I taught a double yesterday at Bastyr University - I was the substitute teacher for two cooking classes (combined with nutrition lectures).  In the kitchen, some of my students hesitantly approached me to ask basic cooking questions - and I had to assure them that no question was too trivial. As I mentioned in my last post, “Mr. Pollan, People Need Cooking Lessons,”  it’s difficult to learn how to cook from a piece of paper. And it’s even more challenging for a novice cook to be able to tell if a recipe is even worth making.

I’ve noticed that since the explosion of cookbooks and recipes on the internet, that it’s not always easy to find a truly well-tested recipe that turns out right. More accomplished cooks are able to adjust a vague recipe but new cooks just end up thinking they are terrible cooks - which I often hear about in class.

I’m the first to admit that it isn’t easy to write a recipe. I often end up editing the same recipe every time I teach it over the span of several years. I’m a pretty detailed oriented person but I still find it challenging to write a recipe that is clear, detailed, and gives enough information to follow it with confidence but not too much information that it feels overwhelming.

The good news it that I have collected a few tips on how to quickly review a recipe to see if it’s worth making. These days, nobody has the time or money to prepare a dish that doesn’t turn out well. I’m probably missing a few things here (inevitable) and will up editing this list several times…but here it goes:

1) Determine the source. There are some authors who always write solid recipes - the kind of recipes that you can cook for a dinner party even if you’ve never made it before (although this is not recommend for brand new cooks). I made a list that I rely on for guaranteed winners - please note that there are many, many other accomplished cookbook authors that could also be listed but I can’t fit everyone! (see list below)

2) Review the ingredients list and instructions. Are the ingredients in the order that they are mentioned in the instructions? Is there enough information so that you won’t be confused at the store (”4 - 6 oz salmon fillets, skin on” versus “4 salmon fillets”) or when you are preparing the dish (”3 medium yellow onions, diced into 1/4-inch squares” versus “3 onions, diced”) - a well-written recipe that has been tested several times will give you very specific information.

3) Details mean someone took the time to really test it. Does the author give you a preparation time and serving size? Does the time suggested look appropriate to the length of instructions? If the suggested prep time looks too short for the recipe length, I’m immediately skeptical about the entire dish. I’m also wary of recipes that don’t mention salt (preferably kosher or sea salt) or a salt alternative like soy sauce or miso. Salt is an important ingredient for almost every dish - even baked goods - and makes all of the flavors “pop.” (I also like seeing “freshly ground pepper” - I can’t live without it.)

4) Does the author give some background information or ideas on how to alter it? Extra information means that the author has made it several times and knows the dish well enough to offer you substitutions or alternate ways of preparing it.

5) You should be able to visualize it. Does the author recommend which kind of pan to use? The amount of heat? A detailed explanation on when to move to the next step? Ideally, you should be able to read the recipe and be able to visualize each step and the equipment you’ll need - even if you aren’t an experienced cook.

6) And finally, does it make your mouth water? Or do you look at the combination of ingredients and feel doubtful? I’ve heard many stories from students who said they thought a recipe looked “kinda weird” but made it anyway - and ended up being disappointed. Trust your instincts - they are your best asset in the kitchen besides your taste buds and sense of smell.

Check out the previous blog post down below for an example of a well-written recipe. It’s from The Greens Cookbook by Deborah Madison and Edward Espe Brown.

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My list of sure-fired cookbook authors (please note that there are many, many others that could easily belong on this list - I’m just offering you a few):

Martha Stewart, Mark Bittman, Julie Child, Mollie Katzen, Deborah Madison,  Alice Waters,  Tom Colicchio (I love his older Think Like a Chef cookbook), Ina Garten (again, love her older stuff), anything published by Cooks Illustrated, of course - and also, the magazine, Eating Well.  Two chefs I’ve had the pleasure of working with also write fantastic recipes and I love their cookbooks, Myra Kornfeld and Peter Berley. I also love collecting cookbooks from other countries when I travel…but that’s a whole other blog post….

I love buying cookbooks. I’m thinking about buying the Kindle but even if I do, I will still always buy cookbooks. There are some incredibly well-written cookbooks that have been published in recent years but I tend to prefer the old school stuff.  I’ve found that the older cookbooks (prior to 1995 or so when cooking became a TV star) are often sure bets. For example, the recipe below is from Deborah Madison’s Greens cookbook which was first published in 1987 (she is well-known for her Vegetarian Cooking for Everyone which was one of my first cookbooks).

