Today's video recipe clips is so simple it's hard to call it a recipe. It's more like an anti-recipe. As you'll see below I just list the ingredients, no amounts or measurements. This is how 95% of cooking should be done. So many people would enjoy cooking more, and make better food, if they got there faces out of those cookbooks and just started cooking. They treat the act of cooking like some scientific procedure (by the way, this rant excluded delicate baked goods, so save your emails).Recipes are great for what ingredients you may want to use, but should be treated as an idea-started, not some government mandated edict. Cooking times are also useful, so we'll look at those, but as far as following a recipe to the letter when it comes to amounts of ingredients, I say "use the force Luke." We all have an inner Chef that will guide us as we cook, without the shackles of the measuring spoons and digital scales. "Top potatoes with 1 tablespoon of minced chives" ….what?? If I see that Food Network "Barefoot Contessa" lady measure parsley to sprinkle on something one more time, I going to lose it.
I much prefer proportions to recipes. For cous cous it's one part stock to one part cous cous, for dressings 3 to 1 oil to vinegar usually works out nicely, etc. If you visited a professional kitchen a few things would jump out at you right away. How fast-paced it is, how much cursing is being done, and how few recipes you see. So, today's artichoke is a celebration of the non-recipe; trim some chokes, drizzle some lemon and oil, stick in a garlic clove, sprinkle on some salt, and roast until delicious. I expect some comments from new cooks saying "but we need the measurements because we are not as experienced as you." No you don't. Use the force. Besides how do you know yours isn’t going to come out better because you used a little more or a little less of something? Cook, taste, adjust, and enjoy.
*Bonus foodie points if you are the first commenter to tell me what horrible Chef error I made on the plate in the photo.
Ingredients:
artichokes
lemon
garlic
olive oil
salt
