be it a nut or
shellfish allergy, gluten intolerance, or vegetarian/vegan.
Here’s the thing about
cooking, in my mind: Once you know a handful of basic terms and techniques, you
can follow most recipes and make a huge variety of foods. Especially in our
world of Pinterest and Google, you can easily find substitutions (“What can I
use instead of cream to make lobster bisque for my lactose-intolerant guest?” or
“How do I make my own buttermilk?”), look up terms you don’t know (“How do I parboil
chicken?” “Which is finer, chopped, diced, or minced?”), and find recipes for
pretty much anything you can think of.
That said, here are a few
of my favorite items that fulfill each of the things I think just about everyone should be able to make.
A Healthy Meal
One of my favorite dishes
is salmon, which can be grilled outside in the summer or baked or broiled
indoors in the winter. It has a mild flavor that most people like (even my
EXTREMELY picky children), and it’s much easier to determine its doneness than
steak or pork. I love it with the traditional sides of white rice and green
peas, although this particular recipe also works nicely with a green salad with
honey mustard dressing and some nice crusty French bread.
Mustard-Glazed
Salmon
2 tablespoons Dijon mustard
2 teaspoons white wine vinegar
2 teaspoons brown sugar
1/2 teaspoon salt
1 1/2 to 1 3/4 pounds salmon, cut into approximately 6-ounce portions
2 teaspoons white wine vinegar
2 teaspoons brown sugar
1/2 teaspoon salt
1 1/2 to 1 3/4 pounds salmon, cut into approximately 6-ounce portions
In a small bowl, whisk
together the mustard, vinegar, brown sugar and salt. Spread the mixture over
all sides of each piece of salmon. Cover and marinate in the refrigerator for
15 minutes.
Meanwhile, place a cast
iron skillet or other heavy oven-safe pan a few inches below the broiler and
preheat for 10 minutes.
Carefully remove the hot
skillet from the oven and place the salmon skin-side up in the pan. (Depending
on the size of your broiler and pan, you may need to cook the fish in batches.)
Broil for 2 minutes. Flip and broil for another 1 to 2 minutes, depending on
the thickness of the fillets, until the salmon is just barely translucent at
its thickest point. (It will continue cooking off the heat.) Remove from the
hot pan immediately.
A Nice Meal for Guests
In my mind, a meal for
guests includes one or more appetizers, an entrée with several sides, and a
dessert. As a host, I love items that I can prepare at least partway ahead of
time, so any recipe that allows me to make it a few hours (or the night) before
and throw it in the oven right before my guests arrive is a good one for me.
This recipe for stuffed mushrooms can be prepared several hours ahead of time
and refrigerated, then broiled immediately before serving.
Artichoke-Stuffed
Mushrooms
24
medium cremini (baby bella) or white mushrooms
4
teaspoons extra-virgin olive oil, divided
2
tablespoons minced shallot
2
cloves garlic, minced
1/2
cup drained marinated artichoke hearts, chopped
3
tablespoons panko breadcrumbs, divided
2
tablespoons grated Parmesan cheese
2
tablespoons low-fat mayonnaise
1/8
teaspoon dried thyme
1/4
teaspoon salt
1/4
teaspoon ground pepper
1. Position rack in upper third of oven; preheat broiler to
low. Coat a 9-by-13-inch metal baking pan with cooking spray.
2. Remove and finely chop mushroom stems. Heat 1 teaspoon oil
in a medium skillet over medium heat. Add the stems, shallot and garlic and
cook, stirring, until the liquid is evaporated, about 5 minutes. Transfer to a
bowl and stir in artichoke hearts, 2 tablespoons breadcrumbs, Parmesan,
mayonnaise and thyme.
3. Toss the mushroom caps in another bowl with 2 teaspoons oil,
salt and pepper. Stuff each with filling and place in the prepared pan. Combine
the remaining 1 tablespoon breadcrumbs and 1 teaspoon oil and sprinkle on the
mushrooms.
4. Broil on the upper rack until the mushrooms are soft and the
breadcrumbs are golden, 15 to 20 minutes.
Another
easy appetizer that I love, but which can’t be made until right before you want
to serve it, is to core and thinly slice a few Granny Smith apples, then top
them with a scoop of your favorite chicken salad recipe (add any combination of
celery, raisins, grapes, dried cranberries, or whatever – or just use chicken
and mayonnaise) and add a candied pecan or two as a garnish.
For
your main dish, Rachel Ray’s Garlic Roast Chicken with Rosemary and Lemon is
easy yet elegant. Another dish that can be prepared partway ahead of time, the
actual baking time is only 20 minutes, plus 5 additional minutes resting in the
oven. You can “cut corners” a bit by using minced garlic, dried rosemary, and
lemon juice from a bottle (don’t bother with the zest), but using real garlic
cloves, fresh rosemary, and a whole lemon makes it taste fresher and look more
elegant. I’ve made this recipe with both wine and chicken broth, and both
versions are delicious, so use whatever you have on hand – but I will admit
that the smell wafting from the kitchen when you pour the wine over the chicken
is heavenly!
- 2 1/2 pounds boneless, skinless chicken breasts (about 3
large breasts), cut into large chunks
- 6 cloves garlic, crushed
- 3 tablespoons fresh rosemary leaves stripped from stems
- 3 tablespoons extra-virgin olive oil
- 1 lemon, zested and juiced
- 1 tablespoon grill seasoning blend (Montreal Steak Seasoning
is excellent) or, coarse salt and black pepper
- 1/2 cup dry white wine or chicken broth
Preheat oven to 450 degrees F.