I’m constantly asked by students for recipes on how to cook greens and I came across Madison’s book in my collection the other night so I thought I’d pull a recipe from there since there are so many wonderful greens available this month.

I haven’t made this recipe before but I trust Ms. Madison - and my instincts - that this will be a delicious addition to your summer recipe repertoire. Please note how detailed her instructions are - she tells you everything you need to know including how to garnish it! If she were one of my students and this is what she submitted for my “Recipe Writing Assignment,” she would lose only one point for omitting the preparation time - otherwise, this recipe is a great example of a well-written recipe. Enjoy!

Romaine and Summer Vegetable Salad with Lime Vinaigrette

1 head romaine lettuce or several heads red and green garden romaines
1 small red onion, quartered thinly sliced
2 small yellow pattypan squash or zucchini, sliced 1/4 inch thick
16 yellow pear or cherry tomatoes, halved
1 small red pepper or a mixture of different colored peppers (long, slender Gypsy peppers are ideal), thinly sliced into rounds or strips
1 jalapeno pepper, seeded and diced (optional)
4 large red radishes, thinly sliced
1 cup jicama, cut into 1/2-inch cubes
1 large avocado, peeled and sliced
2 lemon cucumbers, sliced into wedges
Lime Vinaigrette (see below)
1/2 cup dry jack cheese, grated
1 to 2 tablespoons chives, sliced into small rounds for garnish
Long sprigs of cilantro, for garnish

Remove the large outer leaves of the romaine, and cut the crisp heart leaves into pieces about 1-inch square. Wash and dry them, wrap them lightly in a kitchen towel, and put them in the refrigerator until needed. Cover the onion slices with cold water and refrigerate [julie note: this is a technique to mellow out the taste of raw onions].

Bring a quart of water to a boil and add a teaspoon of salt. Add the squash, boil 30 seconds, and then remove it to a bowl of cold water to stop the cooking. Set it aside on a kitchen towel to drain.

Cut and prepare all of the vegetables. If lemon cucumbers aren’t available, use another kind of cucumber and slice it into rounds.

Prepare the vinaigrette.

Just before serving, drain the onion slices and add them to the rest of the vegetables. Pour most of the vinaigrette onto the vegetables and gently mix it in with your hands [julie note: I prefer tongs!]. Dress the lettuce with the remaining vinaigrette. Lay the lettuce around the sides of the bowl and set the vegetables in the middle. Grate the cheese over the top, garnish with the chives and the cilantro, and serve.

Lime Vinaigrette

Grated peel [zest] and juice of two limes
1 tablespoon sherry vinegar
2 to 3 tablespoons cilantro, chopped
1/4 teaspoon ground cumin seeds
1/4 teaspoon ground cardamom
1 clove, finely chopped
1/2 teaspoon salt
6 tablespoons olive oil

Combine the lime peel and juice, vinegar, and herbs and seasonings in a bowl, and then whisk in the olive oil. Taste, and adjust for salt and tartness.

Serves 4-6
Recipe from The Greens Cookbook by Deborah Madison and Edward Espe Brown (Broadway Books, 1987)

NOTE: If you are wondering if you can call a recipe your own, you must make 3 significant changes to it - when in doubt, please always credit the original author by stating “Adapted from Deborah Madison’s cookbook…” and if you are simply reprinting someone else’s recipe, always give credit!

Ragout, which means “stew” is usually more of a winter dish - however, I’ve found it’s a delicious way to use up vegetables and fresh herbs (even if they are bruised or starting to wilt!) from the market or your CSA. This recipe is just a guide, so feel free to experiment. It lasts in the fridge for several days and will actually taste better the longer it sits. Throw in some white beans or chickpeas for protein and you have a complete meal.

1 tablespoon olive oil
4 cloves garlic, peeled and minced
1 yellow onion, diced
2 carrots, diced
1 medium eggplant, diced
1 zucchini, diced
1 yellow squash, diced
6-8 medium beefsteak tomatoes - ones that are bruised will work well (or one 28 oz can, whole peeled tomatoes)
1 bunch kale, chopped
1 tablespoon fresh oregano
1 tablespoon fresh basil
1 tablespoon fresh thyme
Salt and pepper to taste
Extra basil for garnish

Sauté onion in oil over medium heat for 10-15 minutes, until translucent. Sprinkle in garlic and cook for 3-4 minutes. Add carrots, eggplant, zucchini, and squash and sauté for about 10 minutes.

