Learn the Basics - How to boil an egg

Sounds so simple right? Boil an egg, what could be simpler? It's as simple as boiling water.
But things can go wrong- especially for a new cook.
The perfect boiled egg is with the white done well, the yolk just done- and still bright yellow - no greenish edges - and perfectly peeled.

Always use the freshest eggs you can find. Start with cold tap water. The eggs should be immersed in the water. Add a teaspoon of salt or a splash of vinegar, so if an egg accidentally cracks in the water, the white does not spread. Bring the water to a rolling boil. Turn off the heat and cover and keep the eggs in the water for 10-12 minutes. Then, run cold water in the pot. Take out the eggs and lightly roll them on the counter till the entire shell is cracked, then carefully peel them- under water. Peeling them under water helps to separate the thin membrane that holds the shell to the egg.

Voila! you will have the perfect boiled egg...every single time.

Marinara Sauce

Straight up simple marinara sauce - you can always put your own spin on it. But this is a good base to build upon. And it's tasty just as it is.


1 can whole peeled tomatoes
1 large yellow onion chopped
1 TBS garlic chopped
4 TBS olive oil
1 tsp dried oregano
1/2 tsp dried thyme
salt
pepper
2 TBS fresh basil leaves chopped

Heat the oil and add the onion and garlic. Saute till the onions are nicely browned, almost 10 - 12 minutes. Add the dried herbs and fry for couple of minutes. Add the canned tomatoes, straight from the can, and use a potato masher to break up the tomatoes in the pan itself. this way you won't lose any juices.
Bring to a boil. Use an immersion blender to break down the sauce, you don't have to make it perfectly smooth. But don't keep it too chunky, or it will not cling to the pasta.

Finish the sauce with half cup of pasta water (water that you boiled the pasta in). Sprinkle the chopped basil leaves on top. Ladle the sauce out in a saucepan, add the pasta to it, it should be cooked a little less than al-dente. The pasta will continue to cook in the sauce and be perfectly al-dente by the time it hits the plate.

Learn the Basics - Vegetable Stock

This is the base for soups, stews and some sauces. Very easy- and does not take very long. Once you develop a taste for dishes made with home made stock you will not look at the store bought stock .


1 whole head of celery stalk - separate the stalks and chop into large pieces
2 large yellow onions - quartered
1 whole head of garlic - chopped crosswise
4-5 carrots - chopped into large pieces
2 large leeks - outer leaves removed and washed and cut lengthwise and then into half. (leeks can be optional)
1 TBS whole peppercorns
1 Bay leaf
4-5 cloves
1 TBS salt
sprig of thyme
sprig of rosemary

Coat the celery, onions, garlic, carrots and leeks with olive oil and roast on a sheet pan for about 45 minutes in a 375 degree oven.
In a stock pot, add the roasted vegetables, the herbs and spices and about 12-13 cups of water. Bring to a rolling boil and then simmer till you have about 2/3 of liquid left. Strain the stock. Throw away all the solids and freeze the stock if not using right away.

Learn the Basics - Chicken Stock

Of course you can use store bought chicken stock - but once you taste the difference you might prefer the home made one! It does not take a lot of effort, just a bit of motivation.

1 large roasting chicken (about 4 5 lbs)
4 stalks of celery
3 large carrots - cut
1 large yellow onion - cut into quarters
1 whole head of garlic - cut crosswise
1 TBS whole pepper corns
4-5 sprigs of fresh thyme
4-5 springs of fresh rosemary

In a large stock pot add all the ingredients listed above and add 6-7 litres of cold water.
Bring to a rolling boil.  Simmer uncovered for about 4 hours. Strain the liquid after 4 hours and discard all the solids. (Seriously, there is no flavour left in the chicken after being boiled for 4 hours).
Chill the stock in the refrigerator overnight. Skim off the fat that will be on the top. Store the stock in the freezer.

If you notice I have not added salt to the stock. You certainly can if you want to, but I prefer not to. Just because I sometimes forget about the salt already in the stock and add salt to the dish I am cooking without taking into that salt into account.
If you can remember- no problem, go ahead and add 2 TBS salt to the initial ingredient list.


As far as herbs go, if you cannot get fresh herbs, don't panic. You can throw in whatever herbs you have on hand, parsley, dill, rosemary....Dried herbs work too, just add less.