Arrange chicken in a 9 by 13-inch baking
dish. Add garlic, rosemary, olive oil, lemon zest and grill seasoning or salt
and pepper to the dish. Toss and coat the chicken with all ingredients, then
place in oven. Roast 20 minutes. Add wine/broth and lemon juice to the dish and
combine with pan juices. Return to oven and turn oven off. Let stand 5 minutes
longer then remove chicken from the oven. Place baking dish on trivet and
serve, spooning pan juices over the chicken pieces.
My
favorite company side dish is risotto – although very simple to make, it is labor-intensive
and takes half an hour or so of constant attention, and is best when served
immediately. Constant stirring and gradual addition of liquid is the key to
tenderness. Once you’ve mastered it, have fun experimenting with different
additions: mushrooms, lemon juice, herbs, various meats, asparagus, peas,
spinach.
Lemon
Risotto
- 2-3/4 cups chicken
broth
- 2 tablespoons
butter, divided
- Several
tablespoons chopped onion
- 3/4 tablespoons
olive oil
- 1 cup arborio rice
- 1/2 cup dry white
wine (if you don’t want to use wine, you can increase the chicken broth to
3-1/4 cups)
- 1/2 cup freshly
grated Parmesan cheese
- 1 tablespoon
chopped fresh parsley
- 1 tablespoon fresh
lemon juice
- 2 teaspoons grated
lemon peel (nice to have, but fine if omitted)
The
tartness of the lemon in both the chicken and the rice is complemented nicely
by just a touch of sweetness in an accompanying vegetable dish, so grab whatever
vegetables and herbs are in season in your garden or at your local farmstand or
grocery store – carrots, zucchini, peas, broccoli, green beans, plus thyme,
rosemary, sage, parsley, mint – and combine ¼ cup of of honey with a few
tablespoons of minced onion, ¼ cup of butter, and some finely chopped herbs,
bring to a boil, and simmer for two minutes, then drizzle over the veggies
(cooked or raw, however you like them). If you prefer salad as a side, toss
together some spring mix or baby spinach, a handful of crumbled feta, some
dried cranberries or cherries, and some pecans or slivered almonds, and serve
with cranberry or raspberry balsamic dressing.
A
company meal isn’t complete without some kind of dessert, of course. One of my
favorite desserts, whether I’m at home or out at a restaurant, is crème brulee.
Like risotto, it’s not terribly difficult to make, but it looks quite
impressive and it always tastes delicious. If you happen to have a torch to
caramelize the sugar, great; if not, the broiler is just as functional if not
quite as much fun. This dessert MUST be baked a day ahead and refrigerated
overnight, then caramelized immediately before serving.
Crème
Brulee
4 tbsp
sugar
2 cups
(1 pint) heavy or light cream or half and half (the lower the fat content, the
softer the texture of the final product)
4 egg yolks
1 tsp
vanilla
Dash
salt
Whisk
together sugar and cream in microwaveable bowl. Heat for 2 minutes to dissolve
sugar. Stir. Whisk egg yolks slightly. Stir into sugar; whisk well. Add vanilla
and salt; whisk well. Pour into 6 (ungreased) ramekins. Set in baking or
roasting pan. Add hot water to halfway cover. Bake at 350 degrees for 40
minutes. Center will still be slightly loose – do not overbake! Let cool; refrigerate
overnight.
To
serve, sprinkle with brown or white sugar; melt with torch or under broiler.
Let stand a few minutes and serve.
Adapting for Food Restrictions
Depending
on exactly how restrictive your guests’ food restrictions are, adapting your
menu can be as simple as omitting or substituting a single ingredient, or as
complicated as changing your whole menu or making a separate meal for a guest.
It’s always a good idea to have a few recipes on hand that are safe for most
common food restrictions: nut-free, dairy-free, gluten-free, vegetarian. Asking
your guest(s) for suggestions is always a good idea – they may be able to tell
you about a good brand of gluten-free pasta, or pass along a great vegetarian
recipe. Sending a guest a recipe that you plan to make is also a good idea –
they may be able to warn you that the barbecue sauce in your pulled pork
sandwiches may contain nuts.
One of
my favorite hearty meals that can be adapted for a number of food restrictions
is basic lentil soup. It is nut-free and gluten-free, and can easily be made
dairy-free, vegetarian, or even vegan with a minimum of omissions and
substitutions. Several ingredients can be added to individual servings after
preparing so not all guests need to omit them.
Lentil
Soup
3 tbsp
butter (substitute olive oil for dairy-free or vegan)
½
onion, sliced thin
1 tbsp
minced garlic
1 tsp
thyme
1 tsp
cumin
½ tsp
salt
½ tsp
black pepper
6 cups
chicken broth (substitute vegetable broth for vegetarian/vegan)
1-1/2
cups carrots, sliced
1-1/2
cups celery, sliced
½ package
dried lentils (~1 cup)
1 lb.
sweet Italian sausage (omit for vegetarian/vegan/pork-free – you can add crumbled
bacon to individual servings if desired))
Grated
Parmesan-Romano cheese (add to individual servings as desired)
Melt
the butter or olive oil in the bottom of a dutch oven or large saucepan. Saute
the onions and garlic for a few minutes. Stir in the thyme, cumin, salt, and
pepper. Slowly add the chicken or vegetable broth. Stir in the carrots, celery,
and lentils. If using, remove the casing of the sausage and crumble into the
pot. Bring to a boil then reduce heat and simmer for 50 minutes (covered).
Sprinkle with cheese before serving.
If you
can make all these recipes (and you can!), you and your guests will never go hungry!
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