Three things your kid needs to know how to cook B4 moving out.
I recently read a Washington Post article “6 things every kid should know how to cook before leaving home” on the same subject and wanted to put a MangiaTV spin on what your kid needs to know how to cook before moving out. Let me begin by saying the post article said as 18 year olds move out on their own… and I was like “what century are you speaking of?” As economists are pointing out the increase in home creations is due in large part to kids moving out of their parents basements after taking refuge there since the financial collapse of 2008. Most homes in America resemble Italian immigrant homes of the turn of the century…not that century…the one before… with kids living at home till near 30. As we reluctantly see the kids go (LMFAO) and start new domiciles of their own, it is important they have some basic cooking skills.
The MangiaTV top 3 are:
- Rice: Now hear me out. You may say that is so simple, anyone can cook rice. I agree, but how many can cook perfect rice? I was watching Bourdain on his Parts Unknown segment in Japan and the sushi master he interviewed said that great sushi is 90% great rice. Rice done right is a meal in itself. Burned or overcooked mushy rice can ruin a meal. The key is the proper proportions and a watchful eye. More al dente rice should be near equal parts water and rice. 1 ½ parts water to one part rice is what I usually use. You can kick it up using stock instead of water. Then paying attention to the rice is a must to avoid burning or drying it out. Letting the rice sit off the heat for 5 minutes helps distribute the moisture evenly. Fresh organic butter is a must to finish it off.
- An omelette: I know of no other dish that can raise eyebrows easier and make you look like you know your way around the kitchen than an egg soufflé. It is also one of the best leftover recipes in the MangiaTV kitchen. A cast iron skillet is my preferred vessel and the steps are as follows. Preheat oven to 350. Heat skillet with some olive oil. Chop fresh or leftover ingredients and add to hot skillet. Sautee for a couple minutes. Pour 6-8-10-12 lightly beaten eggs into skillet. Make sure ingredients are evenly distributed. Transfer skillet into oven for 20-30 minutes. Ingredients….what do you like?
- Homemade soup: For us the soup Nazi episodes on Seinfeld put soup where it belongs…on high ground. The thing about soup is again it is quite simple and, made with either fresh or leftover ingredients, can be the highlight of any meal. Here are a couple can’t miss soups. These are great for taking Holliday carcasses home and eating for a week on the soup:
- Turkey/chicken soup: You know what to do with that turkey carcass…simmer in a big pot (while you’re at class). Let cool and remove all the bones. Add chopped onion, celery, carrots… then add rice or noodles or barley or cubed potatoes and simmer more (add stock as it reduces)….This is not rocket science. Salt and pepper to taste…(maybe even a couple tablespoons MangiaTV dry rub)
- Nutri Bullet vegetable soup: This one comes from a real college kid… cube equal parsnips and rutabagas. Sautee in coconut oil for 40-50 minutes till tender. Add two tablespoons honey and two tablespoons Mangia Dry for last ten minutes. Let cool and put in Nutri Bullet with a little vegetable stock and puree. (This will take a couple of turns to get through all veggies) return to pot and simmer adding a little vegetable stock to tin to desired consistency.
Now I am not saying, “don’t let the door hit you in the ass on the way out”, but as kids go off on their own giving them some basic cooking techniques will ease the transition. Then coming home for Sunday dinner will be a real treat…especially when they bring the pasta fagioli soup.