The Learning Process

Sorry for the break, guys. I was out of town.

While I was in Fairfax, I had the opportunity to lead an informal "cooking school" for a friend of a friend. He is (or, I rather hope, was) one of those guys whose culinary ability extends as far as boiling water without burning the pot (which I STILL can't figure out how people do), and Jackie (our mutual friend) had volunteered to teach him how to cook. He was an exceptionally good sport - he and one other guy subjected themselves to lessons from three more than slightly crazy girls - and picked up on the techniques really quickly. I was proud.

In the process of teaching this guy how to cook, right down to the very basics, I had to think about two things in a way I normally don't. The first thing was really breaking down the steps. I couldn't say "sauté the chicken", because he didn't really know how to do that. Not to imply that he is unintelligent -on the contrary, he is extremely smart - he just was unfamiliar with the process and the terminology. I also had to think about why we do certain things when we cook. For example, why do you use sea salt instead of table salt (answer: lower sodium, better flavor)? Why do you use 1 tablespoon of oil, not two? He was very curious and very analytical, so I really had to stop to think, "Well, why DO I use 1 tablespoon of oil?"  

While, by its very definition, gourmet cooking is not simple, I think that it's a matter of practice and confidence in your ability that makes it really work. Super fresh ingredients, patience, and the right tools of course are important and definitely help, but, just like playing violin or soccer, the more you practice, the better you get. The technique and tricks come with time. You can't perform the Mendelssohn violin concerto or take on David Beckham in a one-on-one match after your first lesson. Similarly, you can't make foie gras for 12 the first time you try to make dinner.

Today's recipe is really about 85,000 recipes in one. It's called my Mix and Match Marinade. The concept is really simple. I have broken the recipe up into four categories: Meat, Acid, Base, Spice. You want to pick one or two meats (not all of which are actually meat, yes I know), a couple of acids, one base, and as many spices and you choose. Keep in mind; if it smells good together, it probably tastes good together. If you're unsure about using ground mustard with scallops or red pepper flakes with tofu, read the labels on the spice bottles. Usually, in addition to the exotic locales whence these spices hail and effusive praise of their properties, the label will offer a little guidance on usage. I typically don't use the mix and match marinade on red meat, or even pork, but that is more personal preference than for any particular reason.

 

Mix and Match Marinade

Column A: Meats

Shrimp (marinate for 30 minutes)

Scallops (marinate for 30 minutes

Tilapia (marinate for 30-60 minutes)

Salmon (marinate for 30-60 minutes)

Tuna (marinate for 1-2 hours)

Portobella mushrooms (marinate for 1-2 hours)

Tofu (marinate for 3-24 hours)

Chicken (marinate for 3-24 hours)

Column B: The Acids

Lemon Juice

Lime Juice

Orange Juice

Soy sauce

Worcestershire sauce

Balsamic Vinegar

Red wine vinegar

White wine vinegar

Apple Cider vinegar

 

Column C: The Bases

Olive Oil

Peanut Oil

Sesame Oil

Yogurt

Butter

 

Column D: Spices (The Fun Part)

Ginger

Brown Sugar

Wasabi Paste

Chile peppers

White Sugar

Dill

Cilantro

Cumin

Coriander

Basil

Mint

Lemon Grass (SPARINGLY)

Cayenne Pepper

Lemon Zest

Honey

Tarragon

Nutmeg

Garlic

Whisk together ingredients. Pour in large zipper bag over meat of choice. Marinade. Grill, pan fry, broil, or bake.

If you’re really feeling motivated, reserve the marinade and boil down with a tablespoon of butter and a bit (maybe a teaspoon) of cornstarch dissolved in water. Drizzle your sauce over the cooked meat and serve.

As a rule, I serve this dish over rice, couscous, or quinoa.

Enjoy!