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You! On a Plate: 10 Steps to Becoming a Creative Cook

Started by Daniel Gibbons · 8 months ago

I have a confession to make. I make a great-tasting pot roast. I just can’t remember how to make it.
My mother calls me a recipe cooker. Whenever she says that, I feel a sense of shame. After all, really good cooks don’t use recipes. Right?
The fact is, I brine and mar ... Continue reading »

13 comments

  • Ginny

    8 months ago

    Great Post! A common conversation at our table is:
    "This is good, what is in it." - my husband
    "I have no idea." -me
    reply
  • Tammie

    8 months ago

    Lovely article! I love my cookbooks, but they can stifle at times. When I've cut loose, I've really surprised myself with some yummy meals. So, I am experimenting more and having fun... but I confess, when I'm ready to pull out all the stops... I consult a few recipes and experts... including my mom. And that's authentically me.
    reply
  • Sonja Chevere

    8 months ago

    My husband enjoys cooking with recipes. I let him discover new things to cook then I replicate them by adding my own "spin" to it.
    reply
  • EcoDiva

    8 months ago

    This is great....we love making up names for new dishes I create. The only twist comes when I try to re-create it and it's never exactly the same. But maybe that is the beauty and excitement in eating at our table. It's always an adventure and the food is always plenty. Thanks to my russian mama, I can't NOT offer you a drink or food when you visit.

    So...come on by ;)
    reply
  • L'Tanya

    8 months ago

    Making up names for dishes sounds like a lot of fun. My southern mother also offers food to visitors.
    reply
  • Daniel Gibbons

    8 months ago

    My mother's "cookbook" consisted of about 500 pages of hand-written recipes, some in her handwriting, some in her mother's and I believe some in her grandmother's. The function of this "book" was less to record recipes than it was to provide inspiration for what to cook. I remember being hugely frustrated when asking her about how much of an ingredient to add, and invariably getting the "oh, just the right amount" answer.
    reply
  • L'Tanya

    8 months ago

    Wow! Those 500 pages will make a great heirloom. One of my many cookbooks, "Spoonbread and Strawberry Wine," was a collection of family recipes and stories. It was part family tree, old photographs, stories and some recipes -- so charming.
    reply
  • Daniel Gibbons

    8 months ago

    What I love is the names of the recipes. Many of them are prefixed with the names of the people who passed them on.
    reply
  • kc

    8 months ago

    can you share your pot roast recipe with us?? :)
    reply
  • L'Tanya

    8 months ago

    Brown (sear) boneless roast in oil.
    Put in slow cooker with pearl onions, cream of mushroom soup, garlic, beef bouillon cubes, water, sea salt, pepper
    Cook on high for 4 hours.
    (The picture above isn't a picture of my pot roast.)
    reply
  • CarrieM

    8 months ago

    Love this! I am a 20 minute creative winger in the kitchen. And what ever dish I am includes shallots, garlic and olive oil! Thanks L
    reply
  • kitchenware

    1 month ago

    Thanks for sharing some tips, well you really a good cook as I see that food is very mouth watering .
    reply
  • classical music

    2 weeks ago

    Wow this is totally mouth watering, i remember the time when my wife had cook for me. We are celebrating our anniversary at that time, dancing with a classical music tune under the moonlight.
    reply

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