Add fresh or canned tomatoes and half of the fresh herbs and cook, stirring occasionally, for around 30-40 minutes until vegetables are tender and tomatoes have broken down. Toss in kale and cook for for 4-5 minutes until kale is bright green and wilted.

Pull off heat and allow to cool for about 5 minutes. Stir in second half of fresh herbs and mix well. Add salt and pepper to taste. Pour ragout over pasta, couscous, or quinoa and garnish with extra basil.

Preparation time: 1 1/2 hours (but mostly inactive cooking time)
Serves 6
Recipe by Julie Negrin

You can also view this post on Sustainable Table’s blog!

A few years ago, I was chatting with my Uncle Raymond, the youngest brother of my Papoo Albert (my grandpa) about how they ate as kids. He told me that the family of 9 ate vegetarian meals during the week and saved a meat meal for the Jewish Sabbath on Friday night. I was shocked! People in MY family eating mostly vegetarian? They are HUGE  meat-lovers.

My uncle went on to explain that in the 1920’s and 1930’s, large families could not afford to eat animal protein during the week. They ate vegetables and beans on weekdays and saved up for a decadent meat meal on Friday nights.

Since we are talking about meat and it’s a hot topic, I will disclose my stand on it. I’m frequently asked, “Is meat bad?” And my answer is always the same: “No food is bad. It’s the quality, the source, and the amount of it.” I remind my students that people used to hunt their own meat which burned up a lot of calories and the animals were very lean from running in the wild. And each animal had to last as long as possible in case another hunt wasn’t possible, so 12 oz steaks were not a typical dinner.

I think it’s pretty clear that all of us, including the planet, would be better off eating less meat. However, eating vegetarian “style” can be hard for some people to swallow. Instead of thinking of it as restrictive, consider it as an opportunity to explore new ingredients, dishes, and cuisines. This picture is of the bulk bins at PCC Natural Markets. I realize that not everyone has access to stores like this but I wanted to emphasize how many different ingredients there are to try out and how inexpensive they are (since we keep hearing how health food is so pricey  - which is the case for some items but not all). Bhutanese red rice, Thai sticky rice, French lentils, fava beans, beans you’ve never heard of (just try typing “beans” into the search box at 101 Cookbooks), nuts, and seeds - all packed with fiber and nutrients but costing only $1-3 per pound. Save money and stay trim? Can’t beat that.

For more on this topic, check out Meatless Mondays. Or try out Seattleite, Michael Natkin’s gourmet vegetarian recipes at Herbivoracious. Cheap Healthy Good is also a good resource. I love the cookbooks, Seductions of Rice by Jeffrey Alford and Naomi Duguid, who traveled all over the world collecting exotic rice recipes and my friend, Myra Kornfeld’s book, The Healthy Hedonist - she has GREAT recipes.

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Last week I was at my cousin Sonya’s house. Her husband, Etan and I created this recipe for veggie burgers using cheap, healthy ingredients that we found in the pantry. I know it’s not the same as a juicy burger for you meat-lovers but I like to think that these patties are something my great-grandmother would have cooked for her family.

Straight from the Pantry Veggie Burgers

Matzoh meal can be found in most major supermarkets – it’s a great binder but you can use breadcrumbs too. And feel free to use whatever you already have in the house – use any beans, nuts, seeds or spices – make sure you use roughly the same amounts as this recipe. The entire dish costs around $10 (plus cheese), will serve 4 people for dinner and still leave you with enough leftovers for lunch.

1 small onion, finely diced
¼ teaspoon each of the following: cumin seeds, mustard seeds, celery seeds, ground ginger, ground mustard
1-2 garlic cloves, minced (or crushed garlic from a jar to save time)
1 small sweet potato, finely diced
¾ cup almonds
¼ cup sunflower seeds
1 15 oz can garbonzo beans
1 15 oz can kidney beans
2-3 tablespoons matzoh meal (or breadcrumbs)
1-2 tablespoons olive oil
Optional: havarti cheese and mini hamburger buns

In a medium skillet, sauté onion on low heat for 10-15 minutes (the longer you cook them, the sweeter tney become). Add spices to onions and cook for about 3 minutes. Add garlic and sweet potato and cook for 20 more minutes or until sweet potato is very tender. (If you’re short on time, combine ½ teaspoon of water with diced sweet potato in a glass dish with a lid and microwave for about 5 minutes and then add to onions).

Meanwhile, grind the almonds and sunflower seeds in a food processor (or use an inexpensive coffee grinder but use a “clean” one that’s only for nuts/seeds/spices because the coffee flavor is too strong.) Set aside.

In a large bowl, mash garbonzo beans and kidney beans with a fork. Add ground almond and seeds and stir well. Stir in 2 tablespoons of matzoh meal, onions and sweet potatoes.  The texture should be soft and form into a patty easily. You may need to add more matzoh meal if it’s not binding well. Make around 16 or so patties – keep them small and thin so that they cook through easily.

In a large skillet, heat 1 tablespoon of olive oil. Sauté patties until golden – about 5 minutes and flip over. Add more oil if necessary. Melt cheese on top and serve with or without buns with a salad and vegetable side dish.

Preparation time: 40 minutes to 1 hour
Yields 16-18 patties
Recipe by Julie Negrin and Etan Basseri © 2009

I can’t believe it’s been a year since the filming of the Sesame Street segment! It was last spring when I received a phone call from a location scout that they wanted to film a kids cooking class and asked if they could do it in the JCC in Manhattan kitchen where I worked. I was planning on leaving my job as culinary arts director just a few months later so the timing was extraordinary. I had spent over five years building and developing the kids cooking program so being asked to be on Sesame Street with my adorable students was the perfect send off from a great job.

It was an intense experience - I’m used to working long days on my feet but filming what ended up being a 2+ minute segment took 12 hectic hours. I found kids from past classes who loved to cook (and always made me laugh!) and decided on a Mexican themed menu. Two of my wonderful teachers (and friends), Jacquie and Maggie were filmed as well. Jacquie is a native of Mexico City and Maggie’s husband is from Oaxaca, where she once lived so we all worked on the menu and coordinated the kitchen set up together. The kids did a fantastic job - they were well-behaved, sweet, and funny.

My favorite quote is from Tabitha, who, at the time, was 5 (going on 40). When Murray asked her what it’s like to eat her own cooking, she said, “It feels good because you’re tasting the food that you made, instead of tasting somebody else’s.”

I now have a link to the video - check it out! (Note: it takes a little while to load.)

Here are the recipes we made with Murray:

Stuffed Mexican Corn Cakes
This recipe is very creative and kids love to prepare it. You can use any ingredient as the filling as long as it’s cut very small. And it’s great for entertaining – serve it as a sophisticated appetizer for adults and as a main entrée for children.

1½ cups masa harina (which is corn flour - found at any major grocery store, a common brand is Maseca)
1 cup water
1 teaspoon kosher salt
1 teaspoon olive oil, for dough
¼ cup cheddar cheese, grated
¼ cup black beans
¼ cup canned corn
1 tablespoon olive oil, for pan

In medium sized bowl, combine masa harina, water, salt and 1 teaspoon olive oil. If mixture is too dry, add a few drops of water and press together by hand until it’s a firm ball of dough.

Break off small pieces of dough and roll into the size of a ping pong ball – continue until dough is gone. Flatten each ball into a flat patty, four-inches in diameter, on a non-stick surface like parchment paper.

Put your thumb directly into the center of each patty to form a wide, shallow indent. In this indent, add just a teaspoon of ingredients of your choice—cheese, beans, corn, or anything else. Then fold dough over the indentation and re-shape into patty. Make sure it’s not too thick so that it will cook through.

Bring skillet (iron skillets work best) to medium high heat and add enough oil to coat bottom of pan. Add a few corn pancakes to pan but don’t crowd. After 3-4 minutes, flip each one over and cook the other side. Each side should be just a bit browned but still mostly light yellow. Serve hot with guacamole, salsa or sour cream.

Yields 6 - 8 corn pancakes
Preparation time: 25 minutes
Recipe by Julie Negrin and Jacquie Grinberg © 2005

Creamy Guacamole

The key to great guacamole is finding the right avocadoes. Look for ones that are dark green and indent just a little when squeezed. (I only buy them from April - November since I live in the north.) If they are unripe - hard and bright green - just store them in a paper bag for a couple of days and they’ll be ready for eating. Even small children can help make this dish.

2 ripe avocados
1 tablespoon of freshly squeezed lime juice
1 plum or on-the-vine tomato, gutted and diced
¼ cup red onion, diced (optional for kids)
¼ teaspoon kosher salt or sea salt
Freshly ground pepper to taste
1/4 teaspoon crushed garlic (or a dash of kid-friendly garlic powder)
Optional: 1/2 jalapeno pepper, finely minced

Cut avocados in half and remove pit. Scoop out avocado into a medium sized bowl. Mash with a fork and mix in lime juice until creamy consistency. Add salt, pepper, onions, and garlic, if desired. Gently fold in tomatoes and stir briefly.

Serve immediately or, for best results, chill for 30 minutes before eating with chips, quesadillas or Stuffed Mexican Corn Pancakes.

Preparation time: 10 minutes (plus chilling time)
Serves 2-4
Recipe by Julie Negrin © 2000

I have another article on the Savvy Auntie website. It’s written for aunties but appeals to anyone that works with or has kids. You don’t need the White House lawn in order to grow your own food! Check it out:

A few weeks ago, I left behind a rainy Seattle to visit my hilarious and adorable nieces in California. On my last day there, we visited their other grandparent’s, Safta and Saba (Hebrew for grandma and grandpa). Safta is an avid gardener and was excited to show my nieces and their cousins the carrots they had personally planted.

I watched my younger niece, 3 years old and the epitome of precocious, excitedly dash around waiting for her turn to pull out her carrot. Now, this girl is the type of child who is less than enthusiastic about food. She tends to get distracted at meals and is destined to become one of those adults who forgets to eat. But when she knew that “her” carrot was ready to be harvested, she acted as though Mickey and Minnie were about to join us.

As a cooking instructor, I’ve watched many, many children surprise their parents by eating foods they usually snub but upon preparing them, decided that it was the best meal of their life. But even I was impressed with how excited the children were to pull, wash and eat “their” carrots. I realize that as aunties, you may not have the opportunity to garden with your nieces and nephews on a regular basis but there are lots of opportunities to introduce them to the wondrous miracle of growing food.

Go to a nursery. It’s planting season, so instead of taking them to the toy store, let your nieces and nephews pick out a fresh herb or a tomato plant to take home and nurture – they don’t need a yard for these plants.

Take them to a farm. Lots of farms are connected to Community Supported Agriculture programs (which deliver boxes weekly to customers) and welcome visitors – some may even have special activities for the kids. Visit Local Harvest to find a farm near you.

Pick Your Own Food. We are a little early for berry season but depending on where you live in the U.S., there are lots of Pick Your Own farms that offer great produce and an afternoon of fun for children.

Find a neighbor with a garden. I’ve never met a gardener that doesn’t love giving a tour of their beautiful yard – many would be flattered if you asked them to stop by with kids. You’ll probably end up leaving with a fresh bouquet of flowers and some just-picked produce.

Take them to a farmer’s market. It’s not quite the same as seeing food in the ground but many farmers love sharing stories and the kids can pick out a new fruit or vegetable as a treat to eat at the market or take home to prepare together.

Start your own garden. This is the time of year to begin planting! If you’re looking for tips on how to get started, visit backyardgardener.com. As you can see in the first picture, you can plant in pots if you don’t have a yard.

Find a local school garden. Bring your nieces and nephews to a local school garden so that they can see other kids digging in the dirt.

After you have collected a few vegetables from your food adventure, try serving them raw with a Homemade Ranch Dip. It takes only minutes to prepare and the yogurt and lack of preservatives makes it a lot healthier than most store bought products. If you’re willing to use a food processor, try blending in cream cheese or an avocado for a different consistency and flavor.

Homemade Ranch Dip

1/3 cup mayonnaise or lowfat sour cream
1/2 cup whole milk plain yogurt (low-fat products won’t provide the correct consistency)
1 tablespoon of lime juice
1 tablespoon minced fresh herbs such as parsley, chives, tarragon
¼ teaspoon crushed garlic (which is more kid-friendly than fresh garlic)
¼ teaspoon kosher or sea salt
Fresh ground pepper to taste

Combine mayonnaise and sour cream in a small bowl – blend them together well. Add lime juice, fresh herbs and garlic - stir gently. Add salt and pepper and refrigerate until ready to serve.

Serve dip with a platter of crunchy vegetables such as carrot sticks, pepper strips, cherry tomatoes, broccoli, or blanched snow peas.

Preparation time: 15 minutes
Serves 2-4
Recipe by Julie Negrin © 2005

If children and gardening is a topic you’re interested in, visit Alice Water’s Edible Schoolyard site or KidsGardening - there are lots of other sites too!